I love cozy desserts, especially ones that bring back warm childhood memories, but what excites me most in baking is seeing the way frosting transforms simple cupcakes into a dreamy, festive treat. These Hot Chocolate Cupcakes with Marshmallow Frosting are perfect for cozy afternoons, chilly nights, or any time you crave a sweet, comforting treat. Soft, moist chocolate cupcakes meet a sweet, cloud-like marshmallow frosting that melts in your mouth and leaves a little smile on your lips.

Marshmallow frosting is sticky, soft, and light, and spreading it on chocolate cupcakes feels like giving a warm hug in dessert form. The smell of cocoa in the kitchen while these cupcakes bake is almost as comforting as the first bite. It’s simple, yet it feels luxurious, and it’s the kind of dessert that makes guests’ eyes light up when you set them on the table.

I have always enjoyed experimenting with cupcake flavors, and I use simple ingredients that you can find in any pantry. Cocoa powder, sugar, and eggs come together beautifully to create a moist base, while the marshmallow fluff frosting adds sweetness without overpowering the chocolate. Always preheat the oven and make sure your cupcakes are completely cool before frosting them, because nothing ruins fluffy marshmallow frosting like a warm cupcake melting it into a sticky puddle. These small steps make all the difference in texture and presentation.

You can serve these cupcakes on their own with a hot cup of cocoa or coffee, some fresh berries for a slightly tart contrast, also with a sprinkle of chocolate shavings or crushed peppermint on top to make them extra festive. They’re versatile enough for birthdays, holiday parties, or a simple cozy night in.

Its Perfect For:

• Cozy winter evenings with a warm blanket.
• Birthday parties where kids want chocolate and fun.
• Holiday gatherings that call for festive desserts.
• Afternoon tea or coffee breaks with friends.
• A special treat for yourself after a long day.

Ingredients

For the Cupcakes

• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup whole milk
• ½ cup warm water
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract

For the Marshmallow Frosting

• 1 cup unsalted butter, softened
• 1 ½ cups marshmallow fluff/cream
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed)

Kitchen Equipment You’ll Need

• Muffin or cupcake pan with 12 cups
• Cupcake liners
• Mixing bowls (large and medium)
• Whisk or hand mixer
• Spatula
• Piping bag with a round or star tip
• Cooling rack
• Measuring cups and spoons

How to Make Hot Chocolate Cupcakes with Marshmallow Frosting

Step 1

Prepare the cupcake batter: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until everything looks evenly combined with no clumps. In a separate bowl, whisk the egg, milk, warm water, oil, and vanilla until smooth. Pour the wet ingredients into the dry mixture and whisk slowly at first, then a bit faster, until the batter becomes smooth and glossy. It will be slightly thin — that’s perfect for moist cupcakes.

Step 2

Fill the cupcake liners: Line a 12-cup muffin pan with cupcake liners. Carefully pour the batter into each liner, filling them about ⅔ full. Since the batter is thin, you may find it helpful to use a measuring cup or pour from a container with a spout to avoid spills.

Step 3

Bake the cupcakes: Preheat your oven to 350°F (175°C). Once heated, place the muffin pan in the center of the oven. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 4

Make the marshmallow frosting: In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until pale and fluffy. Add the marshmallow fluff and keep beating until fully combined and airy. Slowly add the powdered sugar, about ½ cup at a time, mixing on low speed to prevent a sugar cloud. Add the vanilla extract and continue beating. If the frosting looks too thick, add milk 1 tablespoon at a time; if it’s too soft, add a bit more powdered sugar. Beat for 1–2 more minutes until the frosting is smooth, pipeable, and fluffy.

Step 5

Frost the cupcakes: Once the cupcakes are completely cool, transfer the marshmallow frosting to a piping bag fitted with a round or star tip. Pipe tall swirls on each cupcake, giving them that warm “hot chocolate with whipped topping” look. For extra fun, you can lightly toast the tops with a kitchen torch or sprinkle crushed peppermint, mini chocolate chips, or cocoa powder over them.

Tips for Perfect Hot Chocolate Cupcakes with Marshmallow Frosting

• Measure ingredients accurately: Using a kitchen scale for flour and sugar ensures cupcakes turn out moist and not dry.
• Do not overmix the batter: Overmixing creates dense cupcakes. Stop once ingredients are just combined.
• Room temperature ingredients work best: Eggs and butter mix better and give a smoother batter.
• Line your pan: Cupcake liners prevent sticking and make cupcakes easy to remove.
• Check with a toothpick: Insert into the center; if it comes out clean, cupcakes are done.
• Cool completely before frosting: Warm cupcakes will melt the marshmallow frosting.
• Store frosting carefully: Marshmallow frosting can harden; keep it in an airtight container until ready to use.

Optional Ingredients

• Mini chocolate chips in the batter for extra chocolate bites.
• Peppermint extract for a holiday twist.
• Cocoa nibs on top for crunch.
• A sprinkle of cinnamon for warmth.
• A dash of sea salt to enhance sweetness.
• Colored sugar or edible glitter for festive decoration.

How to Serve Hot Chocolate Cupcakes with Marshmallow Frosting?

I love serving these cupcakes fresh from the kitchen when the frosting is still soft and fluffy. I usually arrange them on a large, pretty platter so each cupcake is visible and inviting. The chocolate aroma fills the room, making everyone eager to grab one. I also like adding a few mini chocolate chips or a dusting of cocoa powder on top for a little extra flair and to make each cupcake feel special.

I often serve these cupcakes alongside a warm drink, like a cup of cocoa, coffee, or even a latte. I notice that pairing the cupcakes with a beverage balances the sweetness and makes the experience feel complete. Guests often comment on how cozy and comforting it feels — it’s like dessert and a hug at the same time.

