Dark chocolate cupcakes with thick chocolate ganache filling and fluffy hot cocoa frosting.
If you're looking for other Christmas recipes check out my white chocolate peppermint cupcakes, eggnog cupcakes, gingerbread layer cake or peppermint mocha cake!
Why You'll Love These Hot Cocoa Cupcakes
They're extra chocolatey! These are dark chocolate cupcakes, filled with chocolate ganache and topped with hot chocolate frosting.
The hot cocoa frosting is amazing! The frosting has hot cocoa mix mixed into it. The result is an amazing, fluffy frosting that tastes just like a cup of hot cocoa!
They're filled with thick, silky chocolate ganache. The centers of the cupcakes are stuffed full of luscious chocolate ganache. For these cupcakes we're using less cream which makes the ganache thicker.
Ingredients for Hot Cocoa Cupcakes
- Flour- all purpose flour is used for the best crumb
- Sugar– granulated sugar goes in the cupcake batter and the marshmallow fluff topping
- Butter– make sure it is softened
- Sour Cream- keeps these cupcakes extra moist, make sure it's room temperature
- Milk- make sure it's room temperature
- Cocoa Powder– I recommend using Dutch process cocoa powder for the richest chocolate flavor
- Vanilla– I recommend vanilla bean paste for the best flavor, but extract will work as well
- Eggs– one whole egg and one egg yolk are used in the cupcakes, make sure they're room temperature
- Instant Coffee- optional, but helps to bring out the chocolate flavor in these cupcakes
- Baking Soda & Baking Powder– gives the cupcakes their fluffy texture
- Salt– helps to bring out all the flavors
- Heavy Cream- used to make the ganache filling
- Chocolate- I recommend semi-sweet or 60% chocolate for the ganache, can be chips or chopped baking chocolate
- Hot Cocoa Mix- I recommend milk chocolate Swiss Miss (without marshmallows)
- Powdered Sugar- used to sweeten the frosting
Step by Step Instructions
Please see recipe below for complete measurements and baking time.
STEP ONE: In a small bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
STEP TWO: To a large bowl add the granulated sugar and softened butter. Cream together with an electric mixer.
STEP THREE: Then add in egg, egg yolk and vanilla and combine.
STEP FOUR: Next mix in sour cream and milk.
STEP FIVE: Add the dry ingredients to the wet ingredients and combine. Mix in dissolved instant coffee.
STEP SIX: Divide the batter among 12 lined cupcake wells and bake. Then let cool completely.
STEP SEVEN: Melt heavy cream and chocolate together in the microwave in 30 second intervals until completely melted. Stir to combine. Let cool to about room temperature before filling the cupcakes.
STEP EIGHT: Make the hot cocoa frosting by combining hot coca mix and warm cream. Let cool to room temperature. Whip butter in a large bowl until pale in color and super fluffy.
STEP NINE: Add the cooled hot cocoa mixture and powdered sugar to the butter a little at a time until all is combined. Mix until the frosting is light and fluffy.
STEP TEN: Remove a bit of the centers of each cupcake and fill with the ganache. Then pipe the frosting onto each cupcake.
Please see recipe below for complete measurements and baking time.
FAQs
How do I store these cupcakes? Store them in an airtight container for up to three days for the best taste.
Do I have to use instant coffee in these cupcakes? No, it's optional but it does help the cupcakes to have a richer chocolate flavor.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
On making the best frosting: Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
Make sure all your wet ingredients are room temperature. You'll have the best textured cupcakes when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake/cupcakes turn out "gummy".
A cupcake corer will really come in hand when assembling these cupcakes! It removes the centers of the cupcakes evenly and quickly!
If you make these cupcakes please leave a star review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see your creations! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try:
White Chocolate Peppermint Cupcakes
📖 Recipe
Hot Cocoa Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour spooned and leveled, see notes
- 5 tablespoon cocoa powder Dutch process
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup softened unsalted butter
- ¾ cup granulated sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla
- ¼ cup sour cream, at room temperature
- ½ cup whole milk, at room temperature
- 2 teaspoon instant coffee dissolved in 1 teaspoon water optional
For the Chocolate Ganache Filling
- ½ cup heavy whipping cream
- 4 oz. semi-sweet chocolate chips or chopped baking chocolate
For the Hot Cocoa Frosting
- ½ cup hot cocoa mix Swiss Miss milk chocolate (without marshmallows)
- ¼ cup heavy whipping cream
- ¾ cup unsalted butter, softened
- ⅛ teaspoon salt
- 1 ½ cups powder sugar, sifted
- 1 teaspoon vanilla
- 1 tablespoon cocoa powder Dutch process
Instructions
For the Chocolate Cupcakes
- Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside.
- In a small bowl sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Add the granulated white sugar and softened butter to a large bowl. Cream together with an electric mixer for 1-2 minutes.
- Then add in the egg, egg yolk and vanilla and mix until pale in color and smooth, about 1 minute.
- Next add in the sour cream and milk. Mix until combined.
- Add the dry ingredients to the wet ingredients and combine.
- Lastly mix in the dissolved instant coffee.
- Divide the batter between the 12 cupcake wells. Each should be ¾ of the way full. Bake the cupcakes for 17-19 minutes, or until a toothpick/cake tester comes out clean from the centers.
- Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Chocolate Ganache Filling
- Heat heavy cream just until boiling. (You can do this on the stovetop or microwave).
- Add the semi-sweet chocolate chips or chopped chocolate to a bowl and pour the hot cream over top.
- Let it sit for a minute, then stir to combine everything. Let the ganache cool to about room temperature before filling the cupcakes with it.
- Transfer the ganache to a piping bag once it has cooled. It should be thicker but still easily worked with.
For the Hot Cocoa Frosting
- Add the hot cocoa mix and heavy cream to a microwave safe bowl. Microwave for 15-20 seconds. Stir to combine the cream and hot cocoa together. If the hot cocoa is not completely dissolved, microwave in 5 second intervals until it is. Let it cool to room temperature.
- Add the butter and salt to a large bowl. Beat the butter with an electric mixer on high until it is super pale in color and fluffy, 5-7 minutes.
- When the hot cocoa mixture is cooled to room temperature, add it and the powdered sugar a little at a time to the butter.
- Lastly mix in the vanilla and cocoa powder.
- Mix the frosting until it is light and fluffy, 1-2 more minutes.
- Transfer the frosting to a piping bag fitted with a decorative tip. My favorite to use is my Wilton 1M tip.
Assembling the Cupcakes
- Once the cupcakes are cooled, remove a bit of their centers. A cupcake corer is great for this.
- Pipe a bit of chocolate ganache into the center of each cupcake.
- Then pipe a generous amount of hot cocoa frosting onto the tops of each cupcake.
- Store leftovers in an airtight container for up to three days.
Hi Ginny! I’m looking forward to making these cupcakes but I have a question. Step 5 for the cupcakes says, “Next add in the sour cream and butter. Mix until combined.” The butter has already been creamed with the sugar - did you mean to add the sour cream and *milk* in step 5? Just checking!
Hey Lauren! Yes- it was supposed to say milk. Just updated it! 🙂
These cupcakes were an absolute delight! I omitted the chocolate ganache and thought they still turned out splendidly. My favorite part was the frosting - wow, so good! I used Penzey's hot chocolate mix. Exactly as light and fluffy as pictured.
Hi Ginny,
Is there any way I could incorporate more marshmallows beyond adding them atop the frosting? Thanks!