Hot Chocolate Cupcakes

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I was trying to come up with a unique chocolate recipe in preparation for my guest appearance on the Conversational Chaos podcast. The Rage Monster (one of the podcast’s hosts) requested something chocolate. I warned him that I was making something experimental, and if it didn’t turn out, at least it would be a fun culinary disaster story.

They actually turned out really well, except I was not able to fill them with marshmallow fluff as I originally intended. Apparently marshmallow fluff and piping bags are an extremely difficult situation. The stickiness made it almost impossible. I’m sure I could have made it work, but I got impatient, so there went that.

I was also a little short on time when I was making these, so I didn’t make my own chocolate frosting. Next time I’ll probably try to do the frosting completely homemade.

Hot Chocolate Cupcakes

Prep Time20 mins
Cook Time25 mins
Cooling Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Keyword: chocolate cupcakes, cupcakes, hot chocolate cupcakes
Servings: 24 cupcakes


  • 2⅓ cups all-purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • 1 stick butter at room temperature
  • cups sugar
  • 2 tsp vanilla
  • ¾ cup hot chocolate mix (Ghirardelli recommended)
  • 2 eggs
  • cups milk
  • 1 container chocolate frosting (16 oz. container)
  • 1 cup marshmallow fluff


  • Preheat oven to 350°.
  • Line two cupcake pans with baking cups.
  • Sift together the flour, hot chocolate mix, baking powder, and salt and set aside.
  • Cream the butter and sugar using a hand mixer or stand mixer, until it's light and fluffy.
  • Add eggs one at a time, mixing well after each addition. (Tip: I always crack my eggs into a small bowl or cup, just in case some shell drops. It's much easier to fish shell out of a cup with just egg than it is to fish it out of a cake mixture.)
  • Add vanilla and mix until incorporated.
  • Add the flour mixture ¼ cup at a time, adding a little bit of milk after each addition of flour. Alternate adding the flour and mixture until all of both are incorporated. Continue to mix on a low speed until everything is well-incorporated.
  • Scoop the batter into the cupcake pan with each cup being about ⅔ of the way full.
  • Bake for about 20-25 minutes until a toothpick comes out clean.
  • Make the frosting by combining the chocolate frosting and marshmallow fluff.
  • Allow the cupcakes to cool completely before frosting.
  • Use a piping bag with the tip of your choice to frost the cupcakes (I used Wilton #32).

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