These easy Hot Cocoa Cups are perfect for Christmas and utterly delicious. Simple to make, they’re a hit with kids and adults alike — a fun treat for Christmas or Christmas Eve while waiting for Santa!
With easy pantry-friendly ingredients — a box of chocolate cake mix, a few basic staples, marshmallow fluff, and simple extras — you’ll have the perfect bite for everyone.
🗒 More Delicious Dessert Recipes
Try other easy and decadent desserts to pair with these Hot Cocoa Cups — from banana pudding pie cups to strawberry shortcake cups and cozy coffee cake. These treats are ideal for holiday gatherings or any time you want something special and simple.
Video
@melissajorealrecipes Hot cocoa cups! Recipe linked to video! Merry Christmas 🎅🏼❤️ #HotCocoaCups #ChristmasRecipes
♬ original sound – Melissajorealrecipes
EASY Hot Cocoa Cups Recipe
Melissa Jo
Pin Recipe
Ingredients
- 15.25 oz box of chocolate fudge cake mix
Ingredients from the back of the box (with notes)
- 3 eggs plus 1/2 cup oil and the water called for on the box
- Substitute 1 & 1/4 cups water where instructed (adds moisture)
- Optional: 1/2 cup Kahlua liqueur (adds depth; alcohol bakes off)
- 16 oz. container marshmallow fluff
- 3 cups heavy cream
- 2 packets hot chocolate mix (about 0.73 oz each)
- 2 tbsp. powdered sugar
- maraschino cherries, for garnish
- 9 oz. clear cups (approx. size used)
- 1-2 tbsp. cocoa powder, for dusting
Instructions
-
Prepare and bake the chocolate cake according to the box instructions, using the substituted 1 & 1/4 cups water instead of the standard amount. If using Kahlua, add 1/2 cup to the batter for extra chocolate depth (optional).
-
Bake in a 9×13 pan at 350°F for about 30–35 minutes, or follow the box directions until a toothpick comes out clean. Let the cake cool at least 30 minutes before cutting.
-
While the cake cools, spoon about 2–3 tablespoons of marshmallow fluff into the bottom of each clear cup to create a sweet base layer.
-
Make the hot cocoa whipped topping: in a large bowl combine 3 cups heavy cream, 2 tablespoons powdered sugar, and 2 packets hot chocolate mix. Beat with an electric mixer until stiff peaks form. It may take a few minutes—be patient.
-
Cut the cooled cake into 24 small squares. Place one cake square into each cup on top of the marshmallow fluff.
-
Transfer the whipped topping into a piping bag or a zip-top bag with a small snip in the corner, and pipe or squeeze a generous layer of the hot cocoa whipped cream over each cake square.
-
Dust each cup with a little cocoa powder and finish with a maraschino cherry on top.
-
Serve and enjoy — Merry Christmas!
Notes
- Cup size used: 9 oz. clear cups work well for these portions.
- Cool the cake: Let the cake rest at least 30 minutes before cutting so it holds together when cubed.
- Baking pan: A 9×13 baking dish is recommended for this recipe.
- Kahlua: Optional—adds a deep chocolate note; the alcohol bakes off during baking.
- Serving: Mini spoons or small dessert spoons make these cups easy and festive to serve.
Tried this recipe?
Let us know how it was!