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Cream-Filled Chocolate Cupcakes Recipe

★★★★★

4.8 from 109 reviews
  • Author: Mariam
  • Total Time: 1 hour 20 minutes
  • Yield: 15 cupcakes 1x

Description

Indulge in these rich and moist Cream-Filled Chocolate Cupcakes featuring a tender cocoa-flavored crumb, luscious whipped vanilla buttercream filling, and a decadent semi-sweet chocolate ganache topping. Perfect for special occasions or whenever you crave a luscious chocolate treat, these cupcakes blend the smoothness of coffee-enhanced cake batter with creamy, fluffy buttercream and a fudge-like ganache for an irresistible dessert experience.

Ingredients

Scale

For the 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

For the Chocolate Ganache

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

For the 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. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk. Combine the wet ingredients into the dry, then add hot coffee or hot water and whisk thoroughly to a thin batter.
  2. Fill and bake: Spoon batter into liners, filling only 2/3 full to avoid spills. Use batter for approximately 15 cupcakes. Bake for 20–22 minutes or until a toothpick inserted comes out clean.
  3. Cool cupcakes: Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack and cool completely. Chill for 20–30 minutes if tops are sticky before assembling.
  4. Prepare chocolate ganache: Place chopped chocolate in a heatproof bowl. Heat cream until it begins to simmer (not boiling), pour over chocolate, and let sit 2–3 minutes to soften. Stir gently until smooth. Refrigerate at least 30 minutes to thicken before spreading.
  5. Make whipped vanilla buttercream filling: Beat butter 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 until fluffy. Adjust consistency with sugar or cream as needed and add a pinch of salt if too sweet.
  6. Fill cupcakes: Using a sharp knife, cut a 1-inch deep circle in the center of each cooled cupcake to create a pocket. Spoon or pipe buttercream filling into each cavity (about 1–2 teaspoons). Remove the pointy piece of cake from the cut-out and gently press it back on top of the filling.
  7. Top with ganache: Spread thickened chocolate ganache over the tops of each filled cupcake with a knife or icing spatula, creating a thick fudge-like layer.
  8. (Optional) Pipe buttercream swirls: Fill a piping bag with remaining buttercream and pipe loops or swirls on top of the ganache using Wilton piping tip #6 for decoration.
  9. Serve and store: Serve cupcakes immediately or store covered at room temperature or in the refrigerator for up to 1 day. Leftovers can be refrigerated up to 3 days. Use a cupcake carrier for storage and transport.

Notes

  • Make sure cupcakes are completely cooled and slightly chilled before filling to prevent the buttercream from melting into the cake.
  • Finely chopping the chocolate helps the ganache melt smoothly and quickly.
  • Adjust buttercream thickness by adding more confectioners’ sugar if too thin, or more cream if too thick.
  • A pinch of salt in the buttercream balances sweetness and enhances flavor.
  • Use hot coffee instead of water to intensify the chocolate flavor in the cupcakes.
  • Do not overbake cupcakes to keep them moist.
  • Refrigerate ganache for at least 30 minutes to ensure it thickens enough to spread nicely on cupcakes.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cream-filled chocolate cupcakes, chocolate ganache, vanilla buttercream, moist chocolate cupcakes, filled cupcakes, dessert cupcakes

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