These moist hot chocolate cupcakes are the perfect winter dessert to help you get cozy by the fireplace! They're made with a rich chocolate sponge base and fluffy vanilla Chantilly cream, then topped with melted chocolate and a toasted marshmallow for the perfect finishing touch. They're a great alternative to the usual hot chocolate drink and are guaranteed crowd-pleasers for holiday gatherings!

Best Hot Chocolate Cupcakes Recipe

These easy hot chocolate cupcakes with marshmallows are delicious and a fun, family-friendly way to embrace the fall and winter months!

My recipe provides a delightfully indulgent chocolate treat using simple ingredients and an easy technique anyone can master. Unlike some hot chocolate cupcakes recipes, I do not use hot chocolate mix but instead use 100% Dutch process cocoa powder for a rich yet balanced chocolate flavor in every bite.

Each cupcake is topped with fluffy, mascarpone-stabilized Chantilly cream, giving it the look and taste of whipped cream on hot chocolate. The melted chocolate drizzled on top, followed by a toasted, caramelized marshmallow, adds a tasty and eye-catching finishing touch!

Aside from its fun appearance, the most unforgettable part of this hot chocolate cupcake recipe is the crazy moist cupcake base. In this no-butter recipe, I only use oil to create a melt-in-your-mouth texture. The higher ratio of wet to dry ingredients and baking soda add to the tender feel, creating a deep, chocolatey, soft, airy texture.

Katalin's key take on how to make super moist chocolate cupcakes

The biggest difference between an unforgettable and not-so-great cupcake is a moist, tender base—no one wants a dry, crumbly dessert! Achieving this texture difference comes down to a few essential ingredients and techniques:

Because baking relies on precision, having the right quantities and using only high-quality ingredients is crucial for a perfect outcome. Oil, when combined with eggs and milk, typically results in the softest cupcakes.

Sugar is also crucial, as it bonds with the wet ingredients to help retain moisture, while leavening agents like baking powder and baking soda react with acidic ingredients to create a light, fluffy texture. In this hot chocolate cupcake recipe, I skip the commonly used butter and buttermilk and rely on oil and baking soda to give it a stable yet soft texture and ensure maximum moisture in every bite, even after refrigeration!

However, technique is just as important as ingredients. The temperature and mixing method can significantly affect the final result. For consistently soft, tender, and moist cupcakes, measure ingredients accurately, follow the recipe closely, and avoid overbaking.

Make the chocolate cupcake base

Before starting, ensure the eggs, milk, and coffee are all at room temperature. I recommend letting the milk and freshly brewed coffee sit at room temperature for an hour before starting the recipe. To quickly bring your eggs to room temperature, place them in a bowl of hot water for five minutes.

Line a cupcake tin with cupcake liners and preheat your oven to 175℃ / 350℉ (without the fan).

Then, using an electric hand mixer, whip together the room-temperature wet ingredients: eggs, vegetable oil, granulated and brown sugar, and vanilla extract (or vanilla bean paste) for 1-2 minutes.

In a separate bowl, sift together the dry ingredients: all purpose flour, baking powder, baking soda, cocoa powder, and salt. Don't skip the salt; it is essential to balance the sweetness, and it will not make your cupcakes salty!

Next, use a rubber spatula or hand whisk to gently mix the wet mixture into the dry ingredients just until combined. Do not overmix the batter, as it can make your cupcakes dry and dense.

Using a spoon or piping bag, divide the batter evenly among the liners, filling each about ¾ full. Do not fill them any higher, or they can overflow when baking!

Bake the cupcakes for 20-22 minutes or until they pass the "toothpick test" (i.e., a toothpick inserted in the center comes out clean), whichever comes first. Avoid overbaking to prevent dryness.

Transfer the baked cupcakes on a rack to cool completely to room temperature before you move on to frosting.

Make the whipped cream frosting (stabilized Chantilly cream)

To make the creamy whipped cream frosting, you will need to start with very cold heavy cream and mascarpone; otherwise, it will not hold its shape. Both ingredients need to be high-fat to achieve the correct texture.

Add the cold heavy cream, mascarpone, and sifted powdered sugar to a mixing bowl.

Use the electric hand mixer to whip the mixture for about a minute, then add the vanilla extract.

