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–+ servings
hot cocoa cupcakes

Hot Cocoa Cupcakes

Each cupcake is filled with fluffy marshmallow buttercream made from butter, heavy whipping cream, powdered sugar, and marshmallow fluff for a decadent surprise.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 24

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.
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