Hot chocolate cupcakes are the perfect mix of cozy and sweet. They’re soft, rich, and taste just like a warm mug of cocoa. Made with real cocoa and topped with creamy frosting, these cupcakes are a fun treat for winter days or holiday gatherings. If you love hot chocolate, you’ll enjoy every bite of these easy, chocolatey cupcakes.
Why We Love This
These hot chocolate cupcakes are more than just a dessert—they’re a warm, chocolatey escape in every bite. Imagine the cozy comfort of your favorite hot cocoa transformed into a soft, rich cupcake topped with creamy frosting. It’s the kind of treat that brings smiles at first glance and even more joy after that first bite.
Whether you’re baking for a holiday party or just want a cozy treat on a chilly day, these cupcakes are always a hit. The combination of real cocoa powder and hot cocoa mix gives them that deep, nostalgic flavor, while a soft, moist texture keeps every bite satisfying. Plus, they’re easy enough to whip up on a weeknight but special enough to share with guests.
Here’s why they’ve become a go-to winter dessert in my kitchen:
- Deep chocolate flavor from cocoa and chocolate chips
- Moist and fluffy texture, thanks to buttermilk
- Kid-friendly and crowd-pleasing for any occasion
- Easy to customize with toppings like marshmallows or crushed peppermint
- Perfect for gifting, holiday tables, or late-night cravings
If you love rich, homemade cupcakes with that little extra something, these are sure to become a favorite.
Ingredients
All-purpose flour – Gives the cupcakes structure.
Unsweetened cocoa powder – This adds the rich chocolate flavor.
Hot cocoa mix – Enhances the chocolate taste.
Baking powder – Helps the cupcakes rise.
Baking soda – Works with the baking powder for lift.
Vegetable oil – This keeps the cupcakes soft.
Eggs – Bind the ingredients together and add moisture.
Granulated sugar – Sweetens the cupcakes.
Vanilla extract – Adds flavor depth.
Mini chocolate chips – These add pockets of melted chocolate.
Mini marshmallows – Topping for that classic hot chocolate feel.
Instructions
Now that you’ve gathered all your ingredients, let’s dive into making these delicious hot chocolate cupcakes! The process is simple, and I’ll guide you through each step to ensure you end up with perfectly moist, chocolatey cupcakes every time.
Preheat and Prep: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, hot cocoa mix, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk buttermilk, oil, eggs, sugar, and vanilla until smooth.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients. Stir until combined, then add hot water to thin the batter.
Add Chocolate Chips: Fold in mini chocolate chips.
Fill Liners: Scoop the batter into cupcake liners, filling them about 2/3 full.
Bake: Bake for 18-22 minutes or until a toothpick comes out clean.
Cool and Top: Let the cupcakes cool, then add your favorite topping.
Pro Tips
To make sure your hot chocolate cupcakes turn out perfectly every time, here are some tried-and-true tips that will help you elevate the recipe:
Use Room Temperature Ingredients
Before you start baking, let your eggs, buttermilk, and oil come to room temperature. This helps the ingredients combine more easily, creating a smooth batter and a more even bake.
Don’t Overmix the Batter
When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense cupcakes, and we’re aiming for a light, fluffy texture. Stir gently, and if a few lumps remain, that’s perfectly fine!
Bloom the Cocoa Powder
For an even richer chocolate flavor, dissolve the cocoa powder in the hot water before adding it to the batter. This helps release the full potential of the chocolate and gives your cupcakes a deeper, more intense flavor.
Add Chocolate Chips for Gooeyness
Folding mini chocolate chips into the batter isn’t just for flavor—it adds pockets of gooey chocolate in every bite. If you want extra indulgence, consider adding a few more on top of the cupcakes before baking!
Test for Doneness
To avoid overbaking, test your cupcakes with a toothpick. It should come out clean or with just a few moist crumbs. If it’s wet with batter, give the cupcakes another minute or two. Trust your oven, but also trust your instincts!
Let Cool Completely Before Frosting
Let your cupcakes cool completely before frosting them. If they’re even a little warm, the frosting will melt, and you’ll miss out on that beautiful, fluffy layer of sweetness on top. Patience is key!
These simple tips will ensure your hot chocolate cupcakes are a success every time. With just a little extra care, you’ll end up with cupcakes that are irresistibly moist, chocolatey, and perfectly baked.
Variations
One of the best things about hot chocolate cupcakes is how easily they can be customized to suit your taste or match the occasion. Whether you’re looking to add some extra flair or create a unique twist, here are a few fun variations to try:
Marshmallow Frosting
Why not take your cupcakes to the next level with a fluffy, marshmallow frosting? This adds a light, sweet contrast to the rich chocolate base and makes them feel even more like the classic hot chocolate experience. Simply whip up some marshmallow fluff or use a marshmallow buttercream for a smooth finish.
