I made these Hot Cocoa Cupcakes on a day when the weather couldn’t make up its mind. It was chilly enough for warm socks, but not cold enough for actual hot cocoa. I wanted something cozy, something sweet, but with a little twist.

Then I remembered a bakery from my college days that sold a cupcake inspired by hot chocolate. It tasted like someone melted a chocolate bar right into cake batter, rich and warm.

So I thought, why not try making my own? My first attempt was a full comedy show. I dropped a whisk into the batter, spilled cocoa powder everywhere, and almost burned my fingers checking the melted chocolate.

But when the first cupcake came out of the oven, soft and smelling like winter holidays, I forgot all the chaos. Since then, this has become my comfort recipe for days when I want a warm treat that does more than just taste good. It feels like home.

Why I Keep Coming Back to Them, Ethan’s Honest Take!

• Warm and Cozy Treat: These cupcakes taste like hot cocoa in cake form. Comforting, soft, and perfect for slow evenings.
• Deep Chocolate Flavor: With cocoa powder and real chocolate, they turn out fudgy and rich every single time.
• Everyone Loves Them: I have taken these to parties, movie nights, and family dinners. They always disappear first.
• Moist for Days: Butter, oil, and buttermilk keep them soft. Even leftovers taste freshly baked.
• Perfect Winter Dessert: Holding a warm cupcake feels oddly emotional in the best way.
• Holiday Aroma: When they bake, the whole house smells like a cozy December night.
• Beginner Friendly: The batter is simple, no fancy baking tricks needed.
• Freezer Friendly: I freeze a few and pretend I have self-control.

Real-Life Baking Notes I’ve Learned the Hard Way!

• Melt the Chocolate Slowly: Rushing this burns the chocolate and ruins the flavor. Slow and steady works.
• Room Temperature Eggs Help: Cold eggs make the batter lumpy. I learned this the hard way.
• Use Good Cocoa Powder: These cupcakes depend on the cocoa flavor, so pick a good one.
• Do Not Overmix: Once the batter comes together, stop stirring. Overmixing makes them dense.
• Fill Only Two Thirds: If you fill the liners too much, they overflow. I have cleaned that mess before.
• Start Checking Early: Ovens all behave differently. I start checking at 16 minutes.
• Cool Before Frosting: Warm cupcakes melt frosting instantly. Let them rest.
• Add Marshmallows on Top: Mini marshmallows or toasted marshmallow frosting make them truly feel like hot cocoa.

Hot Cocoa Cupcakes Recipe

These Chocolate Cupcakes are soft, moist, and rich with deep chocolate flavor. The batter starts on the stovetop for extra smoothness, and each cupcake bakes into a tender, perfectly domed treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Additional Time 10 minutes mins

Total Time 55 minutes mins

Servings: 24

Course: Dessert

Cuisine: American

Calories: 312

Ingredients Equipment Method

Ingredients

  

• 1 cup water
• ¾ cup unsalted butter
• ¾ cup canola oil
• 4 ½ ounces bittersweet chocolate finely chopped
• 3 cups all-purpose flour
• 3 cups white sugar
• ¾ cup unsweetened cocoa powder
• 2 ½ teaspoons baking soda
• ½ teaspoon salt
• 3 large eggs at room temperature
• ¾ cup buttermilk at room temperature
• 2 teaspoons pure vanilla extract

Equipment

• Two 12-cup muffin tins
• Paper cupcake liners
• Large saucepan
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Spoon or batter scoop
• Cooling rack

Method

 

1. Prep the Oven: Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
2. Melt Chocolate Mixture: Heat water, butter, oil, and chocolate in a large saucepan over medium heat until fully melted and smooth.
3. Mix Dry Ingredients: Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl.
4. Combine Wet & Dry: Pour the hot chocolate mixture into the dry ingredients and whisk until blended.
5. Add Eggs: Whisk in the eggs one at a time until fully incorporated.
6. Add Buttermilk & Vanilla: Whisk in the buttermilk and vanilla until smooth.
7. Fill the Liners: Spoon the batter into the muffin cups, filling each about ⅔ full.
8. Bake: Bake for 17–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Cool cupcakes in the tin for 10 minutes before transferring to a rack.

Know Other Favourite Desserts of Mine!

1. Best Monkey Bread
2. Christmas Tree Cake
3. Cranberry Orange Cookies
4. Christmas Figgy Pudding
5. Christmas Trash

Storage & Leftovers (Because They Won’t Last Long)

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keeps well for 4–5 days; bring to room temperature before eating.
• Freezer: Freeze unfrosted cupcakes up to 2 months.
• Reheating Tip: 8–10 seconds in the microwave makes them feel freshly baked.

FAQs

1. Can I make these ahead of time?
   Yes. They taste even better the next day.
2. Can I skip melted chocolate and use only cocoa powder?
   You can, but the depth won’t be the same.
3. Why are my cupcakes dry?
   Most likely overbaked. Check early.
4. Can I use regular milk instead of buttermilk?
   Yes — add a splash of vinegar or lemon juice.
5. Do these work for holidays?
   Absolutely. They’re a winter crowd-pleaser.

The Last Bite

Make these on a day when you need something warm and sweet to lift your mood. If they do not fix your day, make another batch tomorrow. Second tries are kind of my specialty.