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Hot Cocoa Cupcakes with Marshmallow Filling and Chocolate Frosting Recipe

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These Hot Cocoa Cupcakes are a decadent treat that combines rich chocolate cake with a fluffy marshmallow filling and creamy milk chocolate frosting. Perfect for cozy moments, they mimic the flavors of a classic hot cocoa in cupcake form, topped with a dusting of cocoa powder and optional toasted marshmallows for extra indulgence.

Ingredients

Cupcake Batter

  • 1 cup + 2 tablespoons unbleached cake flour
  • 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 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 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 4 tablespoons cocoa powder, sifted
  • 2 tablespoons heavy cream
  • Pinch of fine sea salt

Garnish (optional)

  • Cocoa powder for dusting
  • Toasted marshmallows

Instructions

  1. Make the Cupcakes: Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with liners and set aside.
  2. Prepare Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix together the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder (if using), baking powder, baking soda, and sea salt. Add the cubed butter and mix on low speed until the mixture resembles coarse sand, about 3 minutes.
  3. Combine Wet Ingredients: In a separate bowl, whisk together sour cream, milk, vegetable oil, egg, egg yolk, vanilla extract, and coffee or water until smooth.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients and mix on low speed just until combined. Be sure to scrape the bowl bottom to incorporate any dry pockets, but avoid overmixing.
  5. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full, enough for 12 cupcakes.
  6. Bake Cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the centers comes out with a few moist crumbs. Cool the pan on a wire rack for 10 minutes, then remove cupcakes from the pan and cool completely on the rack.
  7. Make Marshmallow Filling – Prepare Syrup: In a medium saucepan, combine water, granulated sugar, and honey. Stir gently to combine and insert a candy thermometer. Heat over medium-high, not stirring further to avoid crystallization.
  8. Whip Egg Whites: In the bowl of a stand mixer with the whisk attachment, beat egg whites and cream of tartar on low speed until soft peaks form.
  9. Cook Syrup and Whip: When syrup reaches 225°F (107°C), increase mixer speed to medium. When syrup hits 238°F (114°C), remove from heat and slowly pour it into the egg whites in a thin steady stream between the bowl and whisk without hitting the whisk to prevent splatter.
  10. Whip to Fluffy: Increase mixer speed to high and whip for 7-8 minutes until thick and fluffy. Add vanilla and mix until combined. Cover with plastic wrap and set aside.
  11. Make Milk Chocolate Frosting: Using a stand mixer, cream butter until smooth. Gradually beat in powdered sugar until light and fluffy. Mix in sifted cocoa powder, heavy cream, and salt until smooth and combined.
  12. Core Cupcakes: Place cooled cupcakes back into the pan for stability. Using an apple corer or a knife, remove the cupcake centers, about halfway down, avoiding splitting the cupcakes.
  13. Fill Cupcakes: Transfer marshmallow filling and frosting into separate piping bags. Pipe marshmallow fluff into the hollowed centers first.
  14. Pipe Frosting: Pipe a ring of milk chocolate frosting around the filled centers.
  15. Fill Center and Finish: Use the marshmallow bag to fill the center of the frosting ring back to the top, creating a layered look.
  16. Garnish and Serve: Optionally dust the cupcakes with cocoa powder and garnish with toasted marshmallows for an extra festive finish. Enjoy!

Notes

  • Use unbleached cake flour measured by spooning it into the cup and leveling it off, not scooping directly, for accurate measurement.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Room temperature ingredients ensure even mixing and better texture.
  • If you do not have a candy thermometer, be very careful to watch the syrup’s consistency as it cooks; it should be at the soft ball stage.
  • To toast marshmallows, use a kitchen torch or broil briefly under the oven, watching carefully to avoid burning.

Find it online: https://justsosavory.com/hot-cocoa-cupcakes-with-marshmallow-filling-and-chocolate-frosting-recipe/