Hot Cocoa Cupcakes with Marshmallow

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!

Tips for Making Delicious Cupcakes

Before you dive into these cupcakes, I’ve got some tips for you on making the best (and tastiest) baked goods. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes. You can also weigh the flour.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.

Don’t Overfill the Liners

Fill liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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:

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If you enjoyed this winter dessert, please let me know in the comments! I’d also love for you to check out these other cupcake recipes:

Autumn Owls • Boston Cream • Cadbury Mini Egg • Candy Corn • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Christmas Tree • Christmas Wreath • Churro • Cookie Monster • Gingerbread • Grinch • Honey • Jam Filled • Matcha • Pineapple Carrot Cake • Pumpkin • Snickers • Strawberry Nutella