Name: Chocolate Hot Cups
Prep time: 10 min
Cook time: PT-489486H32M11S
Total time: 30 min
Cuisine: American
Ingredients: Semisweet or dark chocolate (about 200 g / 7 oz); Heavy cream or sweetened condensed milk (optional, for a softer melt‑in‑milk texture); Mini marshmallows (for topping); Crushed candy canes or peppermint bits (optional, for peppermint version); Sprinkles or cocoa nibs (optional, for decoration); Wooden sticks, plastic spoons, or lollipop sticks; Silicone molds or small paper cups

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Chocolate Hot Cups are rich, fudgy hot chocolate sticks that I make by pouring melted chocolate into molds with marshmallows or toppings, then serving them on a spoon or stick. When stirred into hot milk, they create a cozy, indulgent drink that’s perfect for winter nights.

Why You’ll Love This Recipe

I love making these because they’re like hot chocolate bombs in a smaller, easier format. They’re fun to make, totally customizable, and make adorable gifts. Plus, they melt into warm milk to create a creamy, homemade hot chocolate—no mix needed. Chocolate Hot Cups

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Semisweet or dark chocolate
Heavy cream or sweetened condensed milk (optional, for softer texture)
Mini marshmallows
Crushed candy canes or peppermint bits
Sprinkles or cocoa nibs
Wooden sticks, plastic spoons, or lollipop sticks
Silicone molds or small paper cups

Directions

I melt the chocolate in a double boiler or microwave, stirring until smooth.
I optionally mix in a little cream or condensed milk to create a softer texture when melted.
I pour the melted chocolate into silicone molds or paper cups.
I top with mini marshmallows, crushed candy canes, or sprinkles.
I insert sticks or spoons into each one while the chocolate is still warm.
I let them set completely at room temperature or chill them in the fridge until firm.
Once set, I remove them from the molds and store them in a cool, dry place.

Servings and Timing

This recipe makes 8–10 chocolate cups and takes about 30 minutes total, including setting time.

Variations

I add cinnamon, cayenne, or espresso powder to the chocolate for a spicy or mocha version.
I drizzle with white chocolate or add crushed Oreos for fun textures.
For a grown-up version, I mix in a splash of liqueur (and label accordingly for gifts).
I use white or milk chocolate instead of dark for a milder flavor.

Storage/Reheating

I store the finished cups in an airtight container at room temperature for up to 2 weeks. No reheating is needed until serving—just stir into hot milk (about 6–8 oz per cup) until fully melted. Chocolate Hot Cups

FAQs

What kind of chocolate should I use?

I use good-quality chocolate bars or chips. Chocolate with at least 60% cocoa gives a richer flavor, but milk chocolate works too.

How do I use these cups?

I place one in a mug and pour hot milk over it, then stir until smooth. I top with extra marshmallows or whipped cream if I want.

Can I make these without molds?

Yes, I use mini paper cups or even ice cube trays. Just peel away the cup once the chocolate has set.

Do these need to be refrigerated?

Only if your kitchen is very warm. Otherwise, they stay solid and fresh at room temp in a sealed container.

Are these good for gifting?

Absolutely. I wrap them in cellophane with ribbon or package them in gift boxes. They’re perfect stocking stuffers or party favors.

Conclusion

Chocolate Hot Cups are a cozy little luxury I love having on hand during the cold months. They’re simple to make, look beautiful, and melt into the richest, creamiest hot chocolate. Whether I’m gifting them or keeping a stash for myself, they’re always a winter win.