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a tray of hot chocolate cupcakes
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4.16 from 20 votes

Hot Cocoa Cupcakes Recipe

Hot Cocoa Cupcakes are simple, delicious and taste just like you're sipping on a cup of hot cocoa!
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: 30 minutes or less, chocolate, cupcakes, hot chocolate
Servings: 24 cupcakes
Calories: 168kcal

Ingredients

Cupcakes

  • 1 box white cake mix
  • egg whites as many as mentioned on the back of the box
  • oil the exact amount as mentioned on the back of the box
  • milk the same amount as the water suggested on your cake mix + 3 tablespoons
  • 1 tsp. vanilla
  • 3 packets hot cocoa mix

Vanilla Whipped Cream Frosting

  • 1 stick butter softened
  • 1 tsp. vanilla extract
  • 3 cups powdered sugar give or take
  • 1/2 cup milk
  • 3 tbsp. vanilla instant pudding mix
  • 1/2 cup heavy whipping cream

for the toppings -

  • mini crunchy marshmallows
  • mini chocolate chips
  • straws cut in half (optional)

Instructions

  • Preheat the oven to 350 and line 24 muffin tins with cupcake liners
  • Empty the cake mix into a large mixing bowl. Make the cake batter according to the directions on the box, but with a few substitutions -
  • Use the same amount of eggs and oil
  • Use milk instead of water and add 3 tbsp. more than the box suggests
  • Add a tsp. of vanilla extract
  • Add 3 packets of hot cocoa mix
  • Mix well with a stand or hand mixer until batter is smooth. Because of the hot cocoa mix, this batter will be thicker than usual.
  • Use an ice cream scoop or measuring cup to fill cupcake wrappers about 2/3 full.
    chocolate cupcake batter in muffin tins
  • Bake for 17 minutes, then remove from the oven and let cool completely.
    chocolate cupcakes in a muffin tin
  • Meanwhile, make the frosting by creaming together the butter and vanilla.
  • Add the sugar, starting with about 2 1/2 cups, and mix well. This will be very thick.
  • In a small separate bowl, mix 1/2 cup of cold milk with 3 tbsp. vanilla instant pudding mix, and whisk until smooth and thickened.
  • Add the thickened pudding mixture into the butter and sugar and mix until well combined.
  • With the mixer on low speed, slowly pour in the whipping cream.
  • Turn mixer to medium speed and mix until all ingredients are combined and smooth. The frosting should form stiff peaks, but be pretty light. If it is too thin, add a little more powdered sugar and if it is too thick, add a tbsp. or so of milk and mix again.
  • Spoon into a piping bag or the corner of a gallon size freezer bag.
  • Pipe the frosting on top of the cooled Hot Cocoa Cupcakes.
  • Sprinkle the top of the frosting with some mini marshmallows and mini chocolate chips.
  • Push your straw right into the top of the cupcakes, and you are done!

Nutrition

Serving: 1cupcake | Calories: 168kcal | Carbohydrates: 35g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 167mg | Potassium: 24mg | Fiber: 1g | Sugar: 26g | Vitamin A: 81IU | Calcium: 56mg | Iron: 1mg