Pin 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 enjoyed making these cocoa bomb cups during a chilly winter night, and they instantly became a family favorite for cozy evenings together.
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.
Pin Making these cocoa bombs brought smiles to my kids who loved watching them melt and release marshmallows in their mugs.
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. Contains gelatin if non-vegan marshmallows are used. Always check labels for potential allergens.
Pin These hot cocoa bomb cups are the perfect cozy treat to share during chilly evenings or festive gatherings.
Recipe Q&A
- → How do I make the chocolate shells sturdy?
Apply two layers of melted chocolate inside the liners, chilling each layer until firm, to create strong, durable shells.
- → Can I use different types of chocolate?
Yes, milk, dark, or white chocolate all work well depending on your taste preference.
- → What fillings can I add besides marshmallows?
Mini chocolate chips or crushed peppermint candies can be added for extra flavor and texture.
- → How should I store these cocoa cups?
Keep them in an airtight container at a cool room temperature for up to two weeks.
- → Are these cups suitable for dietary restrictions?
By choosing plant-based chocolate and marshmallows, the cups can be made dairy-free and vegan-friendly.
- → What is the best way to serve these cocoa cups?
Place one cup in a mug and pour hot milk over it, stirring until the chocolate melts and marshmallows float.
