Imagine cozying up with a decadent mug of hot chocolate—now picture capturing all that chocolatey, marshmallowy joy in a delightful, handheld treat! That’s exactly what you get with Hot Cocoa Cupcake Mugs. These adorable cupcakes are bursting with rich cocoa flavor, topped with pillowy marshmallow and a silky ganache, and finished with a candy cane handle for the ultimate festive touch. Perfect for holiday gatherings, winter birthdays, or simply spoiling yourself, this recipe transforms classic flavors into the cutest edible mugs that are as much fun to make as they are to eat.
Ingredients You’ll Need
Gathering the ingredients for Hot Cocoa Cupcake Mugs is simple, but each one plays an important role in creating the perfect bite—from tender crumb and deep chocolate flavor to the dreamy toppings and clever “mug” handles. Here’s what makes every component special:
- All-purpose flour: The foundation for sturdy yet moist cupcakes that hold up to all the delicious toppings.
- Unsweetened cocoa powder: Provides that deep, rich chocolate flavor that’s essential for true hot cocoa taste.
- Baking soda: Helps the cupcakes rise to fluffy, tender perfection.
- Salt: Just a touch enhances all the chocolatey notes without making the cupcakes taste salty.
- Granulated sugar: Sweetens and helps create that light, delicate crumb.
- Brown sugar: Adds a hint of molasses flavor and extra moisture for irresistible softness.
- Unsalted butter (softened): Gives richness and keeps everything perfectly tender.
- Large eggs: Bind the cupcakes together and contribute to their structure and color.
- Vanilla extract: Rounds out the chocolate flavor and adds a lovely aroma.
- Buttermilk: Makes for a soft, tangy crumb—the secret to incredibly moist cupcakes.
- Hot water: Intensifies the cocoa powder’s flavor and keeps the batter smooth.
- Mini semi-sweet chocolate chips: Melty pockets of chocolate make every bite even more indulgent.
- Marshmallow creme or mini marshmallows (for topping): The classic hot cocoa topping—gooey, sweet, and irresistible.
- Heavy cream: Creates a luscious ganache that’s easy to spread or pipe.
- Semi-sweet chocolate (for ganache): Rich flavor and smooth texture make this the cherry on top.
- Mini candy canes (for handles): Transform your cupcakes into charming little mugs you can actually pick up!
- Optional sprinkles or crushed peppermint: Add a festive pop of color and a crunchy finish.
How to Make Hot Cocoa Cupcake Mugs
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C), which gives you the perfect environment for baking these little treats. Line a muffin tin with cupcake liners so your Hot Cocoa Cupcake Mugs come out easily, and measure out all your ingredients to keep the process smooth and stress-free.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This quick step ensures that all your leavening and chocolate flavor is evenly distributed, helping the cupcakes bake up with a tender crumb every time.
Step 3: Cream Butter and Sugars
Grab a large bowl, then beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This is where the cupcake magic begins, ensuring that your Hot Cocoa Cupcake Mugs will be soft and packed with rich flavor.
Step 4: Add Eggs and Vanilla
One at a time, blend in the eggs, beating after each addition to create a silky-smooth batter. Stir in the vanilla extract for that warm, comforting aroma that always reminds me of hot chocolate nights.
Step 5: Alternate Dry and Wet Ingredients
Now, alternate adding the dry mixture and buttermilk, gently combining to keep the batter light. Your kitchen will start smelling amazing, and at this point, you’re building the pillowy structure of these cupcakes.
Step 6: Stir in Hot Water and Chocolate Chips
Add the hot water to loosen up the batter and make the cocoa flavor shine. Fold in those mini chocolate chips for bursts of melty chocolate in every bite—just like the real deal!
Step 7: Fill, Bake, and Cool
Spoon your batter into the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Once baked, let the cupcakes cool completely—patience pays off here, as you’ll want them cool before frosting.
Step 8: Make the Ganache
While the cupcakes cool, heat your heavy cream in a small saucepan until it just starts to simmer. Pour it over the chopped semi-sweet chocolate, let it sit for a minute, then stir until smooth and glossy. A brief cool-down thickens the ganache, making it perfect for spooning or piping onto your Hot Cocoa Cupcake Mugs.
Step 9: Decorate Like a Mug
Generously dollop or pipe ganache on top of each cooled cupcake, then crown them with marshmallow creme or a humble pile of mini marshmallows. Gently insert a mini candy cane into the side of each cupcake, forming the cutest little mug handles. Sprinkle with festive bits of peppermint or jimmies if you like, and voilà—you’ve created edible mugs of pure happiness!
