Irresistible Gingerbread People Hot Chocolate Tubs Recipe

Posted on November 2, 2025

gingerbread hot chocolate tubs - featured image

The first time I made these Gingerbread People Hot Chocolate Tubs, my kitchen smelled like Christmas morning and a dessert shop had collided—and I mean that in the best way possible. Imagine rich, creamy hot chocolate served in adorable edible gingerbread cups, complete with tiny cookie people lounging in marshmallow “bubbles.” It’s the kind of recipe that makes people gasp when they see it, and honestly, that’s half the fun.

This recipe came about because I wanted something extra special for a holiday movie night with my family. I mean, we already do hot chocolate, but edible mugs? And gingerbread people? That’s next-level festive. Plus, it’s surprisingly simple to make, even if it looks like you spent hours fussing over every detail. Spoiler alert: you don’t have to!

Why You’ll Love This Recipe

Okay, let’s talk about why this recipe is worth bookmarking immediately:

Totally Instagram (or Pinterest) worthy: These edible gingerbread mugs are as photogenic as they are delicious. Get ready for compliments.
Rich, creamy hot chocolate: We’re not talking powdered mix here—this is the real deal, made with melted chocolate and a creamy base.
Fun for all ages: Kids love the gingerbread people lounging in marshmallows, and adults love the nostalgia and whimsy.
Edible mugs = zero waste: No washing dishes afterward. Just eat the mug and call it a day.

Honestly, these hot chocolate tubs have become a tradition in my house. They’re perfect for holiday parties, cozy nights in, or even as edible gifts. Trust me, once you try them, you’ll be hooked.

What Ingredients You’ll Need

Here’s the thing: you’ll need two parts—the gingerbread cups and the hot chocolate filling. Don’t panic; it’s all pretty straightforward. Let me break it down:

For the Gingerbread Cups:

All-purpose flour (3 cups / 360g): This gives the dough its structure. You can try a gluten-free baking mix if needed.
Ground ginger (1 tbsp): The star spice! You’ll want it freshly ground for maximum flavor.
Ground cinnamon (2 tsp): Because gingerbread isn’t gingerbread without cinnamon.
Baking soda (1 tsp): Helps the dough puff up slightly while baking.
Salt (½ tsp): Enhances all the warm spices.
Unsalted butter (½ cup / 115g): Let it soften to room temperature for easier mixing.
Brown sugar (¾ cup / 150g): Adds a rich, molasses-like sweetness that complements the spices.
Molasses (½ cup / 120ml): The secret ingredient for that deep gingerbread flavor.
Egg (1 large): Helps bind everything together.
Vanilla extract (1 tsp): Optional, but adds a lovely depth.

For the Hot Chocolate Filling:

Milk (2 cups / 480ml): Whole milk makes the creamiest hot chocolate, but you can sub almond or oat milk.
Heavy cream (½ cup / 120ml): For extra richness.
Dark chocolate (4 oz / 115g, chopped): The better the chocolate, the better the hot chocolate. I like Ghirardelli or Lindt.
Cocoa powder (2 tbsp): Adds depth to the chocolate flavor.
Granulated sugar (2 tbsp): Adjust to taste depending on your chocolate’s sweetness.
Mini marshmallows: For topping and extra holiday vibes.

Optional but fun: candy canes, whipped cream, or extra gingerbread people for decoration. Go wild!

Equipment Needed

You don’t need a professional-grade kitchen to make this happen. Here’s what I use:

Muffin tin: To shape the gingerbread cups. Standard size works best.
Rolling pin: For rolling out the dough evenly.
Cookie cutters: A round cutter for the base and a small gingerbread person shape.
Mixing bowls: One for wet ingredients, one for dry.
Whisk: For mixing the hot chocolate.
Small saucepan: To heat the hot chocolate.
Piping bag (optional): For decorating the gingerbread people.

Quick tip: If you don’t have a muffin tin, you can shape the gingerbread cups by hand—it’s rustic but still cute.

How to Make It: Step-by-Step

Let’s get into the fun part—making these adorable gingerbread people hot chocolate tubs!

