Easy Hot Cocoa Cupcakes with White Chocolate Whipped Cream Frosting

These delicious hot cocoa cupcakes are sure to become a family favorite. And they are so easy to make, your family will want to help! At least mine does. If you are looking for a holiday baked recipe that’s not cookies, give these cupcakes made with hot cocoa mix a try! They are adorable not to mention super delicious and easy to whip up.

Nobody has to know you used a cake mix to make these chocolate cupcakes either. You’ll simply add a few extra ingredients to take them to the next level. Another shortcut is using instant pudding powder for the frosting. When mixed with heavy whipping cream, it makes a darn good buttercream-like frosting. You won’t be able to tell the difference. Oh and if you don’t have mini chocolate chips you can also decorate with mini marshmallows and/or crushed up candy canes!

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 Cupcakes with White Chocolate Whipped Cream Frosting ingredients fountainof30

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 if desired.
Preparing the frosting fountain of 30
Preparing the frosting in a mixing bowl.
stiff peaks fon whipped cream fountainof30
Mix on high until stiff peaks form.
frosting in piping bag with chocolate cupcakes on rack fountainof30
Spoon frosting into a piping bag fitted with a large star tip.
Piped frosting on hot cocao cupcake fountainof30
Pipe frosting onto cooled cupcakes.
cupcakes with mini chocolate chips and red stripe straw fountainof30
Garnishing each cupcake with mini chocolate chips and a straw,.

Yield: 24

Hot Cocoa Cupcakes

hot cocoa cupcakes fountainof30

These easy hot cocoa cupcakes are made with cake mix and hot cocoa mix.

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

Ingredients

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

Instructions

    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 if desired.


Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 262Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 174mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 3g
Lauren Dimet Waters Signature

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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