These Cream-Filled Chocolate Cupcakes are a decadent treat that combines rich, moist chocolate cake with a luscious, velvety filling. Each bite offers a perfect balance of textures, from the tender crumb to the smooth, creamy center. With just 40 minutes of prep and 22 minutes of baking, you’ll have a dessert that feels indulgent yet achievable. The deep cocoa flavor paired with the sweet, airy filling creates a delightful contrast that’s sure to impress. Let them cool for a couple of hours, and you’ll be rewarded with cupcakes that are as beautiful as they are delicious.
Perfect for gatherings or a special treat, these cupcakes bring a touch of elegance to any occasion. The aroma of freshly baked chocolate will fill your kitchen, promising a dessert that’s both comforting and luxurious. Whether you’re a seasoned baker or trying something new, this recipe is straightforward and rewarding. The creamy filling adds a surprise element that elevates the classic chocolate cupcake. Share them with friends, or savor one yourself—either way, they’re guaranteed to bring smiles and satisfy every sweet tooth.
Ingredients for Cream-Filled Chocolate Cupcakes
- Chocolate 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
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature (or substitute with 1/2 cup milk + 1/2 teaspoon vinegar)
- 1/2 cup (120ml) hot coffee or hot water
- Chocolate Ganache Topping:
- 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
Step-by-Step Instructions
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. (You’ll need a second pan for the remaining 3 cupcakes or bake in batches.)
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is smooth and thin.
- Pour or spoon the batter into the liners, filling only 2/3 full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For easier filling, chill them in the refrigerator for 20–30 minutes if they’re sticky on top.
- Make the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it gently simmers (do not boil). Pour the cream over the chocolate, let it sit for 2–3 minutes, then stir slowly until smooth. Chill in the refrigerator for at least 30 minutes to thicken.
- Make the whipped vanilla buttercream: Using a mixer, beat the butter on medium speed until creamy (about 2 minutes). Add the confectioners’ sugar, heavy cream, and vanilla. Beat on low for 30 seconds, then increase to medium-high and beat for 3 minutes until fluffy. Adjust consistency with more sugar or cream if needed, and add a pinch of salt if too sweet.
- Fill the cupcakes: Cut a small circle (about 1 inch deep) into the center of each cooled cupcake to create a pocket. Remove the “cone” piece, spoon or pipe buttercream into the hole, and replace the top of the cone (trimming the pointy end first).
- Top with ganache: Spread a thick layer of the chilled ganache on top of each cupcake using a knife or spatula.
- (Optional) Pipe icing swirls: Fill a piping bag with leftover buttercream and pipe a decorative swirl or design on top of the ganache.
- Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day. Leftovers can be refrigerated for up to 5 days.
Storage and Reheating Tips
Store your Cream-Filled Chocolate Cupcakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days. If refrigerated, let them sit at room temperature for 15–20 minutes before serving to soften the ganache and buttercream. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and add ganache and filling before serving.
Recipe Variations to Try
Swap the semi-sweet chocolate in the ganache for dark or milk chocolate for a different flavor profile. For a nutty twist, add a teaspoon of almond extract to the buttercream filling. If you’re feeling adventurous, sprinkle crushed Oreos or chopped nuts on top of the ganache before it sets. You can also use espresso powder in the cupcake batter for a richer coffee flavor.
Equipment Guidance for Perfect Cupcakes
Use a piping bag with a round tip (like Wilton #12) for filling the cupcakes neatly. A small offset spatula makes spreading the ganache smooth and effortless. If you don’t have buttermilk, make your own by mixing 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar. For precise measurements, use a kitchen scale to weigh ingredients like flour and chocolate.
Common Questions Answered
Can I skip the coffee?
Yes, hot water works just as well to enhance the chocolate flavor without adding coffee taste.
Why is my ganache too thin?
Ensure the cream is gently simmered, not boiled, and let the ganache chill longer to thicken.
Can I make these ahead?
Absolutely! Bake the cupcakes a day in advance and assemble them the next day for fresh results.
Serving Suggestions for a Sweet Finish
Pair these cupcakes with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream for an indulgent treat. For a party, arrange them on a tiered dessert stand and garnish with fresh berries or edible flowers. These cupcakes also make a delightful gift—wrap them in a cute box with a ribbon for a thoughtful touch!
Cream-Filled Chocolate Cupcakes Recipe
Ingredients
Buttermilk, at room temperature
- 1 cup all-purpose flour (spooned & leveled)
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1/2 cup hot coffee or hot water
Chocolate Ganache Topping
- 6 ounces semi-sweet chocolate, finely chopped
- 2/3 cup heavy cream
Whipped Vanilla Buttercream Filling
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups confectioners’ sugar
- 3 Tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they’re particularly sticky on top—before assembling.
- Make the chocolate ganache: Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, transfer it to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cooled and filled cupcakes.
- Make the whipped vanilla buttercream filling: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 3 full minutes. Add up to 1/4 cup (30g) more confectioners’ sugar if frosting is too thin or another 1 Tablespoon (15ml) of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add a very tiny pinch of salt.) Frosting should be extra fluffy.
- Fill the cupcakes: Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon or pipe whipped buttercream inside each carved-out cupcake—use however much frosting will fit. (I use either a teaspoon measuring spoon or Wilton piping tip #12 to fill cupcakes. Usually you can fit between 1–2 teaspoons of frosting in each.) Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
- Top with ganache: With a knife or small icing spatula, spread the thickened chocolate ganache on top of each cupcake. Spread on a thick layer, so it sets as a thick fudge-like topping.
- (Optional) Pipe icing swirl/loops on top: Fill a piping bag with the remaining vanilla buttercream. Pipe a looping swirl, or any design you prefer, on top of the ganache-covered cupcake. (No need to chill ganache-topped cupcakes before doing this.) I use Wilton piping tip #6 for piping.
- Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.