Hot cocoa cupcake mugs are like a warm hug in dessert form. Imagine biting into a moist chocolate cupcake that oozes rich, velvety hot cocoa filling, topped with fluffy marshmallow frosting. spider web chocolate pretzels The aroma alone will transport you to a cozy winter’s night, wrapped in blankets and sipping cocoa by the fire.

These delightful treats are perfect for holiday gatherings or any chilly day when you need a little pick-me-up. halloween cheesecake brownies Trust me; once you taste these cupcakes, you’ll be counting down the days until you can make them again.

I remember the first time I made these hot cocoa cupcake mugs; my friends couldn’t stop raving about them, and I was crowned the “Cupcake Queen” of our holiday party! monster popcorn mix.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Choose unbleached flour for a perfect cupcake texture that keeps it light and fluffy.
• Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor that complements the sweetness perfectly.
• Sugar: Regular granulated sugar is ideal; it helps create that lovely moistness we all crave in desserts.
• Baking Powder: Make sure it’s fresh so your cupcakes rise beautifully without any flat surprises.
• Salt: Just a pinch enhances all the flavors and balances out the sweetness of your batter.
• Eggs: Use large eggs at room temperature for better mixing and an airy texture in your cupcakes.
• Milk: Whole milk adds creaminess; feel free to substitute with any non-dairy option if needed. For more inspiration, check out this Decadent Baileys Irish Cream Cheesecake recipe.
• Vegetable Oil: This keeps your cupcakes moist; butter can be used too but might alter the flavor slightly.
• Vanilla Extract: Pure vanilla extract is best; it adds depth and enhances the overall flavor of your cupcakes.
• Mini Marshmallows: Perfect for topping off your cupcakes and giving that classic hot cocoa experience.
• Whipped Cream (optional): For those who want an extra touch of decadence on their cupcakes; go ahead, indulge!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it—whatever floats your baking boat.

Mixing the Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined. The smell of chocolate should already be making you smile!

Combining Wet Ingredients: In another bowl, mix eggs, milk, vegetable oil, and vanilla extract until smooth and creamy. Don’t forget to channel your inner pastry chef while mixing!

Bringing It All Together: Gradually add the wet mixture to the dry ingredients while stirring gently. Mix just until combined—overmixing will lead to sad, dense cupcakes that nobody wants.

Filling Cupcake Mugs: Spoon the batter into each muffin cup until they’re about two-thirds full. Remember not to overfill! They’ll puff up like little clouds of chocolate perfection.

Baking Time: Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Your kitchen will start smelling like heaven at this point.

Adding Hot Cocoa Filling: Once cooled slightly, use a small spoon or knife to create an opening in each cupcake’s center and fill with hot cocoa mix or melted chocolate—it’s pure bliss!

Now top off each cupcake mug with mini marshmallows or whipped cream if you’re feeling fancy!

And there you have it—delicious hot cocoa cupcake mugs ready to enjoy! These treats will surely warm hearts as well as bellies during any chilly occasion.

Perfecting the Cooking Process

Start by baking the cupcakes first to ensure they cool while you prepare the hot cocoa mix. This timing allows for a smooth assembly and prevents your mug from turning into a chocolate volcano. For more inspiration, check out this Ultimate Chocolate Cake Recipe recipe.

Add Your Touch

Feel free to swap regular cocoa powder for dark cocoa for a richer taste. You can also sprinkle in mini marshmallows or peppermint bits for an extra pop of flavor and fun.

Storing & Reheating

Store leftover cupcake mugs in an airtight container at room temperature for up to two days. For reheating, pop them in the microwave for about 10-15 seconds to revive their gooey goodness.

Creating Hot Cocoa Cupcake Mugs is one of those experiences that just sticks with you, like that time my friend claimed he could bake better than me—until he tasted these beauties and quickly changed his tune! cocoa espresso cookies.

FAQ

Can I make Hot Cocoa Cupcake Mugs ahead of time?

Absolutely! You can bake them a day before and assemble just before serving.

What kind of cocoa should I use?

Use unsweetened cocoa powder for a rich flavor, or try dark cocoa for depth.

How do I prevent cupcakes from sticking to the mug?

Grease the mugs well or use cupcake liners to ensure they come out cleanly.

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Hot Cocoa Cupcake Mugs

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• Author: Mery Mack
• Total Time: 40 minutes
• Yield: Makes about 12 cupcakes 1x

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Description

Indulge in the warmth of Hot Cocoa Cupcake Mugs, a delightful dessert that combines moist chocolate cupcakes with a luscious hot cocoa filling. Topped with fluffy marshmallow frosting, these treats are perfect for holiday gatherings or chilly nights by the fire. Easy to make and irresistibly delicious, once you try these cupcakes, you’ll be counting down the days until you can bake them again!

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs (room temperature)
• 1/2 cup whole milk (or non-dairy alternative)
• 1/4 cup vegetable oil
• 1 tsp pure vanilla extract
• Mini marshmallows (for topping)
• Whipped cream (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
3. In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until smooth.
4. Gradually combine the wet mixture with the dry ingredients. Stir gently until just combined.
5. Fill each muffin cup two-thirds full with batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Once cooled slightly, create an opening in each cupcake's center and fill it with hot cocoa mix or melted chocolate.
8. Top with mini marshmallows or whipped cream before serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (65g)
• Calories: 230
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg