Hot Cocoa Cupcakes
These Hot Cocoa Cupcakes bring the cozy, nostalgic warmth of a cup of hot cocoa to life, with a dairy-rich twist in every step.
These Hot Cocoa Cupcakes bring the cozy, nostalgic warmth of a cup of hot cocoa to life, with a dairy-rich twist in every step.
This festive dessert starts with a box cake mix to keep things simple. The secret to irresistibly moist chocolate cupcakes? Adding buttermilk and Greek yogurt (or sour cream).
Each cupcake is filled with fluffy marshmallow buttercream made from butter, heavy whipping cream, powdered sugar, and marshmallow fluff for a decadent surprise. Top each cupcake with a chocolate ganache made with whipping cream and dark chocolate chips, and don’t forget the marshmallow garnish for that classic hot cocoa touch!
Baker’s tip: Let any leftover ganache thicken and scoop it into rich chocolate truffles. Roll them in hot cocoa mix, powdered sugar, cocoa powder, crushed candy canes, or any of your favorite toppings for an extra treat!
Looking for more holiday desserts? Try my festive Peppermint Bark Cookies and Cream Bars, sweet and creamy Cheesecake Stuffed Cookies, adorable Melting Snowman Hot Chocolate Bombs, buttery Peppermint Bark Cream Cheese Spritz or easy Cream Cheese Meltaway Cookies.
Hot Cocoa Cupcakes
Ingredients
Cupcakes
- 1 box Devil’s Food Cake Mix 15.25-ounce
- 3 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- ½ cup sour cream or Greek yogurt
- 2 teaspoons vanilla extract
Filling
- ½ cup salted butter softened
- 1 cup marshmallow cream fluff
- 1 ½ cups powdered sugar
- 5 tablespoons heavy whipping cream
Ganache Frosting
- 1 cup heavy whipping cream
- 8 ounces dark chocolate baking bar or chocolate chips
Instructions
Cupcakes
- Preheat your oven to 350°F (175°C). Place cupcake liners in your cupcake pans.
- Combine the cake mix, eggs, vegetable oil, buttermilk, sour cream, and vanilla extract in a large bowl.
- Mix the ingredients until well combined, ensuring the batter is smooth.
- Fill each cupcake liner until it is ¾ full with the batter.
- Bake the cupcakes for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes completely on a wire rack before filling and frosting.
Filling
- In the bowl of your mixer fitted with the paddle attachment or in a large bowl for use with your handheld electric mixer, whip butter until smooth.
- Add marshmallow creme and mix until smooth. Slowly ADD powdered sugar until thoroughly combined.
- Drizzle in 5 tablespoons heavy cream and whip until smooth. Place the filling into a piping bag. Set aside.
Ganache Frosting
- Place chocolate in a heat-proof bowl.
- Heat the whipping cream in a small saucepan over medium heat until it simmers gently. Do not let it come to a rapid boil.
- Pour over the chocolate. Let it sit for 3 minutes.
- Whisk until the chocolate has melted and is thoroughly combined.
Assemble the Cupcakes
- Cut a small hole in each cupcake.
- Fill with marshmallow buttercream and cover with the cake piece you just removed.
- Dip the top in ganache icing and sprinkle with mini marshmallows.
Notes
- Serve cupcakes the same day or store covered at room temperature or in the refrigerator for up to 1 day before serving.
- Cover and store leftover cupcakes in the refrigerator for up to 5 days.
- Unfrosted cupcakes can be covered tightly and frozen for up to 2 months.
