Save Rich, creamy hot chocolate meets playful fun in these easy, budget-friendly hot cocoa bomb cups. Perfect for cozy nights, gifting, or entertaining kids, each cup melts into a decadent drink with a burst of marshmallows.
I first served these at a holiday party and they were an instant hit with family and friends.
Ingredients
- Chocolate Shells: 400 g (14 oz) semi-sweet chocolate chips or budget chocolate bars chopped
- Filling: 8 tbsp hot cocoa mix (1 tbsp per cup), 1 cup mini marshmallows, Optional 2 tbsp mini chocolate chips or crushed peppermint candies
- Assembly: 8 small paper or silicone cupcake liners (muffin size), 8 disposable cups (for serving optional)
Instructions
- Step 1:
- Prepare a double boiler or heatproof bowl set over simmering water. Melt the chocolate, stirring until smooth and glossy.
- Step 2:
- Spoon about 2 tablespoons of melted chocolate into each cupcake liner. Using the back of a spoon, spread the chocolate up the sides to coat evenly. Chill in the fridge for 10 minutes until set.
- Step 3:
- Repeat with a second layer of chocolate to strengthen the shell, then chill again until firm.
- Step 4:
- Remove chocolate cups carefully from the liners.
- Step 5:
- Fill each cup with 1 tablespoon hot cocoa mix and a generous spoonful of mini marshmallows. Add extra mini chocolate chips or peppermint if desired.
- Step 6:
- Store in an airtight container at cool room temperature until ready to use.
- Step 7:
- To serve, place one cocoa bomb cup in a mug. Pour 1 cup (240 ml) of hot milk over it. Stir until chocolate is melted and marshmallows float to the top.
Save My kids love making these together every winter evening, and it has become a cozy family tradition.
Notes
Add festive sprinkles or drizzle with extra chocolate for decoration. Make ahead for up to 2 weeks if stored in a cool dry place.
Required Tools
Double boiler or microwave-safe bowl, spoon or pastry brush, cupcake muffin liners, fridge.
Allergen Information
Contains milk (chocolate cocoa mix marshmallows may contain milk derivatives). May contain soy and traces of nuts (check chocolate packaging). Contains gelatin if non-vegan marshmallows are used. Always check labels for potential allergens.
Save These hot cocoa bomb cups are sure to warm your heart and delight your taste buds all season long.
Recipe FAQs
- → What type of chocolate works best for the cups?
Semi-sweet chocolate chips or budget-friendly chocolate bars melt smoothly and create a sturdy shell. Milk, dark, or white chocolate can also be used based on preference.
- → How do I assemble the cocoa cups without breaking them?
Coat cupcake liners evenly with two layers of melted chocolate, chilling each layer until firm. Carefully remove the cups from liners before filling to maintain shape.
- → Can I add different fillings besides marshmallows?
Yes, mini chocolate chips or crushed peppermint candies add extra flavor and texture to the cups. Feel free to experiment with your favorite mix-ins.
- → How should the cocoa cups be stored?
Store in an airtight container at cool room temperature or in the fridge for up to two weeks to keep them fresh and firm.
- → What is the best way to serve these cocoa cups?
Place a cocoa cup in a mug and pour hot milk over it. Stir until the chocolate shell melts and marshmallows float to the top for a delicious treat.
- → Are there dairy-free options for these cups?
Yes, use plant-based chocolate and non-dairy marshmallows to create a dairy-free version suitable for vegans and those with dietary restrictions.