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 made these hot cocoa bomb cups for a winter gathering, and everyone loved the surprise melt revealing gooey marshmallows inside.
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
- Prepare Chocolate Shells:
- Prepare a double boiler or heatproof bowl set over simmering water. Melt the chocolate, stirring until smooth and glossy.
- Coat Liners:
- 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.
- Strengthen Shells:
- Repeat with a second layer of chocolate to strengthen the shell, then chill again until firm.
- Remove Shells:
- Remove chocolate cups carefully from the liners.
- Fill Cups:
- 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.
- Storage:
- Store in an airtight container at cool room temperature until ready to use.
- 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 This recipe has become a family favorite, sparking laughter and warmth during cold evenings together.
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 Enjoy these hot cocoa bomb cups as a cozy treat or a playful gift to brighten chilly days.
Recipe Questions
- → How do I make the chocolate shells sturdy?
Use two layers of melted chocolate, chilling between each to create a firm shell that holds its shape well.
- → Can I use different types of chocolate?
Yes, milk, dark, or white chocolate work well and can be chosen based on preference.
- → How should I serve the hot cocoa cups?
Place one cup in a mug and pour hot milk over it. Stir until the chocolate melts and marshmallows float on top.
- → Can these cups be prepared ahead of time?
Yes, store them in an airtight container at cool room temperature for up to two weeks.
- → Are there options for dairy-free versions?
Use plant-based chocolate and marshmallows to make the cups suitable for dairy-free diets.