If you like hot cocoa in a mug, you are going to love a hot cocoa cupcake. These are the most simple and easy recipe to follow. A lot of fun to decorate too. Take a big bite of one of hot cocoa cupcakes and enjoy!
Hot Cocoa Cupcakes
I can’t even remember how long I have been making this simple recipe for hot cocoa cupcakes.
It has to be at least 10 years or so.
One time after grabbing a cake mix from the pantry and wanting to bake a batch of cupcakes, I was trying to think up something different than just a plain chocolate cupcake. Not that there’s anything wrong with a plain chocolate cupcake.
I glanced over at my daughter Tori drinking a cup of hot cocoa.
The instant kind. The box was sitting out with a few hot cocoa packets left in the box.
That’s when I decided I’m going to make hot cocoa cupcakes. So I grabbed a couple of the packets and was ready to bake my batch of “hot cocoa“ cupcakes.
The cupcakes came out tasting like hot cocoa. Totally delicious.
Wait until you see the two different frostings.
Both are beyond simple and complement the cupcakes perfectly.
Bake up a batch of these yummy cupcakes, Watch the smiles with chocolate all over everyone’s face.
These are sure to become a favorite around your house like they are around mine.
Hot Cocoa Cupcakes
Yields: about 24 cupcakes
WHAT OTHER INGREDIENTS GO INTO MAKING THESE HOT COCOA CUPCAKES OTHER THAN CHOCOLATE CAKE MIX AND INSTANT HOT COCOA?
Here Are The Simple Ingredients:
- a box chocolate cake mix
- packets hot cocoa mix
- vanilla extract
- ingredients on the box of cake mix
- whole milk, 2 percent works also
Here’s The Ingredients For The Two Frostings:
- 2 chocolate pudding cups, found on the same aisle as boxed pudding, or use the refrigerated pudding cups (If using the refrigerated ones, cupcakes will have to be stored in the fridge)
- marshmallow fluff
- milk to thin out fluff
- mini chocolate chips
HOW ARE THESE YUMMY CUPCAKES PREPARED?
Here’s The Very Simple And Easy Directions:
- Preheat oven to 350 degrees, line two muffin pans with foil liners. Spray just a little cooking or baking spray in each liner. Set aside.
- In a large mixing bowl, add dry cake mix and packets of cocoa mix. Break up with a whisk.
- Add in ingredients listed on cake mix box along with vanilla and milk. Mix with a hand held mixer or stand mixer until combined and batter is smooth.
- Fill muffin cups about 2/3 full.
- Bake for about 15 to 18 minutes. Rotate pans from one rack to the other after about 10 minutes. Cupcakes should spring back slightly when gently touched on the top and a toothpick comes out clean or with moist to dry crumbs.
- Let cool in pans for about 15 minutes then turn out onto wire racks. Cool completely. (As you can see in my photos, I didn’t let them all cool completely and the marshmallow frosting melted a little.)
- To frost these gems, open up 2 pudding cup and with a butter knife spread on some of the cupcakes. For the marshmallow fluff, scoop some out into a small bowl and thin out with a couple tablespoons of milk. With a spoon, spread or drizzle over the rest of the cupcakes. Sprinkle mini chocolate chips over all the frosted cupcakes. Enjoy the deliciousness!
Simple Hot Cocoa Cupcakes
Ingredients
- 1 box chocolate cake mix
- 2 packets hot cocoa mix
- ingredients from cake box
- 1 tsp vanilla extract
- 1/8 cup milk
For frostings...
- 2 prepared chocolate pudding cups
- marshmallow fluff
- milk to thin out fluff
- mini chocolate chips
Instructions
-
1.Preheat oven to 350 degrees, line two muffin pans with foil liners. Spray just a little cooking or baking spray in each liner. Set aside.
2.In a large mixing bowl, add dry cake mix and packets of cocoa mix. Break up with a whisk.
3.Add in ingredients listed on cake mix box along with vanilla and milk. Mix with a hand held mixer or stand mixer until combined and batter is smooth.
4.Fill muffin cups about 2/3 full.
5.Bake for about 15 to 18 minutes. Rotate pans from one rack to the other after about 10 minutes. Cupcakes should spring back slightly when gently touched on the top and a toothpick comes out clean or with moist to dry crumbs.
6.Let cool in pans for about 15 minutes then turn out onto wire racks. Cool completely. (As you can see in my photos, I didn’t let them all cool completely and the marshmallow frosting melted a little.)
7.To frost these gems, open up 2 pudding cup and with a butter knife spread on some of the cupcakes. For the marshmallow fluff, scoop some out into a small bowl and thin out with a couple tablespoons of milk. With a spoon, spread or drizzle over the rest of the cupcakes. Sprinkle mini chocolate chips over all the frosted cupcakes. Enjoy the deliciousness!
