Hot Cocoa Cupcake Mugs Recipe

Cupcakes that look like little mugs of hot cocoa? Yes, please! These Hot Cocoa Cupcake Mugs are adorable, delicious, and perfect for cozy gatherings, festive parties, or even a fun baking project with kids. The rich Devil’s Food cake base, creamy frosting, and whimsical toppings give these cupcakes all the charm of a steaming cup of hot chocolate—without needing an actual mug. Every bite is a nostalgic nod to chilly winter nights with warm cocoa in hand. Let’s dive into the fun!

this RECIPE

My first memory of hot cocoa in dessert form

The first time I tried to merge hot chocolate with dessert, it was a total mess. I had this grand idea to make a hot cocoa-flavored cake for a holiday dinner. I dumped an actual mug of cocoa into my cake batter, thinking it would be “extra chocolatey.” Spoiler alert: it was extra soggy instead. But that happy disaster taught me a few tricks, like incorporating hot cocoa mix into baked goods for flavor without the moisture overload. Fast forward to today, and these Hot Cocoa Cupcake Mugs combine that classic hot chocolate flavor with a foolproof cupcake recipe. Plus, the candy cane “handles” are just too cute not to love!

What’s the story behind these festive cupcakes?

Hot cocoa and winter have gone hand in hand for centuries. Did you know hot chocolate dates back to the Mayans? Of course, their version was spicier and more bitter than our modern marshmallow-topped mugs. Over time, the drink evolved into the sweet, creamy treat we know today. These cupcakes borrow that comforting flavor and present it in the form of an edible mug. The addition of mini marshmallows and candy canes makes them festive enough to brighten any winter day!

Let’s talk ingredients: what makes these cupcakes pop

Each ingredient in this recipe brings its A-game to create that hot cocoa vibe:

• Duncan Hines Devil’s Food Cake Mix: This mix is the base of the cupcakes, giving them a deep, rich chocolate flavor. If you’re out, a similar chocolate cake mix works too.
• Swiss Miss Hot Cocoa Mix: This is the secret weapon for that authentic hot cocoa taste. Use another brand or even dark cocoa mix if you want to play around.
• Vegetable oil and eggs: These add moisture and structure to the cupcakes. Canola oil or even melted butter works as a swap for vegetable oil.
• Mini candy canes: These are for the mug “handles” and a sprinkle of peppermint flair. No candy canes? Try pretzel sticks as a fun alternative!
• Milk chocolate chips: They add gooey texture and extra sweetness on top. Feel free to swap with dark or white chocolate chips for variety.
• Mini marshmallows: Because no hot cocoa is complete without them. Pro tip: a pinch of marshmallow bits can also be adorable!

Not only do these ingredients make these cupcakes taste amazing, but they also look like tiny edible works of art.

Kitchen gear: What you’ll need to whip these up

You don’t need a professional bakery setup to make these, but a few tools will make the process smoother:

• Muffin pans and baking cups: Essential for shaping and baking the cupcakes. Silicone molds can work too, but the paper liners make cleanup a breeze.
• Electric mixer: While a whisk works in a pinch, an electric mixer ensures your batter is lump-free and perfectly blended.
• Piping bag (optional): This is great for applying the frosting neatly, though a spoon or butter knife works too.
• Zip-top bag: Handy for crushing the candy canes into festive sprinkles. Trust me, smashing candy canes is oddly therapeutic.

No need to stress if you’re missing something—there’s always a creative workaround!

Step-by-step: My foolproof method

Here’s how to create these sweet little “mugs” of joy:

Step 1: Prep the pans and preheat the oven

Start by preheating your oven to 350°F. Line your muffin pans with cupcake liners to avoid sticking. I always go for festive liners—something with snowflakes or candy canes really ups the holiday vibe!

Step 2: Make the batter

In a large bowl, combine the cake mix, hot cocoa mix, water, eggs, and oil. Blend on low speed for about 30 seconds to mix everything together, then increase to medium speed for 2 minutes. The batter will look glossy and smooth. (Pro tip: Don’t overmix, or your cupcakes might turn out dense!)

