Nothing says winter comfort like a warm mug of hot cocoa — and these Vegan Hot Cocoa Cupcakes transform that flavor into a soft, rich, chocolatey dessert. They’re moist, fluffy, deeply cocoa-forward, and topped with a creamy marshmallow-style frosting that tastes like a holiday mug in cupcake form.
Pinterest searches for “hot cocoa desserts,” “marshmallow cupcakes,” and “holiday chocolate recipes” are booming right now. These cupcakes hit all of those trends while also being gorgeous and high-performing for AI visuals (deep chocolate tones, powdered sugar, marshmallows, swirls of frosting, cozy props, etc.).
They’re easy to make, totally dairy-free, and perfect for parties, school events, Christmas gatherings, or winter movie nights. They look fancy, taste like hot chocolate cake, and smell like the holidays.
Even better: after December, you can simply rename this recipe to Vegan Chocolate Cupcakes and it becomes evergreen. That’s the power of holiday-but-flexible content.
WHY YOU’LL LOVE THIS RECIPE
- Rich, moist, chocolate cupcake base
- Vegan + dairy-free
- Marshmallow frosting option
- Cozy hot cocoa holiday theme
- Super photogenic for Pinterest
- Converts to evergreen chocolate cupcakes after December
🎄 Vegan Hot Cocoa Cupcakes (Rich Chocolate • Cozy Holiday Treat)
Description
Moist, rich vegan hot cocoa cupcakes topped with fluffy dairy-free marshmallow frosting and cocoa dust. A cozy chocolate holiday dessert perfect for winter baking.
Ingredients
Cupcakes
Frosting
Optional: mini vegan marshmallows, cocoa powder for topping
Instructions
Step 1 — Mix dry ingredients
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Whisk flour, cocoa powder, baking soda, sugar, and salt.
Step 2 — Mix wet ingredients
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Combine oat milk, melted coconut oil, vanilla, and vinegar.
Step 3 — Combine wet + dry
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Slowly mix the wet mixture into the dry mixture, forming a smooth chocolate batter.
Step 4 — Add hot coffee
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Pour hot coffee into the chocolate batter to deepen the cocoa flavor.
Step 5 — Fill cupcake liners
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Scoop the chocolate batter into a muffin tray lined with cupcake liners.
Step 6 — Bake
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Bake at 350°F for 18–20 minutes.
Step 7 — Make frosting
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Whip vegan marshmallow fluff, vegan butter, powdered sugar, and vanilla.
Step 8 — Frost cupcakes
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Pipe the frosting onto cooled cupcakes and top with mini marshmallows + cocoa dust.
Note
TIPS
- Hot coffee enhances chocolate flavor — highly recommended.
- Add chocolate chips for extra richness.
- Make frosting stiffer with extra powdered sugar.
- Add candy cane pieces on top for ultra holiday vibes.
