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Hot Cocoa Cupcakes Recipe

Indulge in the cozy comfort of hot cocoa cupcakes with fluffy marshmallow frosting and adorable candy cane handles.

Prep Time
5 mins
Cook Time
5 mins
Cool Time
30 mins
Total Time
50 mins
Servings: 24
Calories: 224 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1 box vanilla cake mix 13.5 ounces
  • 3 large eggs
  • 1/3 cup oil
  • 1 cup water
  • 3 tablespoons hot cocoa mix
  • 1 tablespoon vanilla
Decorating
  • 7 ounces Marshmallow fluff or creme
  • 1/2 cup unsalted butter softened to room temperature
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla
  • 24 mini candy canes
  • mini marshmallows

Instructions

Cupcakes
    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Add cupcake liners to 24 muffin tins.
  3. Add cake mix, eggs, water, cocoa, vanilla, and oil to a bowl. Mix until well combined. Divide evenly among the cups.
  4. Bake for 15-18 minutes or until the toothpick comes out clean.
  5. Let cool in pans for 30 minutes.
Frosting
  1. 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.
  2. Add frosting to a piping bag with a tip 1A or another tip. Pipe the frosting onto the cupcakes.
  3. 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

Calories 224kcal (11%) Carbohydrates 36g (12%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g 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

% 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.