Hot Cocoa Cupcakes Recipe
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Hot Cocoa Cupcakes Recipe
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Indulge in the cozy comfort of hot cocoa cupcakes with fluffy marshmallow frosting and adorable candy cane handles.
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Ingredients
Cupcakes
- 1 box vanilla cake mix 13.5 ounces
- 3 egg large
- 1/3 cup neutral cooking oil generic cooking oil
- 1 cup water
- 3 tablespoons hot cocoa mix
- 1 tablespoon vanilla
Decorating
- 7 ounces marshmallow fluff or marshmallow creme
- 1/2 cup butter softened to room temperature, unsalted
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla
- 24 candy canes mini
- mini marshmallows
Instructions
Cupcakes
- Preheat the oven to 350 degrees F.
- Add cupcake liners to 24 muffin tins.
- Add cake mix, eggs, water, cocoa, vanilla, and oil to a bowl. Mix until well combined. Divide evenly among the cups.
- Bake for 15-18 minutes or until the toothpick comes out clean.
- Let cool in pans for 30 minutes.
Frosting
- Add marshmallow creme, butter, powdered sugar, vanilla, and milk to a bowl. Mix on low for 2-3 minutes, then mix on high for an additional 3-4 minutes.
- Add frosting to a piping bag with a tip 1A or another tip. Pipe the frosting onto the cupcakes.
- Add a mini candy cane to the side and a few mini marshmallows on top.
Notes
- For even more chocolate flavor, make this recipe with chocolate cake mix.
- For even baking, fill each cupcake liner about 2/3 of the way full. This will give the cupcakes room to rise without overflowing.
- If you don’t have a piping bag you can use a ziploc bag with the corner cut off to add the frosting to the cupcakes.
- You can use cocoa powder instead of hot cocoa packets for a deeper chocolate flavor.
- You can substitute a flavored coffee creamer for the milk in the icing. Choose peppermint coffee creamer or eggnog flavored to add some holiday spirit to the frosting.
- For even more chocolate flavor, make this recipe with chocolate cake mix.
- For even baking, fill each cupcake liner about 2/3 of the way full. This will give the cupcakes room to rise without overflowing.
- If you don’t have a piping bag you can use a ziploc bag with the corner cut off to add the frosting to the cupcakes.
- You can use cocoa powder instead of hot cocoa packets for a deeper chocolate flavor.
- You can substitute a flavored coffee creamer for the milk in the icing. Choose peppermint coffee creamer or eggnog flavored to add some holiday spirit to the frosting.
Nutrition Information
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Calories
224kcal
(11%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
31mg
(10%)
Sodium
175mg
(7%)
Potassium
25mg
(1%)
Fiber
0.3g
(1%)
Sugar
25g
(50%)
Vitamin A
150IU
(3%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 175mg | 7% |
| Potassium | 25mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 150IU | 3% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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