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 hot cocoa bomb cups at a family gathering and the kids couldn’t get enough of the surprise marshmallows inside. It’s become a holiday staple in our home.
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 family and I love to gather around the fireplace enjoying these cocoa bomb cups during cold winter evenings, creating warm memories.
Notes
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.
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 add a charming and delicious twist to your hot chocolate routine.
Recipe FAQs
- → What type of chocolate works best for the cups?
Semi-sweet chocolate chips or budget chocolate bars both melt smoothly and form sturdy shells.
- → Can I make these cups ahead of time?
Yes, store the assembled cups in an airtight container at room temperature for up to two weeks.
- → Are there alternatives for dairy-free options?
Use plant-based chocolate and dairy-free marshmallows to make cups suitable for dairy-free diets.
- → How do I serve the hot cocoa cups?
Place one cup in a mug and pour hot milk over it, stirring until the chocolate melts and marshmallows rise.
- → Can I add flavors to customize the cups?
Yes, adding crushed peppermint candies or mini chocolate chips adds festive touches and extra flavor.