Christmas may be over, but the holidays aren’t quite done — and neither is the craving for cozy, delicious treats! That’s why we’re reposting this fan-favorite recipe for Hot Cocoa Cupcakes with White Chocolate Whipped Cream Frosting — a sweet, easy dessert that’s perfect for winter gatherings, snowy afternoons or simply satisfying your chocolate fix.

These cupcakes are adorable, super tasty, and so simple to make that even the kids will want to help in the kitchen. Best of all? You don’t need to bake from scratch — a cake mix plus a few ingredients transforms into something truly special.

Nobody has to know you used a cake mix to make these chocolate cupcakes. You’ll simply add a few extra ingredients to take them to the next level. Another easy shortcut is using instant pudding powder for the frosting — when mixed with heavy whipping cream, it creates a rich, buttercream-like frosting you truly won’t be able to tell apart. And if you don’t have mini chocolate chips on hand, you can decorate with mini marshmallows or even crushed candy canes. The must-have finishing touch? A straw!

Hot Cocoa Cupcakes with White Chocolate Whipped Cream Frosting

Servings: 24 cupcakes

Prep: 20 minutes| Cook Time: 18 minutes | Total Time: 38 minutes

Hot Cocoa Cupcake Ingredients:

• 1 box 15.25 oz. chocolate cake mix
• 1 packet hot cocoa mix 
• 1 cup whole milk
• 4 eggs
• ½ cup avocado oil or melted butter

Whipped Cream Frosting Ingredients:

• 2 cups heavy whipping cream
• 4 tablespoons instant white chocolate pudding powder
• Optional: powdered sugar to taste, mini chocolate chips, paper straws

Directions:

1. Preheat oven to 350 degrees F. Add cupcake liners to two 12 serving cupcake pans and set aside.
2. Heat cup of milk in microwave for 1 minute. Stir in packet of hot cocoa.
3. In a large mixing bowl, add cake mix, eggs, avocado oil, and cup of prepared hot cocoa. Mix well until all ingredients are incorporated.
4. Use a large cookie scoop to equally portion the batter into the liners of the prepared cupcake pans. Bake for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5. Remove cupcakes from oven and place on wire cooling rack to come to room temperature.
6. While cupcakes cool, prepare the frosting: Add heavy whipping cream and instant white chocolate pudding powder to the bowl of an electric mixer. Mix on high using the whisk attachment until stiff peaks form. Taste and add powdered sugar by the half tablespoon until desired sweetness level is reached. 
7. Spoon frosting into a piping bag fitted with a large star tip. Pipe frosting onto cooled cupcakes, garnishing each one with mini chocolate chips and paper straws (cut in half) if desired.

Hot Cocoa Cupcakes for the Holidays and Beyond

Even though Christmas has come and gone, the holidays run through January — and winter deserves treats that feel fun and cozy. This recipe channels all the warmth of a mug of hot cocoa in cupcake form, making it a perfect dessert while the chilly season lingers.

You might also like these recipes: These Decadent Chocolate Cupcakes are Gluten Free and Made From Scratch and Yummy Apple Cinnamon Baked Donuts – Gluten Free.

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