Fresh Milled Hot Cocoa Cupcakes with Ganache Filling

Sometimes the best way to warm up a chilly day is with a little dessert that feels like a cozy hug. These hot cocoa cupcakes bring that snug feeling right to your kitchen, thanks to the fresh milled flour that adds a whisper of rustic charm to every bite. Then, there’s the rich, creamy chocolate ganache nestled in the center, waiting to surprise you with silky goodness. Topped off with a chocolate buttercream that’s dreamy but never too sweet, these cupcakes strike a perfect balance between indulgence and comfort. Whether you’re sharing with friends or savoring solo moments, this recipe offers an inviting way to celebrate chocolate's many delights. Let’s dive into a treat that’s worth every crumb!

Course Dessert

Cuisine American

Keyword hot cocoa cupcakes

Prep Time 30

Cook Time 20

Cooling Time 30

Total Time 1 20

Servings cupcakes

Calories 514kcal

Ingredients

Cupcake Batter:

1 ¼ cups fresh milled soft white wheat flour finely milled (144 grams)
⅓ cup unsweetened cocoa powder 34 grams
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup softened butter 58 grams
2/3 cup sugar 92 grams
1 egg
1 egg yolk
1 teaspoon vanilla
4 tablespoons sour cream
½ cup whole milk 134 grams

Ganache Filling

¾ cup semi-sweet chocolate chips 125 grams
½ cup heavy cream 120 grams

Chocolate Buttercream:

1 cup room temperature butter 230 grams
3 cups powdered sugar 300 grams
⅔ cup unsweetened cocoa powder 68 grams
2 tablespoons milk
2 teaspoons vanilla
Mini marshmallows for topping

Instructions

Preheat the oven to 350 degrees F. and line a cupcake pan with liners.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the bran from the flour back in.
In the bowl of a stand mixer, beat the butter and sugar together until well combined.
Add in the eggs and vanilla and mix.
Add the sour cream and milk and mix.
Add the sifted flour and cocoa and mix until combined.
Scoop into the prepared cupcake liners, filling them up about ¾ of the way to the top.
Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Prepare the ganache filling by heating the heavy cream on medium heat in a saucepan until it gets hot. You do not want it to boil. Remove from the heat and fold in the chocolate chips. Set aside.
For the buttercream, beat the butter until it is whipped.
Sift the powdered sugar and cocoa powder together and add to the butter. Beat until fluffy.
Add the milk and vanilla and beat until light and fluffy.
Once the cupcakes have cooled, take a spoon and remove some of the cake from the center of the cupcake, about 2 tablespoons worth of cake.
Spoon in about 2 tablespoons of the ganache filling in them and top with the chocolate buttercream.
Top with a mini marshmallow if desired.

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