Oh, friends, let me tell you about the *ultimate* cozy dessert! You know those chilly evenings when all you want is a warm hug from the inside out? That’s exactly what these Cinnamon Hot Chocolate Pudding Cups deliver. Seriously, it’s like a blanket, a fireplace, and a good book all in one delicious little cup!

I remember one particularly snowy December night. The wind was howling, the kids were (miraculously) asleep, and I just *needed* something comforting. I rummaged through the pantry, spotted some cocoa and cinnamon, and BAM! These little guys were born. Trust me, they’re ridiculously easy, and the flavor? Wow! The cinnamon just kicks up the hot chocolate in the best way possible, and the pudding…oh, the pudding is just pure, creamy bliss. I’ve been tweaking and perfecting this recipe for years, and I can’t wait to share my Cinnamon Hot Chocolate Pudding Cups with you!

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Why You’ll Love These Cinnamon Hot Chocolate Pudding Cups

Okay, so why should you make these instead of, like, a million other desserts? Here’s the deal:

Quick and Easy Dessert

Seriously, you can whip these up faster than you can binge-watch an episode of your favorite show. Promise!

Decadent Cinnamon Hot Chocolate Flavor

It’s like a hug in a cup! The cinnamon just *boosts* that hot chocolate flavor to a whole new level of yum.

Creamy Pudding Texture

Forget grainy pudding! These are silky smooth and oh-so-satisfying. It’s the kind of texture you just want to sink your spoon into, you know?

Ingredients for Cinnamon Hot Chocolate Pudding Cups

Alright, let’s gather our goodies! Don’t worry, you probably have most of this stuff already. No fancy ingredients here, promise! My secret weapon? Good quality cocoa!

Dry Ingredients

You’ll want to grab: all-purpose flour, granulated sugar, unsweetened cocoa powder (I’m a Ghirardelli girl, myself!), ground cinnamon (the fresher, the better!), and a pinch of kosher salt.

Wet Ingredients

And for the wet stuff: whole milk (or whatever milk you have on hand, really!), large eggs, and pure vanilla extract (the *real* stuff, not the imitation!). See? Easy peasy!

How to Prepare Cinnamon Hot Chocolate Pudding Cups

Okay, friend, let’s get baking! Don’t be scared; this is seriously simple stuff. Just follow along, and you’ll be enjoying warm pudding in no time!

Step 1: Combine Dry Ingredients

Grab a medium bowl – nothing fancy! – and whisk together your flour, sugar, cocoa powder, cinnamon, and salt. Whisking is key here! It gets rid of any lumps and makes sure everything’s evenly distributed. Nobody wants a bite of pure cinnamon, trust me!

Step 2: Mix Wet Ingredients

In a separate bowl (any size will do!), whisk together the milk, eggs, and vanilla extract. Just whisk until it’s all combined – no need to go crazy here. We just want everything happy and mixed together!

Step 3: Combine Wet and Dry Ingredients

Alright, here’s the magic! Slowly pour the wet ingredients into the dry ingredients, mixing gently with a spatula (or even a wooden spoon if you’re feeling old-school!). Now, *this* is important: don’t overmix! Seriously, stop mixing as soon as everything is just combined. A few streaks of flour are totally okay. Overmixing makes tough pudding, and nobody wants that!

Step 4: Pour into Cups and Bake

Preheat your oven to 325°F (160°C). While that’s heating up, grease some oven-safe ramekins or little cups. I like to use butter and then dust them with cocoa powder, so they don’t stick. Pour the pudding mixture into the prepared cups, filling them about ¾ full. Now, carefully place them on a baking sheet and bake for 25-30 minutes. You’ll know they’re done when the edges are set but the center still jiggles a little. Don’t worry if they look a bit wobbly; they’ll firm up as they cool!

