Budget-Friendly Hot Cocoa Cups (Print Version)

Rich hot cocoa cups with chocolate shells and marshmallow centers, ideal for cozy evenings and fun gatherings.

# Components:

→ Chocolate Shells

01 - 14 oz semi-sweet chocolate chips or budget chocolate bars, chopped

→ Filling

02 - 8 tbsp hot cocoa mix (1 tbsp per cup)
03 - 1 cup mini marshmallows
04 - 2 tbsp mini chocolate chips or crushed peppermint candies (optional)

→ Assembly

05 - 8 small paper or silicone cupcake liners (muffin size)
06 - 8 disposable cups for serving (optional)

# Method:

01 - Set up a double boiler or place a heatproof bowl over simmering water. Melt the chocolate, stirring until smooth and glossy.
02 - Spoon about 2 tablespoons of melted chocolate into each cupcake liner. Spread the chocolate evenly up the sides using the back of a spoon. Chill in the refrigerator for 10 minutes until set.
03 - Apply a second layer of melted chocolate in the same manner to strengthen the shells. Chill again until firm.
04 - Carefully peel the chocolate cups from the liners once fully chilled and firm.
05 - Fill each chocolate cup with 1 tablespoon hot cocoa mix and a generous amount of mini marshmallows. Add optional mini chocolate chips or crushed peppermint candies as desired.
06 - Place filled cups in an airtight container. Store at cool room temperature until ready to serve.
07 - Place one chocolate cup in a mug and pour 1 cup (8 fl oz) of hot milk over it. Stir until the chocolate melts and marshmallows float to the surface.

# Expert Advice:

01 -
  • One pot meal
  • Freezer friendly
02 -
  • Use milk, dark, or white chocolate as preferred.
  • Add festive sprinkles or drizzle with extra chocolate for decoration.
  • For dairy free, use plant based chocolate and marshmallows.
  • Make ahead for up to 2 weeks if stored in a cool dry place.
03 -
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