Hot Cocoa Cupcakes with Chocolate Ganache Filling and Fluffy Hot Cocoa Frosting Recipe

Introduction

These Hot Cocoa Cupcakes capture the rich, comforting flavors of your favorite winter drink in a delightful dessert. Moist chocolate cupcakes filled with creamy ganache and topped with a fluffy hot cocoa frosting make them perfect for cozy gatherings or any chocolate craving.

Ingredients

• 1 cup (125 g) all-purpose flour (spooned and leveled)
• 5 tbsp (25 g) cocoa powder (Dutch process)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder (optional)
• 1/4 cup (56 g) softened unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla
• 1/4 cup (61 g) sour cream, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/2 cup (120 ml) heavy whipping cream
• 4 oz (113 g) semi-sweet chocolate chips or chopped baking chocolate (about 2/3 cup)
• 1/2 cup (98 g) hot cocoa mix (milk chocolate, without marshmallows)
• 1/4 cup (60 ml) heavy whipping cream
• 3/4 cup (168 g) unsalted butter, softened
• 1/8 tsp salt
• 1 1/2 cups (202 g) powdered sugar, sifted
• 1 tsp vanilla
• 1 tbsp (5 g) cocoa powder (Dutch process)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a cupcake pan with liners and set aside.
2. Step 2: In a small bowl, sift together the flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar with an electric mixer for 1-2 minutes until light and smooth.
4. Step 4: Add the egg, egg yolk, and vanilla to the butter mixture. Beat until pale and smooth, about 1 minute.
5. Step 5: Mix in the sour cream and milk until fully combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Step 7: Divide the batter evenly among the 12 cupcake liners, filling each about 3/4 full.
8. Step 8: Bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: To make the ganache filling, heat 1/2 cup heavy cream until just boiling. Pour over the semi-sweet chocolate chips in a bowl and let sit for 1 minute.
11. Step 11: Stir until smooth, then let cool to room temperature until thick but still pipeable. Transfer to a piping bag.
12. Step 12: For the hot cocoa frosting, combine the hot cocoa mix and 1/4 cup heavy cream in a microwave-safe bowl. Heat for 15-20 seconds, stir, and repeat in 5-second intervals if needed until dissolved. Let cool to room temperature.
13. Step 13: Beat the softened butter and salt in a large bowl on high speed for 5-7 minutes until pale and fluffy.
14. Step 14: Gradually add the cooled hot cocoa mixture and sifted powdered sugar to the butter, mixing well.
15. Step 15: Stir in the vanilla and cocoa powder, then beat the frosting for another 1-2 minutes until light and fluffy.
16. Step 16: Transfer the frosting to a piping bag fitted with a decorative tip (a Wilton 1M tip works well).
17. Step 17: Core out the center of each cooled cupcake using a cupcake corer or small knife.
18. Step 18: Pipe the chocolate ganache into each cupcake center.
19. Step 19: Pipe a generous swirl of hot cocoa frosting on top of each cupcake.

Tips & Variations

• For extra moisture, make sure all dairy ingredients are at room temperature before mixing.
• If you don’t have espresso powder, you can omit it; it just enhances the chocolate flavor.
• Try using different chocolate chips like dark or milk chocolate for a flavor twist.
• Use mini marshmallows on top for a classic hot cocoa look and added sweetness.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to 5 days but bring to room temperature before serving for best texture. The ganache and frosting may firm up when chilled, so let them soften slightly before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day ahead and store them well covered. Fill and frost them just before serving to keep the frosting fresh and fluffy.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of plain Greek yogurt or buttermilk to maintain the cupcake’s moisture and tenderness.

