Description
These Hot Cocoa Cupcake Mugs are a festive and fun twist on classic cupcakes, combining rich devil’s food cake with creamy milk chocolate frosting and cozy hot cocoa flavors. Decorated with mini candy canes, chocolate chips, and marshmallows, they look like little mugs of hot cocoa perfect for holiday gatherings or cozy nights in.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1 cup water
- 3 large eggs
- 2/3 cup vegetable oil
Decorations
- 1 container (16 oz) Duncan Hines® Creamy Milk Chocolate Frosting
- 24 mini candy canes
- 1/2 cup milk chocolate chips
- 1/2 cup miniature marshmallows
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (175°C) and line a 24-cup muffin pan with baking cups to ensure easy cupcake removal.
- Mix the Batter: In a large mixing bowl, combine the devil’s food cake mix, milk chocolate hot cocoa mix, water, eggs, and vegetable oil. Start mixing on low speed for about 30 seconds to combine ingredients, then increase to medium speed and beat thoroughly for 2 minutes until the batter is smooth.
- Bake the Cupcakes: Evenly distribute the batter into the prepared muffin cups. Bake in the preheated oven for 16 to 19 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Decorate the Cupcakes: After the cupcakes have cooled, generously frost each one with the creamy milk chocolate frosting. Carefully break 1/4 to 1/2 inch from the end of each mini candy cane and insert the curved end into the side of each cupcake to mimic a mug handle. Top each cupcake with milk chocolate chips and miniature marshmallows. Optionally, crush some candy cane pieces and sprinkle over the tops for added festive flair.
Notes
- Ensure cupcakes are fully cooled before frosting to prevent the frosting from melting.
- For a vegan or gluten-free version, substitute cake mix and frosting accordingly.
- Mini candy canes can be swapped for other festive candies or decorative picks if preferred.
- Storing cupcakes in an airtight container at room temperature will keep them fresh for up to 3 days.
- Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor if desired.