Step 3: Bake and cool

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 16–19 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Decorate like a pro

Once your cupcakes are cool, frost them with the creamy milk chocolate frosting. Break off the bottom inch or so of each mini candy cane to create a “handle.” Gently press the curved end into the side of the cupcake. Finally, top with chocolate chips, mini marshmallows, and a sprinkle of crushed candy cane. If you want to get fancy, use a star tip on your piping bag for swirled frosting!

Variations to suit every taste

• Gluten-free version: Use a gluten-free chocolate cake mix and check that your hot cocoa mix is also gluten-free.
• Vegan-friendly: Swap the eggs for a flaxseed or applesauce substitute, and use a plant-based cake mix and frosting.
• Peppermint mocha twist: Add a splash of peppermint extract to the batter and garnish with peppermint bark instead of candy canes.
• Seasonal spins: Switch the toppings! In spring, try pastel sprinkles and jelly beans. For autumn, add a dusting of cinnamon sugar.
• International flair: Experiment with flavored hot cocoa mixes, like Mexican chocolate for a spiced version or white chocolate cocoa for a sweet twist.

Serving ideas: Set the scene

Picture this: A tray of these cupcakes, frosted to perfection, nestled among mugs of steaming hot chocolate at your next holiday gathering. Add a dusting of powdered sugar on the serving plate to mimic snow, or pair each cupcake with a cozy woolen napkin. For extra fun, serve alongside peppermint stir sticks or chocolate-dipped spoons!

Sip or nibble? Perfect drink pairings

While these cupcakes are inspired by hot cocoa, they pair beautifully with other beverages too. Serve with:

• Hot chocolate: Double down on the theme with a creamy cocoa drink topped with whipped cream.
• Coffee or espresso: The rich, slightly bitter notes balance the sweetness of the cupcakes.
• Peppermint tea: A refreshing option that pairs well with the candy cane flavor.

For an adult twist, consider a spiked hot chocolate with Baileys or peppermint schnapps.

Storing and reheating tips

Got leftovers (unlikely, but it happens)? Here’s how to keep them fresh:

• Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them, but let them come to room temperature before serving for the best texture.
• Freezing: Unfrosted cupcakes freeze well for up to 3 months. Wrap each tightly in plastic wrap before freezing.
• Reheating: To bring back that fresh-from-the-oven feel, warm an unfrosted cupcake in the microwave for about 10 seconds.

Scaling up or down

Making cupcakes for a crowd? No problem! This recipe makes about 24 cupcakes, but you can easily halve the ingredients for a smaller batch or double them for a big party. Just remember to bake in batches if your oven can’t fit multiple pans.

Troubleshooting tips

• Cupcakes sinking in the middle: This often means the batter was overmixed or the oven door was opened too soon. Be patient and gentle!
• Candy cane handles breaking: Use a sharp knife to carefully snap off the ends instead of bending them.
• Frosting too soft: Chill it for 10 minutes to firm it up before applying.

Ready to give these a try?

These Hot Cocoa Cupcake Mugs are more than just a dessert—they’re a whole vibe. Perfect for cozying up with family or wowing your holiday guests, they’re as fun to make as they are to eat. Don’t be afraid to experiment with the toppings and flavors to make them your own. When you do, let me know how they turn out—I’d love to hear about your baking adventures!

Frequently Asked Questions

1. Can I use homemade cake mix instead of store-bought?
Absolutely! A homemade chocolate cake batter works just as well. Just make sure it’s rich enough to pair with the hot cocoa mix.

2. What’s the best way to crush candy canes without making a mess?
Place them in a zip-top bag and use a rolling pin to crush gently. Less cleanup, more fun!

3. Can I make these ahead of time?
Yes! Bake the cupcakes the day before and frost/decorate them on the day you plan to serve.

4. Can I skip the candy cane handles?
Of course! The cupcakes will still taste amazing and look adorable without them.

5. How do I avoid overbaking the cupcakes?
Keep a close eye on them after 16 minutes. A toothpick inserted in the center should come out clean or with a few crumbs.

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