Save to Pinterest 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 have delighted my family with these cocoa bomb cups during winter gatherings, making cozy moments even sweeter.
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 to Pinterest Preparing these hot cocoa bomb cups has become a family tradition that brings us together on chilly evenings.
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 to Pinterest These hot cocoa bomb cups are perfect for any occasion and sure to warm your heart and hands.
Recipe FAQs
- → How do I prevent the chocolate shells from cracking?
Ensure the melted chocolate is spread evenly in thin layers and chilled between coatings for firm, sturdy shells.
- → Can I use different types of chocolate?
Yes, milk, dark, or white chocolate all work well depending on your taste preferences.
- → What is the best way to serve these cocoa cups?
Place a cocoa cup in a mug and pour hot milk over it, stirring until the chocolate melts and the filling mixes.
- → How long can these cocoa cups be stored?
Store them in an airtight container at cool room temperature for up to two weeks without losing quality.
- → Are there options for dietary restrictions?
You can use plant-based chocolate and dairy-free marshmallows for a vegan-friendly treat.