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–+ servings
warm chocolate beverage cupcakes

Hot Cocoa Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 small saucepan (for frosting or ganache, optional)
  • 1 piping bag with star tip (for frosting, optional)

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/2 cup hot water
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips optional
  • 1/2 cup mini marshmallows for garnish
  • 1/2 cup unsalted butter softened for frosting
  • 7/4 cup powdered sugar sifted for frosting
  • 1/4 cup unsweetened cocoa powder for frosting
  • 3 tablespoon heavy cream plus more as needed for frosting
  • 1/2 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl whisk together the granulated sugar, brown sugar, eggs, milk, oil, and vanilla until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until combined and no dry streaks remain.
  • Pour in the hot water slowly while whisking until the batter is thin and smooth.
  • Fold in the mini chocolate chips gently with a spatula if using.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Carefully remove the cupcakes from the pan and let them cool completely on the wire rack for about 25 minutes.
  • While the cupcakes cool, prepare the frosting by beating the softened butter with an electric mixer until light and creamy.
  • Add the powdered sugar, cocoa powder, salt, vanilla, and heavy cream to the butter and beat on low until combined, then on medium-high until fluffy, adding a little more cream if needed for a smooth, pipeable consistency.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a star tip or use a spatula to spread it on top of each cupcake.
  • Garnish each frosted cupcake with mini marshmallows and, if desired, a few extra mini chocolate chips.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter mixes evenly and the cupcakes rise nicely; avoid overmixing once the dry ingredients are added to keep the crumb tender, and always add the hot water last to create that classic hot cocoa texture and flavor. Let the cupcakes cool fully before frosting to prevent the buttercream from melting, and if your kitchen is warm, chill the frosted cupcakes for 10–15 minutes to help the frosting set before serving. Adjust sweetness by using darker cocoa or reducing powdered sugar slightly, and store leftovers in an airtight container at room temperature for up to two days or refrigerated for longer, bringing them back to room temperature before enjoying.
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