Hot Chocolate Cupcakes with Praline Filling

Jan 23, 2020
Everything you love about hot chocolate and pralines combined into one dessert. These Hot Chocolate Cupcakes by Jessica Knott of Swanky Recipes are filled with decadent chocolate praline filling encased in a moist chocolate cupcake. The perfect dessert for the holiday season featuring Tony's Praline Honey Ham Injectable Marinade!
Prep time: 60 Minutes   Cooking time: 21 Minutes   Serves: 18  


For the Cupcake
1 3/4 Cup All-Purpose Flour
1 Cup Granulated Sugar
2/3 Cup Cocoa Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
2 Large Eggs
3/4 Cup Buttermilk
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla Extract
1/3 Cup Tony Chachere's Praline Honey Ham Injectable Marinade ... You'll need approximately one 17 oz. Bottle for the Entire Recipe
1/3 Cup Strongly Brewed Hot Cofee
For the Chocolate Praline Filling
1/4 Cup Cold Water
2 Tablespoons Cornstarch
3/4 Cup Chopped Pecans
1/2 Cup Packed Light Brown Sugar
1/4 Cup Cocoa Powder
1 Teaspoon Vanilla Extract
3/4 Cup Tony Chachere's Praline Honey Ham Injectable Marinade
For the Hot Chocolate Frosting
3/4 Cup (3 Sticks) Unsalted Butter, at Room Temperature
3 3/4 Cups Powdered Confectioners' Sugar
9 Ounces Cream Cheese, Softened
3/4 Cup Vegetable Shortening
1/4 Cup Cocoa Powder
1/2 Tablespoon Tony Chachere's Praline Honey Ham Injectable Marinade
Candy Canes, Crushed
Mini Marshmallows
Chocolate Sprinkles


1: Preheat oven to 350° F. Line muffin pans with 18 paper liners.
2: In a medium bowl, whisk flower, sugar, cocoa powder, baking soda and baking powder. In a large bowl, whisk eggs. Then whisk in buttermilk, oil, vanilla extract and Tony's Praline Honey Ham. Whisk in flour mixture then whisk in hot coffee until smooth.
3: Divide cupcake batter equally between paper cups; about 2/3 to the top. Bake in oven for 19-22 minutes or until toothpick inserted into the center comes out clean. Cool cupcakes then place them on cooling rack in refrigerator.
4: In a medium saucepan, whisk together cornstarch and water. Turn heat to medium then whisk in chopped pecans, brown sugar, cocoa powder, vanilla extract and Tony's Praline Honey Ham. Frequently whisk mixture; about 7 minutes. Allow to cool at room temperature; about 10 minutes. Place saucepan in refrigerator to thicken; about 40 minutes to overnight.
5: In a large bowl fitten with a mixer, beat butter and powdered sugar until smooth. Beat in cream cheese and shortening in chunks until smooth. Beat in cocoa powder. Scrape the sides of the bowl with a spatula then beat in Tony's Praline Honey Ham. Cover bowl and refrigerate until nearly hard.
6: To fill each cupcake with chocolate praline filling, use the back of a piping tip inserted into the center of the cupcake to remove a small portion of cake or use a wooden spatula to press cake down. Add one teaspoon of filling into center.
7: To pipe cupcakes, fill a pastry bag with frosting and a tip.
8: Refrigerate cupcakes then top with crushed candy canes, mini marshmallows and chocolate sprinkles.
Check out this video from Swanky Recipes!

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