Hot Cocoa Cupcakes with Marshmallow Filling and Chocolate Frosting Recipe

If you have a soft spot for cozy desserts that feel like a warm hug on a chilly day, you absolutely must try this Hot Cocoa Cupcakes with Marshmallow Filling and Chocolate Frosting Recipe. These cupcakes are a chocolate lover’s dream come true, combining rich, tender chocolate cake with a luscious marshmallow center and a creamy milk chocolate frosting that’s silky smooth. Every bite captures the nostalgic essence of a cup of hot cocoa, but in cupcake form, making it a perfect treat for sharing with friends or savoring solo on a quiet afternoon.

Ingredients You’ll Need

All the ingredients in this Hot Cocoa Cupcakes with Marshmallow Filling and Chocolate Frosting Recipe are straightforward and easy to find, yet each one plays a crucial role in delivering perfect taste, moist texture, and that deep chocolate color that makes the cupcakes so irresistible.

• Unbleached cake flour: Provides a tender crumb that makes the cupcakes soft without being dense.
• Granulated sugar: Adds sweetness and helps create a moist texture.
• Unsweetened Dutch processed cocoa powder: Gives rich chocolate flavor with a smooth, deep color.
• Brown sugar: Adds subtle caramel notes and moisture for extra softness.
• Espresso powder (optional): Enhances chocolate flavor without adding coffee taste.
• Baking powder and baking soda: Essential leaveners that help the cupcakes rise beautifully.
• Fine sea salt: Balances sweetness and intensifies chocolate flavor.
• Unsalted butter (cubed, room temperature): Contributes richness and flakiness.
• Sour cream (room temperature): Adds moisture and tenderness while balancing the chocolate’s intensity.
• Whole milk (room temperature): Keeps the batter smooth and luscious.
• Vegetable oil: Enhances moistness and extends freshness.
• Egg and egg yolk (room temperature): Provide structure and richness.
• Vanilla extract: Adds depth and rounds out the chocolate notes.
• Coffee or water (room temperature): Intensifies the cocoa flavor.
• Sugar, honey, and water (for marshmallow filling): Combine to create the perfect marshmallow texture.
• Egg whites and cream of tartar: Whipped to create the fluffy, stable marshmallow filling.
• Vanilla bean paste or extract (for filling): Adds a natural sweet vanilla aroma.
• Butter (room temperature), powdered sugar, cocoa powder, heavy cream, and salt (for frosting): Whipped together to create a rich and creamy chocolate frosting that melts on the tongue.

How to Make Hot Cocoa Cupcakes with Marshmallow Filling and Chocolate Frosting Recipe

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (180°C) and lining a cupcake pan with liners. Then, combine the dry ingredients — cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder if you’re using it, baking powder, baking soda, and salt — in a mixing bowl. Blend in the butter using the paddle attachment until the mixture looks like coarse sand. This creates a base that’s rich and crumbly, setting the stage for a tender crumb. Separately, whisk together the sour cream, milk, oil, eggs, vanilla, and coffee or water, then fold this liquid mixture into the dry ingredients just until combined to keep the cupcakes light and moist.

Step 2: Bake the Cupcakes

Fill your cupcake liners about three-quarters full with batter — you’ll get a dozen cupcakes from this batch. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Let these cool in the pan for 10 minutes before transferring to a wire rack to cool completely, so the texture sets just right and they’re ready to be filled.

Step 3: Make the Marshmallow Filling

For the marshmallow filling, mix water, sugar, and honey in a saucepan and heat it carefully with a candy thermometer in place. Don’t stir once it heats to avoid sugar crystals forming. Meanwhile, whip the egg whites with cream of tartar until soft peaks begin to form as the syrup reaches 225°F (107°C). At 238°F (114°C), slowly drizzle the hot syrup into the whites while the mixer runs, then whip at high speed until you get thick, glossy marshmallow fluff. Adding vanilla at the end gives it a wonderfully creamy flavor. This filling will be the secret gooey center that takes your cupcakes to the next level.

Step 4: Prepare the Milk Chocolate Frosting

Whip softened butter in a mixer until creamy before gradually adding powdered sugar. Beat until light and fluffy, then mix in sifted cocoa powder, heavy cream, and salt to balance the sweetness. This frosting will be smooth and luscious — perfect for the final decadent touch.

