Cinnamon Hot Chocolate Pudding Cups

This dessert brings the soul of a mug of hot chocolate into something you can serve with a spoon. This isn’t powder and water.

You’ll make a silky, homemade chocolate pudding from scratch with cream, cocoa, and real bittersweet chocolate. A gentle dose of cinnamon turns it from familiar to personal.

Each cup holds a soft, rich texture that scoops clean and tastes like care. The flavor rests somewhere between nostalgia and evening dessert.

You’ll learn how to build structure into pudding without eggs, how to deepen chocolate flavor without adding more sugar, and why cinnamon is the quiet hero of this recipe.

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Simple Ingredients That Do Serious Work

Whole milk and heavy cream create the foundation. The milk keeps things fluid enough to whisk while the cream adds fullness that lingers after each bite.

White sugar brings clarity. Brown sugar folds in a deeper tone that gives the pudding warmth, not just sweetness. Together, they form the balance I look for in any chocolate dessert.

Dutch-process cocoa powder makes a difference here. It’s smoother than natural cocoa and doesn’t bring that sharp tang. It lets the chocolate flavor come forward with less interference.

Cinnamon isn’t just added for a seasonal twist. It’s chosen to sharpen the finish and support the chocolate. I’ve used ½ teaspoon for a warm, subtle profile. If you want more presence, go up to ¾ teaspoon.

A pinch of salt keeps everything grounded. Cornstarch thickens the pudding without needing eggs, which gives a smooth, almost custard-like feel without being heavy.

The chopped bittersweet chocolate comes in at the end, along with vanilla extract. They melt together, bringing gloss and richness without overwhelming sweetness.

I often serve this with Candy Cane Chocolate Mousse Cups, which add contrast in both texture and color when placed side by side.

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Before You Start Cooking, This Comparison Helps

I’ve tested this pudding with both 60% and 70% cacao chocolate. If you’re serving kids or guests who prefer a milder dessert, use 60%. It will still taste rich, just slightly sweeter and rounder.

If you want depth and a more pronounced chocolate flavor, go with 70%. The cinnamon stands up stronger against the darker chocolate, which is the version I use when serving adults or pairing with wine.

This same trick works with Baileys Cheesecake Cups, where the percentage of chocolate changes the mood entirely.

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Step-by-Step: What to Expect As You Cook

Start by whisking together all the dry ingredients in a saucepan. This step matters. It prevents clumps and distributes the cocoa evenly, so nothing catches on the heat.

Add the milk and cream slowly, whisking constantly. You want a smooth blend before the heat is turned on.

Once on medium heat, whisk without stepping away. It will take about 8 to 10 minutes to thicken. The mixture should begin to bubble gently and coat the back of a spoon.

At that point, remove from heat and stir in the chopped chocolate and vanilla. The chocolate melts smoothly, and the pudding becomes glossy and rich.

Divide the pudding into six cups or ramekins. Press plastic wrap directly on the surface of each one. That prevents the skin from forming, which ruins the smooth top.

Chill for at least 2 hours. I usually make these the night before. The texture after a full chill is unbeatable.

If you like smooth-on-smooth dessert pairings, try serving them with Red Velvet Tiramisu Cups for a striking color and texture combo.

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Serving and Storage Tips That Make a Difference

Use small glass cups, espresso cups, or even wide-mouth jars. The presentation shifts the feel of the dessert instantly.

These pudding cups store well in the fridge for up to two days. Just keep the plastic wrap tight across the top. This keeps the top from drying out and maintains the creamy surface.

I recommend pulling them from the fridge about 10 minutes before serving. Cold dulls the chocolate flavor. Letting them soften slightly brings the richness forward again.

Dust the top with cinnamon or shaved chocolate. Or keep them plain. Sometimes I offer a tray with both, letting guests choose. That works especially well next to Red Velvet Mousse Cups when you’re serving a group.

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If You Enjoyed These, Try These Too

• Tiramisu Cookie Cups – layered and creamy, these add crunch where pudding is soft
• Baileys Cheesecake Cups – deeper and more indulgent, these are perfect for grown-up dessert trays

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Save This One and Share Your Results

If you make these cinnamon hot chocolate pudding cups, I’d love to hear how they turned out.

Did you try them with 60% or 70% chocolate? Did you serve them plain or dressed up?

Leave a comment and let me know. I always read them.

And if you’re building your chocolate dessert board, save this pin now so you have it ready when the cozy weather rolls in.

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