These cream-filled chocolate cupcakes are soft, rich, and loaded with fluffy vanilla buttercream hidden inside, then topped with glossy chocolate ganache. I first made these for my daughter's birthday after she begged for "the fancy kind with the surprise inside," and honestly, they turned out better than anything I'd grab from a bakery. The chocolate is deep and moist, the filling is cloud-like, and the ganache adds that perfect silky finish.
If you love indulgent chocolate desserts, you might also enjoy this Dark Chocolate Mousse Cake Recipe or these Spumoni Cookies for your next celebration. For a simpler vanilla option, try my Vanilla Sheet Cake with Whipped Buttercream Frosting.
Why You'll Love This Cream-Filled Chocolate Cupcakes
Cream-Filled Chocolate Cupcakes bring serious wow factor without being complicated. Here's why they're worth making:
The chocolate cupcakes themselves are deeply rich and soft, almost fudgy in the center. The whipped vanilla buttercream filling is light, sweet, and balances the chocolate perfectly. You get that exciting surprise in the middle when you bite in, which makes them feel extra special. The chocolate ganache topping looks bakery-professional but only takes two ingredients and about five minutes to make.
These Cream-Filled Chocolate Cupcakes hold up well for parties since they can be made a day ahead and stored in the fridge. They're impressive enough for birthdays, holidays, or any celebration, but simple enough for a weekend baking project. If you're looking for more filled cupcake ideas, this technique works beautifully and can be adapted to other flavor combinations too.
The batter comes together in one bowl with no fussy steps. You don't need any special skills to fill them, just a knife and a spoon. And because the recipe makes 15 cupcakes, you'll have enough for a crowd or a few days of sneaking one from the fridge.
Jump to:
- Why You'll Love This Cream-Filled Chocolate Cupcakes
- Cream-Filled Chocolate Cupcakes Ingredients
- How to Make Cream-Filled Chocolate Cupcakes
- Substitutions and Variations
- Equipment For Cream-Filled Chocolate Cupcakes
- Storage Tips For Cream-Filled Chocolate Cupcakes
- Expert Tips
- FAQ
- Related
- Pairing
- Cream-Filled Chocolate Cupcakes
Cream-Filled Chocolate Cupcakes Ingredients
Here's everything you need to make these bakery style Cream-Filled Chocolate Cupcakes filling and ganache topping.
See Recipe Card Below This Post For Ingredient Quantities
Chocolate Cupcakes
- All-purpose flour: Forms the structure of the cupcakes and keeps them tender. Make sure to spoon and level your flour so you don't add too much, which can make them dry.
- Unsweetened natural cocoa powder: Gives the cupcakes their deep chocolate flavor. Natural cocoa works best here, not Dutch-process.
- Baking soda: Helps the cupcakes rise and creates a light, fluffy crumb.
- Baking powder: Works with the baking soda to give the cupcakes extra lift.
- Salt: Balances the sweetness and makes the chocolate taste richer.
- Vegetable oil: Keeps the cupcakes incredibly moist. Oil-based cakes stay soft longer than butter-based ones.
- Granulated sugar: Sweetens the batter and helps create a tender texture.
- Egg: Binds everything together and adds moisture. Room temperature eggs mix in more smoothly.
- Pure vanilla extract: Adds warmth and rounds out the chocolate flavor.
- Buttermilk: Makes the cupcakes soft and adds a slight tang that balances the sweetness. Room temperature buttermilk blends better.
- Hot coffee or hot water: Blooms the cocoa powder and intensifies the chocolate flavor without making the cupcakes taste like coffee.
Chocolate Ganache Topping
- Semi-sweet chocolate: Melts into a smooth, glossy topping. Chop it finely so it melts evenly.
- Heavy cream: Creates the silky ganache texture when heated and poured over the chocolate.
Whipped Vanilla Buttercream Filling
- Unsalted butter: Adds richness and body to the filling. Softened butter whips up light and fluffy.
- Confectioners' sugar: Sweetens and thickens the buttercream. Powdered sugar dissolves smoothly without grittiness.
- Heavy cream: Thins the buttercream just enough to make it pipeable and gives it a lighter texture.
- Pure vanilla extract: Flavors the filling with classic vanilla sweetness.
- Salt: Just a pinch if the filling tastes too sweet. This is optional but helpful.
How to Make Cream-Filled Chocolate Cupcakes
Follow these steps to make perfect Cream-Filled Chocolate Cupcakes from scratch.
