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These Hot Chocolate Cupcakes are a warm and cozy treat, perfect for Winter. The hot cocoa cupcakes are filled with a whipped cream filling, topped with a marshmallow buttercream, and a chocolate drizzle. Mini marshmallows are also placed on top to complete the dessert!
These hot cocoa cupcakes takes my favorite chocolate cupcake recipe and adds a whole hot chocolate packet to it. I did reduce the sugar a little bit since the packet has its own additional sugar. The cupcakes are so moist, decadent, and best of all, chocolatey!
The marshmallow frosting is my favorite part about these cupcakes. It's made out of marshmallow fluff and it makes the frosting so light and fluffy. You will literally feel like you're drinking a cup of hot chocolate, just in cupcake form.
Looking for more chocolate recipes? Then check out these: Junior Mint chocolate chip cookies, black forest mini cheesecakes, peanut butter cup brownies, and triple chocolate cookies.
Why You'll Love These Cupcakes:
- They taste just like hot chocolate.
- They're made with both a hot chocolate packet and unsweetened cocoa powder.
- The frosting tastes like an ooey-gooey marshmallow
- Each bite is soft, fluffy, and creamy.
- They're perfect for Winter, Christmas, or anytime of the year!
Every part of a hot chocolate has been included in these cupcakes: the chocolate (duh), whipped cream, marshmallows, and extra chocolate. It just wouldn't have been a true hot cocoa without all of these components featured in the cupcakes.
Of course you could leave out the cream filling and chocolate ganache drizzle to make this dessert even easier, but I don't recommend it. They're just so delicious and simply irrisistable!
Baking Tips:
- Muffin Pans: Because this recipe makes about 14 cupcakes, you’ll need two 12-count muffin pans (or one 12-count and one 6-count). Use cupcake liners to line the pans and bake each pan separately.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Hot Chocolate: Use one packet of Swiss Miss hot chocolate or 3 tablespoons from the brand of your choice. We will also be adding additional cocoa powder for even more chocolatey flavor within the cupcakes.
- Marshmallow Buttercream: You will need one 7-ounce jar of marshmallow fluff in order to make the frosting. Unlike my other buttercream recipes, you will only use 1 1/2 cups of powdered sugar since we are adding in the marshmallow fluff. We don't want the frosting to be overly sweet!
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe in the whipped cream filling into each hole. For the frosting, I used the Wilton 1M piping tip to frost the tops of the cupcakes. Drizzle on the chocolate ganache and then the mini marshmallows.
Ingredients Needed:
- Cocoa Powder: I used Hershey’s unsweeted natural cocoa powder. It’s my absolute favorite cocoa powder. You could also use Hershey’s dark cocoa powder too.
- Hot Chocolate: One hot chocolate packet is what you need (or 3 tbsp).
- Leavening Agents: Both baking powder and baking soda are used to help the cupcakes rise when baking.
- Heavy Whipping Cream: This is a must-needed ingredient in order to make the whipped cream filling and chocolate ganache. For the frosting, you could substitute the heavy whipping cream for milk if you'd like.
- Chocolate Chips: I used semi-sweet, but you could also use milk chocolate or dark chocolate chips.
- Butter: I recommend using unsalted butter for the frosting. It also needs to be at room temperature.
- Marshmallow Fluff: One 7-ounce jar is what you need in order to make the frosting.
How To Make This Recipe:
Here are the step by step instructions.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, sifted cocoa powder, hot chocolate packet, baking soda, baking powder, and salt
- Wet Ingredients: Then add the egg, milk, warm water, vegetable oil, and vanilla extract and whisk until combined. Fill the cupcake liners 1/2 way full and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.
- Cream Filling: Whisk the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form. Place the whipped cream into a piping bag and place into the refrigerator until later.
- Chocolate Ganache: In a microwave-safe bowl, heat the heavy whipping cream for 15-20 seconds, or until hot and slightly bubbly. Pour the chocolate chips into the hot heavy whipping cream and use a whisk to gently mix until the chocolate is melted. Set aside to cool at room temperature.
- Marshmallow Frosting: In the bowl of an electric stand mixer using the paddle attachment, beat the butter until light and creamy. Add the marshmallow fluff, powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined. Then beat on high speed until light and creamy.
