Hot Cocoa Cupcake Mugs Recipe

Cupcakes that look like mini mugs of hot cocoa? Yes, please! This whimsical dessert combines all the cozy vibes of a steaming cup of cocoa with the sweet indulgence of chocolate cupcakes. Perfect for winter gatherings, holiday parties, or just a fun weekend baking project, these cupcakes bring smiles to everyone who sees (and tastes) them. And while they’re adorably themed, they’re also super easy to make—no fancy equipment or expert skills needed.

The first time I made these cupcakes, it was a snowy afternoon with my nieces. We’d just come back inside after a failed attempt at building a snowman (too powdery, apparently), and the thought of warming up with hot cocoa sounded perfect. Instead, we decided to whip up these cupcakes that mimic our favorite winter drink. They were a hit—messy little hands helped frost the cupcakes, “attach” candy cane handles, and sneak more mini marshmallows than necessary. I’ll never forget the way their faces lit up when we set them on the table.

So, grab your apron and let’s turn your kitchen into a winter wonderland!

this RECIPE

A little background: the magic of hot cocoa in cupcake form

Hot cocoa and winter go hand-in-hand, don’t they? There’s just something about that rich, chocolatey warmth that soothes the soul. These hot cocoa cupcake mugs take that nostalgic experience and turn it into a dessert you can hold in one hand.

Cupcake decorating has become increasingly creative over the years, and these festive treats are a playful nod to everyone’s favorite cold-weather beverage. With ingredients like Devil’s Food cake mix and Swiss Miss cocoa mix, these cupcakes aren’t just visually inspired by hot cocoa—they taste like it too. Plus, adding marshmallows and crushed candy canes on top gives them a real hot chocolate vibe.

Let’s talk ingredients: chocolatey goodness and cozy touches

Every ingredient in this recipe plays an important role in creating the ultimate hot cocoa cupcake experience. Here’s a quick breakdown:

• Devil’s Food cake mix: This creates the rich, moist base for the cupcakes. If you don’t have Duncan Hines on hand, any chocolate cake mix will work, but I’ve found Devil’s Food gives the deepest chocolate flavor.
• Swiss Miss hot cocoa mix: Adding this to the batter boosts that iconic hot cocoa flavor. Can’t find Swiss Miss? Use your favorite brand of cocoa mix (or even homemade).
• Vegetable oil: Keeps the cupcakes soft and moist. If you’re out, melted coconut oil or even unsweetened applesauce can work in a pinch.
• Mini candy canes: These are not only decorative but serve as the “mug handles.” Make sure to choose sturdy ones so they don’t break too easily when attaching them.
• Mini marshmallows: A hot cocoa staple! They give a playful, puffy topping that completes the look.
• Milk chocolate chips: Adds a touch of texture and extra chocolatey goodness. Dark chocolate chips work too if you prefer a less sweet option.

Kitchen gear: tools to make your cupcake magic

You won’t need much to whip up these delightful little cupcakes. Here’s what I recommend:

• Muffin tin and baking cups: Essential for cupcake baking. If you’re out of cupcake liners, grease your tin well and dust with cocoa powder for easy release.
• Electric mixer: Makes blending the batter quick and effortless. A whisk works too, though you’ll need a bit more elbow grease!
• Piping bag (optional): For neater frosting. Don’t have one? No worries—just use a spoon or a zip-top bag with the corner snipped off.
• Rolling pin or mallet: Useful for crushing the candy cane bits. Place them in a resealable bag to avoid messes.

