Hot Cocoa Cupcakes
Indulge in a sweet treat with these easy and delicious Hot Cocoa Cupcakes, filled with marshmallow buttercream and dipped in rich chocolate frosting. Don’t forget the marshmallows on top! This dessert is perfect for cozy winter nights or holiday parties. This is a sponsored recipe in partnership with the American Dairy Association Mideast.
Easy Hot Chocolate Cupcakes
The Easiest And Most Delicious Hot Cocoa Cupcake Recipe (With Marshmallow Filling and Ganache Frosting!)
This recipe has three main components- the chocolate cupcakes, the marshmallow filling, and ganache frosting on top.
Start with a box cake mix to make things a bit less daunting. The trick to making these moist chocolate cupcakes from a box mix is adding buttermilk and Greek yogurt (or sour cream). You can bake the cupcakes up to two days in advance. Keep them covered for storage.
Marshmallow Filling and Chocolate Frosting
Prepare the Marshmallow Buttercream Filling by combining butter, marshmallow fluff, powdered sugar, and heavy whipping cream. Add a pinch of salt to enhance the flavor, if desired. Find the marshmallow fluff in the baking aisle at your local grocery store.
Whip these ingredients well until a light and airy filling forms. Place into a piping bag and set aside. You can use a zip-top bag with a cut-off corner tip if you do not have a piping bag.
Ganache is a 1:1 ratio of chocolate with warm heavy cream. The ratios can be altered to change the consistency of the ganache, but the preparation remains the same:
- PLACE chocolate in a heat-proof bowl. You can use chocolate melting wafers, chocolate chips (milk chocolate or semi-sweet), or a chopped-up chocolate bar.
- HEAT the whipping cream in a small saucepan over medium heat until it simmers gently. Do not let it come to a rapid boil.
- POUR cream over the chocolate. Let it sit for 3 minutes.
- WHISK until the chocolate has melted and is thoroughly combined. The ganache will thicken as it sits.
Baker’s Tip
Leftover ganache will thicken and can be scooped into chocolate truffles. Roll in hot cocoa mix, powdered sugar, cocoa powder, finely chopped nuts, crushed candy canes, mini marshmallow bits, or shredded coconut.
Assemble the Cupcakes
Cut a small hole in each cupcake. Fill it with marshmallow buttercream and cover it with the cake piece you just removed. If you don’t have a piping bag, use a small spoon to fill each cupcake with marshmallow buttercream. Dip the top in ganache icing and sprinkle with mini marshmallows.
Baking with Dairy
Buttermilk adds richness, tenderness, and moisture to these cupcakes and other baked goods.
Baking with dairy is an easy and delicious way to add calcium and other essential nutrients. Milk adds a bit of sweetness to recipes and encourages the browning reactions you see in many baked goods, such as bread and cookies.
Greek yogurt is high in protein, which helps keep you fuller longer and packs in essential nutrients. Six ounces of Greek yogurt typically contains 14–17 grams of protein (regular yogurt has 7-8 grams). It adds creaminess and tang, too. Find out the differences between Greek and regular yogurt.
Hot Cocoa Cupcakes
Ingredients
For the Cupcakes
- 1 box Devil's Food Cake Mix, 15.25 oz
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1/2 cup sour cream, or Greek yogurt
- 2 teaspoons vanilla extract
For the Filling
- 1/2 cup salted butter, softened
- 1 cup marshmallow cream (fluff)
- 1 1/2 cups powdered sugar
- 5 Tablespoons heavy whipping cream
For the Ganache Frosting
- 1 cup heavy whipping cream
- 8 ounces dark chocolate, baking bar or chocolate chips
Instructions
For the Cupcakes
- PREHEAT your oven to 350°F (175°C). PLACE cupcake liners in your cupcake pans.
- COMBINE the cake mix, eggs, vegetable oil, buttermilk, sour cream, and vanilla extract in a large bowl.
- MIX the ingredients until well combined, ensuring the batter is smooth.
- FILL each cupcake liner until it is 3/4 full with the batter.
- BAKE the cupcakes for 15-20 minutes or until a toothpick inserted into the center comes out clean.COOL the cupcakes completely on a wire rack before filling and frosting.
For the FIlling
- In the bowl of your mixer fitted with the paddle attachment or in a large bowl for use with your handheld electric mixer, WHIP butter until smooth.
- ADD marshmallow creme and mix until smooth. Slowly ADD powdered sugar until thoroughly combined.
- DRIZZLE in 5 Tablespoons heavy cream and whip until smooth. PLACE the filling into a piping bag. Set aside.
For the Ganache Frosting
- PLACE chocolate in a heat-proof bowl.
- HEAT the whipping cream in a small saucepan over medium heat until it simmers gently. Do not let it come to a rapid boil.
- POUR over the chocolate. Let it sit for 3 minutes.
- WHISK until the chocolate has melted and is thoroughly combined.
Assemble the Cupcakes
- CUT a small hole in each cupcake.
- FILL with marshmallow buttercream and cover with the cake piece you just removed.
- DIP the top in ganache icing and sprinkle with mini marshmallows.
Video
Notes
- Serve cupcakes the same day or store covered at room temperature or in the refrigerator for up to 1 day before serving.
- Cover and store leftover cupcakes in the refrigerator for up to 5 days.
- Unfrosted cupcakes can be covered tightly and frozen for up to 2 months.
Nutrition
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