Introduction

These Toasted Hot Cocoa Cupcakes with Marshmallow Filling are a delightful treat for chocolate lovers. Moist, rich cupcakes filled with fluffy marshmallow and topped with creamy milk chocolate frosting bring the warmth and comfort of hot cocoa to your dessert plate.

The image shows several dark chocolate cupcakes arranged closely together, each with a slightly cracked top and a soft, rich texture. Every cupcake has a small dollop of smooth white cream placed in the center of the top layer, creating a contrast with the deep brown cake. The cupcakes are in brown paper liners that have a crinkled texture, and they rest on a light-colored surface. The overall look is moist and freshly baked with a focus on the detailed texture of the cupcake tops and cream tips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chocolate Cupcake Batter:

1 cup + 2 tablespoons unbleached cake flour
3/4 cup granulated sugar
2/3 cup unsweetened Dutch processed cocoa powder
1/4 cup packed brown sugar
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
1/2 cup honey, 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 cup unsalted butter, room temperature
2 cups powdered sugar
4 tablespoons cocoa powder, sifted
2 tablespoons heavy cream
Pinch of fine sea salt

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line a 12-cup cupcake pan with liners and set aside.
Step 2: In the bowl of a stand mixer, combine cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder, baking powder, baking soda, and salt. Using the paddle attachment, mix in the butter on low speed until the mixture resembles coarse sand, about 3 minutes.
Step 3: In a separate bowl, whisk together sour cream, milk, vegetable oil, egg, egg yolk, vanilla extract, and coffee or water. Pour this into the dry ingredients and mix on low speed just until combined. Avoid overmixing and scrape the bowl to incorporate any dry bits.
Step 4: Fill the cupcake liners about three-quarters full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 5: For the marshmallow filling, combine water, sugar, and honey in a medium saucepan. Stir to mix, then insert a candy thermometer and heat over medium-high without stirring until the syrup reaches 225°F (107°C).
Step 6: Meanwhile, place egg whites and cream of tartar in the stand mixer bowl and start whisking on low speed. When syrup reaches 225°F, increase mixer speed to medium to whip the whites to soft peaks.
Step 7: When syrup reaches 238°F (114°C), remove from heat and very slowly pour it into the egg whites in a thin, steady stream along the side of the bowl, avoiding the whisk to prevent splatter. Whip on high speed for 7-8 minutes until thick and fluffy.
Step 8: Add vanilla and whip to combine. Transfer marshmallow filling to a bowl, cover with plastic wrap, and set aside.
Step 9: For the frosting, cream butter in the stand mixer until smooth. Gradually add powdered sugar and beat on medium until light and fluffy. Mix in cocoa powder, heavy cream, and salt until fully incorporated.
Step 10: Place cooled cupcakes back in the pan. Using an apple corer or knife, core out the center of each cupcake, leaving about half the height to avoid splitting.
Step 11: Fill one piping bag with marshmallow fluff and another with chocolate frosting. Pipe marshmallow filling into the cupcake centers, then pipe a ring of frosting around the marshmallow.
Step 12: Pipe more marshmallow filling to fill the center up to the top of the frosting ring. Optionally, dust tops with cocoa powder and garnish with toasted marshmallows. Serve and enjoy!

Tips & Variations

Use espresso powder for a deeper chocolate flavor, or omit it if preferred.
Try substituting honey with agave or corn syrup for the marshmallow filling for a different sweetness.
Room temperature ingredients help create a smooth batter and better texture.
Be careful not to overfill the cupcake liners to prevent overflowing during baking.
Toast marshmallows under a broiler or with a kitchen torch for an authentic campfire touch.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature before serving. Avoid freezing assembled cupcakes to preserve the marshmallow texture. Reheat gently if desired by warming briefly in the microwave for a few seconds.

How to Serve

The image shows several rich chocolate cupcakes with three distinct layers: the bottom layer is dark, moist chocolate cake, the middle is a thick, white marshmallow filling that looks soft and creamy, and the top layer is a chocolate mousse that is lighter brown and smooth. Each cupcake is topped with a large toasted marshmallow that is golden with charred spots, creating a slightly crispy outer texture. The cupcakes are placed in white cupcake liners, and the background surface is a warm, dark wooden texture with some cocoa powder scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

To make gluten-free versions, substitute the cake flour with a gluten-free all-purpose blend that includes xanthan gum. Baking times may vary slightly, so watch for doneness.

How do I prevent the marshmallow filling from deflating?

Whip the marshmallow filling thoroughly at high speed until thick and fluffy, and fold gently into the cupcakes. Avoid excessive handling to keep it aerated.