Peppermint Twist
Add a peppermint twist to your cupcakes by mixing crushed peppermint candies into the batter or frosting. The minty freshness pairs wonderfully with the deep chocolate flavor, making it a perfect option for the holidays or winter parties.
Chocolate Ganache Drizzle
For an extra indulgent touch, top your cupcakes with a silky chocolate ganache drizzle. Melt together chocolate and heavy cream until smooth, then drizzle over the cupcakes for a glossy finish. It adds a decadent, extra layer of chocolate goodness.
Serving Suggestions
These hot chocolate cupcakes are the perfect treat for any occasion, but pairing them with the right extras can take them to the next level. Whether you’re serving them at a cozy winter gathering or a special celebration, here are a few serving suggestions to make your cupcakes shine:
Top with Whipped Cream
For that extra creamy touch, top your cupcakes with a dollop of whipped cream. You can even sprinkle a little cocoa powder or cinnamon on top for an added layer of flavor. This is an easy and elegant way to elevate the cupcakes while keeping the hot chocolate theme alive.
Serve with Hot Cocoa
What better way to complement your hot chocolate cupcakes than with a steaming mug of hot cocoa? You can even get creative by adding a splash of flavored syrup or a few mini marshmallows on top of the drink. This pairing creates the ultimate indulgent experience.
Add a Scoop of Ice Cream
For a rich dessert experience, serve your cupcakes with a scoop of vanilla ice cream or a fun flavor like peppermint or chocolate chip. The cold ice cream balances the warm cupcakes beautifully, making every bite a treat for the senses.
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FAQs
Here are some common questions you might have when making hot chocolate cupcakes, along with helpful answers to ensure your baking experience is a success:
Can I make hot chocolate cupcakes ahead of time?
Absolutely! Hot chocolate cupcakes can be baked a day or two in advance. Just make sure to store them in an airtight container to keep them fresh. If you plan on frosting them, it’s best to do that on the day you’re serving them, so the frosting stays fresh and looks its best.
Can I freeze hot chocolate cupcakes?
Yes, you can freeze hot chocolate cupcakes! To freeze them, allow them to cool completely, then place them in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature for a few hours or heat them in the microwave for a few seconds to warm them up.
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can substitute regular cocoa powder for Dutch-processed cocoa powder. While Dutch-processed cocoa tends to be smoother and more alkaline, regular cocoa powder will still give you that rich chocolate flavor. Just keep in mind that the texture may be slightly different.
How do I prevent my cupcakes from sticking to the pan?
To avoid hot chocolate cupcakes sticking to the pan, make sure to line your muffin tin with cupcake liners or lightly grease the pan with butter or non-stick spray. This will ensure the cupcakes come out easily and keep their shape.
How do I get my cupcakes to rise perfectly?
For perfectly risen hot chocolate cupcakes, be sure not to overmix the batter, as this can lead to dense cupcakes. Also, check that your baking powder is fresh—expired baking powder can cause the cupcakes to fall flat. Finally, make sure your oven is preheated and that you bake the cupcakes on the middle rack for even heat distribution.
hot chocolate cupcakes
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 packet hot cocoa mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup hot water
- ½ cup mini chocolate chips
- Mini marshmallows for topping
Instructions
Preheat and Prep
- Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or lightly grease it if you prefer. This step helps the cupcakes bake evenly and makes cleanup easier.
Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 cup flour
- ½ cup cocoa powder
- 1 packet hot cocoa mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- This will ensure everything is evenly distributed, and your chocolate cupcakes will rise perfectly as they bake.
Combine Wet Ingredients
- In a separate large bowl, whisk together:
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- Whisk until smooth. The buttermilk will make the cupcakes extra moist, while the oil ensures they stay soft.
Add Dry Ingredients to Wet Ingredients
- Gradually add the dry mixture to the wet ingredients, mixing gently with a spatula or hand mixer. Be careful not to overmix—this keeps your cupcakes light and fluffy. Once combined, add in ½ cup hot water to thin the batter slightly. The batter should be smooth, with a slightly runny consistency, which helps create a light texture when baked.
Fold in Chocolate Chips
- For extra chocolatey goodness, fold in mini chocolate chips. These melt beautifully during baking and give each cupcake a little surprise of gooey chocolate inside.
Fill the Cupcake Liners
- Scoop the batter into the cupcake liners, filling each about 2/3 full. This gives them room to rise and ensures they bake evenly.
Bake
- Place the tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). Keep an eye on them, as oven temperatures can vary slightly.
Cool and Top
- Once baked, remove the cupcakes from the oven and let th