Step 5: Assemble the Cupcakes

Once your cupcakes have cooled, use an apple corer or knife to carefully hollow out the centers, leaving a sturdy base to hold the filling. Pipe the marshmallow fluff into the hollow, then pipe a ring of chocolate frosting around it like a tiny tire. Fill the center again with marshmallow to the top of the ring. This double layer of marshmallow sealed in by chocolate frosting creates a luxurious interplay of textures and flavors that mimics sipping a decadent cup of hot cocoa in every bite. Optionally, dust with cocoa powder and add toasted marshmallows for extra charm before serving.

How to Serve Hot Cocoa Cupcakes with Marshmallow Filling and Chocolate Frosting Recipe

Garnishes

The classic touch is a sprinkle of cocoa powder dusted lightly across the top, resembling the sprinkle on hot cocoa’s frothy surface. Elevate the presentation further with mini toasted marshmallows perched atop for that irresistible campfire vibe. These garnishes add visual appeal and a hint of extra flavor and texture that makes your cupcakes truly festive.

Side Dishes

Pair these cupcakes with a warm drink like a spiced chai latte or a smooth cup of black tea to complement the chocolate richness. Fresh fruit like raspberries or orange slices also brighten the palate between bites, balancing the sweetness with vibrant citrus and tart berry notes.

Creative Ways to Present

Serve your Hot Cocoa Cupcakes with Marshmallow Filling and Chocolate Frosting Recipe on a rustic wooden tray with miniature mugs of hot chocolate or coffee for a themed dessert spread. For parties, try arranging them in tiers like a cupcake tower with fairy lights woven through for a magical look. Wrapping each cupcake with a cozy ribbon or placing them in decorative boxes makes them wonderful gifts for friends and family.

Make Ahead and Storage

Storing Leftovers

You can keep leftover cupcakes in an airtight container at room temperature for up to two days. Beyond that, refrigeration helps maintain freshness, especially because of the marshmallow filling and frosting, but bring them back to room temperature before serving to bring out the full flavor and soft texture.

Freezing

If you want to freeze these cupcakes, it’s best to freeze them unfilled to preserve the texture. Wrap each cupcake tightly in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to three months. Thaw fully at room temperature before coring, filling with marshmallow, and frosting as usual.

Reheating

To gently warm cupcakes and enhance their softness, pop them in a microwave for about 10 seconds (without frosting) or warm in a low oven (300°F / 150°C) for 5 minutes. Avoid overheating to keep the marshmallow filling from melting too much.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can substitute regular cocoa powder, but keep in mind that Dutch processed cocoa is less acidic and gives a smoother chocolate flavor and deeper color. Using regular cocoa might slightly change the taste and texture.

Is espresso powder necessary in the recipe?

Espresso powder is optional but highly recommended as it enhances the chocolate’s richness without adding a coffee flavor. If you don’t have it, just skip it—the cupcakes will still be delicious.

How do I prevent the marshmallow filling from becoming grainy?

The key is to avoid stirring the sugar syrup once it begins heating and to pour it carefully into the whipping egg whites. This prevents sugar crystals from forming, ensuring a smooth, fluffy filling.

Can I make the frosting dairy-free?

Yes, you can substitute the butter with a dairy-free margarine and use a suitable non-dairy cream alternative for the heavy cream, but the texture and flavor might vary slightly from the original recipe.

What is the best way to hollow out the cupcakes?

An apple corer works wonderfully to create a neat hole for the marshmallow filling, but a sharp knife will also do the trick. Just make sure to leave enough cake at the bottom so the cupcake doesn’t split when filling.

Final Thoughts

This Hot Cocoa Cupcakes with Marshmallow Filling and Chocolate Frosting Recipe is such a delightful twist on a classic favorite that’s bound to impress anyone lucky enough to have a bite. With its rich chocolate cake, gooey marshmallow center, and luscious frosting, it’s truly a cupcake that comforts and delights in equal measure. I hope you have as much fun making and sharing these as I do. Go ahead and give this recipe a try—you’ll be craving these cozy treats on repeat!

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