- Assembling: Use a piping tip to carefully cut out the centers of each cupcake. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the whipped cream that's in the piping bag. Then frost the cupcakes. I placed the marshmallow frosting in a piping bag and used the Wilton 1M piping tip. Cover each frosted cupcake with the chocolate ganache and place mini marshmallows on top.
Frequently Asked Questions:
How Do You Store Hot Chocolate Cupcakes?
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Do I Have To Add The Whipped Cream Filling?
You do not, but I highly recommend that you do because it's so good!
Can You Use Hot Chocolate Powder Instead Of Cocoa Powder In Cupcakes?
These cupcakes include both hot chocolate powder and cocoa powder in order to get a super chocolatey cupcake. If you don't have hot chocolate you could just substitute it with more cocoa powder.
More Cupcake Recipes You'll Love:
Hot Chocolate Cupcakes
These Hot Chocolate Cupcakes are a warm and cozy treat, perfect for Winter. The hot cocoa cupcakes are filled with a whipped cream filling, topped with a marshmallow buttercream, and a chocolate drizzle. Mini marshmallows are also placed on top to complete the dessert!
Equipment
- 12-count muffin pan
- Mixing Bowls
Ingredients:
Chocolate Cupcakes:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 3 tablespoon cocoa powder, sifted
- 1 hot cocoa packet (or 3tbsp)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup milk, room temperature
- 1/2 cup warm water
- 1/3 cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
Cream Filling:
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- 1/8 teaspoon vanilla extract
Marshmallow Frosting:
- 1/2 cup unsalted butter, room temperature
- 7 ounces marshmallow fluff
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 1/4 cup heavy whipping cream
- 1/4 cup semi-sweet chocolate chips
Additional Topping:
- mini marshmallows
Instructions:
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
Chocolate Cupcakes:
- In a large bowl, whisk together the flour, sugar, sifted cocoa powder, hot chocolate packet, baking soda, baking powder, and salt. Then add the egg, milk, warm water, vegetable oil, and vanilla extract and whisk until combined (the batter will be thin).
- Fill the cupcake liners 1/2 way full (about 2 tbsp) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 5 minutes and then transfer them over to a wire rack to finish cooling.*Bake each muffin pan separately.
Cream Filling:
- In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream, sugar, and vanilla extract on high speed until stiff peaks form (4-5 minutes)
- Place the whipped cream into a piping bag and place into the refrigerator until later.
Chocolate Ganache:
- In a microwave-safe bowl, heat the heavy whipping cream for 25-30 seconds, or until hot and slightly bubbly. Pour the chocolate chips into the hot heavy whipping cream and use a whisk to gently mix until the chocolate is melted. Set aside to cool at room temperature until you're ready to use it.
Marshmallow Frosting:
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter until light and creamy (1-2 minutes). Scrape down the sides and bottom of the bowl using a silicone spatula when needed.
- Add the marshmallow fluff, powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until light and creamy (about 1-2 minutes).
- Assemble the cooled cupcakes. Use a piping tip (or a small sharp knife) to carefully cut out the centers of each cupcake. Be careful not to go through the bottom of the cupcake (only go about halfway down into the cupcake). Fill each cupcake with the whipped cream that's in the piping bag.
- Frost the cupcakes. I placed the marshmallow frosting in a piping bag and used the Wilton 1M piping tip. Cover each frosted cupcake with the chocolate ganache and place mini marshmallows on top (optional). Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
Muffin Pans: Because this recipe makes about 14 cupcakes, you’ll need two 12-count muffin pans (or one 12-count and one 6-count). Use cupcake liners to line the pans and bake each pan separately.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Hot Chocolate: Use one packet of Swiss Miss hot chocolate or 3 tablespoons from the brand of your choice. We will also be adding additional cocoa powder for even more chocolatey flavor within the cupcakes.
Marshmallow Buttercream: You will need one 7-ounce jar of marshmallow fluff in order to make the frosting. Unlike my other buttercream recipes, you will only use 1 1/2 cups of powdered sugar since we are adding in the marshmallow fluff. We don't want the frosting to be overly sweet!
Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe in the whipped cream filling into each hole. For the frosting, I used the Wilton 1M piping tip to frost the tops of the cupcakes. Drizzle on the chocolate ganache and then the mini marshmallows.
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