Name: Cream-Filled Chocolate Cupcakes with Chocolate Ganache and Vanilla Buttercream Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 1 h 30 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 the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Since this recipe makes about 15 cupcakes, prepare a second pan with 3 liners or plan to bake in batches.

Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Step 3: In another bowl, whisk the vegetable oil, sugar, egg, vanilla extract, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee or water, and whisk until fully combined. The batter will be thin.

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

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

Step 6: Cool cupcakes 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 are sticky before assembling.

Step 7: To make the ganache, place chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it gently simmers (do not boil). Pour the hot cream over the chocolate and let sit 2–3 minutes to soften, then stir slowly until smooth. Chill in the refrigerator for at least 30 minutes to thicken.

Step 8: For the buttercream, beat softened butter 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. Adjust thickness with more sugar or cream if needed, and add a pinch of salt to balance sweetness. The frosting should be fluffy.

Step 9: Using a sharp knife, cut a 1-inch deep circle out of each cooled cupcake to create a filling pocket. Fill each cavity with whipped vanilla buttercream using a spoon or piping bag.

Step 10: Trim the pointed end off the cut-out cupcake piece and gently press it back onto the filled cupcake to seal.

Step 11: Spread a thick layer of chilled ganache on top of each filled cupcake using a knife or spatula.

Step 12: Optionally, pipe additional vanilla buttercream swirls on top of the ganache using your preferred piping tip for decoration.

Step 13: Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day. Leftovers should be refrigerated and consumed within 3 days. Use a cupcake carrier for transporting decorated cupcakes.

Tips & Variations

Use hot coffee instead of water to deepen the chocolate flavor in the cupcakes.

For a dairy-free version, substitute the butter and cream with plant-based alternatives.

Chill cupcakes thoroughly before filling to prevent the buttercream from melting.

Try adding a teaspoon of espresso powder to the batter for an extra mocha kick.

Storage

Store cupcakes covered at room temperature for up to one day or refrigerate for up to three days. For best texture, bring refrigerated cupcakes to room temperature before serving. If decorated, use a cupcake carrier to protect the frosting during transport. Avoid freezing as ganache and buttercream textures can change.

FAQs

Can I make the cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend that includes xanthan gum to ensure structure. Make sure the blend is suitable for baking.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.