No winter or holiday season is complete without hot cocoa, but more specifically, hot cocoa cupcakes!
Made with ultra-moist chocolate cake, a gooey marshmallow filling, and the dreamiest swirls of milk-chocolate frosting, each one is topped with toasted marshmallows for that cozy, classic hot cocoa flavor.
Every holiday season, my brain automatically jumps to cookies: hot chocolate cookies, gingerbread snickerdoodles, peppermint chip cookies… you get the idea. But sometimes it’s fun to surprise people with something a little different.
Bring a tray of a dozen homemade cupcakes to a Christmas party, and watch what happens. People swoon, take photos, and ask what bakery they came from.
When they find out you made them from scratch, you’ll be the talk of the party. (Speaking from experience 😋)
Full recipe below!
See How They’re Made
1
Combine the butter with the dry ingredients until the mixture looks sandy and crumbly. This technique, known as the reverse creaming method, creates a soft, tender crumb by coating the flour with the fat to prevent gluten formation.
2
Mix in the wet ingredients until just combined. The batter won’t look completely smooth which is normal. The cupcakes will still be so moist and fluffy.
3
Bake the chocolate cupcakes until a toothpick inserted into the centers comes out covered in a few moist crumbs.
4
Make the marshmallow filling. This homemade marshmallow fluff also lasts up to three weeks at room tempreature, making the leftovers perfect for hot chocolate sandwich cookies, or obviously, on top of a cup of hot chocolate!
🎄 Making a double batch for your holiday dessert table? Half cocoa cupcakes and half chocolate peppermint cupcakes make the perfect festive combo!
5
Make the milk chocolate frosting. I prefer using natural cocoa powder for a softer, milk-chocolate flavor, rather than Dutch-process cocoa, which gives the cupcake base its rich, dark color and deeper chocolate taste.
6
Fill the chocolate cupcakes with marshmallow filling. A corer tool removes the centers easily. It’s what I used when working in bakeries! But a small knife will also do the trick.
7
Use a round piping tip to create swirls of milk chocolate frosting around the filled centers. Try to leave a small hole in the center so you can fill it to the brim with more marshmallow fluff.
8
Dust with cocoa powder, then top with toasted marshmallows.
These cupcakes are everything I love about winter baking: cozy, chocolatey, and meant to share with the people you love.
I hope they make your season a little sweeter! 🫶🏻
— Cambrea
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Hot Cocoa Cupcakes
Ingredients
For the Chocolate Cupcake Batter
- 1 cup + 2 tablespoons unbleached cake flour, *See notes below for measuring*
- 3/4 cups granulated sugar
- 2/3 cup unsweetened Dutch processed cocoa powder
- 1/4 cup brown sugar, packed
- 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 coffeee or water
For the Marshmallow Filling
- 1/2 cup granulated sugar
- 1/2 cup honey, 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
For the Milk Chocolate Frosting
- 1 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 4 tablespoons cocoa powder, sifted
- 2 tablespoons heavy cream
- Pinch of fine sea salt
Instructions
Make the Cupcakes
- Preheat the oven to 350°F(180°C). Line a 12-cup cupcake pan with liners and set aside
- In the bowl of a stand mixer, combine the cake flour, sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Use the paddle attachment to mix in the butter until it resembles coarse sand, about 3 minutes on low speed.1 cup + 2 tablespoons (143 g) unbleached cake flour, 3/4 cups (150 g) granulated sugar, 2/3 cup (60 g) unsweetened Dutch processed cocoa powder, 1/4 cup (50 g) brown sugar, 1 teaspoon (3 g) espresso powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon (2) fine sea salt, 8 tablespoons (113 g) cubed unsalted butter
- In a separate bowl, whisk together the sour cream, milk, oil, egg, egg yolk, vanilla, and coffee. Pour this mixture into the bowl and mix on low speed for a few seconds until just combined. Scrape the bottom of the bowl to get any dry spots, do not overmix!1/2 cup (113 g) sour cream, 1/4 cup (56 g) whole milk, 1/4 cup (56 g) vegetable oil, 1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon (4 g) vanilla extract, 1/4 cup (56 g) room temperature coffeee or water
- Fill the cupcake liners with the batter, each one will be roughly 3/4 full. You will have enough batter for 12 cupcakes.
- Bake for 18-20 minutes, or until a toothpick inserted into the centers comes out covered in a few moist crumbs. Once baked, let the pan cool on a wire rack for 10 minutes. Then, carefully remove them from the hot pan and let them finish cooling directly on the rack while you make the filling.
Make the Marshmallow Filling
- Place water, sugar, and honey in a medium saucepan. Stir to combine. Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on, or crystals will form.1/2 cup (100 g) granulated sugar, 1/2 cup (160 g) honey, 1/4 cup (56 g) water
- Place the egg whites and cream of tartar in the bowl of a stand mixer and start mixing them on low speed. When the syrup reaches 225°F(107°C), increase the mixer speed to medium to whip to soft peaks.2 (65 g) large egg whites, 1/4 teaspoon cream of tartar
- When the sugar syrup reaches 238°F(114°C), remove the pan from the heat. Very slowly and carefully pour the sugar syrup into the whipping bowl of whites in between the side of the bowl and the whisk in a thin, steady stream. Try not to hit the whisk, or it will splatter the syrup on the sides of the bowl.
- Once all of the syrup has been added, turn the mixer up to high speed and continue whipping for about 7-8 minutes, or until the mixture is thick and fluffy.
- Add the vanilla and whip until combined, then transfer to a bowl, cover with plastic wrap, and set aside until ready to use.1 teaspoon vanilla bean paste or extract
Make the Milk Chocolate Frosting
- In the bowl of a stand mixer, cream the butter until smooth, then mix in the powdered sugar. Beat on medium speed until light and fluffy, then mix in the cocoa powder, heavy cream, and salt until combined.1 1/2 cup (339 g) unsalted butter, 2 cups (240 g) powdered sugar, 4 tablespoons (20 g) cocoa powder, 2 tablespoons (24 g) heavy cream, Pinch of fine sea salt
Assembly
- Place the cupcakes back into the pan (it’s easier to core the centers this way). Then use an apple corer or a knife to remove the center of the cupcakes. You want to remove a little more than half; just don't go too far down, or the cupcakes will split in half!
- Then, transfer the cored cupcakes to a baking pan.
- Fill one piping bag with the marshmallow fluff and a second bag with the milk chocolate frosting.
- Pipe the marshmallow fluff into the center of the cupcakes, then pipe a tire ring of buttercream around the filled center.
- Then, go back with the marshmallow bag and fill the centers to the top of the tire ring of frosting.
- Dust the tops of the cupcake with cocoa powder (optional) and garnish with toasted marshmallows. Enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
