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Hot Cocoa Cupcakes

These divine Hot Cocoa Cupcakes are rich and inviting, filled with gooey marshmallow and topped with luscious chocolate frosting, perfect for a winter's day.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup unbleached cake flour Plus 2 tablespoons 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 cubed unsalted butter (room temperature)
  • 1/2 cup sour cream (room temperature)
  • 1/4 cup whole milk (room temperature)
  • 1/4 cup vegetable oil
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup room temperature coffee or water
For the Marshmallow Filling
  • 1/2 cup granulated sugar (for the meringue)
  • 1/2 cup honey (or agave, or corn syrup)
  • 1/4 cup water
  • 2 large egg whites (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 (room temperature)
  • 2 cups powdered sugar
  • 4 tablespoons cocoa powder (sifted)
  • 2 tablespoons heavy cream
  • Pinch fine sea salt

Method
 

Make the Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
  2. In a bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and sea salt.
  3. In a separate bowl, beat together the butter until creamy, then add the sour cream, milk, vegetable oil, egg, egg yolk, and vanilla.
  4. Combine the wet and dry ingredients, blending gently.
  5. Lastly, add the coffee or water for a luscious batter that glistens in the light.
  6. Fill your cupcake liners three-quarters full and bake for 18-20 minutes, or until a toothpick comes out clean.
  7. Allow to cool completely.
Make the Marshmallow Filling
  1. In a small saucepan, combine granulated sugar, honey, and water and bring to a simmer.
  2. Meanwhile, whip the egg whites and cream of tartar until soft peaks form.
  3. Gradually pour in the hot syrup, whipping continuously until the mixture is glossy and holds stiff peaks.
  4. Stir in the vanilla bean paste.
  5. Carefully fill each cooled cupcake with this airy filling.
Make the Milk Chocolate Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually sift in the powdered sugar and cocoa powder.
  3. Add the heavy cream and salt, and whip until fluffy and light.
Assembly
  1. Generously frost each cupcake with the luxurious chocolate icing.
  2. A sprinkle of cocoa powder atop adds an artistic finish.

Notes

Measure ingredients with precision and use room temperature ingredients for better integration. Allow cupcakes to cool completely before filling and frosting. For a festive twist, consider infusing the frosting with peppermint or topping with chocolate chips.