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Cream-Filled Chocolate Cupcakes with Ganache Topping Recipe

★★★★★

4.8 from 137 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes
  • Yield: 15 cupcakes 1x

Description

These Cream-Filled Chocolate Cupcakes are moist, rich, and topped with a luscious chocolate ganache and fluffy vanilla buttercream filling. Perfectly balanced with a deep chocolate flavor from cocoa and coffee, these cupcakes offer an indulgent dessert experience with a creamy surprise center. They are ideal for celebrations or any time you crave a decadent 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

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
  • Pinch of salt, to taste

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). 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.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.
  3. Mix wet ingredients: In another bowl, whisk together the oil, sugar, egg, vanilla extract, and buttermilk until fully combined.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Add the hot coffee or hot water, then whisk everything together until the batter is completely smooth and thin.
  5. Fill cupcake liners: Spoon or pour the batter into the lined muffin cups, filling each about two-thirds full to prevent overflow. You should have enough batter for 15 cupcakes.
  6. Bake cupcakes: Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cupcakes are fully cooked but remain moist.
  7. Cool cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. If the cupcakes are sticky on top, chill them in the refrigerator for 20–30 minutes before filling.
  8. Make the chocolate ganache: Place the finely chopped semi-sweet chocolate into a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it starts to gently simmer—do not boil. Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften the chocolate. Slowly stir the mixture until smooth and shiny. Refrigerate the ganache for at least 30 minutes to thicken before use.
  9. Prepare vanilla buttercream filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to medium-high and beat for 3 minutes until fluffy. Adjust thickness by adding more sugar if too thin or more cream if too thick.
  10. Hollow cupcakes: With a sharp knife, cut a 1-inch deep circle into the center of each cooled cupcake to create a cavity. Remove the cone-shaped piece carefully.
  11. Fill cupcakes with buttercream: Spoon or pipe vanilla buttercream into each cavity, filling generously (about 1–2 teaspoons). Trim the pointy end of the removed cupcake piece and press it gently back on top of the filling to seal.
  12. Top with ganache: Spread the chilled, thickened chocolate ganache over the top of each filled cupcake in a thick layer for a fudge-like topping.
  13. Piping decorative swirl (optional): Fill a piping bag fitted with a Wilton #6 tip with remaining vanilla buttercream and pipe swirls or loops on top of each ganache-covered cupcake. No chilling needed before this step.
  14. Store or serve: Serve immediately or cover and store cupcakes at room temperature or in the refrigerator for up to 1 day. Leftover cupcakes should be refrigerated and can be kept for up to 3 days. Use a cupcake carrier for best transport and storage if decorated.

Notes

  • Ensure cupcakes are completely cooled and chilled if needed before filling to prevent melting of buttercream.
  • Chop chocolate finely for ganache to ensure quick and complete melting.
  • If ganache doesn’t melt properly, avoid microwaving; gently reheat cream and try again.
  • Adjust buttercream consistency with additional confectioners’ sugar or cream based on your preference.
  • Adding a pinch of salt to the buttercream balances sweetness and enhances flavor.
  • This recipe can be baked in batches if you don’t have multiple pans.
  • Use room temperature ingredients for the best texture and mixing results.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cupcakes, cream-filled cupcakes, chocolate ganache, vanilla buttercream, homemade cupcakes, dessert recipe

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Find it online: https://cooklilan.com/cream-filled-chocolate-cupcakes-with-ganache-topping-recipe/