Ingredients

2 cups all purpose flour (250g)

½ cup Dutch-process cocoa powder (40g)

¼ cup hot cocoa mix powder (30g)

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup salted butter, room temperature (113g)

1½ cups granulated sugar (300g)

2 large eggs, room temperature

2 large egg yolks, room temperature

1 tablespoon vanilla extract

½ cup sour cream, room temperature (120g)

1 cup buttermilk, room temperature

8 tablespoons salted butter, softened (for frosting)

7 ounces marshmallow fluff (1 jar)

4 cups powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

6 tablespoons heavy cream (for frosting)

1½ cup heavy cream (for whipped cream)

1 to 2 tablespoons powdered sugar (for whipped cream)

¼ cup dry hot cocoa powder mix (for whipped cream)

Dehydrated mini marshmallows (such as Jet-Puffed Bits Marshmallows) for topping

Instructions

Step 1: Preheat the oven to 350°F. Line 2 muffin pans with parchment liners.

Step 2: In a large bowl, whisk together the all purpose flour, Dutch-process cocoa powder, hot cocoa mix powder, baking powder, baking soda, and salt. Set aside.

Step 3: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar for 2–3 minutes until light and fluffy, scraping down the bowl as needed.

Step 4: Add the eggs, egg yolks, and vanilla extract, beating until fully combined. Mix in the sour cream and buttermilk until smooth.

Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined, scraping the sides and bottom of the bowl as needed.

Step 6: Fill each cupcake liner about two-thirds full with batter. Bake for 17 to 19 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 8: For the marshmallow frosting, beat the softened butter and marshmallow fluff together until creamy and well combined.

Step 9: Add the powdered sugar and mix until combined. Then add vanilla extract and heavy cream, mixing for at least 5 minutes until fluffy and creamy. Scrape down the bowl as needed.

Step 10: For the hot cocoa whipped cream, whip the heavy cream, powdered sugar, and cocoa powder mix until stiff peaks form.

Step 11: Fill a piping bag fitted with a large open circle tip with the marshmallow frosting. Pipe a swirl on each cupcake.

Step 12: Using a piping bag fitted with a large star tip, pipe a small dollop of the cocoa whipped cream on top of each frosted cupcake.

Step 13: Sprinkle dehydrated mini marshmallows on top of the cupcakes for garnish, if desired.

Tips & Variations

Use room temperature ingredients to ensure a smooth, even batter and richer flavor.

Substitute sour cream with Greek yogurt for a tangier taste and extra moisture.

For a boozy twist, add a tablespoon of your favorite coffee liqueur to the batter or frosting.

If you don’t have hot cocoa powder mix, increase the Dutch-process cocoa powder by ¼ cup and add a tablespoon of sugar instead.

Try adding a pinch of cinnamon or espresso powder to the dry ingredients for added depth.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. The frosting and whipped cream are best enjoyed fresh; if left overnight, the whipped cream may lose some volume. For longer storage, freeze the unfrosted cupcakes for up to 2 months and thaw before frosting and serving.

FAQs

Can I make these cupcakes dairy-free?

Yes, you can substitute dairy ingredients with non-dairy alternatives like plant-based butter, coconut yogurt in place of sour cream, and almond or oat milk mixed with a tablespoon of vinegar as a buttermilk substitute. Use dairy-free marshmallow fluff and heavy cream alternatives as well.

How do I prevent the cupcakes from sinking in the middle?

Make sure to measure ingredients accurately, especially the leavening agents, and do not overmix the batter. Avoid opening the oven door during baking, as sudden temperature drops can cause sinking.