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peppermint hot cocoa bomb cups - featured image

Peppermint Hot Cocoa Bomb Cups

  • Author: Eloise
  • Total Time: 30 minutes
  • Yield: 12 cups 1x

Description

These Peppermint Hot Cocoa Bomb Cups are a festive, easy-to-make holiday treat featuring a chocolate shell filled with homemade peppermint cocoa mix, marshmallows, and crushed candy canes. Perfect for gifting, parties, or cozying up with a mug of creamy, minty hot chocolate.

Ingredients

Scale
  • 12 oz semisweet or dark chocolate chips (high-quality recommended)
  • 1 tsp coconut oil or vegetable shortening (optional)
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar (or coconut sugar)
  • 1/2 cup powdered milk or dairy-free milk powder
  • 1/4 tsp salt
  • 1/2 tsp peppermint extract
  • 1/2 cup mini marshmallows (or freeze-dried marshmallows)
  • 1/4 cup crushed peppermint candies or candy canes
  • Optional: sprinkles, extra chocolate drizzle, or colored sugar for topping

Instructions

  1. Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until smooth (about 1–2 minutes total).
  2. Spoon about 1 tablespoon melted chocolate into each of 12 silicone muffin cups. Use the back of a spoon or a pastry brush to coat the bottom and sides evenly. Chill in the fridge for 10 minutes. Add a second coat if needed and chill again until set (10–15 minutes).
  3. In a medium bowl, whisk together cocoa powder, sugar, powdered milk, salt, and peppermint extract to make the cocoa mix. Taste and adjust peppermint if desired.
  4. Carefully peel set chocolate shells from molds. Spoon 2 tablespoons cocoa mix into each cup, then top with 6–8 mini marshmallows and about 1 teaspoon crushed peppermint candy. Leave space at the top.
  5. Re-melt any leftover chocolate. Spoon a little over the filled cups, smoothing with the back of a spoon to cover the filling. Quickly sprinkle more crushed peppermint or sprinkles on top before the chocolate sets.
  6. Place finished cups on a lined baking sheet and refrigerate for at least 15 minutes, or until fully hardened.
  7. To serve, place a bomb cup in a large mug. Pour 8–10 oz steaming hot milk over the top. Watch it melt and stir until smooth and creamy. Enjoy immediately.

Notes

For vegan/dairy-free, use vegan chocolate and coconut milk powder, and vegan marshmallows. Double-coat chocolate shells to prevent leaks. Don’t overfill cups to ensure a good seal. Store in the fridge for up to 2 weeks or freeze for up to 2 months. Let shells warm slightly before unmolding to prevent cracking. Customize with different extracts or toppings for variety.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (1/12 of recipe, with 8–10 oz hot milk)
  • Calories: 200
  • Sugar: 28
  • Sodium: 80
  • Fat: 5
  • Saturated Fat: 3
  • Carbohydrates: 36
  • Fiber: 3
  • Protein: 2

Keywords: peppermint hot cocoa bomb, hot chocolate bomb, holiday treat, chocolate cup, peppermint cocoa, Christmas dessert, edible gift, party favor, winter drink, easy holiday recipe

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Find it online: https://eatoak.com/peppermint-hot-cocoa-bomb-cups-recipe-easy-festive-holiday-treats/