These Hot Cocoa Cupcakes with Marshmallow Buttercream are made with a rich chocolate cake, smooth hot cocoa chocolate ganache, and topped with a fluffy marshmallow buttercream frosting. Simple to make and packed with warm flavors, they taste just like a warm mug of hot chocolate on a cold winter day and are the ultimate seasonal comfort cupcake.
Here’s a look at the ingredients you’ll need to make these cozy and seasonal hot cocoa cupcakes.
Chocolate Fudge Cake Mix: The rich chocolate flavor of Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix pairs perfectly with the hot cocoa mix.
Hot Cocoa Mix: We highly advise you to use hot cocoa mix that is free of marshmallows for the best texture.
Marshmallow Creme: The star in the fluffy marshmallow buttercream frosting! We know that this is a sticky, yet delicious ingredient, so we recommend running a spatula or spoon under hot water and drying off before measuring for easier handling.
Semisweet Chocolate Chips: If you find that semisweet chocolate chips for the ganache aren’t a good fit for your tastebuds, you can swap in dark or milk chocolate chips instead.
Other Ingredients You’ll Need: Milk, sour cream, vegetable oil, eggs, vanilla extract, and powdered sugar.
Here are some tips and tricks for making the best hot cocoa cupcakes.
These hot cocoa cupcakes come together in a few easy steps by utilizing chocolate cake mix. You want to make sure the cupcake liners are filled no more than 3/4 full so they rise while baking.
Make sure you allow the hot cream and chocolate chips to sit long enough for the chocolate to melt. When you begin to whisk, the mixture will look broken. Keep whisking until it reaches a smooth texture.
Once all the frosting ingredients are combined, whip on high for at least 2 minutes to create the fluffy texture.
Make sure the cupcakes are cooled completely! When scooping out the center, you want to go less than halfway so the chocolate ganache doesn’t spill everywhere. Pipe frosting with your favorite tip.
Here are some tips for storing these hot cocoa cupcakes.
Place cupcakes in a single layer in an airtight container and store in the refrigerator for up to 5 days. When ready to use, remove from the refrigerator 30 minutes before serving.
If you want to make these cupcakes ahead of time, we recommend filling and frosting just before you are ready to serve. Place cupcakes on a baking tray and freeze until firm. Wrap each frozen cupcake individually in plastic wrap, place in a resealable freezer bag or airtight container and freeze for up to 3 months. When ready to assemble, bring cupcakes to room temperature, prepare the ganache and frosting, then fill and decorate.
We have plenty more dessert recipes that radiate a cozy, warm, and seasonal vibe. If you’re looking for more delicious seasonal recipe ideas, check out our Christmas desserts collect for inspiration.
Heat oven to 350°F. Place paper baking cups in each of 22 regular-size muffin cups.
In a large bowl, whisk together the dry cake mix and hot cocoa mix until well blended.
Add milk, sour cream, vegetable oil, eggs, and vanilla and beat vigorously by hand or with an electric mixer on medium speed for 2 minutes.
Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove from pans to cooling rack; cool completely, about 30 minutes.
In a medium bowl, combine chocolate chips and hot cocoa mix; set aside. In a small sauce pan or microwave-safe bowl, heat 1/2 cup heavy whipping cream until hot but not boiling. Pour hot cream over chocolate chips and hot cocoa powder. Let stand for 5 minutes. Whisk mixture until smooth. Let stand for 15 to 20 minutes.
Meanwhile, in a large bowl, beat butter with an electric mixer on medium speed until smooth and creamy. Beat in the marshmallow creme until blended. Beat in the powdered sugar, 1 tablespoon heavy whipping cream, vanilla, and salt until light and fluffy, about 2 minutes on high speed. Place in a piping bag fitted with a coupler and a large open star decorating tip.
Using a serrated knife, melon baller, or cupcake corer, scoop out the center of each cupcake, about 1 inch deep.
Spoon or pipe about 1 teaspoon of the chocolate ganache into the center of each cupcake.
Pipe frosting on top of each cupcake. Dust with additional hot cocoa mix and top with miniature marshmallows.
Overlap tasks when possible! While the cupcakes are baking, make the ganache so it has time to chill. While the cupcakes and ganache are cooling, make the frosting so you’re all ready to assemble.
Drizzle left over chocolate ganache over the top of the cupcakes for added indulgence. Place ganache in the microwave for 10 seconds to thin if it becomes too thick.
To easily fill your piping bag, place the bag in a drinking glass and fold the edges of the bag over the rim of the glass. Fill with ganache or frosting.