Make the dough (15 minutes): In a large mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt. In another bowl, beat the butter and sugar until creamy. Add the molasses, egg, and vanilla, and mix until combined. Gradually add the dry ingredients, mixing until a dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
Shape the cups (20 minutes): Preheat your oven to 350°F (175°C). Roll out the dough to about ¼-inch thick. Use a round cookie cutter to cut out circles for the bases, and strips for the sides. Press the dough into the muffin tin to form cups. Bake for 10-12 minutes, then let cool completely.
Make the hot chocolate (10 minutes): Heat the milk, cream, cocoa powder, and sugar in a saucepan over medium heat, stirring constantly. Once warm, add the chopped chocolate and whisk until melted and smooth. Remove from heat.
Decorate the gingerbread people (optional, 15 minutes): Use frosting or melted white chocolate to add faces and details to your gingerbread people. Let them dry before placing them on the cups.
Assemble the tubs (5 minutes): Pour the hot chocolate into the gingerbread cups. Top with mini marshmallows and gently perch a gingerbread person on the edge. Add whipped cream or candy canes if desired!

That’s it! You’re officially a holiday dessert genius.

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe (and tweaking it obsessively):

Chill the dough: Don’t skip the chilling step—it makes the dough much easier to work with.
Don’t overbake: Gingerbread can go from perfect to rock-hard in minutes. Keep an eye on it!
Make the hot chocolate right before serving: Fresh hot chocolate tastes the best, and it’s easier to pour when hot.
Decorate ahead: If you’re making this for a party, decorate the gingerbread people the day before to save time.
Clean as you go: This recipe involves multiple steps, but cleaning up as you go makes it feel way less overwhelming.

Ways to Mix It Up

Want to put your own spin on this recipe? Here are some ideas:

Spiced Hot Chocolate: Add a pinch of cayenne pepper or a dash of nutmeg to the hot chocolate for extra warmth.
White Chocolate Version: Replace the dark chocolate with white chocolate for a sweeter, creamier drink.
Nutty Gingerbread: Mix chopped pecans or walnuts into the gingerbread dough for texture.
Vegan Adaptation: Use vegan butter in the dough and almond milk with dairy-free chocolate for the hot chocolate.
Candy Cane Crunch: Crush candy canes and sprinkle them over the marshmallows for a peppermint twist.

Get creative! The more festive, the better.

Serving Ideas & Storage

How to Serve:

These are best enjoyed fresh, warm, and cozy. Serve them with:

A side of cookies for extra holiday cheer.
After-dinner as a show-stopping dessert.
During a holiday movie marathon (Elf, anyone?).

Storage Instructions:

Gingerbread Cups: Store in an airtight container for up to 5 days. They’ll stay crisp!
Hot Chocolate: Make fresh, but leftovers can be refrigerated and reheated gently.

Pro tip: Don’t assemble the tubs until you’re ready to serve; otherwise, the gingerbread cups can get soggy.

Nutritional Info & Health Benefits

I mean, it’s dessert—let’s not pretend it’s a salad. But here’s the breakdown per serving:

Calories	~320
Carbs	45g
Protein	4g
Fat	12g

Good news: the gingerbread cups are pretty low in sugar compared to store-bought cookies, and the hot chocolate can be adjusted for sweetness. So while it’s indulgent, it’s not over-the-top.

Final Thoughts

So that’s how you make irresistible Gingerbread People Hot Chocolate Tubs! This recipe is pure holiday magic—fun to make, impressive to serve, and even better to eat. It’s become a tradition in my house, and I hope it brings the same joy to yours.

If you give it a try, let me know how it turned out! Leave a comment below or tag me on Instagram @yourhandle—I’d love to see your creations.

Happy holidays and happy baking!

FAQs

Q: Can I use store-bought gingerbread dough?

A: Yes! If you’re short on time, store-bought dough works fine. Just make sure it’s sturdy enough to hold its shape when baked.

Q: How do I keep the gingerbread cups from sticking?

A: Grease your muffin tin well, or use parchment paper strips under the cups for easy removal.

Q: Can I make these ahead?

A: Absolutely! Make the gingerbread cups and store them in an airtight container. Assemble with hot chocolate right before serving.

Q: What’s the best chocolate for the hot chocolate?

A: Dark chocolate with at least 60% cocoa works best, but you can use milk or bittersweet based on your preference.

Q: Can I freeze the gingerbread cups?

A: Yes! Freeze them in an airtight container for up to 3 months. Just let them thaw at room temperature before using.

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