Hot Cocoa Cupcake Mugs Recipe

If you’re like me, wintertime means two things: bundling up in cozy sweaters and clutching a warm mug of hot cocoa. But what if I told you that you could take that same comforting mug of hot cocoa and transform it into an adorable, edible cupcake? Enter Hot Cocoa Cupcake Mugs! These treats are as cute as they are delicious, blending the nostalgic flavors of hot cocoa with the decadence of a cupcake. Plus, they come complete with their own candy cane “mugs”!

I remember the first time I made these for a holiday party. My nieces and nephews squealed with delight when they saw the candy cane handles sticking out of each cupcake like little mugs. Honestly, watching them excitedly grab their “mug” and marvel at the marshmallow-topped frosting was just as sweet as the cupcakes themselves. And while they’re perfect for holiday gatherings, I’ve found that these cupcakes also make for a fun snow day baking project or even a festive edible gift. Trust me, they’ll be a hit wherever you take them!

So, let’s whip up these whimsical creations together, shall we? Grab your apron, preheat that oven, and let’s dive into what makes these Hot Cocoa Cupcake Mugs so irresistibly fun!

this RECIPE

A mug of hot cocoa, but make it a cupcake

Hot cocoa itself is steeped in history—did you know that it dates back to the ancient Mayans, who made a frothy chocolate drink called “xocolatl”? Of course, their version was unsweetened and a bit spicy, a far cry from the sweet and creamy versions we enjoy today. Over time, hot cocoa became synonymous with comfort, especially during the colder months. These cupcakes are a playful twist on the classic drink, combining the rich flavors of devil’s food cake with the cozy sweetness of Swiss Miss cocoa. The result? A dessert that feels like a warm hug in every bite. And the candy cane handles? Pure holiday magic.

Let’s talk ingredients: sweet, simple, and cozy

Here’s what you’ll need to create these adorable little “mugs” of joy:

• Duncan Hines® Classic Devil’s Food Cake Mix: The base of these cupcakes is rich, chocolatey, and perfectly moist. If you’re out of this particular mix, any boxed chocolate cake mix will do—but devil’s food adds that extra indulgence.
• Swiss Miss® Milk Chocolate Hot Cocoa Mix: Adding this to the batter brings the nostalgic, comforting flavor of hot cocoa. No Swiss Miss? Use any milk chocolate hot cocoa mix you have on hand.
• Eggs, water, and vegetable oil: The usual suspects for boxed cake mix. You could swap the water for milk or even coffee for an extra flavor boost!
• Duncan Hines® Creamy Milk Chocolate Frosting: Creamy, chocolatey, and the perfect “hot cocoa” topping. If you prefer homemade frosting, a simple buttercream works great too!
• Mini candy canes: These transform your cupcakes into mugs. Be sure to pick ones that are sturdy and unbroken.
• Mini chocolate chips and marshmallows: The classic hot cocoa toppers. Dark chocolate chips or mini white marshmallows can also work.
• Crushed candy canes: Adds a touch of peppermint sparkle and crunch to your cupcakes.

Kitchen gear you’ll need (and what you can skip)

To make these cupcakes, you’ll need just a few basic tools:

• Muffin pan and baking cups: Essential for perfectly shaped cupcakes. If you’re out of baking cups, grease your pan well.
• Electric mixer: While you can mix by hand, an electric mixer makes the batter smooth and lump-free in no time.
• Piping bag or spatula: A piping bag gives you a neat frosting swirl, but a simple offset spatula works just as well.
• Ziploc bag for candy cane crushing: No mortar and pestle? No problem. A sturdy plastic bag and rolling pin will get the job done!
• Wire cooling rack: Helps your cupcakes cool evenly. Don’t have one? A large plate will suffice.

Step-by-step: how to make hot cocoa cupcake mugs

1. Preheat and prep

Set your oven to 350°F and line your muffin tin with baking cups. This step is a breeze but so important—nothing derails cupcake-making like forgetting the liners and having your cupcakes stick!

