Hot Cocoa Cupcakes
These hot cocoa cupcakes taste like a cozy mug of hot chocolate in cupcake form. Each chocolate cupcake is soft and rich, filled with fluffy marshmallow creme, then finished with swirled marshmallow buttercream and mini marshmallows. They’re a festive, crowd-pleasing dessert that is perfect for the holiday season.
Equipment
- 1 cupcake pan with paper liners
- 1 Electric hand mixer or stand mixer for the frosting
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Ingredients
Chocolate Cupcakes
- 160 grams all purpose flour
- 300 grams granulated sugar
- 75 grams Dutch-processed cocoa powder
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- 120 grams neutral oil
- 168 grams Greek yogurt or sour cream, room temperature
- 1 teaspoon vanilla extract
- 200 grams brewed coffee hot
Marshmallow Fluff Frosting
- 226 grams unsalted butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 170 grams marshmallow fluff
- 280 grams powdered sugar
- 2 tablespoons heavy cream
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F(180°C). Line a 12-cup cupcake pan with liners and set aside. Then whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl.160 grams all purpose flour, 300 grams granulated sugar, 75 grams Dutch-processed cocoa powder, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, whisk together the egg, oil, Greek yogurt, and vanilla extract. Pour the mixture into the bowl of dry ingredients and fold with a rubber spatula until just combined. The batter will be thick.1 large egg, 120 grams neutral oil, 168 grams Greek yogurt, 1 teaspoon vanilla extract
- Slowly drizzle in the hot coffee while folding with a rubber spatula. Continue mixing until the batter is thin, smooth, and the ingredients are fully combined.200 grams brewed coffee
- Fill the cupcake liners with the batter, each ⅔-3/4 full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out covered in moist crumbs.
- Let the cupcakes cool in the hot pan for 10 minutes, then transfer them to a wire rack to cool completely.
Marshmallow Fluff Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes.226 grams unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Scrape down the sides of the bowl, then mix in 1 cup (85 grams) of marshmallow fluff on medium speed until smooth. Reserve the rest of the fluff to fill the cupcakes.170 grams marshmallow fluff
- Add the powdered sugar gradually, in 2-3 additions, mixing on low speed. Scrape down the sides of the bowl after each addition. Once combined, drizzle in the heavy cream increase the speed to medium-high, beating until light and fluffy.280 grams powdered sugar, 2 tablespoons heavy cream
Assembly
- Use a cupcake corer, a piping tip, or a small paring knife to remove the centers of the cupcakes. Fill each with about 1 teaspoon of marshmallow fluff.
- Add the buttercream to a piping bag fitted with a round piping tip. Pipe the frosting on top of each cupcake.
- Garnish the cupcakes with mini marshmallows or hot cocoa mix and enjoy!
Notes
Storage: Store cupcakes in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days. Let them warm on the counter for about 30 minutes for the best flavor and texture.
Freezing: Freeze cupcakes on a baking sheet until they're frozen solid. Transfer them to an airtight container and freeze for up to 3 months. Let them thaw overnight in the refrigerator, and then let them sit out on the counter for about 30 minutes before serving.
Nutrition
Serving: 1cupcakeCalories: 406.1kcalCarbohydrates: 56.1gProtein: 3.6gFat: 20.7gSaturated Fat: 8.7gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 8.2gTrans Fat: 0.5gCholesterol: 43.2mgSodium: 211.8mgPotassium: 113.4mgFiber: 2gSugar: 43gVitamin A: 395.8IUVitamin C: 0.01mgCalcium: 48.1mgIron: 1.2mg
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