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Toasted Hot Cocoa Cupcakes with Marshmallow Filling Recipe

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4.3 from 33 reviews

Delight in these Toasted Hot Cocoa Cupcakes filled with a luscious marshmallow center and topped with creamy milk chocolate frosting. Inspired by the classic flavors of hot cocoa, these moist chocolate cupcakes boast a hint of espresso and a perfectly toasted marshmallow filling, offering a nostalgic twist in every bite. Ideal for chocolate lovers and special occasions alike.

Ingredients

Chocolate Cupcake Batter

  • 1 cup + 2 tablespoons unbleached cake flour
  • 3/4 cups 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 unsalted butter, cubed, 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

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

Milk Chocolate Frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 2 cups powdered sugar
  • 4 tablespoons cocoa powder, sifted
  • 2 tablespoons heavy cream
  • Pinch of fine sea salt

Instructions

  1. Prepare the Cupcake Batter: Preheat your oven to 350°F (177°C) and line a cupcake pan with liners. In a large bowl, whisk together the cake flour, granulated sugar, cocoa powder, brown sugar, espresso powder if using, baking powder, baking soda, and sea salt. Add the cubed unsalted butter and cream the mixture together until it resembles a coarse crumb. In a separate bowl, combine sour cream, milk, vegetable oil, egg, egg yolk, vanilla extract, and coffee or water until fully blended. Gradually add the wet ingredients to the dry mixture and mix just until combined, ensuring a smooth, rich batter.
  2. Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely on a wire rack before filling.
  3. Make the Marshmallow Filling: In a small saucepan, combine granulated sugar, honey (or agave/corn syrup), and water. Heat over medium heat, stirring occasionally until the sugar dissolves. Bring the mixture to a boil and cook until it reaches the soft ball stage (around 235°F to 240°F). While the syrup is cooking, beat the egg whites and cream of tartar in a stand mixer on high speed until soft peaks form. Slowly pour the hot syrup into the egg whites with the mixer running, being careful not to pour it down the side of the bowl. Continue beating until the mixture is thick, glossy, and has cooled to room temperature. Mix in vanilla bean paste or extract.
  4. Fill the Cupcakes: Once cupcakes are completely cooled, use a cupcake corer or a small knife to hollow out the center of each cupcake. Fill each cavity with the marshmallow filling, and lightly toast the tops if desired using a kitchen torch for that signature toasted marshmallow look and flavor.
  5. Prepare the Milk Chocolate Frosting: Beat the unsalted butter in a large bowl until smooth and creamy. Sift together powdered sugar and cocoa powder, then gradually add to the butter beating on low until combined, followed by the heavy cream and a pinch of sea salt. Increase speed to medium-high and beat until the frosting is light, fluffy, and spreadable.
  6. Frost the Cupcakes: Using a spatula or piping bag, generously frost each cupcake with the milk chocolate frosting. Decorate as desired and serve at room temperature for the best texture and flavor.

Notes

  • Measure cake flour correctly by spooning it into the measuring cup and leveling it off for accuracy.
  • Espresso powder enhances the chocolate flavor but can be omitted for a milder taste.
  • To toast marshmallow filling safely indoors, use a kitchen torch; alternatively, briefly broil in the oven watching carefully.
  • Room temperature ingredients help ensure a smooth batter and even baking.
  • Store cupcakes in an airtight container at room temperature for up to 3 days.

Find it online: https://recipethrive.com/toasted-hot-cocoa-cupcakes-with-marshmallow-filling-recipe/