Introduction

These cream-filled chocolate cupcakes are rich, moist, and decadently topped with a smooth chocolate ganache and fluffy vanilla buttercream. Perfect for special occasions or whenever you crave a luscious chocolate treat with a creamy surprise inside.

A group of six chocolate cupcakes sits on a white plate with a grey-blue texture. Each cupcake has a smooth, dark chocolate frosting layer that covers the top with a slightly swirled texture. On top of the frosting, there is a small white zigzag line made of cream. One cupcake is cut in half, showing three layers inside: the dark brown, moist cake on the outside, a thick creamy white filling in the center, and a thin layer of chocolate frosting covering the cake around the filling. The cupcake liner is white with some brown spots from the cake. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (125g) all-purpose flour (spooned & leveled)
1/2 cup (42g) unsweetened natural cocoa powder

1 teaspoon baking soda
1/2 teaspoon baking powder

1/2 teaspoon salt
1/3 cup (80ml) vegetable oil (or avocado oil or melted coconut oil)

1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract

1/2 cup (120ml) buttermilk*, at room temperature
1/2 cup (120ml) hot coffee or hot water
6 ounces (170g) semi-sweet chocolate, finely chopped

2/3 cup (160ml or 5.3 ounces) heavy cream
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar

3 Tablespoons (45ml) heavy cream
2 teaspoons pure vanilla extract
Salt, to taste

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since the recipe makes about 15 cupcakes, line a second pan with 3 liners or bake in batches.
Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until combined. Pour the wet mixture into the dry ingredients, then add the hot coffee or water and whisk until the batter is smooth. The batter will be thin.

Step 4: Fill the cupcake liners about two-thirds full with batter to prevent spilling. You should have enough for 15 cupcakes.
Step 5: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill for 20–30 minutes if tops are sticky.
Step 6: To make the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes. Stir gently until smooth. Refrigerate for at least 30 minutes to thicken before using.

Step 7: For the whipped vanilla buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low for 30 seconds, then medium-high for 3 minutes. Adjust thickness by adding more sugar or cream if needed and add a pinch of salt to balance sweetness.
Step 8: Using a sharp knife, cut a 1-inch deep circle out of each cooled cupcake center. Fill the hole with whipped buttercream using a spoon or piping tip, then press the cut-out piece back on top, trimming the pointed part if needed.
Step 9: Spread a thick layer of the chilled ganache over each filled cupcake with a knife or small spatula.

Step 10: (Optional) Pipe a swirl or loops of the remaining vanilla buttercream on top of the ganache using a piping bag and desired tip. No need to chill before piping.
Step 11: Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Leftover cupcakes keep up to 3 days in the fridge.

Tips & Variations

Use hot coffee instead of water to deepen the chocolate flavor.

Chill cupcakes before filling to make cutting and filling easier.
For a dairy-free option, substitute coconut cream for heavy cream and use a plant-based butter.
If ganache is too thick after chilling, let it sit at room temperature for a few minutes before spreading.

Add a pinch of salt to the buttercream to balance the sweetness and enhance flavor.

Storage

Store cupcakes covered at room temperature or refrigerate for up to 1 day before serving. Leftover cupcakes keep best in the refrigerator for up to 3 days. When refrigerated, let cupcakes come to room temperature for about 30 minutes before serving for the best texture. Use a cupcake carrier for safe storage and transport.

How to Serve

The image shows a group of four chocolate cupcakes on a natural wood stand with bark edges. The cupcake in front has a bite taken out, revealing three layers: a dark, moist chocolate cake base, a creamy white filling in the center, and a smooth dark chocolate frosting layer on top. Each cupcake is decorated with a drizzle of white icing on top, creating a slight swirl effect. The background is a white marbled texture, and a soft pink cloth is visible under the stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup the same. Make sure it contains xanthan gum or add some for structure.

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

Make sure your baking soda and powder are fresh and don’t overmix the batter. Also, avoid opening the oven door during baking. Baking at the correct temperature is key for even rising.