Description
These Vanilla Cream Filled Chocolate Ganache Cupcakes combine rich, moist chocolate cupcakes with a smooth vanilla cream filling and a luscious dark chocolate ganache topping. Perfectly balanced with deep cocoa flavor and fluffy cream, these cupcakes are decadent yet approachable for any occasion.
Ingredients
Scale
Cake
- 3/4 cup plain flour / all-purpose flour
- 1/2 cup cocoa powder (unsweetened, regular, sifted)
- 1/2 tsp baking powder
- 1/2 tsp baking soda (bi-carbonate soda)
- 1/2 tsp kosher salt (halve if using table salt, increase by 25% for flakes)
- 3/4 cup brown sugar (tightly packed)
- 2 large eggs at room temperature
- 1/3 cup oil (canola, vegetable, or any plain flavored oil)
- 1/3 cup milk (preferably full fat, any % or non-dairy works)
- 1 tsp vanilla extract
- 1/2 tsp white vinegar (activates baking soda)
- 1 tsp coffee granules (optional)
- 1/3 cup hot water
Ganache
- 180g / 6 oz dark chocolate / semi-sweet chocolate melts or chopped dark chocolate
- 3/4 cup (180 ml) thickened cream / heavy cream (30-36% fat, NOT low fat)
Vanilla Cream Filling
- 2/3 cup thickened cream / heavy cream
- 50g / 3 tbsp block cream cheese (softened)
- 2 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
Instructions
- Prepare Ganache: Place the dark chocolate in a microwave-safe bowl. Heat the cream until hot but not boiling, then pour it over the chocolate. Let it stand, uncovered, for 7 minutes to soften the chocolate. Stir gently until smooth and glossy. If lumps remain, microwave for 20 seconds and stir again until fully melted.
- Chill Ganache: Refrigerate the ganache for 2 hours or longer until it reaches a thick, peanut butter-like spreadable consistency. If stored overnight, allow 15-20 minutes at room temperature before use.
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 180°C (350°F), or 160°C fan-forced. Line a standard 12-hole muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and brown sugar until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, oil, milk, vanilla extract, and white vinegar until mixed well.
- Dissolve Coffee: In a small container, dissolve the coffee granules in hot water completely (optional, enhances chocolate flavor).
- Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the hot coffee mixture and whisk again to incorporate evenly. Firmly bang the bowl on the counter three times to release large air bubbles.
- Fill Cupcake Liners: Transfer the batter into a pouring jug for ease of filling. Fill each cupcake liner halfway to avoid overflow or sinking.
- Bake: Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely for at least 1.5 hours.
- Prepare Filling: With a small knife, cut a shallow cylinder-shaped cavity in each cupcake, leaving a 1.25 cm (1/2 inch) border. Scoop out the cut cake with a spoon and trim the tops to create 1 cm (0.4 inch) thick lids; keep lids and cupcakes paired.
- Whip Cream Filling: In a mixing bowl, beat the softened cream cheese, vanilla extract, and caster sugar on high speed for 1 minute until soft and creamy. Slowly add the cream and whip until firm peaks form.
- Fill Cupcakes: Spoon the whipped cream filling into the cavities of each cupcake. Replace the lids carefully, pressing gently to sit flush without causing cream to ooze out.
- Frost with Ganache: Dollop a heaping tablespoon of chilled ganache on top of each cupcake and spread evenly. Optionally, sprinkle with white chocolate shavings or decorate as desired.
- Serve and Enjoy: Your Vanilla Cream Filled Chocolate Ganache Cupcakes are ready to delight your guests.
Notes
- Note 1: White vinegar activates the baking soda to help cupcakes rise and retain moisture.
- Note 2: Coffee granules are optional but enhance and deepen the chocolate flavor without making cupcakes taste like coffee.
- Note 3: Use good quality dark or semi-sweet chocolate for ganache for best flavor and texture.
- Note 4: Full-fat cream is important for ganache and filling to achieve richness and stability.
- Note 5: Cream cheese stabilizes the whipped cream filling, keeping it firm and smooth.
- Do not cover ganache while it stands before stirring to avoid condensation that can affect texture.
- Ensure cupcakes are completely cooled before cutting cavities and filling to prevent melting or collapsing.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcakes, vanilla cream filling, chocolate ganache, dessert, baking, cupcakes recipe
