Imagine a dessert board where everyone skips the brownies and beelines for the smallest thing on it. That’s the power of a Hot Chocolate Cookie Cup—bite-sized, flashy, and ridiculously satisfying. It’s a cookie, it’s “hot chocolate,” it’s a conversation starter that doubles as a sugar-fueled mic drop.
Make a tray and watch people hover like it’s a stock about to moon. No fancy tools, no pastry degree—just smart shortcuts and a result that looks like you catered it.
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Why This Recipe Works
High payoff, low effort. You use a simple cookie dough base and a fast ganache center, so it’s mostly mixing, scooping, and waiting for chocolate to set. The mini marshmallow topper makes it instantly recognizable as “hot cocoa,” even if it’s cold.
Perfect structure. Mini muffin tin wells create thick edges that hold chocolate without leaking.
The dough bakes up chewy at the edges and soft inside, balancing the silky ganache.
Board-friendly size. These cups are compact, stackable, and sturdy for grazing boards. They hold shape at room temp and won’t melt into a mess in 20 minutes.
Flexible flavors. You can swap spices, use different chocolates, or add boozy notes without ruining the base recipe. It’s modular in the best way.
Ingredients
- For the cookie cups:
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (70 g) packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1 tsp cornstarch (for tenderness)
- For the “hot chocolate” filling:
- 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
- 1/3 cup (80 ml) heavy cream
- 1 tbsp butter (optional, for shine)
- 1/2 tsp vanilla extract
- Pinch of salt
- Toppings:
- Mini marshmallows (or dehydrated marshmallows for extra crunch)
- Cocoa powder or shaved chocolate, for dusting
- Crushed peppermint, optional
- Mini pretzels or candy cane “handles,” optional
Cooking Instructions
- Prep your pan.
Lightly grease a 24-cup mini muffin tin or line with mini parchment cups. Preheat oven to 350°F (175°C).
- Cream the butter and sugars. Beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Add egg and vanilla; mix until smooth.
- Whisk dry ingredients. In a separate bowl, combine flour, cocoa powder, baking soda, salt, and cornstarch.
- Combine. Add dry mixture to wet and mix just until a dough forms.
Don’t overmix unless you enjoy tough cookies (you don’t).
- Scoop and press. Portion about 1 tablespoon dough per cup. Roll into balls, then press gently into each well, creating a shallow cup with a thumb or the back of a teaspoon.
- Bake.
Cook for 8–10 minutes until edges are set and tops are slightly puffed. They’ll look a touch underdone—perfect.
- Create the wells. Immediately after baking, use a teaspoon or a round measuring spoon to press the centers down, forming deeper cups.
Let cool in the pan 10 minutes, then transfer to a rack.
- Make ganache. Heat cream in a small saucepan or microwave until steaming. Pour over chocolate in a heatproof bowl.
Let sit 1–2 minutes, add butter, vanilla, and salt, then stir until smooth and glossy.
- Fill. Spoon or pipe ganache into each cooled cookie cup, almost to the top. Tap the tray gently to level.
- Top.
Add mini marshmallows while the ganache is still soft. Dust with cocoa or add crushed peppermint. If using pretzel or candy cane handles, press gently into the side now.
- Set.
Let the cups rest at room temp 30–45 minutes or refrigerate 10–15 minutes until the ganache firms but isn’t rock hard.
- Plate. Arrange on your dessert board with contrast: pale cookies, berries, caramels, and something salty. Watch them disappear.
How to Store
- Room temperature: Store in an airtight container up to 2 days.
Great for parties where the board sits out.
- Refrigerator: Keeps 5–6 days. Let stand 10–15 minutes before serving for soft ganache.
- Freezer: Freeze un-topped cups or fully assembled cups (without pretzel handles) for up to 2 months. Thaw in the fridge overnight, then bring to room temp.
- Make-ahead: Bake the cups a day ahead and fill the day of.
Ganache sets best on cooled cups—no shortcuts here.
What’s Great About This
- Instant “wow” factor: They look like tiny mugs of cocoa. Cute translates to clickable—and devourable.
- Board-friendly texture: Chewy cookie + silky chocolate = no crumbs bombarding your board.
- Scalable: Double or triple the batch easily. Mini muffin tins were built for volume, IMO.
- Customizable: Switch chocolates, toppings, and handles to match themes or seasons.
What Not to Do
- Don’t skip greasing or liners. Stuck cups are heartbreak in pastry form.
- Don’t overbake. Dry, crumbly cups won’t hold ganache and taste like edible coasters.
- Don’t fill while warm. Hot cups melt ganache into soup.
Let them cool fully.
- Don’t drown the cups. Overfilling causes overflow when you add marshmallows. Leave 1–2 mm at the rim.
- Don’t use watery cream substitutes. Ganache needs fat. Milk or low-fat cream yields sad, thin filling.
Variations You Can Try
- Peppermint mocha: Add 1/4 tsp peppermint extract to the ganache and top with crushed candy cane.
- Mexican hot chocolate: Mix 1/4 tsp cinnamon and a pinch of cayenne into the dough.
Finish with cinnamon sugar dusting.
- Salted caramel core: Spoon 1/2 tsp thick caramel into the cup, then top with ganache. Sprinkle flaky salt.
- Peanut butter swirl: Dollop 1/2 tsp warmed peanut butter into the ganache and swirl with a toothpick.
- Cookies and cream: Use white chocolate ganache and fold in crushed chocolate sandwich cookies.
- Boozy adult version: Stir 1 tbsp Irish cream or Kahlúa into the ganache (FYI: a little goes a long way).
- S’mores style: Press a few graham crumbs into the cup before filling; torch the marshmallows lightly.
FAQ
Can I use store-bought cookie dough?
Yes. Use chocolate or sugar cookie dough, portion, bake, and press the wells.
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From there, follow the ganache and topping steps. It’s a solid shortcut for busy hosts.
What if I don’t have a mini muffin tin?
Use a regular muffin tin and increase the scoop to about 2 tablespoons per cup. Bake 10–12 minutes, press deeper wells, and fill.
You’ll get “mega mugs,” which is hardly a problem.
How do I keep the marshmallows from getting stale?
Add them close to serving time and store in an airtight container. If using dehydrated marshmallows, they’ll stay crisp; regular minis can firm up after a day.
My ganache seized—can I fix it?
Try whisking in 1–2 teaspoons of warm cream until smooth. If it’s still grainy, gently heat over a double boiler and keep whisking.
Worst case, you’ve made hot chocolate—sip it and try again.
Can I make them gluten-free?
Yes. Use a cup-for-cup gluten-free flour blend with xanthan gum. Check that your chocolate and toppings are GF, and you’re good.
Do they actually taste like hot chocolate?
They taste like the best parts: rich chocolate, creamy center, and marshmallow sweetness.
The “hot chocolate” is the vibe, not the temperature—unless you torch the marshmallows for drama.
The Bottom Line
Hot Chocolate Cookie Cups are tiny, photogenic, and engineered to dominate any dessert board. They’re simple to assemble, scale beautifully for a crowd, and leave zero guesswork at serving time. Make them once and they become your signature—because when the smallest dessert gets the biggest reaction, you’ve officially hacked the party.
Printable Recipe Card
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