Hot chocolate cupcakes feature devil's food cake stuffed with melted chocolate truffles inside each one. These winter treats are topped with a chocolate marshmallow fluff frosting made with hot cocoa and of course lots of sweet marshmallows.
These hot chocolate cupcakes are the perfect way to enjoy the winter season. They are super moist and extra decadent with a molten chocolate center. To make these cupcakes taste like the real thing, I use marshmallow fluff and hot cocoa inside the frosting.
These cupcakes are perfect for Christmas or throughout the winter season when it's cold outside and all you want is a cup of hot chocolate...in cupcake form!
Why You'll Love These Hot Cocoa Cupcakes
- Moist cupcakes- These chocolate cupcakes have the best texture. I use oil and buttermilk which makes them incredibly tender and moist.
- Extra chocolatey- Devil's food cupcakes are made with Dutch-process cocoa powder which gives them a bold, dark chocolate flavor. Each cupcake is filled with a dark chocolate truffle and topped with hot chocolate frosting.
- Hot cocoa frosting- The chocolate frosting is made with marshmallow fluff and real hot cocoa. They make these cupcakes taste just like hot chocolate.
- Chocolate truffle- Before these cupcakes are finished baking, I place a chocolate truffle inside each one which makes them extra decadent.
Ingredients Notes for Chocolate Truffle Cupcakes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Flour- Use all purpose flour and make sure to sift it.
- Cocoa powder- Use Dutch-processed cocoa power for the best chocolate flavor.
- Sugar- I use white granulated sugar inside the cupcake batter.
- Oil- This makes the cupcakes extra moist. Use a neutral tasting oil like canola or vegetable.
- Egg- I use 1 large egg. Pull from the refrigerator 2 hours before mixing to bring to room temperature.
- Vanilla- I use vanilla bean paste for the best flavor.
- Hot water- Make sure to boil your water on the stove or in a kettle. Do not use hot tap water, as it will not get hot enough.
- Marshmallow fluff- Gives this frosting its marshmallow flavor and makes it extra thick.
- Butter- Use unsalted butter and make sure it's softened at room temperature before mixing.
- Truffles- Use your favorite brand. Lindt has great truffles!
- Hot Cocoa- I use Swiss Miss milk chocolate hot cocoa for the frosting. But you can use your favorite brand.
- Powdered sugar- Always sift to remove any clumps.
- Heavy cream- Used to help dissolve the sugar in the hot cocoa and also to thin out the frosting.
- Marshmallow fluff. If you can't find this in your store, you can also use marshmallow creme.
- Hot cocoa. Feel free to experiment with different flavors like dark chocolate, peppermint or caramel.
- Vanilla. Vanilla bean paste has the best flavor but you can also use vanilla extract. Just make sure it's pure vanilla and not imitation.
- Heavy Cream- You can use whole milk to heat up the hot chocolate.
Step By Step Instructions - Devil's Food Cupcakes
STEP 1: Sift dry ingredients. In a large bowl, sift together, flour, sugar, cocoa powder, baking soda, baking powder and salt.
STEP 2: Combine wet ingredients. In a separate bowl, combine egg, vanilla bean paste, buttermilk, and canola oil.
STEP 3: Combine wet and dry ingredients. Slowly whisk in wet ingredients into dry ingredients. Mix just until combined.
STEP 4: Add hot water. Once the water comes to a boil, slowly add to the batter.
STEP 5: Scoop batter. Using an ice cream scoop, scoop batter ⅔ full into cupcake liners.
STEP 6: Bake. Bake cupcakes at 350° for 10 minutes. While you wait, unwrap 14 truffles and have them ready to go. Then, take each truffle and place in the center of each cupcake while they are still in the oven.
Work quickly to prevent heat from getting out of the oven. Bake for an additional 8 minutes.
STEP 7: Cool. Let cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Let them cool completely before decorating.
Step By Step Instructions - Hot Cocoa Frosting
STEP 1: Heat hot chocolate. In a coffee cup or small sauce pan, heat heavy cream with hot chocolate. Stir until warmed and the sugar is dissolved. Set aside and cool.
STEP 2: Cream butter. In a large mixing bowl, beat the butter, powdered sugar and cocoa powder with an electric mixer at medium speed until smooth and creamy.
STEP 3: Add hot cocoa. Add in the cooled hot cocoa mixture, vanilla bean paste and salt. Beat on high speed for 2 minutes until light and fluffy. Then, fold in marshmallow fluff. Mix just until combined.
STEP 4: Frost. Place frosting inside piping bag, fitted with Ateco tip 844. Pipe frosting on to each cupcake. Then, top cupcakes with mini marshmallows.
