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Hot Chocolate Cupcakes

Hot chocolate cupcakes are filled with a delicious marshmallow filling and topped with more marshmallow and chocolate frosting - making them a festive cupcake everyone will love!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 24 cupcakes
Calories: 261 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1 box Chocolate Devil's Food Cake Mix
  • 1 (3.9 oz) box chocolate instant pudding mix
  • 4 eggs
  • 1 ¼ cups water
  • ½ cup oil canola, vegetable, or avocado
  • 36 marshmallows 12 cut in half
  • ½ cup semi-sweet mini chocolate chips
  • 12 ounces semi-sweet chocolate chips
  • peppermint crunch or holiday sprinkles for garnish
  • holiday straws for garnish
Frosting
  • 3 cups powdered sugar
  • ⅔ cup unsweetened cocoa powder
  • ½ cup water
  • 1 tablespoon pure vanilla extract

Instructions

    Cup of Yum
  1. Preheat over to 325°F.
  2. Place liners in cupcake pan.
  3. Mix cake mix, instant pudding, eggs, water, and canola oil with stand or hand mixer.
  4. Bake for 30 minutes.
  5. Remove from oven and push a large marshmallow into the center of each cupcake.
  6. Put cupcakes back in oven and bake for 2 minutes until marshmallows melt.
  7. Push marshmallows down into cake so it will melt and fill center and empty spaces around cupcake.
  8. Let cupcakes cool in pan for 10 minutes before transferring to cooling rack. Make frosting while they are cooling.
  9. Fill marshmallow indentation with mini chocolate chips, then add frosting over chocolate chips.
  10. Cut large marshmallows in half and place half a marshmallow on top of each cupcake. Drizzle with frosting, then garnish with peppermint crunch or holiday sprinkles.
  11. Cut holiday straws into thirds and place one piece of straw in each cupcake.
Frosting
    Cup of Yum
  1. Mix powdered sugar, cocoa powder, water, and vanilla until smooth.

Notes

  • Watch the oven when you put the cupcakes back in with the marshmallow. You really only want to cook them for two minutes to let the marshmallow melt but not start browning. You’re not making cookie s’mores after all.
  • Turn these into Valentine’s Day cupcakes with pink cupcake wrappers, Valentine’s Day straws, and/or Valentine’s Day sprinkles of some sort. They’re delicious and decadent.
  • Make sure the cupcakes have time to cool before adding the chocolate glaze. Otherwise the glaze will just pool and melt off the hot cupcakes.
  • Pat the cupcake tins down gently on the counter to get rid of any air bubbles in the cupcake batter before putting in the oven. This helps them cook more evenly.
  • Use a 3 tablespoon cookie scoop (also called a large cookie scoop) to scoop the batter into your cupcake wrappers. This helps ensure all of the cupcakes are the same size and will cook evenly. Otherwise, use a measuring cup to fill them about 3/4 full.

Nutrition Information

Calories 261kcal (13%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 28mg (9%) Sodium 24mg (1%) Potassium 155mg (4%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 49IU (1%) Calcium 19mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 261

% Daily Value*

Calories 261kcal 13%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 24mg 1%
Potassium 155mg 3%
Fiber 2g 8%
Sugar 28g 56%
Vitamin A 49IU 1%
Calcium 19mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.