Get ready to indulge in the ultimate chocolate experience with these Hot Cocoa Cupcakes! These delectable treats feature rich chocolate cupcakes filled with velvety ganache and topped with fluffy hot cocoa frosting. Here’s why you’ll fall head over heels for them:
They’re intensely chocolatey: These cupcakes are packed with deep, dark chocolate flavor. From the cocoa powder-infused batter to the thick chocolate ganache filling, every bite is a chocolate lover’s dream come true.
The hot cocoa frosting is pure bliss: Imagine the cozy warmth of a cup of hot cocoa transformed into a creamy frosting. With hot cocoa mix blended in, this frosting is irresistibly fluffy and oh-so-delicious.
They’re filled with luxurious chocolate ganache: The centers of these cupcakes are a delightful surprise, filled with silky-smooth chocolate ganache. Plus, we’ve made the ganache extra thick by using less cream, making each bite even more indulgent.
Now, let’s gather our ingredients and get baking:
Hot Cocoa Cupcakes
Ingredients
**For the Chocolate Cupcakes:**
- 1 cup 125 g all-purpose flour, spooned and leveled
- 5 tablespoons 25 g Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon espresso powder optional
- ¼ cup 56 g softened unsalted butter
- ¾ cup 150 g granulated sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- ¼ cup 61 g sour cream, at room temperature
- ½ cup 120 ml whole milk, at room temperature
**For the Chocolate Ganache Filling:**
- ½ cup 120 ml heavy whipping cream
- 4 oz 113 g semi-sweet chocolate chips or chopped baking chocolate
**For the Hot Cocoa Frosting:**
- ½ cup 98 g hot cocoa mix (Swiss Miss milk chocolate, without marshmallows)
- ¼ cup 60 ml heavy whipping cream
- ¾ cup 168 g unsalted butter, softened
- ⅛ teaspoon salt
- 1 ½ cups 202 g powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon 5 g Dutch process cocoa powder
Instructions
**For the Chocolate Cupcakes:**
- Preheat your oven to 350°F and line a cupcake pan with liners.
- In a small bowl, sift together the flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the granulated sugar and softened butter until fluffy.
- Add the egg, egg yolk, and vanilla to the sugar mixture, mixing until pale and smooth.
- Mix in the sour cream and milk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter among the cupcake liners and bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
**For the Chocolate Ganache Filling:**
- Heat the heavy cream until just boiling, then pour it over the chocolate chips in a bowl.
- Let it sit for a minute, then stir until smooth. Allow the ganache to cool to room temperature.
**For the Hot Cocoa Frosting:**
- In a microwave-safe bowl, combine the hot cocoa mix and heavy cream. Microwave for 15-20 seconds, then stir until smooth. Let it cool to room temperature.
- In a large bowl, beat the softened butter and salt until pale and fluffy.
- Gradually add the cooled hot cocoa mixture and powdered sugar to the butter, mixing until light and fluffy.
- Stir in the vanilla extract and cocoa powder until well combined.
**Assembling the Cupcakes:**
- Remove a bit of the centers of the cooled cupcakes and fill each with chocolate ganache.
- Pipe a generous amount of hot cocoa frosting onto the tops of the cupcakes.
- Store any leftovers in an airtight container for up to three days.
- Get ready to savor the ultimate chocolatey goodness with these Hot Cocoa Cupcakes!