Why You’ll Love Hot Cocoa Cupcakes Recipe

Combines your favorite elements of hot cocoa — chocolate and marshmallows — into a fun, portable treat.
Uses a boxed cake mix base (modified) for ease, yet yields homemade flavor and texture.
The marshmallow buttercream filling adds a surprise inside each cupcake.
The ganache coating is simple but decadent, and the top garnishes add charm.
You can prepare parts in advance, making it good for party planning or holiday baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes

1 box Devil’s Food cake mix, 15.25 oz
3 large eggs
½ cup vegetable oil
1 cup buttermilk
½ cup sour cream OR Greek yogurt
2 teaspoons vanilla extract

For the Marshmallow Filling

½ cup salted butter, softened
1 cup marshmallow cream (fluff)
1½ cups powdered sugar
5 tablespoons heavy whipping cream

For the Ganache Frosting

1 cup heavy whipping cream
8 ounces dark chocolate (bar or chips)

Directions

Preheat & Prep: Preheat your oven to 350 °F (175 °C). Line your cupcake pans with liners.
Make the Cupcakes: In a large bowl, combine the cake mix, eggs, vegetable oil, buttermilk, sour cream (or Greek yogurt), and vanilla extract. Mix until smooth and no lumps remain.
Bake: Fill each cupcake liner about ¾ full with batter. Bake for about 15–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before filling and frosting.
Prepare Marshmallow Buttercream Filling: In a mixer bowl (or using a handheld mixer), whip the softened butter until smooth. Add marshmallow cream and mix until smooth. Gradually add the powdered sugar until fully combined. Drizzle in the heavy cream and whip until silky and pipeable. Transfer the filling into a piping bag (or a zip‑top bag with a corner cut off).
Prepare Ganache Frosting: Place the chocolate in a heatproof bowl. Heat the whipping cream in a saucepan over medium heat until it just begins to simmer—do not let it boil. Pour the hot cream over the chocolate. Let it sit for about 3 minutes, then whisk until smooth and fully combined. The ganache will thicken slightly as it cools.
Assemble the Cupcakes: Using a small knife or cupcake corer, cut a hole (or remove a small cake “plug”) from the top of each cooled cupcake. Pipe or spoon in the marshmallow buttercream filling. Replace the small piece of cake to cover the filling. Dip the top of each cupcake into the ganache, letting excess drip off. Immediately sprinkle mini marshmallows (or other desired toppings) on the wet ganache so they stick.

Servings and timing

Yield: 24 cupcakes
Prep time: 1 hour
Cook (baking) time: 20 minutes
Total time: ~1 hour 20 minutes

Variations

Use milk chocolate or semi‑sweet chocolate instead of dark for the ganache, if you prefer a sweeter coating.
Add a pinch of instant coffee or espresso powder to the cake batter to deepen the chocolate flavor.
Fold in mini chocolate chips into the batter for extra texture.
Substitute white chocolate ganache for a contrast (heat cream, pour over white chocolate, whisk until smooth).
Top with crushed peppermint, chopped nuts, or cocoa powder instead of marshmallows for seasonal versions.
For a boozy adult twist, add a teaspoon or two of liqueur (e.g. Kahlúa or Baileys) into the ganache or filling (if serving to adults).

Storage/Reheating

Serve the cupcakes the same day for best texture.
Room temperature: Cover cupcakes and store for up to 1 day.
Refrigerator: Store covered for up to 5 days. Bring to room temperature before serving.
Unfrosted cupcakes: You can freeze them, wrapped tightly, for up to 2 months. Thaw completely before filling and frosting.

FAQs

What can I use instead of a boxed cake mix?

You can substitute your favorite homemade chocolate cake recipe, adjusting liquid proportions accordingly. Just ensure the finished batter has a similar consistency to that of a boxed mix plus add-ins.

Can I omit the marshmallow filling?

Yes — you can skip the filling step and just frost the cupcakes with ganache or buttercream. However, you’ll lose the “hot cocoa surprise” effect.

Can I use marshmallow fluff alternatives?

If marshmallow fluff is unavailable, you can try homemade marshmallow creme or a stabilized marshmallow-like filling. The texture may differ slightly.

Can I make the ganache thicker or thinner?

Yes — adjust the ratio of cream to chocolate. More chocolate makes a thicker ganache; more cream makes it thinner. Let it cool a bit before dipping.

How do I prevent the ganache from sliding off?

Make sure the cupcakes are cool and the ganache is slightly cooled (not piping hot). Dip gently and let excess drip off. You can also chill the cupcakes briefly before dipping.

Will the mini marshmallows get soggy?

They may soften over time. For best results, add marshmallows just before serving. Alternatively, toast them lightly or use marshmallow pieces that hold up better.

Can I make this dairy-free or vegan?

Yes, with substitutions. Use dairy-free butter, non‑dairy cream alternatives, and a vegan-friendly chocolate. Also substitute sour cream/Greek yogurt with plant-based yogurt alternatives.

Can I prepare parts in advance?

Yes — you can bake the cupcakes a day in advance (store covered). The ganache and filling can also be made ahead and refrigerated; bring to workable consistency before assembling.

How do I reheat or warm them gently?

You generally serve these at room temperature. If desired, microwave a cupcake for just a few seconds (5–10 sec) to slightly warm—but don’t overdo it, as the filling may melt too much.

What adjustments are needed at high altitude?

You may need to reduce baking powder slightly, increase oven temperature slightly, and reduce sugar or liquid. But since this is based on a boxed mix, follow your mix’s high-altitude adjustments and monitor baking closely.

Conclusion

These Hot Cocoa Cupcakes deliver the cozy nostalgia of hot chocolate in cupcake form: chocolate cake, gooey marshmallow centers, and glossy ganache topping. With some prep flexibility and room for variation, they’re a fun show-stopping dessert for parties, holiday gatherings, or winter treats. Let me know if you’d like a metric version or any further tweaks!

Hot Cocoa Cupcakes