Name: Cream-Filled Chocolate Cupcakes with Chocolate Ganache and Vanilla Buttercream Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 1 h 20 min
Cuisine: American
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; 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

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

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 your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, use a second pan with 3 liners or bake in two batches.

Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until combined.

Step 3: Pour the wet ingredients into the dry, then add the hot coffee or hot water. Whisk until the batter is completely combined; it will be thin.

Step 4: Fill each cupcake liner about two-thirds full with batter to prevent spilling. You should have enough for 15 cupcakes in total.

Step 5: Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If the tops are sticky, chill them in the refrigerator for 20–30 minutes before continuing.

Step 7: For the ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it stand for 2–3 minutes, then stir slowly until smooth. Chill in the refrigerator for at least 30 minutes to thicken.

Step 8: To make the whipped vanilla buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, 3 tablespoons heavy cream, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then on medium-high for 3 minutes until fluffy. Adjust consistency with extra sugar or cream if needed.

Step 9: Using a sharp knife, cut a 1-inch deep circle out of the center of each cooled cupcake. Fill the cavity with whipped buttercream using a spoon or piping tip. Trim off the pointed cupcake piece and gently press it back on top of the filling.

Step 10: Spread a thick layer of chilled ganache on top of each filled cupcake with a knife or small spatula, creating a fudge-like topping.

Step 11 (Optional): Pipe a swirl or decorative loops of the remaining buttercream on top of the ganache using a piping bag and tip.

Step 12: Serve cupcakes immediately or store covered at room temperature or in the refrigerator for up to 1 day. Leftovers keep well refrigerated for up to 3 days.

Tips & Variations

For extra moisture, use freshly brewed hot coffee instead of water to enhance the chocolate flavor.

If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.

Chop the chocolate finely to help the ganache melt more quickly and smoothly.

Add a pinch of salt to the buttercream to balance the sweetness and enhance flavors.

Use a cupcake corer or apple corer tool to remove the centers neatly for filling.

Storage

Store covered cupcakes at room temperature or in the refrigerator for up to 1 day if planning to serve soon. For longer storage, keep them refrigerated in an airtight container for up to 3 days. Allow refrigerated cupcakes to come to room temperature before serving for best texture. Avoid freezing as the ganache topping may change texture.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by stirring 1 tablespoon of lemon juice or vinegar into 1/2 cup of milk and letting it sit for 5 minutes before using. This gives a similar acidity and texture.

How do I prevent the ganache from being too thin?

Chop the chocolate finely and let the cream just simmer instead of boiling. After mixing, chill the ganache in the refrigerator for at least 30 minutes until it thickens to a spreadable consistency.