I also enjoy decorating the cupcakes seasonally. In winter, crushed peppermint or cinnamon sugar works beautifully, while fresh berries or edible flowers are lovely in spring or summer. You can even add fun sprinkles for birthdays or celebrations. Serving them this way makes the cupcakes feel playful, festive, and irresistible for both kids and adults.

Is Hot Chocolate Cupcakes with Marshmallow Frosting Healthy?

While these cupcakes are not exactly a low-calorie dessert, they bring joy, comfort, and warmth, which is good for your mental health. Each cupcake has sugar and fat, but enjoying them in moderation is perfectly fine.

Chocolate also contains antioxidants and can lift your mood, while marshmallow frosting is mostly sugar and fluff, giving a sweet, airy treat that feels indulgent but not heavy. Eating one or two occasionally is a perfect balance between pleasure and health-conscious eating.

Variations and Substitutions

• Peppermint Hot Chocolate Cupcakes: Add ½ teaspoon peppermint extract to the batter and sprinkle crushed candy cane on frosting. Festive and minty.
• Mocha Marshmallow Cupcakes: Mix 1 tablespoon instant coffee in warm water and add to batter. Enhances chocolate flavor with coffee notes.
• Gluten-Free Version: Replace flour with a gluten-free all-purpose blend. Cupcakes remain soft and delicious.
• Vegan Option: Use plant-based milk, flax egg, and vegan butter. Marshmallow frosting can be substituted with vegan fluff.
• Nutty Chocolate Cupcakes: Fold in finely chopped nuts like walnuts or hazelnuts for added texture. Adds crunch and nutty aroma.
• Spicy Hot Chocolate: Add ¼ teaspoon cinnamon and a pinch of cayenne. Gives warmth and subtle heat.
• Mini Cupcakes: Bake in mini liners for bite-sized treats. Perfect for parties or sharing.
• Layered Cupcakes: Slice cooled cupcakes and add marshmallow frosting in the middle for double flavor. Extra indulgence in every bite.

How to Store and How to Reheat

Store these cupcakes in an airtight container at room temperature for up to 2 days. After that, refrigerate to maintain freshness, especially if frosting contains butter. Keep them away from direct sunlight or heat to prevent the frosting from melting.

If cupcakes need reheating, gently warm them in the oven at 300°F (150°C) for 5–7 minutes. You can also microwave for 10–15 seconds, but avoid overheating, as it may melt the marshmallow frosting. Always check the temperature before serving to keep the frosting intact.

Frequently Asked Questions About Hot Chocolate Cupcakes with Marshmallow Frosting

Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two in advance. Store them in an airtight container at room temperature and frost them just before serving for the best texture and freshness.

Can I freeze unfrosted cupcakes?
Absolutely! Place cooled, unfrosted cupcakes in a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw at room temperature and then frost as usual.

Can I use store-bought frosting instead of marshmallow fluff?
Yes, store-bought marshmallow or vanilla frosting works perfectly. However, homemade marshmallow frosting has a lighter, fluffier texture that spreads more easily and tastes more authentic.

Do I need a piping bag to frost the cupcakes?
No, a piping bag is optional. You can simply use a spoon or spatula to spread the frosting on top. Piping gives a more professional look and makes the cupcakes look extra festive.

Hot Chocolate Cupcakes with Marshmallow Frosting

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

22

minutes

Indulge in rich, moist Hot Chocolate Cupcakes topped with fluffy Marshmallow Frosting. Perfect for cozy nights, holiday treats, or parties, these easy-to-make cupcakes are a chocolate lover’s dream.

Ingredients

• For the Cupcakes

• 1 ¼ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 cup granulated sugar

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 large egg

• ½ cup whole milk

• ½ cup warm water

• ⅓ cup vegetable oil

• 1 teaspoon vanilla extract

• For the Marshmallow Frosting

• 1 cup unsalted butter, softened

• 1 ½ cups marshmallow fluff/cream

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1–2 tablespoons milk (as needed)

Directions

• Prepare the cupcake batter: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until everything looks evenly combined with no clumps. In a separate bowl, whisk the egg, milk, warm water, oil, and vanilla until smooth. Pour the wet ingredients into the dry mixture and whisk slowly at first, then a bit faster, until the batter becomes smooth and glossy. It will be slightly thin — that’s perfect for moist cupcakes.
• Fill the cupcake liners: Line a 12-cup muffin pan with cupcake liners. Carefully pour the batter into each liner, filling them about ⅔ full. Since the batter is thin, you may find it helpful to use a measuring cup or pour from a container with a spout to avoid spills.
• Bake the cupcakes: Preheat your oven to 350°F (175°C). Once heated, place the muffin pan in the center of the oven. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
• Make the marshmallow frosting: In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes until pale and fluffy. Add the marshmallow fluff and keep beating until fully combined and airy. Slowly add the powdered sugar, about ½ cup at a time, mixing on low speed to prevent a sugar cloud. Add the vanilla extract and continue beating. If the frosting looks too thick, add milk 1 tablespoon at a time; if it’s too soft, add a bit more powdered sugar. Beat for 1–2 more minutes until the frosting is smooth, pipeable, and fluffy.
• Frost the cupcakes: Once the cupcakes are completely cool, transfer the marshmallow frosting to a piping bag fitted with a round or star tip. Pipe tall swirls on each cupcake, giving them that warm “hot chocolate with whipped topping” look. For extra fun, you can lightly toast the tops with a kitchen torch or sprinkle crushed peppermint, mini chocolate chips, or cocoa powder over them.