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Cream-filled chocolate cupcake cut open showing the creamy center

Bakery-Style Chocolate Cream Filled Cupcakes

Moist chocolate cupcakes filled with stabilized vanilla whipped cream and topped with glossy chocolate ganache frosting.
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Prep Time 25 minutes
Cook Time 18 minutes
Rest time (cooling + ganache thickening) 1 hour
Total Time 1 hour 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

CHOCOLATE GANACHE FROSTING
  • 3/4 cup heavy cream 180 mL
  • 180 g dark chocolate melts or chips 6 oz; US: semi-sweet chocolate
WET
  • 3/4 cup brown sugar tightly packed (150 g)
  • 1/3 cup milk 80 mL
  • 1/3 cup plain oil 80 mL
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 2 eggs
DRY
  • 3/4 cup plain flour/all-purpose flour 110 g
  • 1/2 cup cocoa powder sifted (40 g)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cooking salt
HOT COFFEE - mix
  • 1 tsp coffee granules optional
  • 1/3 cup hot water 80 mL
TABILISED VANILLA WHIPPED CREAM
  • 2/3 cup heavy cream 160 mL, fridge cold
  • 50 g cream cheese about 3 Tbsp, softened

Equipment

  • 12-cup muffin pan
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Saucepan (for heating cream)
  • Heat-safe bowl (for ganache)
  • Electric hand mixer or stand mixer
  • Cupcake corer or small knife
  • Piping bags (for filling and frosting)
  • Piping tip (optional)

Method
 

  1. Assumption: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. Mix the HOT COFFEE ingredients: dissolve coffee granules (if using) in hot water; set aside to cool slightly.
  3. In a bowl, whisk DRY ingredients together (flour, cocoa powder, baking powder, baking soda, salt).
  4. In a second bowl, whisk WET ingredients together (brown sugar, milk, oil, vanilla, vinegar, eggs) until smooth.
  5. Add DRY to WET and whisk just until combined. Pour in the HOT COFFEE mix and stir until smooth.
  6. Divide batter into liners, filling about 2/3 full. Bake 15–18 minutes (assumption), until a toothpick comes out with a few moist crumbs. Cool completely.
  7. Make ganache: heat heavy cream until steaming. Pour over chocolate. Rest 2 minutes, then stir until smooth. Cool until thick enough to pipe/spread (assumption: 20–45 minutes).
  8. Make filling: beat softened cream cheese until smooth. Add cold heavy cream and whip to medium-stiff peaks.
  9. Core cupcakes and pipe filling into the center. Replace the cake “cap” if desired.
  10. Frost cupcakes with thickened ganache. Let set at room temp or chill briefly to firm.

Nutrition

Serving: 12cupcakesCalories: 345kcalCarbohydrates: 31.6gProtein: 4.4gFat: 23.9gSaturated Fat: 11.6gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 6.5gTrans Fat: 0.2gCholesterol: 67mgSodium: 213mgPotassium: 168mgFiber: 2.4gSugar: 20.8gVitamin A: 441IUCalcium: 58mgIron: 1.2mg

Video

Notes

  • For deeper chocolate flavor, keep the coffee granules; it enhances cocoa without making the cupcakes taste like coffee.
  • If ganache is too runny, let it sit longer at room temperature; if too thick, warm very briefly and stir.
  • Store finished cupcakes in the fridge because of the dairy-based filling.
  • Substitution: apple cider vinegar can replace white vinegar 1:1.
  • Substitution: any neutral oil works (canola/vegetable/avocado).

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