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Spiced hot chocolate cupcakes with cinnamon buttercream recipe

Spiced hot chocolate cupcakes with cinnamon buttercream recipe

6 ratings

Warming and comforting, these little cakes, spiced with cinnamon, take all that we love from a hot chocolate and deliver it in cupcake form! See method

  • Makes 12 cupcakes
  • 30 mins to prepare and 30 mins to cook
  • 332 calories / serving


For the cupcakes

  • 80g butter, melted​
  • 100ml milk​
  • 180g caster sugar​
  • 3 medium free range eggs​
  • ½ tsp ground cinnamon
  • 130g flour​
  • 1 tsp baking powder​
  • large pinch of salt​
  • ½ tsp cocoa powder​

For the cinnamon buttercream

  • 125g icing sugar​
  • 100g unsalted butter, at room temperature​
  • 125g cream cheese, fridge temperature​
  • 1 tbsp ground cinnamon ​
  • ½ tsp cocoa powder​

To decorate

  • Ground cinnamon
  • mini marshmallows

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    11g 56%
  • Sugars

    29g 32%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 38.1g Protein 4.2g Fibre 0.7g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 cases.​ 
  2. In a small saucepan, heat the butter with the milk until it has half melted. Remove from the heat and allow for the remaining half to melt as the mixture ​ cools down.​ 
  3. Meanwhile, whisk the eggs and sugar until light, fluffy and pale in colour. In a separate bowl, sieve the cinnamon with the flour, baking powder, salt and cocoa. Fold this mixture into the eggs simultaneously with the warm milk mixture.​ ​ 
  4. Divide between the cupcake cases, taking care not to fill quite to the top, about two-thirds of the way up the case. Bake for 20-22 mins until cooked through and bouncy ​ to touch.​ 
  5. Remove from the muffin tin and allow to cool completely before icing.​ 
  6. While the cakes are cooking, prepare the icing. In a mixer, whisk together the butter and icing sugar until blended. Add the cream cheese, cinnamon and cocoa powder and mix again.​ 
  7. When the cakes are completely cooled, spoon or pipe the icing over the cupcakes. Sprinkle over the marshmallows, a light dusting of cinnamon, and serve.​

See more Baking recipes

Tip: The cupcakes can be made ahead and frozen. Allow to defrost completely before icing and serving.​

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