If you have a soft spot for all things cozy and chocolatey, then this Hot Cocoa Cupcake Mugs Recipe is going to steal your heart in the best way possible. Imagine tender, rich devil’s food cupcakes infused with the nostalgic flavor of Swiss Miss milk chocolate hot cocoa mix, topped with creamy milk chocolate frosting, and cleverly accessorized with mini candy canes forming perfect little mug handles. These delightful cupcake mugs are not only an adorable treat to serve but also a flavor-packed way to enjoy the warmth and joy of hot cocoa without lifting a cup. Whether for holiday gatherings, chilly evenings, or just a fun baking project, this recipe brings pure comfort and fun all in one bite-sized indulgence.
Ingredients You’ll Need
Creating these charming Hot Cocoa Cupcake Mugs is surprisingly simple, and every ingredient plays an important role in creating their classic chocolatey flavor and festive look. Each component combines to deliver moistness, sweetness, and that signature hot cocoa essence that makes these cupcakes irresistible.
- Duncan Hines® Classic Devil’s Food Cake Mix: Provides a rich chocolate base that’s moist and perfectly textured.
- Swiss Miss® Milk Chocolate Hot Cocoa Mix (2 envelopes): Adds that comforting hot cocoa flavor that makes these cupcakes truly unique.
- Water (1 cup): Essential for activating the cake mix and bringing the batter together.
- Large Eggs (3): Help bind ingredients while adding richness and structure.
- Vegetable Oil (2/3 cup): Keeps the cupcakes moist and tender.
- Duncan Hines® Creamy Milk Chocolate Frosting (16 oz container): The perfect creamy topping that complements the chocolate cake beautifully.
- Mini Candy Canes (24): Crafted into tiny, festive handles for each cupcake mug.
- Milk Chocolate Chips (1/2 cup): Adds extra bursts of melty chocolate delight on top.
- Miniature Marshmallows (1/2 cup): Classic hot cocoa topping that brings a soft, sweet finish.
How to Make Hot Cocoa Cupcake Mugs Recipe
Step 1: Prepare the Oven and Muffin Pan
Start by preheating your oven to a cozy 350°F (175°C). Line a muffin pan with 24 baking cups — these little liners not only keep your cupcakes from sticking but also make cleanup a breeze.
Step 2: Mix the Batter
In a large mixing bowl, combine the Duncan Hines Devil’s Food Cake Mix with the two envelopes of Swiss Miss Milk Chocolate Hot Cocoa Mix. Add in the water, eggs, and vegetable oil. Using an electric mixer on low speed, blend for about 30 seconds to combine everything without spilling. Then, crank the speed up to medium and beat for two minutes to get a smooth, well-mixed batter that promises cupcakes full of rich cocoa flavor.
Step 3: Bake the Cupcakes
Divide the batter evenly among the 24 muffin cups, filling each about two-thirds full to allow room for rising. Pop the pan in your preheated oven and bake for 16 to 19 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for five minutes—this helps them firm up. Then transfer them to a wire rack to cool completely before frosting.
Step 4: Decorate the Cupcakes
This is the fun part where your cupcakes transform into adorable hot cocoa mugs! Once fully cooled, slather each cupcake with a generous layer of creamy milk chocolate frosting. Carefully break off a small segment (about 1/4 to 1/2 inch) from each mini candy cane and stick the curved end into the side of the cupcake as the handle. Top each cupcake with a sprinkle of milk chocolate chips and miniature marshmallows. For extra festive flair, crush a few candy cane pieces and sprinkle them over the frosted tops. These little details not only look incredible but also add a magical crunch and minty hint.
How to Serve Hot Cocoa Cupcake Mugs Recipe
Garnishes
Beyond the candy cane handles, these cupcakes shine with their toppings. The milk chocolate chips bring melty, indulgent pools of chocolate flavor while the miniature marshmallows evoke the classic hot cocoa experience. For a little sparkle, dust with edible glitter or even add a light drizzle of white chocolate for a snowy effect.
Side Dishes
Serve these cupcake mugs alongside warm beverages like a mug of spiced cider, a creamy latte, or even a glass of cold milk for dipping. Fresh fruit skewers or a simple bowl of mixed nuts can balance the sweetness and provide a nice contrast in texture and flavor.
Creative Ways to Present
These cupcakes look fantastic arranged on a rustic wooden tray or a festive holiday platter. Consider using mini chalkboard signs to label the flavors or the event. You could also wrap each cupcake in cellophane tied with a colorful ribbon for adorable edible party favors that your guests will love!
