Introduction

These Vanilla Cream Filled Chocolate Ganache Cupcakes offer a decadent chocolate base with a luscious creamy center and a rich ganache topping. Perfect for special occasions or a delightful treat, they combine smooth textures and deep flavors that impress every time.

The image shows a rich chocolate cupcake with two layers visible. The bottom layer is a dark, moist chocolate cake sitting in a white cupcake liner spread open around it. On top of this cake is a thick, glossy layer of smooth chocolate frosting. Above this is a second smaller piece of chocolate cake with a bite taken out, revealing a creamy white filling inside. This top piece is also covered with the same shiny chocolate frosting. The background is a soft pink with a white marbled surface underneath. A gold knife with chocolate spread on the blade lies in front of the cupcake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup plain flour / all-purpose flour
1/2 cup cocoa powder, sifted (unsweetened regular, not dutch processed)
1/2 tsp baking powder
1/2 tsp baking soda (bi-carbonate soda)
1/2 tsp cooking salt / kosher salt (halve for table salt, +25% for flakes)
3/4 cup (tightly packed) brown sugar
2 large eggs at room temperature
1/3 cup oil (canola, vegetable, or any other plain flavored oil)
1/3 cup milk (preferably full fat though any % will work, even non dairy)
1 tsp vanilla extract
1/2 tsp white vinegar (activates baking soda)
1 tsp coffee granules, optional
1/3 cup hot water
180g / 6 oz dark chocolate / semi-sweet chocolate melts or chips (or chopped dark chocolate)
3/4 cup (180 ml) thickened cream / heavy cream (or any regular cream 30% – 36% fat, NOT low fat cream)
2/3 cup thickened cream / heavy cream (or any whipped cream)
50g / 3 tbsp block cream cheese, softened (stabilizes cream, substitute with tub cream cheese)
2 tbsp caster sugar / superfine sugar
1 tsp vanilla extract

Instructions

Step 1: Prepare the ganache. Heat the thickened cream until hot but not boiling and pour it over the dark chocolate in a microwave-proof bowl. Let it stand for 7 minutes without covering, then stir gently until smooth. If needed, microwave for 20 seconds and stir again until fully melted.
Step 2: Refrigerate the ganache for 2 hours or until it reaches a peanut butter spread consistency. You can refrigerate longer and let it soften at room temperature before using.
Step 3: Preheat the oven to 180°C/350°F (160°C fan-forced). Line a standard 12-hole muffin tin with cupcake liners.
Step 4: In a large bowl, whisk together the plain flour, sifted cocoa powder, baking powder, baking soda, salt, and brown sugar.
Step 5: In a separate bowl, whisk the eggs, oil, milk, vanilla extract, and white vinegar until combined.
Step 6: Dissolve the coffee granules in the hot water.
Step 7: Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the dissolved coffee and whisk again until smooth. Tap the bowl firmly on the counter three times to remove large air bubbles.
Step 8: Transfer the batter into a pouring jug and fill each cupcake liner halfway. Avoid overfilling to prevent overflowing or sinking.
Step 9: Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
Step 10: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 1.5 hours.
Step 11: Prepare the filling by cutting out a shallow cylindrical cavity from each cupcake, leaving about a 1.25 cm (1/2 inch) border. Scoop out the cake and trim the cut-out piece to create a 1 cm (0.4 inch) thick lid. Keep lids and cupcakes together.
Step 12: Beat the cream cheese, sugar, and vanilla extract in a bowl on high speed until soft and creamy. Add the 2/3 cup thickened cream and whip until firm peaks form.
Step 13: Spoon the vanilla cream into the cupcake cavities, then replace the lids, pressing gently to sit flush with the surface without squeezing out the cream.
Step 14: Finish by dolloping a heaped tablespoon of ganache on top of each cupcake and spreading it smoothly. Decorate with white chocolate shavings or as desired. Enjoy!

Tips & Variations

Use high-quality dark chocolate for a richer ganache flavor.
Substitute coffee granules with hot water alone if you prefer no coffee taste.
For dairy-free options, use plant-based cream and milk alternatives.
Stabilize the whipped cream filling with cream cheese or mascarpone to help it hold shape longer.
Decorate with fresh berries or edible gold flakes for an elegant presentation.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. Leftover ganache can be refrigerated and gently warmed before use.

How to Serve

This image shows a group of nine chocolate cupcakes arranged closely together on a white marbled surface. Each cupcake has one layer of dark brown cake at the bottom, wrapped in white paper liners with slightly ruffled edges. On the top of each cupcake, there is a thick, smooth layer of shiny chocolate frosting with swirl patterns, creating a rich texture. The frosting varies a bit in shape on each cupcake but all have a glossy, creamy appearance. The overall look is neat and inviting, with a warm brown color dominating the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes gluten-free?

Yes, you can substitute the plain flour with a gluten-free flour blend of equal quantity, but results may vary slightly in texture.

What is the purpose of the white vinegar in the recipe?

The white vinegar activates the baking soda, helping the cupcakes rise and become tender.