Hot Cocoa Cupcakes

Hot Cocoa mix packs are used to create rich chocolate cucpcakes that’ll satisfy your sweet tooth!
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling / Chilling Time: 10 minutes
Total Time: 40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cupcakes with hot chocolate powder, hot chocolate cupcake recipe, hot cocoa cupcake recipe, hot cocoa cupcakes
Servings: 6 cupcakes


  • 1 Large Mixing Bowl
  • 1 small or medium bowl
  • 1 6-cup muffin tin
  • 6 cupcake liners


  • ¾ cup unbleached all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup Starbucks Hot Cocoa Mix
  • ½ Tbsp. baking powder
  • ¼ tsp. salt
  • ¼ cup unsalted butter melted + cooled
  • 1 large egg room temperature
  • ½ Tbsp. Madagascar vanilla bean extract
  • cup milk we used unsweetened almond vanilla
  • ¼ cup baking chips we used cream cheese, but feel free to go with whatever you like!


  • Preheat the oven to 375°F. Spray or line a 6-muffin cup tin.
  • In a medium bowl, whisk together sugar, flour, hot cocoa mix, baking powder, and salt.
  • In another smaller bowl, whisk together eggs, vanilla, milk, and melted butter. (CRITICAL that the melted butter is cool before adding.)
  • Using a rubber spatula, fold the egg mixture into the flour mix.
  • Deposit 1 Tbsp. of batter into each muffin cup. Add chocolate chips to the remaining batter in the bowl and fold in. Divide the batter evenly among the muffin cups.
  • Bake 15 – 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool in muffin tin for 5 – 10 minutes before removing from the tin and transferring to a wire rack to fully cool.
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