These hot chocolate cupcakes combine the coziness of a warm cup of cocoa with the sweetness of a dessert! Perfect for holiday baking.

Have you heard of hygge? With winter coming, I think it’s time to educate “all y’all” about this (originally) Danish term. In short:

“Hygge is about taking time away from the daily rush to be together with people you care about – or even by yourself – to relax and enjoy life’s quieter pleasures.”
Official Website of Denmark

While it can be done any time of year, in the US it’s most often associated with the elements of coziness during winter. Fluffy blankets and slippers. A good book with a roaring fire. A cup of hot chocolate and the smell of pine.

With Denmark continuously ranking among the world’s happiest countries, they must be onto something, right?

I decided to celebrate the beginning of cold weather with a dessert recipe that gives me all the hygge vibes: hot cocoa cupcakes.

These chocolate cupcakes are a blissful experience. They’re rich in chocolate flavor, because you’re not just using cocoa powder – you’re also using hot chocolate mix!

The cupcake texture is light and fluffy, melting in your mouth with each bite. The marshmallow frosting is creamy and smooth, with a flavor that perfectly compliments the chocolate base.

Then of course, there are mini marshmallows and some sprinkles on top! These cupcakes are perfect. I hope you will try them, seriously. You’re going to love them!

Here’s what you’re going to need for these hot chocolate cupcakes.

Ingredients

1 1/2 cups all-purpose flour
5 Tablespoons cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
6 Tablespoons hot chocolate mix powder
1/2 cup hot water
1/2 cup vegetable oil
1/3 cup sour cream
2 eggs room temperature
1 teaspoon vanilla

Marshmallow Frosting

1 1/2 cups unsalted butter, room temperature
3 3/4 cups powdered sugar
1 1/2 cups marshmallow fluff
1 1/2 tsp of vanilla extract

Topping: mini marshmallows and optional chocolate sprinkles

“Marshmallow Fluff” is a product you can buy online here, and it will likely also be in your local grocery store. Jet-Puffed Marshmallow Creme is another good option.

If you store these at room temperature, they’ll usually stay fresh for about one to two days. Just make sure they’re covered in an airtight container to keep them from drying out.

In the fridge, cupcakes can last about a week. But remember, the fridge can dry out the cake part a bit, so it’s a trade-off.

For long-term storage, freezing is the way to go. Cupcakes can be frozen for about two to three months. It’s best to wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container.

When you’re ready to eat them, just thaw them at room temperature for a few hours.

Get the printable recipe for this dessert below:

Hot Cocoa Cupcakes

Transform hot chocolate into a delicious moist cupcake with rich chocolate flavor. Topped with a tasty marshmallow frosting, these cupcakes are sure to satisfy your sweet tooth.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: cupcakes

Ingredients

Cupcakes

1 1/2 cups all-purpose flour
5 Tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
6 Tablespoons hot chocolate mix powder
1/2 cup hot water
1/2 cup vegetable oil
1/3 cup sour cream
2 eggs room temperature
1 teaspoon pure vanilla extract

Marshmallow Frosting

1 1/2 cups unsalted butter room temperature
3 3/4 cups powdered sugar
1 1/2 cups marshmallow creme
1 1/2 tsp pure vanilla extract
36 mini marshmallows

Instructions

Make the Cupcakes

[mv_schema_meta name="Preheat the Oven"]Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
[mv_schema_meta name="Combine Dry Ingredients"]In a mixing bowl, sift the flour and cocoa powder together. Add in sugar, baking powder, baking soda, and salt. Whisk together.
[mv_schema_meta name="Make the Hot Chocolate"]In a small pan over medium-low heat, or in a cup in the microwave, heat the water until it’s almost boiling. Add in the hot chocolate mix, and mix until combined and you have your hot chocolate. Turn off and set aside.
[mv_schema_meta name="Combine Wet Ingredients"]In a separate mixing bowl, mix the yogurt, oil, vanilla, and eggs.
[mv_schema_meta name="Pour Wet Ingredients Into Dry"]Pour the wet ingredients into the dry ingredients. Mix until just combined. Slowly add in the hot chocolate and mix.
[mv_schema_meta name="Fill the Liners"]Fill each cupcake liner two-thirds of the way full of batter.
[mv_schema_meta name="Bake the Cupcakes"]Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely before you frost.

Make the Frosting

[mv_schema_meta name="Cream the Butter and Sugar"]Add the softened butter and confectioners sugar a medium bowl. With a hand mixer, mix on medium speed until combined. Stop and scrape down the bowl with a rubber spatula, as needed.
[mv_schema_meta name="Add Marshmallow and Vanilla"]Add in the cup of marshmallow fluff and vanilla and mix on medium high speed for 1-2 minutes.
[mv_schema_meta name="Chill the Frosting"]Refrigerate for 30 minutes before piping onto cupcakes.
[mv_schema_meta name="Frost the Cupcakes"]Frost the cupcakes with marshmallow frosting. Add some mini marshmallows or sprinkle some chocolate on top if desired. Let set before serving.