Hot Cocoa Cupcake Mugs Recipe
If you love cozying up with a steaming cup of hot cocoa, you’re going to fall head over heels for these Hot Cocoa Cupcake Mugs! This playful dessert is equal parts cupcake and molten hot chocolate, all conveniently baked in your favorite mug in just a couple of minutes. With their irresistibly gooey centers, melty chocolate chips, and a fluffy crown of whipped cream and marshmallows, these mugs transform an ordinary evening into pure, chocolatey comfort. Whether you’re baking for yourself or sharing with someone special, Hot Cocoa Cupcake Mugs are the ultimate shortcut to instant, homemade happiness.
Ingredients You’ll Need
With just a handful of familiar ingredients, you’ll whip up a batch of Hot Cocoa Cupcake Mugs that tastes homemade and decadent. Each element brings its own charm, from deep chocolate flavor to perfect moistness, and a little creative garnish magic at the end.
- All-purpose flour: Gives the cupcake body and structure, making it tender instead of dense.
- Unsweetened cocoa powder: Delivers rich chocolate flavor without excess sweetness.
- Granulated sugar: Sweetens the batter for balance and moistness.
- Baking powder: The secret to rise and fluff, especially important in speedy microwaved treats.
- Salt: A tiny boost that wakes up all the flavors.
- Milk: Adds creaminess and ensures the cake stays soft—try half-and-half for extra richness.
- Vegetable oil: Keeps every bite moist and light, even after microwaving.
- Vanilla extract: A splash of warmth rounds out the chocolate notes.
- Mini chocolate chips: Melty pockets of chocolate in every spoonful—use white chips for a fun twist.
- Hot water: Blooms the cocoa and creates that lush lava-like center.
- Brown sugar: Swirled with water, it forms a fudgy surprise deep in the cupcake.
- Whipped cream: The essential creamy, dreamy topper for the full hot cocoa effect.
- Mini marshmallows: Classic hot chocolate wouldn’t be complete without these fluffy fun bites.
- Chocolate shavings: For a final flourish and that little extra “wow.”
How to Make Hot Cocoa Cupcake Mugs
Step 1: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt. This helps get rid of lumps and ensures each bite of your Hot Cocoa Cupcake Mugs is perfectly blended.
Step 2: Add Wet Ingredients and Make the Batter
Pour in the milk, vegetable oil, and vanilla extract. Stir everything together until the batter is smooth and glossy. You want to mix just until everything comes together—no need to overwork it.
Step 3: Fold in the Mini Chocolate Chips
Gently fold in those mini chocolate chips so they’re evenly scattered throughout the batter. That way, you’ll get a melting, chocolatey surprise in every scoop.
Step 4: Fill the Mugs
Take two large, microwave-safe mugs and divide your batter evenly between them, filling each about halfway. This gives plenty of room for the cupcakes to rise and the toppings to perch later.
Step 5: Prepare the Gooey Center
In a small bowl, stir together the hot water and brown sugar until fully dissolved. Carefully pour this sweet mixture over each mug’s batter. Don’t stir—this is what creates that molten, fudgy surprise at the bottom.
Step 6: Microwave the Cupcakes
Microwave the mugs one at a time, on high, for 1 minute and 30 seconds up to 2 minutes. Keep a close eye! The cake should be just set on top with a gooey center. If needed, add extra time in quick 15-second bursts.
Step 7: Cool and Decorate
Let your Hot Cocoa Cupcake Mugs cool for a couple of minutes. Now, the best part—pile on whipped cream, sprinkle mini marshmallows, and finish with a shower of chocolate shavings. Serve while still warm and watch the smiles bloom!
How to Serve Hot Cocoa Cupcake Mugs
Garnishes
Go all-out on the toppings for a truly dreamy treat! Classic whipped cream and mini marshmallows are a must, but don’t be shy with chocolate shavings, a drizzle of caramel, or a dusting of extra cocoa powder. Tuck a cinnamon stick or even a candy cane on the side for festive flair.