Preheat oven: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, and line a second pan with 3 liners, or plan to bake in batches if you only have one pan.
Whisk dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set this bowl aside.
Mix wet ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk together until smooth and combined.
Combine wet and dry: Pour the wet ingredients into the dry ingredients, then add the hot coffee or hot water. Whisk everything together until the batter is fully combined and smooth. The batter will be quite thin, which is normal.
Fill liners: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. You should have enough batter for 15 cupcakes total.
Bake: Bake for 20 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs.
Cool completely: Let the cupcakes cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely. If the tops feel sticky, chill them in the refrigerator for 20 to 30 minutes before you start assembling.
Prepare chocolate: Place the finely chopped semi-sweet chocolate in a heatproof bowl and set it aside.
Heat cream: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer gently. Don't let it boil.
Make ganache: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 to 3 minutes. Then slowly stir the mixture until it's completely smooth and glossy.
Chill ganache: Refrigerate the ganache for at least 30 minutes, or until it thickens to a spreadable consistency.
Beat butter: In a large bowl, use an electric mixer to beat the softened butter on medium speed for about 2 minutes, until it's creamy and smooth.
Add sugar and flavorings: Add the confectioners' sugar, heavy cream, and vanilla extract to the bowl. Beat on low speed for 30 seconds to avoid a sugar cloud, then increase to medium-high and beat for 3 minutes until the frosting is light and fluffy.
Adjust consistency: If the buttercream is too thin, add up to ¼ cup more confectioners' sugar. If it's too thick, add 1 tablespoon of heavy cream. If it tastes too sweet, add a tiny pinch of salt. The frosting should be very fluffy and hold soft peaks.
Cut centers: Use a sharp knife to cut a small circle into the center of each cooled cupcake, going about 1 inch deep. Remove the cake cone carefully.
Fill cavities: Spoon 1 to 2 teaspoons of whipped buttercream into each cavity. Don't overfill or the tops won't sit flat.
Replace tops: Trim the pointed tip off each cake cone, then place the flat top back over the filling to cover it.
Spread ganache: Use a small icing spatula or the back of a spoon to spread a thick layer of chilled ganache over the top of each filled cupcake.
Optional decoration: If you have leftover buttercream, you can pipe a small swirl on top of the ganache for extra decoration.
Serve or store: These cupcakes can be served right away or stored covered at room temperature or in the refrigerator for up to 1 day before serving. Keep any leftovers in the refrigerator for up to 3 days.
Substitutions and Variations
You can adjust this homemade Cream-Filled Chocolate Cupcakes recipe to fit what you have on hand or your personal taste.
No buttermilk? Mix ½ cup of regular milk with 1 ½ teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes, then use it in place of buttermilk.
Skip the coffee: If you don't want to use coffee, just replace it with an equal amount of hot water. The cupcakes will still be delicious and moist.
Different filling: Try cream cheese frosting, marshmallow fluff, or even peanut butter frosting instead of vanilla buttercream for a fun twist.
Ganache alternatives: You can use a simple chocolate buttercream or even store-bought frosting if you're short on time.
Make them mini: This batter works well for mini cupcakes too. Just reduce the baking time to about 10 to 12 minutes and adjust the filling amounts.
Equipment For Cream-Filled Chocolate Cupcakes
Having the right tools makes assembling these Cream-Filled Chocolate Cupcakes with filling much easier.
A standard 12-count muffin pan is essential, plus a few extra liners if you're baking all 15 at once. You'll need mixing bowls for the batter, ganache, and buttercream. A whisk works great for the cupcake batter, and an electric mixer (handheld or stand mixer) is really helpful for whipping the buttercream to the right fluffy texture.
A small saucepan and heatproof bowl are needed for making the ganache. Once the cupcakes are baked, a wire cooling rack helps them cool evenly. To fill the cupcakes, you'll need a sharp knife to cut out the centers. A spoon works fine for filling, but a piping bag makes it a little neater if you have one. A small icing spatula is perfect for spreading the ganache smoothly on top.
Storage Tips For Cream-Filled Chocolate Cupcakes
These moist Cream-Filled Chocolate Cupcakes keep well and can be prepped ahead for parties or events.
Store the finished Cream-Filled Chocolate Cupcakes in an airtight container in the refrigerator for up to 3 days. The buttercream and ganache both hold up well when chilled. Let them sit at room temperature for about 15 minutes before serving if you want the ganache to soften slightly.
