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Hot Chocolate Cupcakes with Praline Filling

Prep Time

60 minutes

Cook Time

21 minutes

Servings

16-18 people

Everything you love about hot chocolate and pralines combined into one dessert! These Hot Chocolate Cupcakes by 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!

Hot Chocolate Cupcakes with Praline Filling

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Kitchen Tip : Hot Chocolate Cupcakes with Praline Filling

Ingredients

  • 1 3/4 Cups 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’s Praline Honey Ham Injectable Marinade (you’ll need about one bottle for the entire recipe)

  • 1/3 Cup Strongly Brewed Hot Coffee

  • 1/4 Cup Cold Water

  • 2 Tablespoons Cornstarch

  • 3/4 Cup Pecans, Chopped

  • 1/2 Cup Light Brown Sugar, Packed

  • 1/4 Cup Cocoa Powder

  • 1 Teaspoon Vanilla Extract

  • 3/4 Cup Tony’s Praline Honey Ham Injectable Marinade

  • 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’s Praline Honey Ham Injectable Marinade

  • Candy Canes, Crushed

  • Mini Marshmallows

  • Chocolate Sprinkles
  • Clear

Directions

  1. Preheat oven to 350°F. Line muffin pans with 18 paper liners.
  2. In a medium bowl, whisk flour, 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 Injectable Marinade. 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 a cooling rack in the 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 Injectable Marinade. 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 fitted 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 Injectable Marinade. 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.

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