Hot Chocolate Cupcakes with Marshmallow Frosting
Rich chocolate cupcakes get a ganache filling and a fluffy marshmallow frosting, just like a cozy cup of hot cocoa.
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
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.