You can bake the cupcakes themselves a day ahead. Let them cool completely, then wrap them tightly in plastic wrap and store at room temperature. Make the filling and ganache the next day when you're ready to assemble.
The ganache can be made up to 3 days in advance and stored in the fridge. Just let it come to room temperature and give it a quick stir before using. The whipped buttercream can be made a day ahead and stored in the fridge too. Let it soften slightly and give it a quick re-whip before filling the cupcakes.
I don't recommend freezing these once they're assembled because the filling and ganache textures can change. But you can freeze the unfilled Cream-Filled Chocolate Cupcakes for up to 2 months. Thaw them completely, then fill and top as usual.
Expert Tips
Don't skip the hot coffee or water in the batter. It really does make the chocolate flavor deeper and richer without adding any coffee taste. The batter will look thin, but that's exactly what you want for a moist crumb.
Make sure your egg and buttermilk are at room temperature before mixing. Cold ingredients can cause the batter to seize up or mix unevenly, which affects the final texture.
When you're filling the Cream-Filled Chocolate Cupcakes liners, use a cookie scoop or measuring cup to make sure each one has the same amount of batter. This helps them bake evenly and finish at the same time.
Let the Cream-Filled Chocolate Cupcakes cool completely before you try to fill them. If they're even slightly warm, the buttercream will melt and the ganache won't set properly. Chilling them for 20 to 30 minutes makes them much easier to work with.
FAQ
How to get cream inside a cupcake?
The easiest way is to cut a small circle out of the top center of the cooled Cream-Filled Chocolate Cupcakes, about 1 inch deep. Remove that piece of cake, fill the hole with your buttercream or cream filling, then trim the pointy bottom off the cake piece and place the flat top back over the filling. This method keeps the filling hidden inside and looks clean and professional.
Can you put a filling in a cupcake before baking?
It's not recommended for this Cream-Filled Chocolate Cupcakes. The filling would bake into the batter and lose its texture and flavor. Buttercream or whipped fillings need to stay cool and fluffy, so it's best to add them after the Cream-Filled Chocolate Cupcakes are completely baked and cooled. If you want a filled effect before baking, you'd need a more stable filling like jam or a thick custard.
How do you get a filling in the middle of a cupcake?
Use a sharp knife to cut a cone shape out of the center of each cupcake, going about 1 inch deep. Spoon or pipe your filling into the cavity, then replace the top of the cone to cover it. You can also use a cupcake corer tool if you have one, which makes perfectly round holes. Just make sure the cupcakes are fully cooled before you start so the filling doesn't melt.
Do cream-filled cupcakes need to be refrigerated?
Yes, these Cream-Filled Chocolate Cupcakes should be refrigerated because the whipped buttercream filling contains dairy and can spoil at room temperature. Store them in an airtight container in the fridge for up to 3 days. You can let them sit out for about 15 to 20 minutes before serving if you prefer them slightly less chilled. My friend Jackeline always eats hers straight from the fridge because she loves how firm the ganache gets when it's cold.
Related
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Pairing
These are my favorite dishes to serve with Cream-Filled Chocolate Cupcakes
Cream-Filled Chocolate Cupcakes
Ingredients
Method
- Set the oven to 350°F (177°C) and line a muffin pan with paper liners, preparing a second pan if needed for all the batter.
- Stir the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl until evenly blended.
- In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until smooth and unified.
- Combine the wet mixture with the dry ingredients, pour in the hot coffee or water, and whisk until a thin, smooth batter forms.
- Divide the batter between the liners, filling each only about two-thirds full to prevent overflow.
- Bake the cupcakes until a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Let the cupcakes rest in the pan briefly, then move them to a rack and allow them to cool completely before filling.
- Place the chopped chocolate in a heatproof bowl, then heat the cream until just beginning to steam and pour it over the chocolate.
- Let the mixture sit for a couple of minutes, then slowly stir until fully smooth and glossy, and refrigerate until thickened.
- Beat the softened butter until creamy, then add the powdered sugar, cream, vanilla, and salt and whip until very light and fluffy.
- Cut a small cone-shaped piece from the center of each cooled cupcake to create a pocket for the filling.
- Spoon or pipe the vanilla cream into each cavity, trim the cake plugs, and gently set them back over the filling.
- Spread a thick layer of the set ganache over each cupcake, letting it settle into a smooth, fudge-like top.
- If desired, pipe a small swirl of the remaining cream on top for decoration, then serve or chill until ready to enjoy.
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