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Hot Cocoa Cupcakes Recipe

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Delight in these decadent Hot Cocoa Cupcakes featuring rich, moist chocolate cake filled with fluffy marshmallow cream and topped with creamy milk chocolate frosting. Perfectly balanced with a hint of coffee and espresso powder, these cupcakes bring a cozy hot cocoa experience in every bite—ideal for any chocolate lover’s dessert table.

  • Author: Chef
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cupcakes

  • 1 cup + 2 tablespoons unbleached cake flour
  • 3/4 cup granulated sugar
  • 2/3 cup unsweetened Dutch processed cocoa powder
  • 1/4 cup packed brown sugar
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons cubed unsalted butter, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup whole milk, room temperature
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup room temperature coffee or water

Marshmallow Filling

  • 1/2 cup granulated sugar
  • 1/2 cup honey (or agave, or corn syrup)
  • 1/4 cup water
  • 2 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla bean paste or extract

Milk Chocolate Frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 2 cups powdered sugar
  • 4 tablespoons sifted cocoa powder
  • 2 tablespoons heavy cream
  • Pinch of fine sea salt

Optional Garnish

  • Additional cocoa powder for dusting
  • Toasted marshmallows

Instructions

  1. Preheat the Oven – Set your oven to 350°F (180°C) and line a 12-cup cupcake pan with cupcake liners. Set aside for filling.
  2. Mix Dry Ingredients for Cupcakes – In the bowl of a stand mixer fitted with a paddle attachment, combine cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and fine sea salt. Mix in cubed butter on low speed until the mixture looks like coarse sand, about 3 minutes.
  3. Mix Wet Ingredients and Combine – Whisk sour cream, milk, vegetable oil, egg, egg yolk, vanilla extract, and coffee or water in a separate bowl. Pour this wet mixture into the dry ingredients and mix on low speed only until just combined. Scrape bowl bottom to incorporate any dry bits but avoid overmixing.
  4. Fill Cupcake Liners – Using a spoon or scoop, fill each cupcake liner about 3/4 full with batter. You should have enough batter for all 12 cupcakes.
  5. Bake the Cupcakes – Place cupcakes in the oven and bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, not wet batter. Remove from oven and cool in pan on a wire rack for 10 minutes. Then carefully remove from the pan and cool completely on rack.
  6. Prepare Sugar Syrup for Marshmallow Filling – Combine water, granulated sugar, and honey in a medium saucepan. Place a candy thermometer in the pot and heat over medium-high heat without stirring to prevent crystallization. Monitor the temperature carefully.
  7. Whip Egg Whites – While syrup heats, place egg whites and cream of tartar in the stand mixer bowl and start whipping at low speed.
  8. Whip to Soft Peaks as Syrup Reaches 225°F (107°C) – When the syrup hits 225°F, increase mixer speed to medium to whip the egg whites to soft peaks.
  9. Cook Syrup to Soft Ball Stage and Combine – When syrup reaches 238°F (114°C), remove from heat and slowly pour the hot syrup in a thin, steady stream down the side of the mixer bowl between the bowl and the whisk while the mixer is running. Avoid splattering syrup on the bowl sides.
  10. Whip Marshmallow Mixture – After all syrup is added, increase mixer speed to high and whip for 7-8 minutes until thick, glossy, and fluffy. Add vanilla and whip again briefly to incorporate. Transfer marshmallow fluff to a bowl, cover, and set aside.
  11. Make Milk Chocolate Frosting – In the stand mixer bowl, cream butter until smooth. Gradually add powdered sugar and beat on medium speed until light and fluffy. Mix in sifted cocoa powder, heavy cream, and salt until fully combined.
  12. Core the Cupcakes – Place the fully cooled cupcakes back into the cupcake pan to stabilize. Use an apple corer or small knife to remove the center of each cupcake, about half the depth, being careful not to cut all the way through.
  13. Prepare Piping Bags – Fill one piping bag with the marshmallow fluff and a second piping bag with the milk chocolate frosting.
  14. Fill Cupcakes with Marshmallow – Pipe marshmallow fluff into the hollowed center of each cupcake.
  15. Pipe Frosting Ring – Pipe a ring of chocolate buttercream around the marshmallow filling on each cupcake, forming a tire-like shape.
  16. Top Filled Cupcakes – Return to the marshmallow bag and pipe more marshmallow fluff inside the frosting ring, filling to the top.
  17. Garnish and Serve – Optionally dust the tops of cupcakes with cocoa powder and garnish with toasted marshmallows. Serve and enjoy your hot cocoa inspired cupcakes!

Notes

  • For best results, measure cake flour by spooning it into the measuring cup and leveling it off instead of scooping directly from the bag.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Using room temperature ingredients ensures better batter consistency and cupcake texture.
  • To toast marshmallows for garnish safely, use a kitchen torch or broil briefly keeping a close eye.
  • Store filled cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • You can substitute honey with agave syrup or light corn syrup for the marshmallow filling.

Find it online: https://cheftinaskitchen.com/hot-cocoa-cupcakes-recipe/