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Hot Chocolate Cupcake Recipe

Course: Dessert
Servings: 12
Calories: 322kcal
Author: Tammilee Tips


  • 1 C all-purpose flour
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C hot water
  • 1/2 C cocoa powder
  • 6 TBSP butter room temp
  • 3/4 C sugar
  • 1 large egg
  • 1/4 C vegetable oil
  • 1 tsp vanilla extract

Marshmallow Frosting Ingredients:

  • 1-7.5 oz marshmallow crèam
  • 1/4 C butter softened
  • 2 C powdered sugar
  • 1 - 2 TBSP heavy cream


Cupcake Directions:

  • -Preheat oven to 350 degrees. Line a cupcake tin with cupcake paper liners.
  • -Whisk flour, cinnamon, baking soda, salt in s medium bowl. Set aside.
  • -Whisk hot water and cocoa powder in a small bowl. Set aside.
  • -Using a stand mixer, cream together butter and sugar until light and fluffy.
  • -Mix the egg, vegetable oil, and vanilla until well combined.
  • -Add in the flour mixture, alternate with hot cocoa mix until there are no lumps.
  • -Using a large ice cream scoop the batter into the lined cupcake tins until they are 3/4's filled.
  • -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • -Remove from oven allowing cupcakes to cool in cupcake pan for 10 minutes.
  • -Take out of cupcake pan and place individual cupcakes on a wire rack to cool completely.

Frosting Directions:

  • -Beat marshmallow cream and butter until combined.
  • -Add sugar, beat until combined.
  • -Mix in heavy cream 1/2 TBSP at a time until it can be spread on the cupcakes.
  • -Spoon into a pastry bag with a large tip.
  • -Frost cupcakes from the outside working the tip toward the center of the cupcake.
  • -Sprinkle a little cocoa powder on top of each frosted cupcake.


Calories: 322kcal | Carbohydrates: 45g | Protein: 2g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 258mg | Potassium: 71mg | Fiber: 2g | Sugar: 34g | Vitamin A: 368IU | Calcium: 15mg | Iron: 1mg