Food Club Hot Cocoa Cupcakes 

You’ve never had hot cocoa like this before! Hot chocolate embodies the warmth and joy of the season, and the Hot Cocoa Cupcakes are no different. A rich chocolate base is combined with marshmallow frosting that will melt in your mouth, giving you cupcakes that are a sweet twist on a holiday classic.  

You can find every ingredient you need in our Food Club Brand! 

Food Club Hot Cocoa Cupcakes:  

Yields: 18-24 cupcakes, Total Time: 43 minutes 

Ingredients 

Cupcakes: 

  • 1 cup Food Club whole milk 
  • 1 packet of Food Club hot cocoa mix (about 2 tablespoons) 
  • 1 box of Food Club Devil’s Food Cake Mix 
  • 4 large Food Club eggs 
  • ½ cup melted Food Club unsalted butter or canola oil 

Marshmallow Frosting: 

  • 3 tablespoons Food Club whole milk 
  • 1 packet of Food Club hot cocoa mix (about 2 tablespoons) 
  • 1 cup Food Club unsalted butter, room temperature (Tip: if margarine is used for the frosting, it will not hold its form) 
  • 4 cups Food Club powdered sugar 
  • 1 teaspoon Food Club vanilla extract 
  • 1 jar of Food Club marshmallow creme 

Decorating (optional): 

  • Chocolate sprinkles/ red and green sprinkles 
  • Food Club Mini Marshmallows 
  • Candy Canes (whole or crushed)  
  • Food Club Chocolate Syrup 

Instructions: 

For Hot Cocoa Cupcakes: Preheat oven to 350 degrees Fahrenheit.   

  1. Line two muffin tins with approximately 24 paper cupcake liners or spray pan with non-stick cooking spray. Set it aside. 
  1. Heat milk in a glass measuring cup in the microwave for 30-60 seconds, or until warm. Stir in packet of hot cocoa, stirring until well combined. 
  1. In a large bowl, whisk together cake mix, eggs, melted butter and prepared hot cocoa; stirring just until combined and there are no lumps.  
  1. Using an ice cream scoop or large cookie scoop, divide batter evenly among cupcake liners. 
  1. Bake cupcakes in preheated 350-degree oven for 15-18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted in the middle comes out clean.  
  1. Allow cupcakes to cool inside the muffin tins for 1-2 minutes, before transferring cupcakes to a wire rack to cool completely. Once cupcakes are completely cool, prepare frosting. 

For Marshmallow Frosting:  

  1. Heat milk in a glass measuring cup in the microwave for 30-60 seconds, or until warm. Stir in packet of hot cocoa, stirring until well combined. 
  1. Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in 1-2 cups of confectioners’ sugar, about 1/2 cup at a time. Beat in vanilla extract and 1 tablespoon of prepared hot cocoa. 
  1. Gradually beat in remaining confectioners’ sugar and prepared hot cocoa until a somewhat thick frosting is formed. 
  1. Gently fold in the jar of marshmallow creme into the frosting until thoroughly incorporated. 
  1. Frost cooled cupcakes with frosting and top with sprinkles, mini marshmallows, candy canes, etc.