Hot Cocoa Cupcakes: Holiday Bake-Off

It’s here, the Holiday Bake-Off sponsored by Ultragrain Flour! Last week I told you a little about Ultragrain Flour and offered the fun Baking Supply Giveaway. Did you enter? No? Well, you better hurry on over and enter…it’s easy!

Today I’m putting Ultragrain Flour to the test in these Hot Cocoa Cupcakes. I started with a chocolate cake recipe that we love, baked them in some fun snowman mugs and added marshmallow frosting.

I love how baking the cupcakes in the mugs turns out. It just makes a fun presentation.

And topped with a yummy Marshmallow Frosting reminds me of a mug of Hot Cocoa filled with marshmallows.


Hot Cocoa Cupcakes Recipe

Enjoy a mug of Hot Cocoa…cupcake style! Recipe from

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes



  • 1 cup sugar
  • 1 cup brown sugar {unpacked}
  • 1 3/4 cup Ultragrain Flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup oil
  • 1 cup milk
  • 2 teaspoons vanilla
  • 1 cup boiling water

Marshmallow Frosting:

  • 1 {8 oz} container Cool Whip or other whipped topping
  • 1 {8 oz} jar of Marshmallow Fluff {in the baking aisle near the marshmallows}
  • 1/4 – 1/2 cup powdered sugar {depending on how sweet you want it and how thick you want your frosting}



  1. Preheat oven to 350 degrees and fill cupcake pan with liners
  2. In a large bowl, sift dry ingredients
  3. Add eggs, milk, oil and vanilla, mix well
  4. Carefully add the boiling water, beat slowly – the batter will be very runny, but don’t worry, it will bake up fine
  5. Add batter to a measuring cup to make filling liners easier or you can use a ladle
  6. Bake at 350 degrees for 20 – 25 minutes or until a toothpick inserted comes out clean
  7. If you want to bake cupcakes in a glass or mug, just make sure they are oven safe, spray the inside with non-stick cooking spray and adjust baking time according to the size of your mug.


  1. Beat together Cool Whip and Marshmallow Fluff
  2. Gradually add powdered sugar and beat until fluffy
  3. Fit a decorator bag with a Giant Round Tip and fill with Marshmallow Frosting
  4. Pipe onto cooled cupcake and decorate

Ultragrain All-Purpose Flour with whole grain tastes and bakes like refined white flour but is the only all-purpose flour blended with 30 percent Ultragrain whole wheat, giving it 9 grams of whole grain per serving and twice the fiber of other all-purpose flours. An easy way to add more whole grain nutrition to your favorite recipes is to substitute the same amount of Ultragrain All-Purpose Flour with Whole Grain for standard all-purpose flour. Your baked goods will still be delicious yet more nutritious and your family won’t notice the difference.


Now it’s your turn to share with us your Holiday Recipes…anything goes as long as it has flour in it! And remember, you could win these awesome Baking Supplies

  • Martha Stewart cupcake tower
  • 3 pack of Martha Stewart mixing bowls
  • Holiday cupcake liners
  • Martha Stewart flour sifter
  • Ultragrain Flour samples

Two easy ways to enter…

  1. Add your recipe to the linky below or leave a comment telling us what recipe you would use Ultragrain Flour in
  2. Pop on over to the giveaway page and enter {multiple times}

‘); // ]]>Linking to…Ingredient Spotlight

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