If you have a weakness for warm chocolate treats that come together in a flash, then this Hot Cocoa Mug Cupcake Recipe is going to become your new best friend. Imagine a rich, moist chocolate cupcake baked right inside your favorite mug, bursting with sweet mini marshmallows and the cozy flavor of hot cocoa powder. It’s a single-serving delight that’s perfect when you crave something indulgent but don’t want to commit to a whole cake. This recipe offers all the comfort of a classic hot chocolate experience, but with a fun, cakey twist you can whip up in just minutes.
Ingredients You’ll Need
The beauty of this Hot Cocoa Mug Cupcake Recipe is in its simplicity — just a handful of everyday pantry staples come together to create a decadent cup of homemade chocolate bliss. Each ingredient plays a special role, whether it’s delivering the rich chocolate flavor, tender crumb, or those gooey marshmallow pockets that make every bite magical.
- 1/4 cup all-purpose flour: Provides the structure for your cupcake, ensuring it rises just right without being dense.
- 2 tablespoons unsweetened cocoa powder: Lends deep chocolate flavor and that inviting dark color.
- 1/4 teaspoon baking powder: Works as a gentle leavening agent to make the cupcake light and fluffy.
- 1/8 teaspoon baking soda: Helps balance acidity for optimal rise and texture.
- 1/4 cup granulated sugar: Sweetens the batter evenly, balancing the cocoa’s natural bitterness.
- 1/4 teaspoon vanilla extract: Adds warmth and enhances all the other flavors beautifully.
- 3 tablespoons milk: Moisturizes the batter for a tender crumb.
- 2 tablespoons vegetable oil: Keeps the cupcake moist and prevents it from drying out in the microwave.
- 1 tablespoon hot cocoa mix: Gives an extra boost of chocolatey goodness that’s both rich and familiar.
- 1/4 cup mini marshmallows: These melt inside to create gooey pockets of sweetness, making every bite delightful.
- Additional marshmallows and whipped cream (optional): Perfect for topping and decorating your finished cupcake for that cozy finish.
How to Make Hot Cocoa Mug Cupcake Recipe
Step 1: Mix Your Dry Ingredients
Begin by whisking together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and granulated sugar in a microwave-safe mug. This step ensures all your dry ingredients are evenly combined, setting the stage for a smooth, velvety batter.
Step 2: Add the Wet Ingredients
Next, pour in the vanilla extract, milk, vegetable oil, and one tablespoon of hot cocoa mix to the dry mixture. Stir everything gently until you have a silky, lump-free batter that’s just waiting to be microwaved into a divine treat.
Step 3: Fold in the Mini Marshmallows
The mini marshmallows are the secret stars of this Hot Cocoa Mug Cupcake Recipe. Carefully fold them into the batter, distributing them evenly so that they create pockets of sweet, gooey delight throughout your cupcake.
Step 4: Microwave Your Cupcake to Perfection
Place your mug in the microwave and cook on high for approximately 1 minute and 30 seconds to 2 minutes. The exact timing depends on your microwave’s power, but you’re aiming for a cupcake that has risen beautifully and is set but still moist at the center.
Step 5: Add More Cocoa Mix and Marshmallows for a Gooey Finish
Once cooked, add an extra tablespoon of hot cocoa mix and a handful of mini marshmallows right on top of your cupcake. Pop the mug back into the microwave for an additional 10 to 15 seconds, allowing the marshmallows to melt into a luscious, sticky topping—pure indulgence.
Step 6: Garnish and Serve
Carefully remove your mug (it will be hot!) and crown your creation with a swirl of whipped cream or a light sprinkle of hot cocoa powder for an irresistible finishing touch. Now it’s time to savor every warm, chocolatey spoonful.
How to Serve Hot Cocoa Mug Cupcake Recipe
Garnishes
To elevate your mug cupcake, think beyond marshmallows and whipped cream. A dusting of cocoa powder or a drizzle of chocolate syrup can add extra flavor and visual appeal, while crushed peppermint candies make for a festive crunch that’s perfect during colder months.
Side Dishes
Though this mug cupcake is a treat all on its own, pairing it with fresh berries or a small scoop of vanilla ice cream adds a refreshing contrast that balances the richness beautifully. A cozy cup of coffee or a glass of cold milk is also a classic accompaniment that brings the whole experience together.
Creative Ways to Present
Serving this Hot Cocoa Mug Cupcake Recipe in quirky mugs or festive holiday cups can transform it from a simple snack into a delightful gift or party treat. Adding a cute spoon tied with a ribbon or a sprinkling of edible glitter makes this dessert feel extra special when sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Because this is a one-cupcake recipe meant to be enjoyed fresh, leftovers are rare — but if you happen to have any, cover the mug with plastic wrap and store it in the fridge for up to one day. Expect the texture to be a bit denser and less fluffy when chilled.