Continue whipping until the frosting becomes light and fluffy—usually within 2-3 minutes. Stop whipping as soon as it reaches the desired consistency (usually when it reaches early stiff peaks), or the frosting can separate and become runny.

Assemble & Enjoy

If desired, fill the cupcakes with half a tablespoon of my decadent chocolate ganache before frosting.

Then, transfer the finished frosting to a piping bag fitted with a piping nozzle and frost each cupcake individually. Finish by drizzling on melted chocolate (not hot; otherwise, it will melt the frosting) and gently placing a toasted marshmallow or mini marshmallows on top for the finishing touch!

Storage and freezing

Like most baked goods, these hot chocolate cupcakes have the best flavor and texture when served fresh. If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. You can also freeze the unfrosted cupcake bases in a freezer-safe bag or container for up to one month.

Whether you refrigerate or freeze them, allow them to come to room temperature before serving. For more tips on storing your cupcakes without losing their freshness or taste, see my guide on how to store and freeze cupcakes.

I do not recommend freezing the chantilly cream, and for the best flavor and texture, ideally, make it on the day of serving the cupcakes.

Flavor variations

Instead of vanilla Chantilly whipped frosting, you can add cocoa powder to make a chocolate Chantilly frosting. You can also infuse the cream with lemon, orange, or lime zest for a citrusy twist. Add warming spices like cinnamon, nutmeg, or cardamom to add to the cozy fall and winter feel.

Feeling spicy? Add some cinnamon and cayenne pepper or chili powder to make Mexican hot chocolate cupcakes!

For a different twist, try topping it with my creamy American buttercream, milky Russian Buttercream frosting, or one of these other 25+ Different Types of Frosting. You can even opt for a marshmallow buttercream or marshmallow meringue frosting! And, of course, chocolate buttercream frosting would also be divine on these cupcakes and more heatproof than Chantilly.

Instead of a chocolate ganache filling, you can fill it with my homemade caramel, Nutella, or additional marshmallow fluff.

Instead of the traditional hot chocolate and marshmallow topping, you can sprinkle on chocolate chips, crushed nuts, or crushed candy canes for peppermint hot chocolate cupcakes!

Ingredient substitutions

To make a gluten-free cake, try replacing all-purpose flour with almond flour, or check my flour guide for other gluten-free options.

You can use high-fat dairy-free milk, vegan butter, a dairy-free heavy cream substitute, and a dairy-free mascarpone cream substitute for a vegan version. You can replace the eggs with one of these egg substitutes. Keep in mind that dairy-free products will slightly alter the flavor and texture.

While ingredient substitutions work well, you will likely need to adjust other ingredients to maintain the same flavor and texture balance. Unfortunately, I can't offer exact instructions for every diet.

Expert tips to make Hot chocolate cupcakes

Always use high-fat, high-quality ingredients for the best flavor and texture. I use 36% fat heavy cream, 41% fat mascarpone, and 3% whole milk in this recipe. Never opt for low-fat products; they contain more water and will not result in the same texture.
For the richest chocolate flavor without overpowering sweetness, use unsweetened, 100% Dutch-process cocoa powder.
Never skip the coffee! Adding it enhances the chocolate flavor without tasting like coffee or adding a noticeable amount of caffeine. Decaf works just as well for a no-caffeine option.
If you flavor your Chantilly cream, use powdered or gel-based flavorings to avoid adding extra moisture and maintain a smooth frosting texture.
Always keep the Chantilly cream chilled, as it will melt if left at room temperature for too long, especially on a warm day.

What equipment to use

For the most precise and consistent results, weigh your ingredients with a digital scale and monitor the temperature using a digital oven thermometer.

An electric hand mixer works best for combining the wet ingredients, while a rubber spatula is ideal for gently folding in the dry ingredients without overmixing.

You'll need a 12-cup muffin pan for baking and a cooling rack to ensure the cupcakes cool completely. When it's time to frost, you'll need a piping bag, preferably fitted with a Wilton 1M nozzle tip.

Try some of my other Cupcake recipes

If you loved these hot chocolate cupcakes, you will also love these other fun and easy cupcake recipes:

And for even more moist and delicious cupcake recipes, check out my round-up of the 50+ Best Cupcake Recipes.

Have you tried this recipe?

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Hot Chocolate Cupcakes