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Get fancy with your hot chocolate with these white chocolate hot cocoa bombs flavored like vanilla cupcakes! Easy and fun to make and super fun to drink! Kids of all ages love these!
White Chocolate Hot Cocoa Bombs Recipe
Add some color and fun to your hot drinks with this white chocolate hot cocoa bomb.
These chocolate balls are filled with cocoa powder, marshmallows and cupcake flavoring and decorated with funfetti sprinkles. Pour hot milk over them for a color explosion in your mug!
If you love these, be sure to try my strawberry chocolate bombs and my Lucky Charms bombs are perfect for St.Patrick’s Day!
Why You’ll Love this Cupcake Hot Cocoa Bombs Recipe:
- Great for occasions: These make for super fun treats for a kids’ (or adults!) birthday party, and they are great to gift too.
- Make ahead: Once you have made these bombs, they have a pretty long shelf life.
- Easy: Despite their super fancy appearance, these bombs are actually pretty straightforward to make. Your kids will love to help make these too!
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How to Make White Chocolate Hot Cocoa Bombs
Be sure to see the recipe card below for full ingredients & instructions!
- Melt the chocolate with the cupcake flavoring and add in the funfetti sprinkles.
- Spoon the chocolate into molds and allow to harden in the fridge.
- Fill half of the half-spheres with the filling.
- Dip the empty halves into melted chocolate and seal the balls.
- Allow to set.
- Drizzle over melted chocolate and top with sprinkles.
How do I use a white chocolate hot cocoa bomb?
Heat up your milk gently on the stovetop in the microwave. Place a cocoa bomb in the bottom of a mug, and pour heated milk over the top. The cocoa bomb will melt and bubble, and the marshmallows will float to the top. Stir the powdered cocoa until you have a rich, chocolatey drink. Your hot cocoa will be pretty perfect as is, but feel free to add in some extra marshmallows or whipped cream for a real treat!
How can I customize white chocolate hot cocoa bombs?
These hot cocoa bombs are so easy to adapt to your tastes and any occasion. Use different colored chocolate wafers and sprinkles and try using a flavored hot cocoa mix like peppermint or orange. Go crazy with the candy filling!
How long do white chocolate hot cocoa bombs keep?
These white chocolate hot cocoa bombs are made with shelf-stable ingredients, so they will keep well for 2 weeks, either at room temperature or in the refrigerator. This makes them ideal to give as gifts, or make a big batch to enjoy whenever you need a pick me up! Store them in an airtight container to keep them fresh.
Recipe Tips and Tricks
- Take care not to overheat your chocolate. Melt it in increments and stir after each heating if making in the microwave. Alternatively, slowly melt the chocolate in a double boiler.
- Use gloves when handling the balls and work quickly, so you don’t accidentally melt them or leave finger marks.
- Be gentle when combining the two half spheres together, don’t push them hard or they can crack.
More Hot Cocoa Bomb Recipes
We are having so much fun making ALL THE HOT COCOA BOMBS! Here are some fun recipes to try with your family.
- Strawberry Hot Cocoa Bombs
- Classic Hot Cocoa Bombs (Plus PB Cup)
- Lucky Charms Hot Cocoa Bombs
These white chocolate hot cocoa bombs are literally….the bomb! The cupcake flavoring will take your hot drink to the next level!
More Drink Recipes We Love
- Hot Cocoa Bombs Variations
- Homemade Sweet Tea
- Slow Cooker Hot Chocolate
- Homemade Hot Chocolate Mix
- Chocolate Hot Buttered Rum
If you make this recipe be sure to leave us a comment or rating. Enjoy!
4 from 1 vote
White Chocolate Hot Cocoa Bombs Recipe
Get fancy with your hot chocolate with these white chocolate hot cocoa bombs flavored like vanilla cupcakes! Easy and fun to make and super fun to drink! Kids of all ages love these!
Prep: 15 minutes minutes
Cook: 5 minutes minutes
Total Time: 50 minutes minutes
Chilling time: 30 minutes minutes
Servings: 6 people
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Ingredients
- 12 ounces white chocolate chips
- ½ teaspoon cupcake flavoring
- 2 tablespoons rainbow sprinkles divided
- 2 envelopes hot cocoa mix like Swiss Miss
- 1 cup mini marshmallows
- 6 cups hot milk
Equipment
Silicone Half-Sphere Mold
Piping Tip Set
Instructions
Place the white chocolate in a microwave-safe bowl along with cupcake flavoring and melt until smooth and creamy. Stir in 1 tablespoon of rainbow sprinkles.
12 ounces white chocolate chips, ½ teaspoon cupcake flavoring, 2 tablespoons rainbow sprinkles
Spoon the melted white chocolate into the molds, making sure to coat the inside of the molds. Place the molds in the refrigerator and let harden for 15 minutes.
Remove molds from the refrigerator and carefully remove the white chocolate half-spheres from molds.
Heat a small skillet on the stove, then remove from heat, and place near your assembly station. Place one half-sphere with the open side down, melting just the edges for a few seconds, remove, and fill the ball with the ⅓ envelope of cocoa mix and about 5 mini marshmallows.
2 envelopes hot cocoa mix, 1 cup mini marshmallows
Place the other half of the chocolate ball on the hot skillet with the open side down, and melt just the edges of the ball. Remove from the skillet, and immediately place on one of the chocolate balls, filled with the cocoa, etc., making the top of the ball/bomb.
Hold in place a few seconds to make sure the top and bottom are melted together. When all the cocoa bombs have been filled and melted together, place them in the refrigerator for 10 minutes, until chocolate is completely set. Remove from the refrigerator and sit aside.
Melt leftover white chocolate in a microwave safe bowl at 15-second intervals until the chocolate melts. Place the melted chocolate in a pastry bag.
Pipe the white chocolate over the cocoa bombs and sprinkle with the remaining rainbow sprinkles.
Heat milk and place one hot cocoa bomb in the bottom of a mug. Pour heated milk over the top. Cocoa bomb will melt and bubble, and marshmallows will float to the top. Stir the powdered cocoa, and enjoy!
6 cups hot milk
Notes
- Take care not to overheat your chocolate. Melt it in increments and stir after each heating if making in the microwave. Alternatively, slowly melt the chocolate in a double boiler.
- Use gloves when handling the balls and work quickly, so you don’t accidentally melt them or leave finger marks.
- Be gentle when combining the two half spheres together, don’t push them hard or they can crack.
Storage:Store white chocolate hot cocoa bombs in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Nutrition Facts
White Chocolate Hot Cocoa Bombs Recipe
Amount Per Serving (1 bomb)
Calories 495Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 41mg14%
Sodium 153mg7%
Potassium 529mg15%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 53g59%
Protein 11g22%
Vitamin A 412IU8%
Vitamin C 1mg1%
Calcium 414mg41%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin – Easy Dessert Recipes
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Strawberry Chocolate Hot Cocoa Bombs
Hot Cocoa Bombs (Plus Variations)
Lucky Charms Hot Cocoa Bombs
Chocolate Rice Krispie Treats
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