Hot Chocolate Cupcakes with Marshmallow Frosting

Hot Chocolate Cupcakes with Marshmallow Frosting Recipe - SavvyMom

It’s time for a powerplay—serve up these mini cakes and guests will be sure to stay. Because nothing beats a steaming cup of hot chocolate if you’re at the rink watching your kid play hockey or at the sidelines of the big game. So if you’re having a party requiring cake and a sports theme, why not give these hot chocolate cupcakes with marshmallow frosting a whirl? Everyone knows the best part about a hot chocolate is the marshmallows. I’m not sure we can say the same about these guys since the cupcake and the frosting are delicious and just perfect together.

Add a whistle on top and your guests will be ready to coach or ref the next championship team.


Makes 24-30 cupcakes

Hot Chocolate Cupcakes with Marshmallow Frosting Recipe:

You’ll Need

  • 3 oz semisweet chocolate
  • 1½ cups hot chocolate
  • 2½ cups flour
  • 2½ cups sugar
  • 1½ cup cocoa powder
  • 2 tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 large eggs
  • ¾ cups canola oil
  • 1½ cups buttermilk
  • 1 tsp vanilla
  • 8 egg whites, room temperature
  • 2 cups sugar
  • ½ tsp cream of tartar
  • 1 large piping bag
  • 1 large star or round tip
  • Paper cupcake liners
  • Chocolate jimmies
  • Small whistles or toys for decorations

Prep and Cook

  • Preheat the oven to 350°F and line 24 muffin cups with paper liners
  • Chop the chocolate and add in small bowl with the hot chocolate
    Let stand until the chocolate has completely melted and the liquid is smooth
    Stir well
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and cinnamon
    Set aside
  • Using an electric or handheld mixer, beat the eggs until thick and pale, about 3 minutes
    Add the oil, buttermilk, vanilla and hot chocolate mixture, and mix until well combined
    Add the dry ingredients and stir to incorporate
  • Divide the batter evenly between the muffin tins, filling them ¾ full
    There may be extra batter left, depending on the size of your pans
    It can be baked when the first batch is cooled
  • Bake for 16 minutes or until the centre of the cupcake is set
    Remove from the oven and allow to cool
  • To make the frosting, combine the egg whites, sugar, and cream of tartar in a heat-proof bowl (or the bowl of an electric mixer) and set it over a pot of simmering water
    Whisk frequently and heat the mixture until it reaches 160°F on a candy thermometer
    (If you don’t have a thermometer, just make sure the sugar is completely dissolved and the liquid is too hot to hold your finger in it for more than a second.)
    Transfer the bowl to the electric mixer (or use a handheld one) and beat until stiff, glossy peaks form, about 4–6 minutes
  • Transfer the frosting to a large piping bag fitted with a large round or star tip and pipe swirls of frosting on top of each cupcake
    Allow the icing to set for 1 minute and garnish with chocolate jimmies
    Place a toy whistle or other decoration on top and serve



  1. Cindy F on February 14, 2024 at 12:53 am

    Absolutely delicious! Made these for my son’s birthday and everyone loved them.

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