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Cream-Filled Chocolate Cupcakes with Ganache and Vanilla Buttercream Recipe

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★★★★★

4.7 from 65 reviews

These Cream-Filled Chocolate Cupcakes feature moist chocolate cupcakes filled with fluffy vanilla buttercream and topped with a rich, fudgy chocolate ganache. Perfect for special occasions or any chocolate craving, they combine a tender crumb, a luscious cream center, and a glossy ganache topping for an indulgent treat.

Ingredients

Scale

Cupcakes

  • 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 (or avocado oil or melted coconut 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

  1. Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since the recipe makes about 15 cupcakes, prepare an additional pan with 3 liners or bake in batches.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Combine wet ingredients: In another bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until fully combined.
  4. Make the batter: Pour the wet mixture into the dry ingredients, then add the hot coffee or water. Whisk until the batter is completely smooth and thin.
  5. Fill cupcake liners: Spoon or pour the batter into the liners, filling each about two-thirds full to prevent overflow. You should have enough batter for 15 cupcakes.
  6. Bake: Bake the cupcakes for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For sticky tops, chill in the refrigerator for 20–30 minutes before filling.
  8. Make the chocolate ganache: Place the finely chopped chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to gently simmer. Pour the hot cream over the chocolate and let sit for 2–3 minutes to soften. Stir slowly until smooth and glossy. Refrigerate the ganache for at least 30 minutes to thicken.
  9. Prepare whipped vanilla buttercream: Using a stand or handheld mixer with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy. Add the confectioners’ sugar, heavy cream, vanilla extract, and beat on low for 30 seconds. Increase to medium-high speed and beat for 3 minutes until fluffy. Adjust thickness by adding more sugar or cream as needed. Add a tiny pinch of salt if the frosting is too sweet.
  10. Fill the cupcakes: Using a sharp knife, cut a 1-inch deep circle out of the center of each cooled cupcake, removing a cone-shaped piece. Spoon or pipe the whipped buttercream into the hole, using about 1–2 teaspoons per cupcake. Trim the pointy end off the removed piece and gently press it back on top of the filling to seal.
  11. Top with ganache: Spread a thick layer of the chilled ganache over each cupcake using a knife or small icing spatula, creating a fudge-like topping.
  12. (Optional) Pipe buttercream decorations: Fill a piping bag fitted with a Wilton #6 tip with remaining vanilla buttercream and pipe swirls or loops on top of the ganache.
  13. Serve or store: 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; use a cupcake carrier for transportation to protect decorations.

Notes

  • Ensure cupcakes are fully cooled before filling to prevent buttercream from melting.
  • Chilling cupcakes if tops are sticky helps make filling easier and neater.
  • Finely chopping the chocolate speeds ganache melting and ensures a smooth texture.
  • Do not microwave ganache; gentle stirring after hot cream pouring prevents overheating and grainy texture.
  • Adjust buttercream consistency by adding more confectioners’ sugar for too thin or a bit more cream if too thick.
  • A very small pinch of salt in buttercream balances sweetness and enhances flavor.
  • Use piping tips and bags for neat filling and decorative frosting swirls if desired.
  • Storing decorated cupcakes in a dedicated cupcake carrier preserves shape and decorations during transport.

Keywords: chocolate cupcakes, cream filled cupcakes, chocolate ganache, buttercream frosting, homemade cupcakes, dessert, party cupcakes

Find it online: https://thefoodrecipe.com/cream-filled-chocolate-cupcakes-with-ganache-and-vanilla-buttercream-recipe/