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Cream-Filled Chocolate Cupcakes with Chocolate Ganache and Vanilla Buttercream Recipe

★★★★★

4.4 from 100 reviews
  • Author: Harry
  • Total Time: 1 hour 30 minutes
  • Yield: 15 cupcakes 1x

Description

Delight in these luscious Cream-Filled Chocolate Cupcakes, featuring moist cocoa-infused cake bases filled with fluffy vanilla buttercream and topped with a rich, fudge-like chocolate ganache. Perfect for celebrations or a decadent everyday treat, these cupcakes combine the best of velvety chocolate and creamy filling in every bite.

Ingredients

Scale

Cupcake Batter

  • 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

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 your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. If making all 15 cupcakes at once, prep a second pan with extra liners or bake in batches.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk oil, sugar, egg, vanilla extract, and buttermilk until combined.
  4. Make Batter: Pour wet ingredients into dry ingredients, then add hot coffee or water. Whisk until completely combined; the batter will be thin.
  5. Fill Cupcake Liners: Spoon the batter into liners, filling each about two-thirds full to avoid spillover. There should be enough for 15 cupcakes.
  6. Bake: Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill for 20–30 minutes if tops remain sticky.
  8. Make Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat cream over medium until it simmers gently, then pour over chocolate. Let sit 2–3 minutes, then stir gently until smooth. Refrigerate ganache for at least 30 minutes to thicken.
  9. Prepare Whipped Vanilla Buttercream: Beat softened butter on medium speed for about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Mix on low for 30 seconds, then medium-high for 3 minutes. Adjust consistency with extra sugar or cream as needed, and add a pinch of salt to balance sweetness.
  10. Fill Cupcakes: Using a sharp knife, cut a 1-inch deep circle in the center of cooled cupcakes to create a pocket. Fill with buttercream using a spoon or piping tip. Trim the removed cupcake piece’s point and press it gently over the filling.
  11. Top with Ganache: Spread thickened ganache over the top of each filled cupcake using a knife or small spatula, creating a thick, fudge-like layer.
  12. Optional Piping: Using remaining buttercream, pipe decorative swirls or loops on top of ganache-covered cupcakes with a piping tip of choice (suggested Wilton #6).
  13. Storage: Serve immediately or store at room temperature or refrigerated for up to 1 day. For leftovers, keep covered in the refrigerator for up to 3 days; use a cupcake carrier for transport.

Notes

  • Ensure cupcakes are completely cooled and slightly chilled before filling to prevent buttercream from melting.
  • Do not let cream boil when making ganache; it should only gently simmer.
  • If ganache doesn’t melt chocolate fully, do not microwave; try stirring slowly or chopping chocolate finer next time.
  • You can substitute hot coffee with hot water for a different flavor nuance.
  • Adjust frosting thickness by adding confectioners’ sugar or cream as needed for piping consistency.
  • Use high-quality semi-sweet chocolate for best ganache flavor and texture.
  • Store cupcakes in a cool place to maintain ganache texture and prevent melting of buttercream.
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cupcakes, cream-filled cupcakes, chocolate ganache, buttercream filling, homemade cupcakes, baked dessert, chocolate frosting

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