Name: Hot Cocoa Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup granulated sugar; 2 large eggs; ½ cup buttermilk; ⅓ cup vegetable oil; 1 teaspoon vanilla extract; ½ cup hot water; 1 cup unsalted butter (softened); 2 ½ cups powdered sugar; ⅓ cup hot cocoa mix; 3 tablespoons heavy cream; 12 mini marshmallows (for topping)

When the chill of winter sets in, few things are as comforting as a warm mug of hot cocoa. But what if that cozy cup of chocolatey goodness could be transformed into a decadent dessert? Enter these Hot Cocoa Cupcakes. Moist, rich chocolate cupcakes are topped with a swirl of creamy cocoa-infused frosting and a mini marshmallow to finish, making them as festive as they are irresistible.

These cupcakes bring together the charm of your favorite holiday beverage and the delight of a perfectly baked treat. Ideal for holiday gatherings, snow day baking with the kids, or simply satisfying a cold-weather craving, they taste just like hot chocolate—only better. Every bite is a nostalgic nod to cozy nights by the fire.

Why You’ll Love These Hot Cocoa Cupcakes

These Hot Cocoa Cupcakes are more than just pretty holiday treats:

Ultra-moist texture thanks to the buttermilk and cocoa powder blend.
Rich chocolate flavor that feels indulgent, not overly sweet.
Whipped hot cocoa buttercream that’s airy yet rich.
Mini marshmallow topper for a nod to traditional hot cocoa.
Perfect make-ahead dessert for parties or gifting.

What Kind of Cocoa Powder Should I Use?

For the best flavor, use unsweetened cocoa powder. Dutch-processed cocoa will give you a darker, richer taste, while natural cocoa offers a classic hot chocolate vibe. Either works, but Dutch-processed adds a more gourmet edge.

Ingredients for the Hot Cocoa Cupcakes

Each ingredient in this recipe plays a role in giving these cupcakes their signature flavor and texture:

All-Purpose Flour: Provides structure to the cupcakes without making them dense.
Unsweetened Cocoa Powder: The key to that deep chocolate flavor.
Baking Soda & Baking Powder: Helps the cupcakes rise and stay fluffy.
Salt: Balances the sweetness and enhances the chocolate.
Granulated Sugar: Sweetens the batter perfectly.
Eggs: Adds richness and stability.
Buttermilk: Makes the cupcakes super moist and tender.
Vegetable Oil: Keeps the texture light and soft.
Vanilla Extract: Rounds out the chocolate flavor.
Hot Water: Intensifies the cocoa for a bolder chocolate hit.

For the frosting:

Butter: The creamy base for our frosting.
Powdered Sugar: Adds sweetness and structure.
Hot Cocoa Mix: Infuses the frosting with cozy flavor.
Heavy Cream: For whipping into a light, fluffy texture.
Mini Marshmallows: A cute finishing touch.

How To Make the Hot Cocoa Cupcakes

Step 1: Prepare the Batter

In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla. Gradually add the wet ingredients to the dry, then slowly mix in the hot water until smooth.

Step 2: Bake to Perfection

Preheat your oven to 350°F (175°C). Line a cupcake tray with liners and fill each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.

Step 3: Make the Frosting

Beat the softened butter until creamy. Add powdered sugar and hot cocoa mix gradually. Pour in the cream and beat until light and fluffy.

Step 4: Decorate

Pipe the frosting onto cooled cupcakes in generous swirls. Top each with a mini marshmallow for that hot cocoa finish.

Serving and Storing These Cupcakes

These Hot Cocoa Cupcakes are best served at room temperature to fully enjoy the rich, velvety frosting. This recipe yields 12 standard cupcakes, perfect for sharing at parties or keeping all to yourself over a weekend.

Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, allowing them to come to room temp before serving.