These Cream-Filled Chocolate Cupcakes are soft, deeply chocolatey, and filled with a cloud of sweet buttercream that makes every bite feel like a little celebration. The ganache on top adds a glossy, rich finish that looks bakery-perfect but comes together so easily at home. I first made these for Isabella’s birthday last year, and she declared them “better than anything from a fancy bakery,” which is high praise coming from my picky sister. They’re surprisingly simple to make, and the combination of moist chocolate cake, velvety filling, and silky ganache just works.
If you’re looking for more chocolate desserts that wow, try these Delicious Red Velvet Brownies or whip up The Best Strawberry Brownie Kabobs for your next gathering. For something fruity and light, the Easy Lemon Blueberry Tart is another favorite.
Why You’ll Love This Cream-Filled Chocolate Cupcakes
These Cream-Filled Chocolate Cupcakes check all the boxes. They’re rich without being heavy, sweet but balanced, and the texture is absolutely perfect. The chocolate cupcake recipe uses simple pantry ingredients, and the addition of hot coffee intensifies the chocolate flavor without making them taste like coffee at all.
The buttercream filling is soft and creamy, and it stays put inside the cupcake instead of oozing out. The ganache topping gives you that professional bakery look, and it tastes just as good as it looks. Plus, you can make these ahead, which is a lifesaver when you’re planning for a party or celebration.
They’re great for birthdays, potlucks, or just because you want something sweet and homemade. Kids love the surprise filling, and adults appreciate how moist and flavorful they are.
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Cream-Filled Chocolate Cupcakes Ingredients
Here’s what you’ll need to make these Cream-Filled Chocolate Cupcakes ideas come to life.
See Recipe Card Below This Post For Ingredient Quantities
For the Chocolate Cupcakes:
- All-purpose flour: Forms the base structure of the cupcakes and keeps them tender. Spooning and leveling your flour prevents the batter from becoming too dense.
- Unsweetened natural cocoa powder: Brings deep, rich chocolate flavor without any added sugar. Natural cocoa powder works beautifully with baking soda.
- Baking soda: Helps the cupcakes rise and creates a light, airy texture when combined with the acidic buttermilk.
- Baking powder: Adds extra lift to ensure your cupcakes are fluffy and soft.
- Salt: Balances the sweetness and makes the chocolate flavor stand out even more.
- Vegetable oil: Keeps the cupcakes incredibly moist and soft, even after they cool. Oil-based cakes tend to stay fresher longer than butter-based ones.
- Granulated sugar: Sweetens the batter and helps create a tender crumb.
- Egg: Binds everything together and adds richness. Make sure it’s at room temperature for the smoothest batter.
- Pure vanilla extract: Enhances all the other flavors and adds a warm, comforting note.
- Buttermilk: Adds tanginess and moisture while keeping the cupcakes soft. Room temperature buttermilk blends more easily.
- Hot coffee or hot water: Thins the batter and intensifies the chocolate flavor. Don’t worry, you won’t taste the coffee.
For the Chocolate Ganache:
- Semi-sweet chocolate: Creates a smooth, glossy topping with the perfect balance of sweetness and chocolate richness. Chop it finely so it melts evenly.
- Heavy cream: Combines with the chocolate to make a silky ganache that sets beautifully when chilled.
For the Buttercream Filling:
- Unsalted butter: Forms the creamy base of the filling. Softened butter whips up light and fluffy.
- Confectioners’ sugar: Sweetens and thickens the buttercream while keeping it smooth.
- Heavy cream: Adds richness and helps you adjust the consistency to your liking.
- Pure vanilla extract: Gives the buttercream a classic, sweet flavor that pairs perfectly with chocolate.
- Salt: A tiny pinch balances the sweetness and makes the vanilla flavor pop.
How To Make Cream-Filled Chocolate Cupcakes
Follow these steps to create bakery-quality Cream-Filled Chocolate Cupcakes at home.
Preheat oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. If you have more batter, prepare a second pan so you’re ready to go.
Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until everything is evenly combined. This ensures your leavening agents are distributed throughout.
Combine wet ingredients: In another bowl, whisk together the oil, sugar, egg, vanilla, and buttermilk until the mixture is smooth and the sugar starts to dissolve.
Make the batter: Pour the wet ingredients into the dry ingredients. Add the hot coffee or hot water, then whisk until the batter becomes smooth and thin. The batter will look runny, but that’s exactly what you want for moist chocolate cupcakes.
Fill and bake: Fill each cupcake liner about ⅔ full with batter. Bake for 20 to 22 minutes, checking with a toothpick inserted in the center for doneness. The toothpick should come out clean or with just a few moist crumbs.
Cool completely: Let the cupcakes cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely. This step is important before filling them.
Prepare ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just starts to simmer, then pour it over the chocolate. Let it sit for a minute, then stir slowly until smooth and glossy. Chill the ganache in the refrigerator until it thickens enough to spread, usually 30 to 45 minutes.
Make buttercream: Beat the softened butter with a hand mixer or stand mixer until creamy, about 1 minute. Add the confectioners’ sugar, heavy cream, and vanilla, then beat until the mixture is light and fluffy, 2 to 3 minutes. Adjust the thickness and sweetness by adding more sugar for a stiffer filling, more cream for a softer one, or a pinch of salt to balance the flavor.
Fill cupcakes: Use a small knife or cupcake corer to cut a circle in the center of each cooled cupcake, going about halfway down. Spoon or pipe buttercream into the hole, filling it generously. Replace the top piece of the cupcake gently.
Top with ganache: Spread a spoonful of the thickened ganache over the top of each cupcake, smoothing it out with the back of a spoon or offset spatula. Pipe the remaining buttercream on top in your desired design for a pretty finish.
Serve or store: Serve immediately for the best texture, or store at room temperature for a few hours. If you need to keep them longer, refrigerate them and bring them to room temperature before serving.
Substitutions and Variations
You can adjust this Cream-Filled Chocolate Cupcakes to fit what you have on hand or your personal preferences.
For the cupcakes: If you don’t have buttermilk, make your own by adding 1 ½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes before using. You can also use hot water instead of coffee if you prefer, though the coffee does deepen the chocolate flavor nicely.
For the filling: Swap the buttercream for a vanilla cream filling or even whipped cream filling for cupcakes if you want something lighter. Cream cheese frosting also works beautifully and adds a slight tang. Just make sure whatever filling you use is thick enough to stay inside the cupcake.
For the ganache: Dark chocolate or milk chocolate can replace the semi-sweet chocolate depending on how sweet you like things. You can also skip the ganache and just pipe extra buttercream on top if you prefer a simpler finish.
Equipment For Cream-Filled Chocolate Cupcakes
Having the right tools makes the whole process easier.
You’ll need a 12-cup muffin pan and cupcake liners to bake the Cream-Filled Chocolate Cupcakes evenly. A whisk helps you mix the batter smoothly, and a toothpick is essential for checking doneness. A wire rack lets the cupcakes cool properly so they don’t get soggy on the bottom.
For the filling and topping, a hand mixer or stand mixer makes the buttercream light and fluffy. A spoon or Cream-Filled Chocolate Cupcakes corer helps you remove the center of each cupcake cleanly. If you want to pipe the buttercream on top, grab a piping bag with your favorite tip, though a simple spoon works just fine too.
Storage Your Cream-Filled Chocolate Cupcakes
These Cream-Filled Chocolate Cupcakes stay fresh for a few days if stored properly.
At room temperature, keep them in an airtight container for up to 2 days. They’ll stay soft and moist, and the ganache will hold up nicely. If you need to store them longer, refrigerate them in a covered container for up to 5 days. The buttercream and ganache will firm up in the fridge, so let them sit at room temperature for 20 to 30 minutes before serving to bring back that soft, creamy texture.
You can also freeze the unfilled Cream-Filled Chocolate Cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature, then fill and top them when you’re ready to serve.
