Can I make Hot Chocolate Cupcakes ahead of time?

Absolutely! You can bake the cupcakes 1–2 days ahead and store them in an airtight container at room temperature. For the freshest results, prepare and pipe the marshmallow frosting on the day of serving. If you need to store the frosting, refrigerate it in an airtight container for up to 2 days and re-whip before using.

Can I use instant hot chocolate instead of powder?

It depends on the type. Instant hot chocolate that requires only water tends to be lower in cocoa content and may result in a milder flavor. For the best taste and structure, use a high-quality hot chocolate powder or cocoa blend designed to be mixed with milk, like Whittard or Green & Black’s.

How do I store leftovers and can they be frozen?

Frosted cupcakes can be stored at room temperature for up to 3 days, ideally in a cake box or sealed container. If you plan to freeze them, it’s best to do so before adding the marshmallow frosting. Wrap the cooled cupcakes individually in cling film and freeze for up to 3 months. Thaw at room temperature, then frost before serving.

Hot Chocolate Cupcakes – Best Ever Winter Treat

Name: Hot Chocolate Cupcakes
Prep time: 45 min
Cook time: 20 min
Total time: 3 h 5 min
Cuisine: American
Ingredients: 175g unsalted butter (room temperature); 175g light brown soft sugar; 135g self-raising flour; 40g hot chocolate powder; 3 medium eggs; 3 medium egg whites; 200g caster sugar (100g for meringue, 100g for syrup); 1 tsp vanilla extract; 65ml water; Mini marshmallows (for topping); Chocolate flakes (for garnish); Extra hot chocolate powder (for dusting)

Description

These Hot Chocolate Cupcakes are the ultimate cozy treat for winter! With a moist hot chocolate sponge and a fluffy marshmallow frosting, they taste just like your favorite seasonal drink — in cupcake form. Perfect for holidays, parties, or curling up with a warm blanket.

Ingredients

Scale

175g unsalted butter (room temperature)
175g light brown soft sugar
135g self-raising flour
40g hot chocolate powder
3 medium eggs
3 medium egg whites
200g caster sugar (100g for meringue, 100g for syrup)
1 tsp vanilla extract
65ml water
Mini marshmallows (for topping)
Chocolate flakes (for garnish)
Extra hot chocolate powder (for dusting)

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Instructions

Preheat your oven to 180ºC (160ºC fan) and line a muffin tray with 12 cupcake cases.
Cream the butter and light brown sugar together until light and fluffy.
Add the self-raising flour, hot chocolate powder, and eggs. Mix until fully combined and smooth.
Divide the batter evenly between cupcake cases and bake for 19–21 minutes, or until a skewer inserted comes out clean.
Let cupcakes cool completely on a wire rack.
To make the frosting, whisk egg whites in a clean bowl until stiff peaks form.
Gradually add 100g caster sugar, one teaspoon at a time, and continue whisking. Stir in the vanilla extract.
In a saucepan, dissolve the remaining 100g caster sugar with 65ml water over low heat. Increase the heat and boil until it reaches 113ºC.
With the mixer on high, slowly pour the hot syrup into the meringue. Whisk for an additional 5 minutes until glossy and thick.
Pipe the marshmallow frosting onto the cooled cupcakes.
Top each cupcake with mini marshmallows, a dusting of hot chocolate powder, and a chocolate flake.

Notes

Cupcakes can be stored at room temperature for up to 3 days.
Unfrosted cupcakes can be frozen for up to 3 months.
Frosting is best used fresh but can be stored in the fridge for 2–3 days and re-whipped.
Use a sugar thermometer to accurately reach 113ºC for the syrup.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 280
Sugar: 22g
Sodium: 95mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg