Description
These Cream-Filled Chocolate Cupcakes feature moist chocolate cake, a fluffy vanilla cream center, and silky chocolate ganache on top—just like your favorite bakery treat.
Ingredients
Chocolate Cupcakes
- 1 cup (125g) all-purpose flour
- 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
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 1/2 cup (120ml) hot coffee or hot water
Whipped Vanilla Buttercream Filling
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) confectioners’ sugar
- 3 tablespoons (45ml) heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Chocolate Ganache
- 6 oz (170g) semi-sweet chocolate, finely chopped
- 2/3 cup (160ml) heavy cream
Instructions
1. Make the Cupcakes
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Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners.
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In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
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In another bowl, whisk the oil, sugar, egg, and vanilla.
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Add the wet mixture to the dry ingredients. Pour in the buttermilk and mix until just combined.
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Slowly add the hot coffee or water and whisk until smooth.
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Divide the batter into cupcake liners, filling about 2/3 full.
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Bake for 17–20 minutes, or until a toothpick comes out clean. Cool completely.
2. Make the Filling
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Beat softened butter until creamy.
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Add powdered sugar gradually.
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Add heavy cream, vanilla, and a pinch of salt.
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Whip until light and fluffy. Transfer to a piping bag.
3. Fill the Cupcakes
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Core each cupcake with a piping tip, knife, or apple corer.
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Pipe buttercream into the center.
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Replace the small piece of cupcake on top.
4. Make the Ganache
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Place chopped chocolate in a bowl.
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Heat the heavy cream until steaming (not boiling).
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Pour cream over chocolate and let sit 2 minutes.
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Stir until smooth and glossy.
5. Top the Cupcakes
Dip each cupcake in ganache or spoon it over. Let set 10 minutes before serving.
Notes
- Use room-temperature ingredients for the fluffiest texture.
- Don’t overmix the cupcake batter—mix only until combined.
- Buttermilk makes the cupcakes extra tender; don’t skip it!
- For a stronger chocolate flavor, use hot coffee instead of water.
- Chill cupcakes for 10 minutes before filling—they’re easier to core.
- Let the ganache thicken slightly for a cleaner cupcake dip.
- Cupcakes taste best at room temperature for maximum softness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes