Description
Delight in these rich cream-filled chocolate cupcakes featuring a moist cocoa base, a luscious whipped vanilla buttercream center, and a decadent chocolate ganache topping. Perfect for special occasions or an indulgent treat.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
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
- Preheat and prepare pans. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners and prepare a second pan with 3 liners for the total 15 cupcakes or plan to bake in batches.
- Mix dry ingredients. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine wet ingredients. In another bowl, whisk together vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until well combined.
- Incorporate wet and dry ingredients. Pour wet mixture into dry ingredients, add hot coffee or water, and whisk until smooth and fully combined. The batter will be thin.
- Fill cupcake liners. Spoon or pour batter into liners, filling each about 2/3 full to prevent overflow. This amount yields 15 cupcakes.
- Bake cupcakes. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for 20–30 minutes if tops remain sticky.
- Prepare chocolate ganache. Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan over medium until just simmering (not boiling). Pour cream over chocolate, let sit 2–3 minutes, then stir slowly until smooth. Refrigerate for at least 30 minutes to thicken.
- Make whipped vanilla buttercream. Beat softened butter with a mixer on medium speed 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 by adding more sugar or cream if needed, and a pinch of salt for balance.
- Core cupcakes and fill. Using a sharp knife, cut a 1-inch deep circular hole in the center of each cooled cupcake to make a pocket. Spoon or pipe 1–2 teaspoons of buttercream inside. Trim the pointed piece removed and gently press it back atop the filling.
- Top with ganache. Spread a thick layer of chilled chocolate ganache over each filled cupcake using a knife or small spatula, creating a fudge-like topping.
- (Optional) Pipe buttercream decoration. Using a piping bag fitted with Wilton tip #6, pipe swirls or loops of the remaining vanilla buttercream over the ganache.
- Serve or store. Serve cupcakes immediately or store covered at room temperature or refrigerated for up to 1 day. Leftovers can be refrigerated for up to 3 days. Use a cupcake carrier for safe transport.
Notes
- Batter is thin; do not overmix to avoid dense cupcakes.
- Chilling cupcakes before filling improves handling and prevents frosting from melting.
- Finely chop chocolate for faster, smoother ganache melting.
- Adjust buttercream consistency with confectioners’ sugar or cream according to preference and climate humidity.
- Store decorated cupcakes in a covered container to maintain freshness.
- Use a sharp knife or a cupcake corer tool for neat filling cavities.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, cream-filled cupcakes, chocolate ganache, vanilla buttercream, homemade cupcakes, decadent dessert
