Indulge in the cozy, comforting taste of a warm cup of hot cocoa—now in cupcake form! These rich, moist Hot Cocoa Cupcakes are made with Mirage Margarine, ensuring a soft, tender crumb that melts in your mouth. Infused with the perfect blend of cocoa and a touch of sweetness, every bite delivers the familiar, soothing flavor of your favorite winter treat.
Topped with a fluffy, melt-in-your-mouth marshmallow frosting, these cupcakes are like a bite-sized mug of hot chocolate, complete with a creamy marshmallow finish. Whether you’re enjoying them by the fire or leaving them out for Santa, these cupcakes make the perfect winter snack—sweet, nostalgic, and absolutely irresistible.
Perfect for the holidays, these cupcakes will bring smiles to everyone, from kids to adults, and make every winter day feel a little warmer.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Makes 12 cupcakes
Ingredients
Hot Cocoa Cupcakes
- 1/2 cup Mirage Margarine
- 1/2 cup sugar
- 1 Egg
- 3 Egg Yolks
- 1 tbsp Vanilla Extract
- 1 1/4 cup All Purpose Flour
- 1/4 cup Skim Milk Powder
- 1/4 cup Dutch Cocoa
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Whole Milk
Marshmallow Frosting
- 1/3 cup Water
- 3/4 cup White Sugar
- 3/4 cup Corn Syrup
- 3 Egg Whites
- 1/2 tsp Cream of Tartar
- 1 tsp Vanilla Extract
Directions
Hot Cocoa Cupcakes
Preheat oven to 350°F.
Cream margarine and sugar until light and fluffy. Beat in eggs and egg yolks until smooth, beat in vanilla. Sift together flour, baking powder salt, salt, cocoa powder, and milk powder. With mixer running on low alternate adding the dry mixture and the milk until a smooth batter is formed. Scoop into 12 lined muffin tins.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Marshmallow Frosting
Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whip at medium speed to soft peaks, leave in the mixer while making the syrup. Combine water, sugar, and syrup in a small saucepan, stir to combine. Bring to a simmer over medium heat, do not stir the mixture to prevent crystallization. Let the syrup cook, checking the temperature frequently until it reaches 240°F. Remove from heat, set the mixer to medium speed and carefully pour the hot syrup into the whipped egg whites. Increase the mixer to high and whip for 7-10 minutes until mixture is fluffy and the bowl of the mixer is cool to the touch.
Whip in vanilla, transfer to a piping bag and use immediately.
Assembly
Pipe a dollop of the marshmallow fluff on top of each cupcake. Toast the marshmallow fluff with a torch and sprinkle with cocoa powder.