Hot Chocolate Cupcakes With Marshmallow Buttercream

There’s something about wrapping your hands around a mug of hot chocolate on a chilly day that feels like instant comfort—but now imagine that same cozy warmth baked into a cupcake.

These hot chocolate cupcakes are a soft, cocoa-rich dessert with a fluffy, marshmallowy topping, ready in about 40 minutes from craving to first bite.

They’re perfect for sweet-tooth fans, families, and beginner bakers who want something impressive without being complicated.

One winter afternoon, I threw a batch together when friends texted they were “10 minutes away.”

The kitchen filled with the smell of melting chocolate and sugar, and by the time everyone arrived, the cupcakes were cooling on the counter like little cups of cocoa in cake form.

They turned a rushed visit into an unhurried, fireside kind of evening.

They shine for last-minute cravings, casual gatherings, or cozy Sunday suppers. Ready to bring this dessert to life?

Why You’ll Love It

• Delivers cozy hot chocolate flavor in soft, tender cupcakes
• Showcases fluffy marshmallow buttercream that pipes and holds shape beautifully
• Uses simple pantry ingredients and basic baking equipment you already own
• Preps and bakes quickly, perfect for weeknight or last‑minute desserts
• Impresses guests with bakery-style presentation and nostalgic, crowd-pleasing taste

Ingredients

• 180 g all-purpose flour, sifted — scoop, level, then sift for light cupcakes
• 40 g unsweetened cocoa powder, sifted — use good-quality cocoa for deeper flavor
• 150 g granulated sugar — fine white sugar dissolves more evenly
• 1 tsp baking powder — check it’s fresh so the cupcakes rise well
• 1/2 tsp baking soda — balances the cocoa’s acidity for tenderness
• 1/2 tsp fine sea salt — enhances chocolate and sweetness
• 120 ml whole milk, room temperature — room temp blends more smoothly
• 60 ml hot water — just-boiled to dissolve the cocoa mix fully
• 2 tbsp hot cocoa mix — choose a brand you like to drink
• 80 ml vegetable oil — neutral oil keeps the cupcakes extra moist
• 2 large eggs, room temperature — room temp helps batter emulsify
• 1 tsp vanilla extract — pure vanilla gives best flavor
• 170 g unsalted butter, room temperature — softened for easy whipping
• 240 g marshmallow creme, room temperature — let it warm so it mixes smoothly
• 240 g powdered sugar, sifted — sifting prevents lumpy frosting
• 1 tsp vanilla extract — rounds out the marshmallow sweetness
• 1/8 tsp fine sea salt — cuts sweetness and brightens flavor
• 1–2 tbsp heavy cream — add just enough for a fluffy, pipeable texture
• 30 g mini marshmallows — sprinkle on top for a hot cocoa look
• 15 g chocolate shavings — use a vegetable peeler on a chocolate bar

Step-by-Step Method

Prep the Pan & Preheat

Line a standard 12-cup muffin pan with paper liners. Make sure each cup is fully covered to prevent sticking.

Preheat your oven to 350°F (175°C) so it reaches the correct temperature before the batter is ready.

Set out your ingredients to come to room temperature, especially the eggs, milk, and butter for smoother mixing.

Combine the Dry Ingredients

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

Sift the flour and cocoa first to remove lumps and make certain of even mixing.

Keep whisking until everything looks uniform in color and texture. Set this bowl aside; it will be folded into the wet ingredients later.

Mix the Wet Ingredients

Whisk the sugar, eggs, milk, oil, and vanilla in a large bowl until smooth and slightly thickened.

Break up any streaks of egg yolk as you go. Keep whisking until the mixture is fully combined and glossy.

This base helps create soft, tender cupcakes with a moist crumb and rich flavor.

Make the Hot Cocoa Mixture

Stir the hot water and hot cocoa mix together in a small heatproof bowl.

Mix until the cocoa dissolves completely and no dry bits remain. Use very hot but not boiling water for best results.

This concentrated hot chocolate mixture deepens the chocolate flavor of the cupcakes without making the batter too thin.

Combine Wet Base & Cocoa

Pour the hot cocoa mixture into the large bowl of wet ingredients. Whisk until the color is evenly deepened and the liquid looks uniform.

Make sure there are no streaks of lighter batter. This step infuses the cupcakes with that cozy hot chocolate taste in every bite while keeping the batter silky.

Fold In the Dry Ingredients

Add the dry ingredients to the wet ingredients in the large bowl. Gently whisk or use a rubber spatula to fold just until no dry streaks remain.

Stop mixing as soon as the batter is combined; overmixing can make the cupcakes dense.

Scrape the bottom and sides to make certain of an even, smooth batter.

Fill the Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Use a scoop or spoon for consistent portions.

Place the pan in the preheated oven. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the Cupcakes Completely

Remove the pan from the oven and set it on a wire rack. Let the cupcakes cool in the pan for 5 minutes to set their structure.

Gently transfer each cupcake to the rack and cool for at least 25 minutes.

Make sure they’re completely cool before frosting to keep the buttercream from melting or sliding off.

Beat the Butter Until Creamy

Add the softened unsalted butter to a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes.

Continue until the butter looks pale, fluffy, and smooth. Scrape down the sides of the bowl as needed. This aerated butter is the base for a light, silky buttercream.

