These Hot Cocoa Cupcake Mugs are the perfect combination of festive and delicious. Inspired by the warm and comforting flavors of hot cocoa, these cupcakes are topped with mini marshmallows and candy cane “mug handles.” They’re a fun and creative treat for holiday gatherings, cozy nights, or as a sweet surprise for anyone who loves the magic of the season.

Why You’ll Love This Recipe

If you’re looking for a fun and festive holiday dessert that is both adorable and scrumptious, these Hot Cocoa Cupcake Mugs are a must-try! The rich and moist chocolate cupcakes are infused with Swiss Miss® Milk Chocolate Hot Cocoa Mix for that authentic cocoa flavor. Topped with creamy milk chocolate frosting, crunchy candy canes, melty chocolate chips, and fluffy marshmallows, these cupcakes are a treat that brings the warmth of cocoa to every bite. Plus, the mini candy cane “mug handles” make them not just delicious but super fun to serve and eat. Perfect for holiday parties, gifts, or just a cozy treat on a chilly evening!

Ingredients

For the Cupcakes:

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
⅔ cup vegetable oil

For the Decorations:

1 container (16 oz) Duncan Hines® Creamy Milk Chocolate Frosting
24 mini candy canes
½ cup milk chocolate chips
½ cup miniature marshmallows

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Oven and Muffin Pan: Preheat the oven to 350°F (175°C). Line a muffin pan with 24 baking cups.
Mix the Batter: In a large bowl, combine the cake mix, hot cocoa mix, water, eggs, and vegetable oil. Use an electric mixer on low speed to blend until moistened, about 30 seconds. Then increase to medium speed and beat for 2 minutes until the mixture is well combined.
Bake the Cupcakes: Divide the batter evenly among the prepared muffin cups. Bake for 16 to 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Decorate the Cupcakes: Once the cupcakes have cooled, frost each with the creamy milk chocolate frosting. Break off ¼ to ½ inch from the straight end of each mini candy cane. Insert the curved end into the side of each cupcake to form a "mug handle." Top each cupcake with a few milk chocolate chips and mini marshmallows. For an extra festive touch, crush the broken candy cane pieces and sprinkle them over the cupcakes.

Servings and Timing

Servings: 24 cupcakes
Prep Time: 45 minutes
Total Time: 90 minutes

Variations

Flavor Twist: For a different flavor profile, swap the Devil’s Food cake mix with a vanilla or red velvet cake mix to give the cupcakes a lighter color and taste.
Marshmallow Frosting: Instead of using chocolate frosting, try topping the cupcakes with marshmallow-flavored frosting for a more authentic hot cocoa vibe.
Gluten-Free Option: Use a gluten-free cake mix to make these cupcakes gluten-free and just as delicious.
Decorative Toppings: If you want more color, try adding festive sprinkles or crushed peppermint to the topping in place of the candy canes.

Storage/Reheating

Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to store them for a longer period, place them in the refrigerator, where they will keep for up to 1 week.
Reheating: If you'd like to enjoy a warm cupcake, pop one in the microwave for 10-15 seconds to get that cozy, freshly baked feel.

FAQs

1. Can I use any type of cake mix for these cupcakes?

Yes, you can substitute the Duncan Hines® Devil's Food Cake Mix with other chocolate cake mixes. You can also try other flavors, like vanilla or red velvet.

2. Do I have to use Swiss Miss® Hot Cocoa Mix?

While the Swiss Miss® Hot Cocoa Mix gives the cupcakes a distinctive flavor, you can use any brand of hot cocoa mix if preferred.

3. Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container until you're ready to decorate them.

4. How do I make sure the cupcakes are baked all the way through?

Use a toothpick or cake tester to check for doneness. Insert it into the center of a cupcake, and if it comes out clean, they are ready!

5. Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 2-3 months. When ready to eat, let them thaw and then frost them before serving.

6. Can I use full-sized candy canes for the handles?

Mini candy canes are the perfect size for the cupcake mugs, but you can break regular candy canes into smaller pieces to create the "handle" effect.

7. How can I make this recipe dairy-free?

To make the cupcakes dairy-free, use a dairy-free cake mix and frosting. You can also swap regular milk chocolate chips with dairy-free chocolate chips.

8. What other toppings can I add to these cupcakes?

Feel free to get creative with toppings! You could add whipped cream, crushed nuts, or even drizzle with chocolate or caramel sauce.

9. Can I make these cupcakes in a different shape?

Yes! If you prefer, you can use different baking pans, such as a bundt pan or mini muffin tins, for unique shapes.

10. Are these cupcakes kid-friendly?

Absolutely! Kids will love decorating and eating these cupcakes. You can even involve them in the baking process for a fun family activity.

Conclusion

Hot Cocoa Cupcake Mugs are a delightful, festive treat that brings the warmth of cocoa into every bite. These cupcakes are not only delicious but also a creative way to celebrate the season with family and friends. Whether for a holiday party, a cozy night in, or as a fun baking project with the kids, these cupcakes will add a touch of sweetness and joy to any occasion.