Freezing
Freezing is not recommended for this Hot Cocoa Mug Cupcake Recipe, as the texture and gooey marshmallows don’t respond well to freezing and thawing. It’s best enjoyed fresh from the microwave for that perfect warm, squishy bite.
Reheating
If you do refrigerate leftovers, reheat your mug cupcake in the microwave for 20-30 seconds until warm. Add a little extra marshmallow or whipped cream after reheating to bring back that freshly-made indulgence feel.
FAQs
Can I use regular chocolate instead of hot cocoa mix?
Absolutely! If you prefer, you can substitute the hot cocoa mix with unsweetened cocoa powder and sugar to taste. Just keep in mind the hot cocoa mix adds flavor complexity and sweetness built-in, so you might want to adjust your sugar amounts accordingly.
Is this recipe suitable for vegans?
This particular recipe uses milk and vegetable oil, which means it isn’t fully vegan as written. However, you can easily swap the milk for a plant-based alternative and ensure your hot cocoa mix and marshmallows are vegan-friendly to create a delicious vegan version.
Can I double the recipe for sharing?
You can double the ingredients, but it’s best to split the batter into two separate mugs rather than microwaving a larger portion in one mug to ensure even cooking and perfect texture.
What type of mug works best for this recipe?
Use a microwave-safe ceramic mug that holds about 12 ounces or more. Avoid metal or mugs with metallic paint, as they are unsafe for microwave use, and pick a size that leaves enough room for the cupcake to rise without overflowing.
How do I know when the cupcake is fully cooked?
The cupcake is done when it has risen and looks set on top without any wet batter visible. It should spring back lightly when touched. Overcooking may dry it out, so start checking around the 90-second mark based on your microwave’s wattage.
Final Thoughts
There’s something wonderfully satisfying about making a treat in moments and eating it right from the same mug. This Hot Cocoa Mug Cupcake Recipe is one of those comforting, cozy little indulgences you’ll return to time and time again when you need a chocolate hug in dessert form. Give it a try when you need a quick pick-me-up or want to fill your kitchen with the irresistible aroma of chocolate and marshmallows—it’s pure, scrumptious joy with every bite.
Print
Hot Cocoa Mug Cupcake Recipe
- Total Time: 4 minutes 15 seconds
- Yield: 1 serving 1x
Description
This Hot Cocoa Cupcake Mug recipe delivers a quick and cozy single-serving chocolate treat cooked right in your microwave. With rich cocoa, mini marshmallows, and optional whipped cream topping, it combines the comforting flavors of hot cocoa in an easy-to-make cupcake perfect for satisfying your sweet tooth in just minutes.
Ingredients
Dry Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 tablespoon hot cocoa mix (for extra flavor)
Wet Ingredients
- 1/4 teaspoon vanilla extract
- 3 tablespoons milk
- 2 tablespoons vegetable oil
Add-ins and Garnish
- 1/4 cup mini marshmallows
- 1 tablespoon hot cocoa mix (optional, for extra flavor)
- 2–3 tablespoons mini marshmallows
- Whipped cream or extra hot cocoa mix (optional for garnish)
Instructions
- Mix Dry Ingredients: In a microwave-safe mug, whisk together the flour, cocoa powder, baking powder, baking soda, sugar, and 1 tablespoon of hot cocoa mix until combined evenly.
- Add Wet Ingredients: Pour in the vanilla extract, milk, and vegetable oil to the dry mixture. Stir thoroughly until the batter is smooth without lumps.
- Incorporate Marshmallows: Gently fold in 1/4 cup of mini marshmallows, distributing them evenly throughout the batter for pockets of gooey sweetness.
- Microwave Cake: Cook the mug in the microwave on high power for 1 minute and 30 seconds to 2 minutes, depending on your microwave. The cupcake should rise and be firm in the center when done.
- Add Toppings and Melt: Sprinkle 1 tablespoon of hot cocoa mix and 2-3 tablespoons of mini marshmallows on top of the cooked cupcake. Microwave again for 10 to 15 seconds to melt the marshmallows and cocoa for a rich, indulgent topping.
- Garnish and Serve: Carefully remove the mug from the microwave. Top with whipped cream or a dusting of hot cocoa mix if desired. Serve immediately to enjoy warm.
Notes
- Microwave wattages vary; start checking your cupcake at 1 minute 30 seconds to avoid overcooking.
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free whipped cream.
- You can adjust the sweetness by adding more or less sugar or hot cocoa mix according to taste.
- Use a larger mug to prevent overflow during microwaving.
- Prep Time: 2 minutes
- Cook Time: 2 minutes 15 seconds
- Category: Dessert
- Method: Microwaving
- Cuisine: American
