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Hot Cocoa Cupcakes

Total Time

Prep: 30 min. Bake: 20 min. + cooling


2 dozen

We were snowed in one Christmas and couldn't get to the store to buy cookies for Santa. My daughter and I searched through our cupboards and found ingredients for the perfect ho-ho-homemade treats for St. Nick. —Jennifer Gilbert, Brighton, Michigan


  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 cup instant hot cocoa mix
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 cups 2% milk
  • 1/2 cup butter, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 1/4 to 1/3 cup 2% milk
  • Optional toppings: miniature marshmallows, crushed candy canes and colored sprinkles


  1. Preheat oven to 350°. Line 24 muffin cups with paper or foil liners.
  2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition.
  3. Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely.
  4. For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.

Nutrition Facts

1 cupcake: 292 calories, 9g fat (5g saturated fat), 38mg cholesterol, 167mg sodium, 49g carbohydrate (40g sugars, 1g fiber), 3g protein.

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