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Toasted Hot Cocoa Cupcakes with Marshmallow Filling Recipe

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4.6 from 143 reviews

These Toasted Hot Cocoa Cupcakes with Marshmallow Filling are a decadent treat perfect for chocolate lovers. Moist and rich chocolate cupcakes are filled with fluffy homemade marshmallow cream and topped with smooth milk chocolate frosting. The final touch of toasted marshmallows on top adds a delightful campfire-inspired twist, evoking the cozy flavors of hot cocoa in cupcake form.

Ingredients

Scale

Chocolate Cupcake Batter

  • 1 cup + 2 tablespoons (143 g) unbleached cake flour
  • 3/4 cups (150 g) granulated sugar
  • 2/3 cup (60 g) unsweetened Dutch processed cocoa powder
  • 1/4 cup (50 g) packed brown sugar
  • 1 teaspoon (3 g) espresso powder, optional
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon (2 g) fine sea salt
  • 8 tablespoons (113 g) cubed unsalted butter, room temperature
  • 1/2 cup (113 g) sour cream, room temperature
  • 1/4 cup (56 g) whole milk, room temperature
  • 1/4 cup (56 g) vegetable oil
  • 1 large egg (50 g), room temperature
  • 1 large egg yolk (18 g), room temperature
  • 1 teaspoon (4 g) vanilla extract
  • 1/4 cup (56 g) room temperature coffee or water

Marshmallow Filling

  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (160 g) honey, agave, or corn syrup
  • 1/4 cup (56 g) water
  • 2 large egg whites (65 g), room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla bean paste or extract

Milk Chocolate Frosting

  • 1 1/2 cups (339 g) unsalted butter, room temperature
  • 2 cups (240 g) powdered sugar
  • 4 tablespoons (20 g) cocoa powder, sifted
  • 2 tablespoons (24 g) heavy cream
  • Pinch of fine sea salt

Instructions

  1. Make the Cupcakes: Preheat your oven to 350°F (180°C) and line a 12-cup cupcake pan with liners. In a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder (if using), baking powder, baking soda, and salt. Mix in the cubed butter on low speed until the mixture resembles coarse sand, about 3 minutes. In a separate bowl, whisk together sour cream, milk, oil, egg, egg yolk, vanilla extract, and coffee or water. Add this wet mixture to the dry ingredients and mix briefly on low speed just until combined. Scrape down the bowl to incorporate any dry spots but avoid overmixing. Fill each cupcake liner about 3/4 full with batter and bake for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  2. Make the Marshmallow Filling: In a medium saucepan, combine water, granulated sugar, and honey. Stir to combine and insert a candy thermometer. Heat over medium-high without stirring until the syrup reaches 225°F (107°C). Meanwhile, place egg whites and cream of tartar in the bowl of a stand mixer and start whipping on low speed. When the syrup reaches 225°F, increase mixer speed to medium to whip until soft peaks form. Heat syrup further until it reaches 238°F (114°C), then carefully pour it down the side of the mixing bowl into the whipped egg whites in a thin stream, avoiding the whisk to prevent splattering. Increase speed to high and whip for 7-8 minutes until thick and fluffy. Add vanilla and whip briefly to combine. Cover the marshmallow fluff with plastic wrap and set aside.
  3. Make the Milk Chocolate Frosting: In a clean stand mixer bowl, beat the butter on medium speed until smooth and creamy. Gradually add powdered sugar and beat until light and fluffy. Mix in sifted cocoa powder, heavy cream, and a pinch of salt until fully incorporated and smooth.
  4. Assemble the Cupcakes: Place cooled cupcakes back in the cupcake pan for stability. Using an apple corer or knife, remove the center from each cupcake, carving out slightly more than half the cupcake but not removing the bottom. Transfer cored cupcakes to a baking pan or plate. Fill one piping bag with marshmallow fluff and another with the milk chocolate frosting. Pipe marshmallow fluff into each hollow center of the cupcakes. Next, pipe a ring of chocolate frosting around the marshmallow filling, creating a ‘tire’ shape. Then pipe marshmallow fluff again to fill the centers up to the height of the frosting ring. Optionally, dust the tops with cocoa powder and top with toasted marshmallows for garnish. Serve and enjoy!

Notes

  • Use unbleached cake flour for a tender crumb; if unavailable, substitute with all-purpose flour plus cornstarch.
  • Room temperature ingredients will ensure proper mixing and texture.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Be very careful when pouring hot syrup into egg whites to avoid splattering burns.
  • To toast marshmallows for garnish, use a kitchen torch or broil briefly under supervision.
  • Store assembled cupcakes in an airtight container at room temperature up to two days or refrigerate and bring to room temperature before serving.

Keywords: hot cocoa cupcakes, marshmallow filling, chocolate cupcakes, toasted marshmallow cupcakes, milk chocolate frosting, dessert, baking, chocolate, homemade marshmallow

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