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Hot Cocoa Cupcakes

These indulgent Hot Cocoa Cupcakes, infused with rich cocoa and topped with velvety frosting, bring warmth and nostalgia to any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 cup unbleached cake flour See notes below for measuring
  • 2 tablespoons unbleached cake flour See notes below for measuring
  • 3/4 cup 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 unsalted butter cubed, at room temperature
  • 1/2 cup sour cream at room temperature
  • 1/4 cup whole milk at room temperature
  • 1/4 cup vegetable oil
  • 1 large egg at room temperature
  • 1 large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup room temperature coffee or water
For the marshmallow filling
  • 1/2 cup granulated sugar
  • 1/2 cup honey or agave/corn syrup
  • 1/4 cup water
  • 2 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla bean paste or extract
For the milk chocolate frosting
  • 1 1/2 cups unsalted butter at room temperature
  • 2 cups powdered sugar
  • 4 tablespoons cocoa powder sifted
  • 2 tablespoons heavy cream
  • 1 pinch fine sea salt

Method
 

Make the Cupcakes
  1. Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. Whisk together the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and sea salt.
  3. In another bowl, combine the softened butter, sour cream, whole milk, vegetable oil, egg, egg yolk, and vanilla extract until creamy.
  4. Fold the dry ingredients into the wet, then add the coffee or water and stir until combined.
  5. Divide the batter among the muffin cups, filling them two-thirds full.
  6. Bake for 18-20 minutes until a toothpick emerges with a few moist crumbs.
  7. Let the cupcakes cool completely on a wire rack.
Make the Marshmallow Filling
  1. In a saucepan, combine the granulated sugar, honey, and water; bring to a simmer over medium heat.
  2. Beat the egg whites with cream of tartar until soft peaks form.
  3. Once the syrup reaches 240°F (115°C), pour it into the beaten egg whites while whisking continuously until you achieve glossy, stiff peaks.
  4. Stir in the vanilla and let the filling cool.
Make the Milk Chocolate Frosting
  1. Whip the room temperature butter until light and fluffy.
  2. Gradually add in the powdered sugar and cocoa powder with a pinch of salt.
  3. Pour in the heavy cream, blending until smooth and rich.
Assembly
  1. Once cooled, carve out a core from each cupcake for the marshmallow filling.
  2. Dollop the marshmallow filling into the core of each cupcake, then top with a swirl of milk chocolate frosting.

Notes

Ensure all ingredients are at room temperature to meld harmoniously. For an even richer flavor, consider adding a pinch of cayenne pepper to the batter.