Expert Tips
A few small tricks will help you get the best results every time.
Make sure your buttermilk and egg are at room temperature before you start. Cold ingredients don’t blend as smoothly, and you might end up with a lumpy batter. If you forget to take them out ahead of time, place the egg in a bowl of warm water for 5 minutes and microwave the buttermilk for just 10 seconds.
Don’t skip the cooling step before filling. If the Cream-Filled Chocolate Cupcakes are even slightly warm, the buttercream will melt and slide right out. Patience here makes all the difference.
When you’re filling the Cream-Filled Chocolate Cupcakes, don’t overfill them. A generous spoonful is perfect, but too much will cause the top to bulge or crack. You want that clean, professional look.
FAQ
Do Cream-Filled Chocolate Cupcakes need to be refrigerated?
It depends on how long you’re storing them and what kind of filling you use. Buttercream-filled cupcakes can sit at room temperature for up to 2 days if kept in an airtight container. If you’re using whipped cream filling for Cream-Filled Chocolate Cupcakes or cream cheese frosting, refrigerate them to keep the filling fresh and safe. My tip? If you’re serving them the same day or the next, room temperature is fine and actually tastes better since the texture stays soft.
How to put cream inside a cupcake?
It’s easier than it looks. Use a small knife or a Cream-Filled Chocolate Cupcakes corer to cut a circle in the top center of the cupcake, going about halfway down. Gently remove the piece you cut out. Spoon or pipe your filling into the hole, then place the top piece back on. If you want a cleaner look, trim the bottom of the piece you removed so it sits flat when you put it back. Isabella always said the filling is the best part, so don’t be shy with it.
What are some common cupcake filling mistakes?
The biggest mistake is filling the Cream-Filled Chocolate Cupcakes while they’re still warm. The heat melts the buttercream and makes it runny. Another common issue is overfilling, which causes the tops to crack or the filling to leak out. Use a light hand and fill just enough to surprise without overwhelming. Also, make sure your filling is thick enough to hold its shape. Thin fillings will soak into the cake or drip out when you bite in.
Will Cream-Filled Chocolate Cupcakes get soggy?
Not if you do it right. Buttercream filling is thick enough that it won’t soak into the cake, so your Cream-Filled Chocolate Cupcakes stay perfectly moist without getting soggy. Whipped cream or custard fillings can make the cake a bit softer if they sit too long, so it’s best to fill those closer to serving time. If you’re making these ahead, stick with buttercream or cream cheese frosting, and you’ll be fine. Store them in a container that’s not too airtight, or the moisture can build up and affect the texture.
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Pairing
These are my favorite dishes to serve with Cream-Filled Chocolate Cupcakes
Cream-Filled Chocolate Cupcakes
Indulge in the rich decadence of these homemade Cream-Filled Chocolate Cupcakes – perfect for any celebration!
Ingredients
Method
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Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. If you have extra batter, prepare a second pan.
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In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
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In another bowl, whisk together oil, sugar, egg, vanilla, and buttermilk until smooth.
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Pour the wet ingredients into the dry, add hot coffee or water, and whisk until smooth. The batter will be thin.
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Fill cupcake liners ⅔ full and bake for 20-22 minutes. Check for doneness with a toothpick.
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Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Place chopped chocolate in a bowl. Heat cream until it simmers, then pour over chocolate. Stir slowly until smooth. Chill in the refrigerator to thicken.
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Beat butter until creamy. Add sugar, cream, and vanilla, then beat until fluffy. Adjust the thickness with more sugar, cream, or salt to taste.
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Cut a circle in the center of each cupcake and fill with buttercream. Replace the top piece of the cupcake.
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Spread the thickened ganache over each cupcake.
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Pipe remaining buttercream on top in a decorative pattern.
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Serve immediately or store covered at room temperature or in the fridge.
Nutrition
Notes
These cupcakes are rich and indulgent with a delicious buttercream filling inside, topped with glossy ganache. For best results, serve chilled or at room temperature.
