Hot Cocoa Cupcakes

Hot Cocoa Cupcakes

Turn your next batch of cupcakes into a true work of art by making these rich, chocolatey treats that look just like hot mugs of cocoa.


24 cupcakes



  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups Domino® Granulated Sugar
  • 2/3 cup dark unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon espresso crystals
  • 3/4 cup milk, at room temperature
  • 2/3 cup warm water
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature


  • 1 cup Domino® Light Brown Sugar packed
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 8 teaspoons meringue powder
  • 1/2 cup warm water
  • 1 teaspoon vanilla extract


  • 24 mini pretzels
  • mini marshmallows
  • chocolate sprinkles

Hot Cocoa Cupcakes



Preheat oven to 350°F. Line a cupcake pan with paper liners.

In a large mixing bowl, using a whisk, combine all dry ingredients.

In a medium mixing bowl, combine milk, water, oil and vanilla until well incorporated. Add eggs and mix until blended. Add dry ingredients to wet ingredients and mix on medium speed about 1 minute, scraping down sides of bowl as needed, until mixture is smooth.

Fill cupcake liners 3/4 full. Bake 20 minutes. Let cool completely on wire racks.


In a medium high-sided saucepan, whisk together brown sugar, corn syrup and water. Bring to a full bubbling boil. Boil at medium heat until a candy thermometer reaches a softball stage (240°F).

Using an electric mixer with a whisk attachment, combine meringue powder and warm water. Blend and continue whisking on high until stiff peaks form, approximately 3 to 4 minutes.

With the mixer set on low, pour the hot syrup in a slow stream into the beaten meringue powder. Be sure to pour in the syrup away from the moving whisk attachment.

Set mixer to high speed and continue beating until icing holds peaks, then blend in vanilla. Frosting should be very soft and fluffy. Gently spoon frosting into a piping bag fit with an open round tip.


Cut a small slit in the side of cupcakes through liner and press half of a mini pretzel into each opening to form a “handle.”

Cut out a hole in the top center of cupcakes.

Pipe frosting into the center hole and continue piping in a circular motion to fully frost top of cupcake. Garnish frosting with mini marshmallows and chocolate sprinkles.