These cupcakes capture the flavor of a warm cup of hot chocolate in a tender, handheld treat. Each chocolate cupcake has a hidden center of smooth chocolate ganache and is topped with a light, fluffy marshmallow frosting.
Using a cake mix as a base makes this recipe straightforward and quick to assemble. The cupcakes are baked, filled, and frosted in just a few simple stages, making it a great project for an afternoon of baking.
Why is Hot Chocolate Cupcakes with Marshmallow Frosting a Must-Try?
Starting with a chocolate cake mix provides a reliable and moist base, saving time on measuring dry ingredients.
Adding a simple chocolate ganache filling creates a rich, gooey center that gives each cupcake a surprise.
Marshmallow creme is the secret to a stable, pipeable frosting that is light, airy, and has a genuine marshmallow flavor.
Ingredients for Hot Chocolate Cupcakes with Marshmallow Frosting
• Chocolate Fudge Cake Mix: Any 15.25-ounce box of chocolate cake mix will work well here. Chocolate fudge or devil’s food are good choices.
• Hot Cocoa Mix: An unsweetened hot cocoa or drinking chocolate mix allows you to control the sweetness of the final cupcake.
• Full-Fat Sour Cream: This is recommended for the richest texture and most moist cupcake. You can substitute with plain full-fat Greek yogurt if needed.
• Marshmallow Creme: Also known as marshmallow fluff, this is essential for the frosting’s unique texture. It is usually found in the baking or ice cream topping aisle.
Exact quantities are in the recipe card below.
How to Make Hot Chocolate Cupcakes with Marshmallow Frosting
Step 1: Bake the Chocolate Cupcakes
First, preheat your oven and line your muffin tins. Whisk together the cake mix and hot cocoa powder. Then, beat in the wet ingredients until you have a smooth batter. Fill the liners and bake until a toothpick comes out clean, then let them cool completely.
Step 2: Make the Ganache and Frosting
While the cupcakes cool, prepare the filling and frosting. For the ganache, pour hot cream over chocolate chips and cocoa powder, let it sit, and then whisk until smooth. For the frosting, beat butter until creamy, then mix in marshmallow creme, powdered sugar, and vanilla until light and fluffy.
Step 3: Fill and Frost the Cupcakes
Once the cupcakes are cool, scoop out the center of each one. Fill the holes with the thickened chocolate ganache. Finally, pipe the marshmallow frosting on top of each cupcake and finish with a dusting of cocoa powder and mini marshmallows.
What to Serve with Hot Chocolate Cupcakes with Marshmallow Frosting
These cupcakes are a wonderful treat on their own. For a classic pairing, serve them with a simple glass of cold milk.
Expert Tips for Hot Chocolate Cupcakes with Marshmallow Frosting
For the best results, use room temperature ingredients like eggs and sour cream for the cupcake batter. This helps them mix together more evenly.
Do not overfill the cupcake liners. Filling them three-quarters full prevents the batter from overflowing during baking.
If your ganache seems too thin for filling, let it cool longer at room temperature or place it in the refrigerator for 10-15 minutes to help it set.
You can use a small melon baller to easily core the cupcakes before filling them.
How to Store and Freeze Hot Chocolate Cupcakes with Marshmallow Frosting
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting and serving.
Hot Chocolate Cupcakes with Marshmallow Frosting Recipe FAQs
Can I make these cupcakes from scratch instead of using a mix?
Yes, you can substitute your favorite from-scratch chocolate cupcake recipe for the cake mix portion. Then, proceed with the ganache filling and marshmallow frosting as directed.
My ganache is too thin to fill the cupcakes. What should I do?
The ganache will thicken as it cools. If it’s still too runny after 20-30 minutes at room temperature, you can place it in the refrigerator for 10-minute intervals, stirring in between, until it reaches a scoopable consistency.
Can I prepare these ahead of time?
Absolutely. You can bake the cupcakes and store them in an airtight container at room temperature for a day. The frosting can also be made ahead and kept in the refrigerator. Let the frosting come to room temperature before piping.
Hot Chocolate Cupcakes with Marshmallow Frosting
Ingredients
- 1 box chocolate fudge cake mix 15.25 oz / 432g
- 1/2 cup unsweetened hot cocoa mix plus more for garnish, 50g
- 1/2 cup whole milk 120ml
- 1/2 cup full-fat sour cream 120g
- 1/2 cup vegetable oil 120ml
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips 170g
- 2 tbsp unsweetened hot cocoa mix 15g
- 1/2 cup heavy whipping cream 120ml
- 1 cup unsalted butter softened, 227g
- 1 jar marshmallow creme 7 oz / 198g
- 3 cups powdered sugar 360g
- 1 tbsp heavy whipping cream 15ml
- 1 tsp vanilla extract
- 1/4 tsp salt
- Miniature marshmallows for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line 22 standard-size muffin cups with paper liners. In a large bowl, whisk together the dry cake mix and 1/2 cup of the hot cocoa mix.
- Add the milk, sour cream, oil, eggs, and 1 teaspoon of vanilla to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. Scrape down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 16 to 18 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- To make the ganache, place the chocolate chips and 2 tablespoons of hot cocoa mix in a medium bowl. Heat 1/2 cup of heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate chips. Let it stand for 5 minutes, then whisk until smooth. Set aside to cool and thicken for about 20 minutes.
- For the frosting, beat the softened butter in a large bowl with an electric mixer until creamy. Add the marshmallow creme and beat until combined. Gradually beat in the powdered sugar, followed by 1 tablespoon of heavy cream, 1 teaspoon of vanilla, and the salt. Mix on high speed for 2 minutes until light and fluffy.
- Once the cupcakes are cool, use a small knife or an apple corer to remove the center of each cupcake, about 1 inch deep. Be careful not to go through the bottom.
- Spoon about 1 teaspoon of the cooled chocolate ganache into the hole in each cupcake.
- Transfer the marshmallow frosting to a piping bag fitted with a large tip. Pipe a swirl of frosting onto each cupcake. Garnish with a sprinkle of hot cocoa mix and a few miniature marshmallows before serving.
Notes
