Hot Chocolate Cupcakes are filled with marshmallow and topped with a satiny chocolate ganache and topped with a marshmallow and peppermint, or candy cane chips, and a candy cane “straw.”
However, since this chocolate cupcake recipe is so versatile, you can make it not only for Christmas, but also for Valentine’s Day, Mother’s Day, Birthdays, or any day!
Why You’ll Love This Recipe
If you are like my husband and believe dessert isn’t a dessert unless it has chocolate, then you’ll love this recipe! Why? Because it includes yummy chocolate cupcakes with a sweet, satiny Chocolate Ganache over marshmallows both inside and on top of the cupcakes! If you prefer a more traditional chocolate frosting, then here is an Easy Chocolate Frosting Recipe. It is one of his favorite Dessert Recipes!
Plus these delightful cupcakes are downright fun! You can decorate them for Christmas, Valentine’s Day, Birthdays, Picnics, or any day of the year! Be sure to check out our ideas for variations of this recipe below.
Why This Recipe Works
It is a tried and true recipe that includes, not only step by step instructions but step by step photos as well as additional recipe tips, to help ensure your success every time when making this recipe.
How To Make Hot Chocolate Cupcakes
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you choose to purchase one of the items, I will receive a very small commission on the product and does not increase the price.
- Mixing Bowl Set from Amazon.com – A basic necessity when cooking or baking.
- Hand Mixer – For a compact, convenient mixer from Amazon.com that you can bring out when you need it and store it away when you don’t.
- KitchenAid Stand Mixer – from Amazon.com. The classic KitchenAid Stand Mixer is a requirement for experienced bakers and new bakers alike. I use mine all the time.
- Whisk from Amazon.com – A whisk is a necessary tool for use in making many recipes.
- Saucepan from Amazon.com – This is a necessity for every cook’s kitchen.
- Measuring Cups from Amazon.com – Be sure to use the measuring cups designed for liquids only and not for dry ingredients for the most accurate measurement.
- Measuring Spoons from Amazon.com – I keep several sets of measuring spoons on hand so I have them when I need them and they are not in the dishwasher.
Hot Chocolate Cupcakes Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Chocolate Devil’s Food Cake Mix
- Chocolate Instant Pudding
- Eggs
- Water
- Canola oil
- Semi-sweet chocolate chips
- Large marshmallows
- Peppermint crunch sprinkles or holiday sprinkles
- Mini semi-sweet chocolate chips (for garnishing)
- Candy Cane Straws
Hot Chocolate Ganache Frosting Ingredients
Be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Powdered sugar
- Unsweetened cocoa powder
- Water
- Pure vanilla extract
Directions
- In a large mixing bowl, combine the cake mix, instant pudding, eggs, water, and canola oil together with a stand or hand mixer.
- Add in chocolate chips and mix well.
- Using a 3 tablespoon cookie scoop or spoon, fill cupcake liners about 3/4 of the way full with the chocolate batter.
- Bake for 30 minutes.
- Remove the cupcakes from the oven and put a large marshmallow in the center of each cupcake and twist a little to push them into the cupcake.
- Put the cupcakes back into the oven for 2 minutes to let the marshmallows melt.
- Remove the cupcakes from the oven and press the marshmallow down (this will help the marshmallow melt on the inside of the cupcake and fill in the extra space around the cupcake).
- Let cool for 10 minutes in the cupcake pan before transferring to a cooling rack.
How To Make Chocolate Ganache Frosting
Directions:
- While the cupcakes are cooling, make the frosting by combining the powdered sugar, unsweetened cocoa powder, water, and vanilla extract and mix until smooth.
How To Decorate Cupcakes With Marshmallows and Chocolate Ganache
- Fill the marshmallow indention with mini chocolate chips and then cover the chocolate chips with frosting.
- Cut large marshmallows in half and put half of a marshmallow on each cupcake and drizzle with frosting.
- Garnish with Peppermint Crunch or Holiday Sprinkles.
- Cut holiday straws in thirds and insert them into the cupcakes.
- Let cupcakes cool completely and enjoy!
How To Customize Hot Chocolate Cupcakes
- Birthday Hot Chocolate Cupcakes – Use multi-colored sprinkles for the topping
- Summer Smore’s Chocolate Cupcakes – Top With crumbled graham crackers instead of peppermint sprinkles
- Valentine’s Day – Top the cupcakes with chocolate hearts, sweet tarts, or pink sprinkles!
More Recipes You’ll Love
- German Chocolate Cookie Cups
- Butterfinger German Chocolate Cupcakes
- Bananas Foster Upside Down Cupcakes
- Peppermint White Hot Chocolate
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Recipe
Hot Chocolate Cupcakes
Ingredients
Hot Chocolate Cupcakes
- 1 (15.25-ounce) box Chocolate Devil's Food Cake Mix
- 1 (3.9-ounce) box Chocolate Instant Pudding mix
- 4 eggs
- 1.25 cup water
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 (12-ounce) bag package large marshmallows
- 1/4 cup candy cane crunch sprinkles (crushed candy cane pieces)
- Candy Cane Striped Straws
Chocolate Ganache (Icing)
- 3 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 cup water
- 1 tablespoon pure vanilla
Instructions
Chocolate Cupcake Directions
- Preheat the oven to 325 degrees and line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the cake mix, instant pudding, eggs, water, and canola oil together with a stand or hand mixer.
- Add in chocolate chips and mix well.
- Using a 3 tablespoon cookie scoop or spoon, fill cupcake liners about 3/4 of the way full with the chocolate batter.
- Bake for 30 minutes.
- Remove the cupcakes from the oven and put a large marshmallow in the center of each cupcake and twist a little to push them into the cupcake.
- Put the cupcakes back into the oven for 2 minutes to let the marshmallows melt.
- Remove the cupcakes from the oven and press the marshmallow down (this will help the marshmallow melt on the inside of the cupcake and fill in the extra space around the cupcake).
- Let cool for 10 minutes in the cupcake pan before transferring to a cooling rack.
Chocolate Ganache Frosting
- While the cupcakes are cooling, make the frosting by combining the powdered sugar, unsweetened cocoa powder, water, and vanilla extract and mix until smooth.
- Fill the marshmallow indention with mini chocolate chips and then cover the chocolate chips with frosting.
- Cut large marshmallows in half and put half of a marshmallow on each cupcake and drizzle with frosting.
- Garnish with Peppermint Crunch or Holiday Sprinkles.
- Cut holiday straws in thirds and insert them into the cupcakes.
- Let cupcakes cool completely and enjoy!
