Decadent Hot Cocoa Cupcakes with a Marshmallow Twist

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 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!

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

“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:

---

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:

Candy Corn • Christmas Tree • Fall Owl • Gingerbread • Pumpkin • Red Velvet