Expert Baking Tips
When measuring flour, it’s best to use the spoon and level method. To do this, start by spooning the flour into the measuring cup, piling it slightly over the top. Don't pack the flour down. Then, take the back of a butter knife and scrape off the excess flour.
Make sure the hot chocolate for the frosting is cool before adding to the frosting. Otherwise, it will melt the butter.
When adding the truffles into the cupcakes, do not remove the pan from the oven. Instead, carefully pull the rack out sightly and quickly insert a truffle into each cupcake while they are still in the oven.
Devil's food cake is richer, darker and more fluffy than traditional chocolate cake. Also, this cake uses more baking soda, as well as Dutch process cocoa powder for a more bold chocolate taste.
Absolutely! Freeze the baked and cooled cupcakes for 30 days. Make the frosting and cover with plastic wrap. Leave at room temperature. When ready to frost, thaw the cupcakes for 1 hour and pipe frosting onto cupcakes as directed in recipe.
I recommend using the hot cocoa because it adds a wonderful richness and malty flavor to the frosting. If you're calling it hot cocoa cupcakes, I think you absolutely need to have actual hot cocoa in the recipe.
Yes, the cake batter is very thin when mixed together. Once baked, it becomes super moist, fudgy, and full of chocolate flavor.
- Cupcake Pan- I bake the cupcakes in two (12 cup) muffin baking pans.
- Cupcake liners- I use plain white liners but feel free to use whatever colors you want to jazz up these cupcakes and make them more festive.
- Piping bags- I use disposable piping bags for easy clean up.
- Piping tip- Use Ateco 844 tip to create the swirls of frosting on top of cupcakes.
Storing and Freezing
Store these hot chocolate cupcakes inside an airtight container. Refrigerate for up to 5 days. These cupcakes taste better at room temperature, so make sure to let them sit on the counter for an hour and refresh with new marshmallows.
Freeze these cupcakes in an airtight container. Freeze for up to 30 days. To thaw, leave at room temperature for 1-2 hours.
More Chocolate Recipes To Try
Try These Holiday Recipes Too!
- Lotus Biscoff Cheesecake Recipe
- Mini Basque Cheesecakes
- Best Kitchen Sink Christmas Cookies
- No Bake Oreo Tiramisu
- Gingerbread Latte Cookies
Hot Chocolate Cupcakes
Devil's Food Cupcakes
- 1 cup All purpose flour spooned and leveled, sifted
- 1 cup White granulated sugar
- ⅓ cup Dutch process cocoa powder sifted
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 Large egg room temperature
- 1 teaspoon Vanilla bean paste
- ½ cup Canola oil
- ½ cup Buttermilk room temperature
- ½ cup Hot boiling water
- 14 Chocolate truffles
Hot Cocoa Frosting
- 1 cup Unsalted butter softened
- 2 ½ cups Powdered sugar sifted
- ¼ cup Cocoa powder
- 1 teaspoon Vanilla bean paste
- ¼ teaspoon Salt
- ¼ cup Heavy cream
- ⅓ cup Hot cocoa mix without marshmallows
- 7 oz Marshmallow fluff
- Mini marshmallows for decorating
Devil's Food Cupcakes
- Preheat the oven to 350°F. Line two-12 cup muffin tins with muffin liners.
- In a large bowl, sift together, flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl, combine eggs, vanilla bean paste, buttermilk, and canola oil.
- Slowly whisk in wet ingredients into dry ingredients. Mix just until combined.
- Once the water comes to a boil, slowly add to the batter.
- Using an ice cream scoop, scoop batter ⅔ full into cupcake liners.
- Bake cupcakes for 10 minutes. While you wait, unwrap 14 truffles and have them ready to go. Then, take each truffle and place in the center of each cupcake while they are still in the oven. Work quickly to prevent heat from getting out of the oven. Bake for an additional 8 minutes.
- Let cupcakes sit in the pan for 10 minutes before transferring to a cooling rack. Let them cool completely before decorating.
Hot Cocoa Frosting
- In a coffee cup or small sauce pan, heat heavy cream with hot chocolate. Stir until warmed and the sugar is dissolved. Set aside and cool.
- In a large mixing bowl, beat the butter, powdered sugar and cocoa powder with an electric mixer at medium speed until smooth and creamy.
- Add in the cooled hot cocoa mixture, vanilla bean paste and salt. Beat on high speed for 2 minutes until light and fluffy. Then, fold in marshmallow fluff. Mix just until combined.
- Place frosting inside piping bag, fitted with Ateco tip 844. Pipe frosting on to each cupcake. Then, top cupcakes with mini marshmallows.