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Cream-Filled Chocolate Cupcakes Recipe

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★★★★★

4.7 from 108 reviews

Decadent cream-filled chocolate cupcakes with a rich chocolate ganache topping and fluffy whipped vanilla buttercream filling. These cupcakes feature a moist chocolate base enhanced with coffee, a smooth ganache glaze, and a luscious buttercream center, creating an elegant treat perfect for any occasion.

Ingredients

Scale

Cupcakes

  • 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

Chocolate Ganache

  • 6 ounces (170g) semi-sweet chocolate, finely chopped
  • 2/3 cup (160ml or 5.3 ounces) heavy cream

Whipped Vanilla Buttercream Filling

  • 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

  1. Make the cupcakes: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners; since this recipe makes about 15 cupcakes, you might need to line a second muffin pan with 3 liners or bake in batches.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set this aside.
  3. Combine wet ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until fully combined.
  4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Add the hot coffee or hot water, then whisk everything together until the batter is smooth and completely combined. The batter will be thin.
  5. Fill cupcake liners: Spoon or pour the batter into the liners, filling each about two-thirds full to prevent overflow. This should yield about 15 cupcakes.
  6. Bake: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For sticky tops, chill cupcakes for 20–30 minutes in the refrigerator before assembling.
  8. Make the chocolate ganache: Place the finely chopped chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer without boiling. Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften the chocolate.
  9. Combine ganache: Slowly stir the chocolate and cream mixture until smooth and glossy. Once combined, refrigerate the ganache for at least 30 minutes to thicken before use.
  10. Make the whipped vanilla buttercream: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high and beat for 3 minutes until extra fluffy.
  11. Adjust buttercream consistency: If the frosting is too thin, add up to 1/4 cup (30g) more confectioners’ sugar. If too thick, add an extra tablespoon (15ml) of cream. Add a tiny pinch of salt if the frosting is too sweet.
  12. Fill the cupcakes: Using a sharp knife, cut a 1-inch deep circle in the center of each cooled cupcake and remove the cone-shaped piece. Fill the hole with whipped buttercream using a teaspoon or piping bag. Trim the pointed end of the removed piece and gently press it back on top of the filling.
  13. Top with ganache: Using a knife or small icing spatula, spread a thick layer of chilled ganache over each cupcake to form a fudge-like top.
  14. (Optional) Pipe icing swirl: Fill a piping bag with the remaining vanilla buttercream and pipe swirls or loops on top of the ganache using a Wilton #6 tip or your preferred design.
  15. Store and serve: Serve immediately or store cupcakes covered at room temperature or refrigerated for up to 1 day. Leftovers can be refrigerated up to 3 days in a cupcake carrier for best results.

Notes

  • Ensure cupcakes are completely cooled and, if sticky, chilled before filling to prevent melting buttercream.
  • Do not overheat the cream when making ganache to avoid separation; it should only simmer gently.
  • Chop chocolate finely to help it melt quickly and smoothly in the hot cream.
  • Adjust buttercream consistency by adding more confectioners’ sugar or cream to get the perfect fluffy texture.
  • Storage tip: Use a cupcake carrier to prevent damage to the frosting when transporting or storing decorated cupcakes.

Keywords: Chocolate cupcakes, cream-filled cupcakes, chocolate ganache, buttercream filling, dessert, baking

Find it online: https://flavorsbymaya.com/cream-filled-chocolate-cupcakes-recipe/