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Six hot chocolate cupcakes with white frosting, mini marshmallows, and striped straws sit on a white round board. A festive snowman mug and red-and-white checkered towels are in the background on a wooden surface.

Hot Chocolate Cupcakes with Marshmallow Frosting Recipe

These hot chocolate cupcakes are soft, rich, and topped with marshmallow frosting—an irresistible winter dessert everyone will love.

Course desserts
Cuisine American
Keyword hot chocolate cupcakes, hot cocoa cupcakes
Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 35 minutes
Servings 15
Author momma lew

Ingredients

For the Cupcakes:

  • 1 box chocolate cake mix
  • ½ cup hot chocolate powder mix
  • 3 eggs
  • ½ cup sour cream or plain greek yogurt
  • 1 cup milk
  • ¼ cup canola oil

For the Frosting:

  • 7 oz marshmallow fluff
  • ½ cup butter softened
  • 1 ½ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350° and line a muffin tin with cupcake liners.
  2. In a large bowl, mix your cupcake ingredients together for about 2 minutes.
  3. Spoon .your cupcake batter into your muffin tin, about 2 tablespoons for each.
  4. Bake for about 20 minutes or until a toothpick comes out clean from the center.
  5. Make the frosting while your hot chocolate cupcakes cool.
  6. In a large bowl, mix together your butter and vanilla.
  7. Mix in the marshmallow fluff
  8. Add the powdered sugar in about 1/2 cup at a time and mix until your frosting is combined, thick and fluffy.
  9. Frost your cupcakes.
  10. Decorate your hot chocolate cupcakes as desired.

Recipe Notes

Keep them in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days. Bring to room temp before serving.