Hot Cocoa Cupcakes
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
Ingredients
Scale
**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
- â…› 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!
