These hot cocoa cupcakes are the perfect cold weather treat! They’re made with actual hot chocolate mix and feature a delicious marshmallow filling.
There’s something about hot cocoa that just makes me feel like a kid again. I don’t indulge often, but I always try to have a cup this time of year because it’s like being wrapped up in a warm and comforting hug. Do you feel that way too?
So naturally, hot cocoa cupcakes felt like a good idea. We’re using powdered hot chocolate mix in the batter, which makes these extra rich and… well, taste like hot cocoa. It’s not the same as using unsweetened cocoa powder because it does have some flavor to it with the added sugar.
We’re not stopping there, though. We’re taking these little guys one step further by adding melted marshmallow into the centers, and if that’s not enough… we’re also topping with whipped cream.
Just look at how cute these little cupcakes are! They may be small, but they sure do pack a punch. I ordered cute striped paper straws from Amazon (linked below) to complete the look… just a fun idea if you plan to serve these up at a party someday 😉
Why You’ll Love These Hot Cocoa Cupcakes…
- I mean, can we just take a minute to appreciate how CUTE this little treat is? It’s such a fun one to take to a Fall or Winter potluck.
- They’re super easy to make! It might seem like a lot at first, between the cupcakes, the filling, and the whipped cream but I promise it will come together much quicker than you would think.
- They have such a decadent flavor to them. Like I said, these aren’t your typical chocolate cupcakes because the hot chocolate mix gives the batter a bit of a deeper flavor than regular cocoa powder would.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The fat: a bit of oil (I use canola).
- The flavor: hot chocolate mix (it goes without saying the taste will be slightly different depending on what kind you use; I love to use this one because it’s organic, with ingredients I can actually pronounce) + sugar.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- For added moisture: whole milk.
- For the filling: a bit of unsalted butter + marshmallows.
- Top it off with: whipped cream. While I will always recommend homemade, if you are having trouble finding heavy whipping cream or are pressed for time, go ahead and buy store bought. No judgment!
How To Make…
To make these hot cocoa cupcakes, whisk your dry ingredients together in a small bowl. In a larger bowl, mix the oil with the sugar and prepared egg replacer. Add the dry ingredients into the wet mixture in three parts, alternating with the milk (be sure to start and end with the dry mixture).
Pour an equal amount of batter into each liner (about halfway full) and bake on 350ºF for around 18 minutes. While the cupcakes cool, start on your filling.
The filling really couldn’t be easier. You’re just going to melt your marshmallows with the butter in a saucepan, stirring continuously (it melts fast!). As I mentioned in my S’mores Bars and Homemade Rice Crispy Treats, I like to use Smashmallows because they’re allergy-friendly. Note: your melted marshmallows will not act the same as marshmallow fluff would. I don’t like to use the fluff because corn syrup is one of the key ingredients, so it’s not realistic for someone with a corn allergy. The melted marshmallows will set up and not be as melty the longer they sit… so you really will have to work fast with this next part.
To assemble, scoop out a tiny bit from each cupcake (I use a 1/2 teaspoon to do this). Make sure you’re only going about 3/4 inch deep, and save the “scraps.” Fill with about a teaspoonful of the melted marshmallow, then top with the little piece of cupcake you scooped out. Don’t worry if it doesn’t look perfect. No one will actually see the tops of the cupcakes under all of that whipped cream!
Finally, pipe some whipped cream on top (make sure the cupcakes and filling are fully cooled) and serve!
For More Gluten Free Cupcake Recipes, Check Out My:
Hot Cocoa Cupcakes – Gluten Free, Eggless
For the cupcakes:
- 1 ¼ cup (185g) gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (21g) powdered hot chocolate mix
- ⅓ cup (80ml) vegetable or canola oil
- ½ cup (100g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ cup (120ml) whole milk room temperature
For the filling:
- 4.5 ounces marshmallows
- 2 tablespoons (28g) unsalted butter
- whipped cream
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and hot chocolate mix. Set aside.
- In a larger bowl, mix the oil with the sugar and prepared egg replacer. Add the dry ingredients into the wet mixture in thirds, alternating with the milk. Start and end with the dry mixture.
- Pour batter into the cupcake liners, about halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. Allow the cupcakes to cool for 5-10 minutes before transferring to a cooling rack. Scoop out the centers of each cupcake, making sure to only go about ¾ inch into each cupcake, and save the scooped-out cake to use later.
Make the filling:
- While the cupcakes cool, melt the marshmallows and butter in a saucepan over medium heat, stirring consistently until smooth. Remove from heat.
- Spoon about a teaspoonful of the filling into each cupcake. Replace the scooped-out piece of cake to cover the top. Top each cupcake with whipped cream.
- Do NOT attempt to prepare the marshmallow filling ahead of time. The melted marshmallows set as they cool, making them much harder (or sometimes impossible) to work with. You really will need to melt the marshmallows as your cupcakes are cooling, and work quickly to fill each cupcake.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Did you make my hot cocoa cupcakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!