Incorporate the Marshmallow Creme

Spoon the marshmallow creme into the creamed butter. Beat again on medium speed until fully combined and fluffy.

Make certain no streaks of plain butter remain. The mixture should look smooth and slightly glossy.

This step builds the signature marshmallow flavor and airy texture in the frosting.

Add Sugar, Flavorings & Adjust Texture

Gradually add the powdered sugar, vanilla, and salt on low speed to avoid a sugar cloud.

Once incorporated, increase to medium and beat 1–2 minutes until fluffy. Add heavy cream 1 tablespoon at a time, beating until smooth and pipeable.

If too thick, add a bit more cream; if too soft, chill briefly, then re-whip.

Pipe & Garnish the Cupcakes

Fit a piping bag with a large round or star tip and fill it with marshmallow buttercream.

Pipe generous swirls onto completely cooled cupcakes, starting from the outer edge and spiraling inward.

Top each cupcake with mini marshmallows and chocolate shavings if desired. Serve immediately or store in an airtight container.

Ingredient Swaps

• Use any neutral oil (canola, sunflower) instead of vegetable oil; swap whole milk with 2% or a non-dairy milk (oat, soy, almond) if needed.
• For gluten-free, replace the flour with a 1:1 gluten-free baking blend; for dairy-free, use vegan butter in the frosting and dairy-free marshmallow creme.
• If you don’t have hot cocoa mix, use 2 teaspoons cocoa powder plus 2–3 teaspoons sugar; if marshmallow creme is unavailable, beat in extra powdered sugar and a splash of cream for a simple vanilla buttercream instead.

You Must Know

– Make-Ahead – To keep the marshmallow buttercream from going slack, chill it for 20–30 minutes after making, then beat briefly right before piping.

Frosted cupcakes hold best if kept in an airtight container at cool room temp up to 24 hours or in the fridge up to 3 days, then brought back toward room temp for 20–30 minutes before serving.

Serving Tips

• Serve on a white platter, topped with mini marshmallows and chocolate shavings for contrast.
• Pair with small mugs of hot chocolate or coffee for a cozy dessert spread.
• Add a drizzle of warm chocolate sauce over the frosting just before serving.
• Plate with a strawberry or raspberry for color and a touch of tartness.
• For parties, display on a tiered stand with extra marshmallows scattered around.

Storage & Make-Ahead

Store frosted cupcakes in an airtight container in the fridge for up to 3 days.

Bring to room temperature 20–30 minutes before serving.

You can bake cupcakes ahead, cool completely, wrap well, and freeze (unfrosted) for up to 2 months.

Thaw overnight in the fridge, then frost.

Reheating

Reheat unfrosted cupcakes gently: in the microwave at 50% power for 10–15 seconds.

In a 300°F (150°C) oven for 5–8 minutes.

Or briefly steam covered on the stovetop.

Hot Cocoa Traditions in Culture

Even before I pipe the marshmallow swirls on these cupcakes, I’m thinking about the steaming mugs of hot cocoa that inspired them—hands wrapped around warm ceramic, the hush of snow outside, and the sweet scent of chocolate and vanilla rising in faint curls of steam.

When I bake, I feel linked to generations who’ve stirred cocoa into milk: the ancient Mayans whisking frothy chocolate, Europeans sipping it from delicate cups, families today warming store‑bought mixes on busy nights.

You and I might drink cocoa differently, but the ritual’s the same: pausing, breathing, sharing.

These cupcakes are my way of holding that tradition in my hands—crumb like a soft blanket, marshmallow peaks standing in for every cozy mug we’ve ever wrapped our fingers around.

Final Thoughts

Give these hot chocolate cupcakes a try the next time you’re craving something cozy and chocolatey—you might just find a new favorite dessert.

Don’t be afraid to tweak the toppings or flavorings to make them your own, from extra marshmallows to a sprinkle of your favorite cocoa mix on top.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Compromising Texture?

Yes, you can. I’d swap in a 1:1 gluten‑free baking flour, add ½ teaspoon xanthan gum if it’s missing, then whisk gently. You’ll still bite into tender, cocoa‑rich crumbs beneath billowy, vanilla‑kissed frosting.

How Do Altitude Adjustments Affect Baking Time and Cupcake Rise?

At higher altitudes, I find cupcakes rise faster, then fall without tweaks. You’ll bake them slightly longer, lower the temperature 15–25°F, and reduce leaveners and sugar so they dome gently, like soft snowy peaks.

What Drink Pairings Complement Hot Chocolate Cupcakes Best?

I’d pour you a steamy mocha or dark roast coffee, letting bittersweet notes balance the cupcake’s richness. For something softer, I’d choose chai or peppermint tea, their warm spices and cool mint curling gently around each bite.

Can I Convert This Recipe Into a Layer Cake?

You can, and I’d bake it as two 8‑inch layers. I’ll double the batter, keep the oven at 350°F, bake about 22–26 minutes, then blanket each tender, cocoa‑soft layer in billows of marshmallow frosting.

How Can Kids Safely Help With This Recipe?

They can safely whisk dry ingredients, stir cocoa into warm water, place liners, and decorate cooled cupcakes. I’ll handle the oven and mixer, while you let little hands sprinkle marshmallows and chocolate like gentle snow.