Step-by-step: from batter to frosted perfection

Here’s how to bring these charming cupcakes to life:

1. Prep your oven and pans
   Preheat your oven to 350°F and line your muffin tin with baking cups. I like to use festive liners (think snowflakes or red and white stripes) to add to the wintery vibe.
2. Mix the batter
   In a large bowl, combine the cake mix, cocoa mix, water, eggs, and oil. Blend on low speed for about 30 seconds, then increase to medium and beat for 2 minutes. The batter will be thick and luscious—it’s okay to sneak a taste!
3. Fill and bake
   Divide the batter evenly among your cupcake liners. Fill each about 2/3 full to avoid overflow. Bake for 16-19 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
4. Frost and decorate
   Once the cupcakes are cool, frost them generously with milk chocolate frosting. Break off about 1/4-inch from each mini candy cane (this will be the part you insert into the cupcake). Attach the curved ends to the side of each cupcake to create the “mug handle.”
5. Top it off
   Sprinkle the frosting with mini marshmallows, chocolate chips, and a pinch of crushed candy cane. The crushed candy canes add a pop of color and a refreshing peppermint aroma—don’t skip them!

Variations and fun twists to try

Want to put your own spin on these adorable cupcakes? Here are some ideas:

• Peppermint mocha cupcakes: Add 1/2 teaspoon peppermint extract to the batter for a minty twist, and drizzle with melted white chocolate on top.
• Gluten-free version: Use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.
• Vegan hot cocoa cupcakes: Swap eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), use a vegan cake mix, and opt for dairy-free frosting and marshmallows.
• Spicy Mexican hot chocolate: Add a pinch of cinnamon and cayenne to the batter for a bold, warming flavor.
• Seasonal decor: Swap candy canes for colorful sprinkles in spring or autumn hues, and use pastel or chocolate marshmallows instead of white.

Serving ideas: make it a party!

To really impress your guests, serve these cupcakes on a platter surrounded by mini marshmallows or crushed peppermint for extra flair. For a festive touch, tie a tiny ribbon around each candy cane handle.

Want to go all out? Pair the cupcakes with a hot cocoa bar featuring various toppings like whipped cream, caramel drizzle, and peppermint sticks. Your guests will love the theme!

What to sip with your cupcakes

Hot cocoa cupcakes pair beautifully with—you guessed it—hot cocoa! But for variety, try serving them with:

• Coffee: A rich, dark roast complements the chocolate perfectly.
• Milk: For a classic and kid-friendly pairing.
• Red wine: A bold Cabernet Sauvignon or Zinfandel is an indulgent grown-up option.

Storing and reheating tips

If you have leftovers (unlikely!), store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, but let them come to room temperature before serving so the frosting softens.

Need to reheat? A quick 5-second zap in the microwave can soften the frosting just enough to enjoy them warm.

Scaling up or down

This recipe makes 24 cupcakes, but it’s easy to adjust for fewer or more servings. Just halve the ingredients for 12 cupcakes or double them for a big party. When scaling, keep an eye on bake time—it might vary slightly depending on the size of your batch.

Troubleshooting tips

• Candy canes keep breaking: Warm them slightly in your hands before snapping off the ends—they’ll be less brittle.
• Cupcakes sinking in the middle: Avoid overmixing the batter, and don’t open the oven door too early.
• Frosting too runny: Chill it in the fridge for 10 minutes to firm it up before decorating.

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Time to bake your hot cocoa cupcakes!

These hot cocoa cupcake mugs are the perfect blend of cute, festive, and irresistibly chocolatey. They’re a fun project for bakers of all levels and guaranteed to bring joy to anyone lucky enough to enjoy one. Try them out, make them your own with some creative variations, and don’t forget to share your results!

FAQs

1. Can I make the cupcakes ahead of time?
Absolutely! Bake the cupcakes a day in advance and store them (unfrosted) in an airtight container. Decorate them the day you plan to serve for the freshest look.

2. Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap, then store them in a freezer-safe bag. Thaw and decorate when ready.

3. What’s the best way to crush candy canes?
Place them in a resealable bag and use a rolling pin or mallet to crush them. Be gentle to avoid turning them into powder.

4. Can I use homemade frosting?
Of course! A homemade chocolate buttercream would work beautifully if you want to skip the store-bought frosting.

5. Do I have to use candy canes for handles?
Not at all! Pretzel sticks shaped into curves or piped white chocolate “handles” are great alternatives.

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