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

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★★★★★

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.

Ingredients

Scale

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

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