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
Scale
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.