Make Ahead and Storage
Storing Leftovers
If you have any Hot Cocoa Cupcake Mugs Recipe leftovers, store them in an airtight container at room temperature for up to three days to keep them fresh and moist. Avoid refrigeration if possible, as it can dry out the cupcakes and alter the texture of the frosting.
Freezing
You can freeze the unfrosted cupcakes by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container or bag for up to three months. When you’re ready to enjoy, thaw them at room temperature before frosting and decorating.
Reheating
To gently refresh leftover cupcakes, especially if they’ve been frozen, warm them in a microwave for about 10 to 15 seconds. Be careful not to overheat as it can melt the frosting or dry out the cake. Then add fresh frosting or toppings if desired for that just-made taste.
FAQs
Can I use a different cake mix for this recipe?
Absolutely! While the recipe calls for Duncan Hines Classic Devil’s Food Cake Mix for its rich chocolate flavor, you can experiment with other chocolate cake mixes. Just be mindful that different brands may affect texture and sweetness slightly.
What if I don’t have mini candy canes for the mug handles?
No worries! You can substitute with pretzel sticks or candy sticks shaped carefully into a handle curve. Alternatively, skip the handle and just top your cupcakes with marshmallows and chocolate chips for a simpler look.
Can I make these cupcakes vegan or allergy-friendly?
To make this recipe vegan, swap eggs with flax eggs or applesauce and use dairy-free frosting and vegan-friendly chocolate mix. For allergies, be sure to check each ingredient’s label and find safe alternatives, especially for eggs, dairy, and gluten.
How long do these cupcakes stay fresh once decorated?
Once frosted and decorated, the cupcake mugs taste best within two days. Keep them stored in a cool, dry place in an airtight container to prevent the marshmallows from drying out and the frosting from becoming sticky.
Can I prepare these cupcakes for a party in advance?
Yes! Bake and cool the cupcakes a day ahead, then frost and decorate on the event day for the freshest look and taste. If you need more lead time, bake and freeze unfrosted cupcakes, then thaw and decorate on the party day.
Final Thoughts
Nothing warms the heart quite like a sweet, festive treat that also happens to be adorable and delicious. This Hot Cocoa Cupcake Mugs Recipe brings together the best of chocolate cake, comforting hot cocoa, and playful presentation all in one. I encourage you to give this recipe a try — it’s perfect for creating smiles at any gathering or simply treating yourself on a chilly day. Your kitchen will smell like chocolate heaven, and your taste buds will thank you every single time.
Print
Hot Cocoa Cupcake Mugs Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Hot Cocoa Cupcake Mugs combine the rich flavors of classic chocolate cake and creamy hot cocoa for a delightful dessert that looks like a festive mug of hot chocolate. Each cupcake is topped with milk chocolate frosting, mini marshmallows, chocolate chips, and a candy cane handle to mimic a hot cocoa cup, perfect for holiday parties or cozy gatherings.
Ingredients
Cake Batter
- 1 package (15.25 oz) Duncan Hines® Classic Devil’s Food Cake Mix
- 2 envelopes (1.38 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
- 1 cup water
- 3 large eggs
- 2/3 cup vegetable oil
Frosting and Decorations
- 1 container (16 oz) Duncan Hines® Creamy Milk Chocolate Frosting
- 24 mini candy canes
- 1/2 cup milk chocolate chips
- 1/2 cup miniature marshmallows
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with 24 baking cups to prevent sticking and make cupcake removal easier.
- Mix the Batter: In a large mixing bowl, combine the Devil’s Food cake mix, Swiss Miss milk chocolate hot cocoa mix, water, eggs, and vegetable oil. Use an electric mixer on low speed to blend for about 30 seconds, then increase to medium speed and beat for 2 minutes until the batter is smooth and well combined.
- Bake the Cupcakes: Divide the batter evenly among the 24 muffin cups. Bake in the preheated oven for 16-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate the Cupcakes: Once cooled, frost each cupcake generously with the creamy milk chocolate frosting. Break off 1/4 to 1/2 inch from each mini candy cane and insert the curved end into the side of each cupcake to create a handle, making them look like little cocoa mugs. Top each cupcake with milk chocolate chips and miniature marshmallows. For an added touch, you can crush some candy cane pieces and sprinkle them over the cupcakes.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Use mini candy canes for perfectly sized mug handles; regular-sized candy canes may be too large.
- Optionally, add a pinch of crushed candy cane on top for extra festive flair and texture.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- These cupcakes can also be made a day in advance to save time on party day.