2. Whip up the batter

In a large bowl, combine the cake mix, cocoa mix, water, eggs, and oil. Use your electric mixer to blend on low for 30 seconds (just to combine everything). Then, increase to medium speed and mix for about 2 minutes. The batter should be smooth, rich, and slightly glossy.

3. Bake to perfection

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 16-19 minutes, or until a toothpick inserted in the center comes out clean. My tip? Check a minute early—overbaking is the enemy of moist cupcakes. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

4. Frost and decorate

Once your cupcakes are completely cool, frost the tops generously with chocolate frosting. Break the straight ends off your candy canes, insert the curved ends into the sides of the cupcakes, and voilà—instant mugs! Sprinkle the tops with mini marshmallows, chocolate chips, and crushed candy canes for that festive finishing touch.

Variations to try: customize your cupcake mugs

• Gluten-free: Use a gluten-free chocolate cake mix and double-check that your cocoa mix is GF-certified.
• Vegan: Swap the eggs for flax eggs, use a vegan cake mix, and opt for dairy-free frosting and marshmallows.
• Peppermint mocha twist: Add 1 teaspoon of peppermint extract and swap water for brewed coffee in the batter.
• Salted caramel cocoa: Drizzle caramel sauce over the frosting and sprinkle a pinch of sea salt for a decadent twist.
• Seasonal flair: For spring, swap crushed candy canes for pastel sprinkles. In autumn, dust the tops with cinnamon or pumpkin spice.

Serving ideas: because presentation matters

When serving these cupcakes, arrange them on a platter lined with a cozy red-and-white napkin or even mini doilies for that extra festive touch. You can also serve them with tiny mugs of actual hot cocoa for a charming dessert pairing. Garnish each cupcake plate with an extra candy cane or a sprinkle of marshmallows for a little extra pizzazz.

Pair it with the perfect drink

Naturally, these cupcakes beg to be paired with hot cocoa (extra marshmallows, of course). But they also pair beautifully with a rich cup of coffee, a creamy chai latte, or even a splash of eggnog for a holiday twist. For the adults, a peppermint mocha martini is a delightful companion.

Storing your cupcakes

If you’ve got leftovers (unlikely, but it happens), store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge, but let them come to room temperature before serving—they’re much tastier that way! Avoid freezing, as the candy canes can become sticky.

Scaling up or down

Making these for a crowd? You can easily double the recipe—just bake in batches if you only have one muffin pan. For a smaller batch, halve the ingredients and adjust the baking time slightly (check for doneness a bit earlier).

Troubleshooting: common hiccups

• Broken candy canes: No worries! Use the intact curved ends and skip the “mug handle” aesthetic.
• Runny frosting: Chill it for 10 minutes before spreading.
• Overfilled liners: If your cupcakes overflow, trim the tops with a serrated knife before frosting.

Ready to bake your edible mugs of joy?

These Hot Cocoa Cupcake Mugs are guaranteed to bring smiles to anyone who sees (and eats) them. Whether you’re making them for a holiday party, a snowy afternoon activity, or just to satisfy your sweet tooth, they’re as fun to make as they are to eat. And remember, the best part of baking is making it your own—so feel free to get creative with your decorations or try a new twist on the recipe. I can’t wait to hear how yours turn out—happy baking!

FAQs

1. Can I use homemade cake batter instead of a mix?
Absolutely! Just make sure it’s a rich chocolate batter to complement the hot cocoa flavor.

2. What if I don’t have mini candy canes?
You can skip the handles entirely, or use pretzel sticks dipped in white chocolate as a fun substitute.

3. How do I crush the candy canes without making a mess?
Place them in a resealable bag, then gently crush with a rolling pin or the bottom of a heavy glass.

4. Can I use dark chocolate instead of milk chocolate?
Definitely! Dark chocolate chips or frosting will give the cupcakes a deeper, less sweet flavor.

5. Are these cupcakes kid-friendly to make?
Yes! Kids will love decorating them with marshmallows and candy canes—it’s a great family activity.

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