Baked Hot Chocolate

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • 8 tablespoons butter, plus extra for greasing the mugs
  • 3 tablespoons flour, plus extra for flouring the mugs
  • 1/2 cup sugar, plus extra for coating the mugs with sugar
  • 10 ounces semi-sweet chocolate chips
  • 4 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup mini marshmallows
  • 1 tablespoons unsweetened cocoa powder (optional)


  1. Preheat oven to 375. Generously butter 8 six ounce mugs. Put a little flour into each one and shake it around until the flour sticks to the butter. Repeat with a little sugar.
  2. Put the 8 tablespoons of butter and the chocolate chips into a double boiler or a bowl over simmering water until the chocolate is melted, stirring every now and then. Set the bowl aside to cool while you do the next step.
  3. Use a mixer to beat eggs, yolk, vanilla, 1/2 cup sugar and salt on medium high speed for 5 minutes.
  4. Stir the 3 tablespoons of flour into the chocolate. Now slowly add the chocolate mixture to the to the egg mixture, beating on low until everything is fully combined.
  5. Spoon the hot chocolate batter into each cup until it is almost but not quite full. Put the mugs on a rimmed baking sheet and bake for 15 minutes – the cake will be a little puffy.
  6. Remove the tray from the oven and cover each cake with marshmallows. Put the tray back in the oven until the marshmallows start to turn golden and puffed, about 3 minutes or so.
  7. Shake a little cocoa powder on top, cool for a few minutes and serve them up!