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Step 5: Chill and Serve Cinnamon Hot Chocolate Pudding Cups

Take the cups out of the oven and let them cool on the baking sheet for a bit. Then, pop them in the fridge to chill for at least 2 hours. This is the hardest part, I know! But trust me, they’re SO much better cold. Once they’re chilled, you can serve them as is, or get fancy with toppings. I love a dollop of whipped cream and a sprinkle of cinnamon! Enjoy!

Tips for Perfect Cinnamon Hot Chocolate Pudding Cups

Want to take your Cinnamon Hot Chocolate Pudding Cups from “good” to “OMG amazing”? Here are a few little secrets I’ve learned along the way:

Don’t Overbake

Seriously, resist the urge to bake them until they’re completely firm! A little jiggle in the center is exactly what you want. Overbaking leads to dry, sad pudding, and we’re going for creamy, dreamy goodness!

Use Room Temperature Ingredients

I know, I know, it’s tempting to just grab everything straight from the fridge. But trust me on this one: room temperature eggs and milk blend *so* much better. It makes for a smoother, more even texture. Plus, it helps prevent the pudding from separating. Win-win!

Variations for Your Cinnamon Hot Chocolate Pudding Cups

Okay, so you’ve made the basic recipe, and it’s amazing, right? But what if you want to jazz things up a bit? Here are a few fun ways to play around with these Cinnamon Hot Chocolate Pudding Cups!

Spice It Up

Want a little extra warmth? Try adding a pinch of nutmeg or even a tiny dash of cayenne pepper! Trust me, the little kick of heat is surprisingly delicious with the chocolate and cinnamon. Start small, though – you can always add more!

Add Toppings

The possibilities are endless here! Whipped cream is always a winner, of course. But how about some mini marshmallows? Or chocolate shavings? Or even a drizzle of caramel sauce? Ooh, or a sprinkle of crushed peppermint candies during the holidays! YUM!

FAQ About Cinnamon Hot Chocolate Pudding Cups

Got questions? I’ve got answers! Here are a few things folks often ask me about these amazing Cinnamon Hot Chocolate Pudding Cups.

Can I make these Cinnamon Hot Chocolate Pudding Cups ahead of time?

Absolutely! In fact, I *highly* recommend it! They need time to chill anyway, and they taste even better the next day. Just whip them up, let them cool a bit, then cover them with plastic wrap and pop them in the fridge. They’ll keep for up to 3 days…if they last that long!

Can I use a different type of milk for Cinnamon Hot Chocolate Pudding Cups?

Yep! While I usually use whole milk for that extra richness, you can totally swap it out. Skim milk will work in a pinch, but your pudding won’t be quite as creamy. Almond milk, soy milk, or even oat milk are great dairy-free options! Just keep in mind that they might slightly alter the flavor.

How do I prevent my Cinnamon Hot Chocolate Pudding Cups from cracking?

Cracking can happen, but there are a few things you can do to minimize it. First, make sure you’re not overbaking them! Remember, a little jiggle in the center is good. Also, try letting them cool gradually in the oven with the door slightly ajar before transferring them to the fridge. This helps them adjust to the temperature change more slowly.

Storing and Reheating Your Cinnamon Hot Chocolate Pudding Cups

Got leftovers? Lucky you! Just cover those little cups with plastic wrap and pop them in the fridge. They’ll stay good for about 3 days (if you can resist them that long!). Wanna warm one up? Just zap it in the microwave for 30 seconds or so. Careful, it gets hot fast!

Nutritional Information for Cinnamon Hot Chocolate Pudding Cups

Okay, let’s talk nutrition! Now, before you get too excited (or too scared!), keep in mind that this is just an estimate. The exact calories and nutrients will vary depending on the specific ingredients you use. Different brands have different nutritional profiles, you know? So, take this with a grain of salt (or maybe a sprinkle of cinnamon!). I’m not a nutritionist, just a gal who loves to bake!

Enjoy Your Cinnamon Hot Chocolate Pudding Cups!

Alright, my friend, go get your bake on! And hey, if you try these, pretty please leave a comment below and let me know what you think! Oh, and share a pic on Insta – you know I wanna see! Happy baking!