Introduction

These cream-filled chocolate cupcakes are a delightful treat that combine rich cocoa flavor with a luscious vanilla buttercream center and a smooth chocolate ganache topping. Perfect for celebrations or whenever you crave a decadent dessert, they’re sure to impress friends and family alike.

The image shows six chocolate cupcakes on a white plate with a blue textured surface. Each cupcake has a thick layer of dark, glossy chocolate frosting on top, spread in smooth swirls. On top of the frosting, there is a white zigzag line of icing running from one side to the other. One cupcake is cut in half, revealing three layers: the dark brown moist chocolate cake as the base and sides, a middle layer of smooth white cream filling, and a thick top layer of chocolate frosting. The white cupcake liner is partially peeled back on the cut cupcake, showing crumbs on the liner. The whole scene is set 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 this recipe makes about 15 cupcakes, line additional liners in a second pan or plan to 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 vegetable oil, sugar, egg, vanilla extract, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, then add hot coffee or water. Whisk until the batter is completely smooth. The batter will be thin.

Step 4: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to prevent overflow. You should have enough batter for 15 cupcakes.
Step 5: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. If the tops are sticky, chill in the refrigerator for 20–30 minutes before assembling.

Step 7: To make the ganache, place the chopped chocolate in a medium heatproof bowl. Heat the 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.
Step 8: Slowly stir the chocolate and cream until smooth. Do not microwave if it doesn’t melt immediately. Refrigerate the ganache for at least 30 minutes to thicken before using.
Step 9: For the whipped vanilla buttercream, beat the softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high and beat for 3 minutes.

Step 10: Adjust the frosting consistency by adding more sugar if too thin or more cream if too thick. Add a pinch of salt if it tastes too sweet. The frosting should be extra fluffy.
Step 11: Use a sharp knife to cut a 1-inch deep circle from the center of each cooled cupcake, removing a cone-shaped piece to create a pocket.
Step 12: Fill each cavity with the whipped buttercream using a spoon or piping tip. Trim the pointed end from the removed cupcake piece and gently press it back on top to seal.

Step 13: Spread a thick layer of the chilled chocolate ganache over the top of each filled cupcake with a knife or small spatula.
Step 14: (Optional) Pipe a swirl or decorative loops of the remaining vanilla buttercream on top of the ganache using a piping bag fitted with a medium-sized tip.
Step 15: Serve immediately or cover and store at room temperature or in the refrigerator for up to 1 day. Leftovers keep refrigerated for up to 3 days.

Tips & Variations

Use finely chopped chocolate for quicker and smoother ganache melting.
Chilling cupcakes before filling helps prevent the frosting from melting.
Substitute buttermilk with milk mixed with 1/2 teaspoon lemon juice or vinegar as a quick alternative.

Add a teaspoon of instant espresso powder to the batter for an enhanced chocolate flavor.

Storage

Store filled and frosted cupcakes covered at room temperature or refrigerated for up to 1 day. For longer storage, keep cupcakes covered in the refrigerator for up to 3 days. Before serving, allow refrigerated cupcakes to come to room temperature for the best texture. Use a cupcake carrier for safe transport and storage of decorated cupcakes.

How to Serve

A close-up of four chocolate cupcakes sitting on a thick wooden stand with rough bark edges, placed on a white marbled surface. The front cupcake is cut open showing three layers: a dark brown moist cake base, a white creamy filling in the center, and a glossy dark chocolate frosting spread thickly on top. A swirl of white icing decorates the top of each cupcake. The other three cupcakes are whole and lined up blurred in the background, all showing the same dark chocolate frosting with white icing details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and fill the cupcakes a day in advance. Store them covered in the refrigerator and bring to room temperature before serving for best flavor and texture.

What if I don’t have buttermilk?

If you don’t have buttermilk, mix 1/2 teaspoon of lemon juice or white vinegar into 1/2 cup of milk. Let it sit for 5 minutes before using as a substitute.