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Cream-Filled Chocolate Cupcakes Recipe

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★★★★★

4.8 from 75 reviews

Delight in these rich and moist cream-filled chocolate cupcakes, topped with a luscious homemade chocolate ganache and whipped vanilla buttercream. Perfectly balanced with a tender crumb, intense cocoa flavor, and creamy filling, these cupcakes are a decadent treat for any occasion.

Ingredients

Scale

Cupcake Batter

  • 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 the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners, adding extra liners to accommodate 15 cupcakes by using a second pan or baking in batches. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, add hot coffee or water, and whisk until the batter is smooth and thin.
  2. Fill and bake: Spoon the batter into the liners filling each about two-thirds full to prevent spillover. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Chill for 20–30 minutes if tops are sticky.
  3. Prepare the chocolate ganache: Place finely chopped semi-sweet chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Slowly stir with a spoon or spatula until smooth. Refrigerate for at least 30 minutes until thickened.
  4. Make whipped vanilla buttercream: Using a mixer, beat softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt; beat on low for 30 seconds, then increase speed to medium-high and beat for 3 minutes until fluffy. Adjust consistency with additional sugar or cream as needed.
  5. Fill cupcakes: Using a sharp knife, cut a 1-inch deep circle out of the center of each cooled cupcake to create a hollow. Spoon or pipe whipped buttercream into each cavity, filling it with 1 to 2 teaspoons of frosting. Trim the pointed piece of cake from the cutout and replace it gently on top of the filling.
  6. Top with ganache: Spread a thick layer of chilled ganache over the filled cupcakes with a knife or spatula to create a fudge-like topping.
  7. Pipe decorative icing (optional): Fill a piping bag fitted with a Wilton #6 tip with the remaining vanilla buttercream and pipe swirls or loops atop the ganache. No chilling is needed before decorating.
  8. Serve and store: Serve cupcakes immediately or store covered at room temperature or in the refrigerator for up to 1 day. Leftover cupcakes should be refrigerated and consumed within 3 days. Use a cupcake carrier for transporting decorated cupcakes safely.

Notes

  • Ensure cupcakes are completely cooled and preferably chilled before filling to prevent frosting meltdown.
  • Finely chopping chocolate helps ganache melt quickly and smoothly.
  • If ganache isn’t melting properly, avoid microwaving; gently rewarm cream.
  • Adjust buttercream consistency by adding more confectioners’ sugar if too thin or more cream if too thick.
  • A very small pinch of salt in the buttercream enhances flavor balance.
  • Use a cupcake liner or a cupcake carrier to transport decorated cupcakes safely.

Keywords: chocolate cupcakes, cream filled cupcakes, chocolate ganache, vanilla buttercream, homemade cupcakes, dessert recipe, chocolate dessert

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