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–+ servings
A chocolate cupcake sits on a red plate. It is cut open to reveal a cream-filled center and is sprinkled all over with mini marshmallows. There is a carton of milk beside it.

Hot Cocoa Cupcakes

Yield: 24 cupcakes
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
The Easiest And Most Delicious Hot Cocoa Cupcake Recipe (With Marshmallow Filling and Ganache Frosting!)

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

Calories: 190kcalCarbohydrates: 13gProtein: 2gFat: 14gCholesterol: 52mgSodium: 57mgSugar: 11gCalcium: 37mg
Course: Dessert
Cuisine: American
Author: Katrina Bahl
Keyword: chocolate, cocoa, cupcakes, hot chocolate, marshmallow