Hot chocolate cupcake

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 cupcake
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5 from 1 vote

Hot Chocolate Cupcakes

Hot chocolate cupcakes are a unique chocolate cupcake with a chocolate marshmallow buttercream frosting.
Prep Time20 mins
Cook Time25 mins
Cooling Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, cupcakes, hot chocolate cupcakes
Servings: 24 cupcakes




  • 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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