How to Serve Hot Cocoa Cupcake Mugs
Garnishes
For that “wow” factor, top your Hot Cocoa Cupcake Mugs with a bit of flair. A sprinkle of crushed peppermint candies adds an irresistible crunch and minty zing, while colorful sprinkles give a festive burst perfect for any winter celebration. Try toasted mini marshmallows for a campfire twist, or use a drizzle of caramel sauce for an extra decadent treat.
Side Dishes
Balance the sweetness of these cupcakes with a platter of fresh berries, a bowl of lightly salted mixed nuts, or an array of citrus slices. Pairing with a steaming mug of coffee, chai tea, or classic hot cocoa makes for a wonderful dessert spread—especially at a holiday brunch or cozy family dinner.
Creative Ways to Present
Hot Cocoa Cupcake Mugs practically beg to be displayed as a centerpiece. Arrange them on a tiered cake stand for parties, tuck them into a gift box lined with festive tissue paper, or serve each cupcake on a tiny saucer next to a real hot cocoa mug for double the delight. For a fun activity, set up a decorating station and let guests finish their “mugs” with personalized toppings!
Make Ahead and Storage
Storing Leftovers
If you have any Hot Cocoa Cupcake Mugs left (good luck!), simply keep them in an airtight container at room temperature for up to 3 days. The cupcake base stays moist and the toppings remain fluffy, making these an excellent make-ahead dessert.
Freezing
You can freeze the unfrosted cupcakes for up to two months—just wrap each one tightly in plastic and place them in a freezer-safe bag. Thaw completely before decorating with ganache, marshmallow, and candy cane handles.
Reheating
To freshen up the cupcake base, warm individual cupcakes (without the toppings) in the microwave for 5-10 seconds. If you’re using marshmallows, a quick trip to the broiler (watch closely!) can toast them to gooey perfection before serving.
FAQs
Can I make these cupcakes gluten-free?
Absolutely! Substitute a measure-for-measure gluten-free baking flour blend for the all-purpose flour. Check that your baking soda and other add-ins are gluten-free too, and enjoy Hot Cocoa Cupcake Mugs without worry.
What if I don’t have buttermilk?
No buttermilk on hand? Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, let it sit for 5 minutes, and you have a perfect substitution. This keeps the cupcakes soft and tender, just like the original.
Can I use regular-sized candy canes instead of mini ones?
Mini candy canes are best for the signature mug look, but you can break or cut regular-sized candy canes to fit. Just be gentle—they’re fragile! You could also use small chocolate-dipped pretzel rods for a fun, edible twist.
How do I prevent my candy cane handles from getting sticky or melting?
To keep candy cane handles fresh, wait until just before serving to add them to your Hot Cocoa Cupcake Mugs, especially if your kitchen is warm or humid. Store any leftover cupcakes with the candy canes upright to minimize contact with moist toppings.
Can I make these cupcakes in advance for a party?
Definitely! You can bake and frost the cupcakes a day or two ahead—just wait until the day of your event to add the marshmallow topping and candy cane handles, ensuring everything stays picture-perfect and delicious.
Final Thoughts
There’s no better way to bring the magic of winter into your kitchen than with a batch of Hot Cocoa Cupcake Mugs. Whether you’re baking for a festive holiday party, a family snow day, or just craving something cozy, you’ll love every decadent, playful bite. Don’t be surprised if these become your new seasonal tradition—give them a try and watch them disappear!
Print
Hot Cocoa Cupcake Mugs Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the cozy warmth of these Hot Cocoa Cupcake Mugs, a delightful treat that combines the flavors of hot cocoa in a cupcake form. Topped with marshmallow creme and mini candy canes, these cupcakes are perfect for the holiday season.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup hot water
Additional:
- 1/2 cup mini semi-sweet chocolate chips
- 1 cup marshmallow creme or mini marshmallows (for topping)
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate (for ganache)
- 12 mini candy canes (for handles)
- Optional sprinkles or crushed peppermint for garnish
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix the wet ingredients: In a large bowl, cream the butter, granulated sugar, and brown sugar. Add eggs, one at a time, then mix in the vanilla. Alternate adding the dry ingredients and buttermilk, mixing until just combined. Stir in hot water and chocolate chips.
- Bake the cupcakes: Fill cupcake liners and bake for 18–20 minutes. Let cool.
- Make the ganache: Heat heavy cream, pour over chopped chocolate, stir until smooth. Let cool slightly.
- Decorate: Pipe or spoon ganache over cupcakes, top with marshmallow creme or mini marshmallows. Insert a candy cane for the handle. Garnish as desired.
Notes
- For a peppermint twist, add 1/2 teaspoon peppermint extract to the cupcake batter.
- Best served at room temperature. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