Hot Cocoa Cupcakes with Chocolate Ganache Filling and Fluffy Hot Cocoa Frosting Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

These Hot Cocoa Cupcakes are rich, moist, and packed with deep chocolate flavor, perfectly capturing the cozy essence of hot cocoa in cupcake form. Each cupcake is filled with a luscious chocolate ganache and topped with a creamy hot cocoa frosting, making them an irresistible treat for chocolate lovers and a delightful dessert for any occasion.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 19 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Chocolate Cupcakes

• 1 cup (125 g) all-purpose flour (spooned and leveled)
• 5 tbsp (25 g) Dutch process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp espresso powder (optional)
• 1/4 cup (56 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 1/4 cup (61 g) sour cream, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature

For the Chocolate Ganache Filling

• 1/2 cup (120 ml) heavy whipping cream
• 4 oz (113 g) semi-sweet chocolate chips or chopped baking chocolate (about 2/3 cup)

For the Hot Cocoa Frosting

• 1/2 cup (98 g) hot cocoa mix (Swiss Miss milk chocolate, without marshmallows)
• 1/4 cup (60 ml) heavy whipping cream
• 3/4 cup (168 g) unsalted butter, softened
• 1/8 tsp salt
• 1 1/2 cups (202 g) powdered sugar, sifted
• 1 tsp vanilla extract
• 1 tbsp (5 g) Dutch process cocoa powder

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners and set aside.
2. Sift Dry Ingredients: In a small bowl, sift together the all-purpose flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. This ensures a smooth batter without lumps.
3. Cream Butter and Sugar: In a large mixing bowl, add the granulated sugar and softened unsalted butter. Using an electric mixer, cream them together for 1-2 minutes until light and fluffy.
4. Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract until the mixture becomes pale in color and smooth, about 1 minute.
5. Incorporate Sour Cream and Milk: Mix in the sour cream and milk just until combined, avoiding overmixing.
6. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing gently until just combined to maintain a tender crumb.
7. Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 17-19 minutes or until a toothpick inserted into the center comes out clean.
8. Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Ganache: Heat the heavy cream in a microwave-safe bowl or on the stovetop just until boiling. Pour the hot cream over the semi-sweet chocolate chips or chopped chocolate in a separate bowl and let sit for 1 minute. Stir until smooth and let cool to room temperature until thick but still pipeable.
10. Prepare Hot Cocoa Mixture: Combine hot cocoa mix with heavy cream in a microwave-safe bowl. Microwave for 15-20 seconds, stir to dissolve completely, reheating in 5-second intervals if needed. Let cool to room temperature.
11. Cream Butter for Frosting: In a large bowl, beat the softened butter with salt on high speed until very pale and fluffy, about 5-7 minutes.
12. Make Frosting: Gradually add the cooled hot cocoa mixture and sifted powdered sugar to the butter, mixing until combined. Add vanilla extract and cocoa powder, then beat until light and fluffy, 1-2 minutes more.
13. Fill Cupcakes: Using a cupcake corer or small knife, remove the center of each cooled cupcake. Fill each cavity with chocolate ganache using a piping bag.
14. Frost the Cupcakes: Pipe the hot cocoa frosting generously on top of each cupcake using a decorative tip such as a Wilton 1M for a beautiful swirl.
15. Store: Store leftover cupcakes in an airtight container at room temperature for up to three days.

Notes

• Espresso powder enhances chocolate flavor but is optional.
• Ensure all dairy ingredients are at room temperature for best mixing results.
• Sifting dry ingredients prevents lumps and aerates the flour for lighter cupcakes.
• Do not overmix the batter to keep cupcakes tender and soft.
• Use a cupcake corer or paring knife to hollow out centers for filling.
• Allow ganache to cool enough to pipe without running but still soft enough to pipe smoothly.
• If you don’t have a piping bag, a plastic sandwich bag with a corner cut off can be used.
• For best texture, consume cupcakes within three days or refrigerate and bring to room temperature before serving.

Keywords: hot cocoa cupcakes, chocolate cupcakes, chocolate ganache filling, hot cocoa frosting, chocolate dessert, homemade cupcakes, holiday desserts, chocolate frosting