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Hot Chocolate Cupcakes

Hot Chocolate Cupcakes – The perfect rich chocolate cupcakes that invoke the wonderful flavor of a mug of hot chocolate. Topped with marshmallow meringue frosting, these cupcakes are perfect for the holidays.

Hot Chocolate Cupcakes

After remaking my hot chocolate cake a few weeks back, I decided that I had to make a personal cupcake version. I ended up using a simple chocolate cupcake base with dark cocoa powder and then topped with a phenomenal marshmallow meringue frosting. Don’t get intimidated by seeing that the frosting uses meringue! It’s super easy to make and it tastes so so so good! Top the cupcakes with some festive sprinkles and some tiny marshmallows and you’ve got a great dessert for any holiday party!

Common Questions About Making Hot Chocolate Cupcakes

What are hot chocolate cupcakes?

Hot chocolate cupcakes are rich chocolate cupcakes topped with a frosting made by making a meringue and combining it with marshmallow fluff.

How many cupcakes does this recipe make?

This recipe makes 12 cupcakes.

How long do these cupcakes last?

These cupcakes last up to 3 days when stored in a refrigerated airtight container.

How can I make the perfect cupcakes?

  • Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work.  If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website.  Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
  • Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key.  Mix until just barely combined.
  • Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me).  Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes.  Wrong.  Your frosting will just slide off the cupcake and it’ll be really sad.  To be safe, I’d say give them 1-2 hours before frosting.
  • Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant.  Stick to filling each liner about 3/4 full.
  • Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

Ingredient Notes –

  • Milk adds moisture to the cupcakes. I’m using whole milk, but use whatever kind you like.
  • Vegetable oil adds richness to the cupcakes.
  • Whole eggs are used in the cupcakes to bind the batter together while egg whites are used to make the meringue.
  • Vanilla enhances the flavor of the cocoa in the cupcakes and adds a bit of classic vanilla marshmallow flavor to the meringue.
  • Sugar sweetens both the cupcakes and the meringue.
  • Flour gives the cupcakes structure so they aren’t too soft – make sure to measure using the spoon and level method.
  • I’m using dark cocoa in this recipe but any kind will work (as long as it’s baking cocoa).
  • Baking powder helps the cupcakes rise.
  • Marshmallow fluff adds classic marshmallow flavor to the meringue.

Looking for more holiday cupcakes recipes? Check these out!

Yield: 12 Cupcakes

Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

Hot Chocolate Cupcakes – The perfect light and fluffy chocolate cupcakes that invoke the wonderful flavor of a mug of hot chocolate. Topped with marshmallow meringue frosting, these cupcakes are perfect for the holidays.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


For the Chocolate Cupcakes

  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon baking powder

For the Marshmallow Meringue Frosting

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 cup marshmallow fluff
  • 1 teaspoon vanilla extract


For the Chocolate Cupcakes

  1. Preheat your oven to 350 degrees F and line 12 standard muffin cups with paper liners.
  2. In a large bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
  3. Add the granulated sugar and whisk to combine.
  4. Next, add the flour, cocoa, and baking powder. Whisk to combine.
  5. Divide the batter between the muffin cups, filling each one about 2/3 of the way full.
  6. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Transfer the cupcakes to a wire rack and cool completely before icing.

For the Marshmallow Meringue Frosting

  1. Bring a small pot of water to a simmer over medium heat.
  2. Place a heatproof bowl over the simmering water and add the egg whites and sugar to the bowl. Whisk constantly until the sugar has dissolved and the egg mixture has reached 160 degrees F on an instant read thermometer - about 5 minutes.
  3. Transfer the egg whites to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until stiff peaks form - about 5 minutes.
  4. With the mixer on low speed, slowly add the marshmallow fluff and vanilla extract. Turn the mixer to high and whip until stiff peaks form again - about 3 minutes.
  5. Transfer the frosting to a piping bag fitted with your choice of tip and frost as desired. Garnish with mini marshmallows or chocolate sprinkles.
  6. Serve immediately or store in an airtight container in the fridge for up to three days.

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