Side Dishes
While Hot Cocoa Cupcake Mugs are stars on their own, they pair beautifully with a scoop of vanilla ice cream or a plate of fresh berries to cut through the richness. You could even serve them with crisp butter cookies or biscotti for dunking.
Creative Ways to Present
Get playful with presentation! Try making mini versions in espresso cups for a tasting party, tuck in a fun printed napkin under each mug, or line up a toppings bar so everyone can customize their own creation. Personalize mugs with names or silly doodles for a special touch.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Hot Cocoa Cupcake Mugs (lucky you!), simply cover the mugs with plastic wrap and store them in the fridge for up to two days. Just make sure to hold off on the whipped cream and marshmallows until you’re ready to serve, to keep everything fresh and fluffy.
Freezing
Freezing mug cakes is surprisingly easy! Once cooled, tightly wrap each mug in plastic wrap and then in foil. Freeze for up to one month. Defrost overnight in the fridge or at room temperature before reheating and adding your favorite toppings.
Reheating
Pop your chilled Hot Cocoa Cupcake Mugs in the microwave for about 30-45 seconds, or until just warmed through. Be sure to remove any cold garnishes before reheating, and then recreate that dreamy topping layer once the cupcake is hot and ready.
FAQs
Can I make these without a microwave?
Absolutely! You can bake Hot Cocoa Cupcake Mugs in a standard oven at 350°F for about 15-20 minutes. Just use oven-safe mugs or ramekins, and keep an eye so they stay gooey in the middle.
Are there any dairy-free or vegan alternatives?
Yes! Use your favorite non-dairy milk (like almond, oat, or soy), swap the whipped cream and marshmallows for vegan versions, and choose a plant-based chocolate chip. The results will be just as decadent.
How do I know when the cupcake is done?
Look for the cupcake to appear risen and slightly firm on top with a spoonable, fudgy center. Every microwave is a little different, so check at the 90-second mark and add more time in short bursts if needed.
Can I double the recipe for a bigger group?
Definitely! Simply multiply the ingredients and divide evenly into more mugs. Just remember to microwave each one individually to ensure even cooking and that perfect gooey texture.
What if I don’t have chocolate chips?
No worries! Chopped chocolate, chocolate chunks, or even bits of your favorite candy bar will work in a pinch. Or skip them and just savor the pure, rich cocoa flavor of the cupcake.
Final Thoughts
There’s nothing like the joy of digging into a Hot Cocoa Cupcake Mug—each spoonful is warm, gooey, and downright delightful. If you haven’t tried this recipe yet, now’s the perfect time to treat yourself (and maybe a loved one) to something sweet and simple. Go ahead, let your mugs work a little magic, and savor this cozy creation!
Print
Hot Cocoa Cupcake Mugs Recipe
- Total Time: 7 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate cozy dessert with these Hot Cocoa Cupcake Mugs. Moist chocolate cake filled with mini chocolate chips, topped with a gooey brown sugar syrup, and finished with whipped cream, marshmallows, and chocolate shavings. A microwave treat that’s perfect for a chilly day!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup hot water
- 1/4 cup brown sugar
- Whipped cream for topping
- Mini marshmallows for topping
- Chocolate shavings for garnish
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
- Assembly: Divide the batter evenly between two large microwave-safe mugs, filling each about halfway.
- Microwave: Microwave one mug at a time on high for 1 minute and 30 seconds to 2 minutes, or until the cake has risen and set but is still slightly gooey in the center.
Add the milk, vegetable oil, and vanilla extract, and stir until a smooth batter forms. Fold in the mini chocolate chips.
In a small bowl, mix the hot water and brown sugar until dissolved, then pour evenly over the batter in each mug.
Let cool for 2–3 minutes, then top with whipped cream, mini marshmallows, and chocolate shavings. Serve warm.
Notes
- Microwave times can vary, so check the cupcake after 90 seconds and add more time in 15-second intervals if needed.
- For a richer flavor, substitute milk with half-and-half.
- You can also use white chocolate chips instead of mini chocolate chips for a sweeter twist.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 420
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
