Can you say delicious? Start saying it! I wanted to make some kind of festive, creative cupcake this week and wasn’t sure where to go. There was eggnog or peppermint but those flavors don’t really strike my sweet tooth fancy.

White hot chocolate, though, now that was a concept I could get on board with. I wondered how it was even possible and set to it. When I saw one of the ingredients was white chocolate baking squares, I thought it might be hard to find because I’ve never used them before but there they were in the same aisle as everything else at Shoppers. Kinda pricy since you have to buy at least 2 boxes but…worth it when you taste these cupcakes!

So yeah…white chocolate baking squares, the new fabulous. I loved so much about baking these, including the fact that you stir in melted white chocolate to the batter. Then you melt more white chocolate and dip the tops of the hot cupcakes in it for a candy-coated layer that hardens.

Top it off with a lightly toasted marshmallow and cocoa power — it’s genius! (And SO easy!)

I am always on the lookout for new cupcakes to try — and have been collecting recipes on my special “cupcakes” Pinterest board. If you have one that you don’t see on my board yet, please let me know! (and please follow me on Pinterest if you don’t already!)

White Hot Chocolate Cupcakes

*Adapted from Betty Crocker

  • 4 oz white chocolate baking bars or squares, chopped
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 12 large marshmallows, cut in half crosswise (OR, they now sell pre-halved marshmallows, which I bought!)
  • Unsweetened baking cocoa


1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Microwave 4 oz of the white chocolate on High 30 to 60 seconds, stirring once, until chocolate can be stirred smooth; set aside.

2.  Make cake mix as directed on box, using water, oil and eggs. Stir in melted white chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completely.

3.  Microwave remaining 10 oz white chocolate on High 1 minute 30 seconds, stirring after 30 seconds, until chocolate can be stirred smooth. Dip tops of cupcakes in melted chocolate. Arrange dipped cupcakes on cookie sheet. Refrigerate until set, about 10 minutes.

4. Set oven control to broil. Line cookie sheet with cooking parchment paper. Place marshmallows, cut sides down, on cookie sheet. Broil 1 minute. Let stand 2 to 3 minutes. With metal spatula, slide 1 toasted marshmallow half onto each cupcake. Sprinkle with cocoa. 

*WATCH the marshmallows in the oven. My first batch got completely burnt to a crisp. They go FAST. I’d actually just stand there and watch them. Secondly, I found it easier to get them off the paper immediately out of the oven. Might take some practice!


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