Cream-Filled Chocolate Cupcakes Recipe

Recipe Information

Prep Time: 35 minutes
Bake Time: 18–22 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Yield: 12 cupcakes

Ingredients

For the Chocolate Cupcakes

• 1 cup (125g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (150g) granulated sugar
• ½ cup (100g) light brown sugar
• 1 large egg, room temperature
• ½ cup (120ml) buttermilk
• ½ cup (120ml) warm coffee or hot water
• ⅓ cup (80ml) vegetable oil
• 1 teaspoon vanilla extract

For the Cream Filling

• ½ cup (113g) unsalted butter, softened
• 1½ cups (180g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream
• 1 cup (120g) marshmallow fluff

For the Chocolate Ganache

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream
• 1 tablespoon unsalted butter

Optional Decoration

• Chocolate sprinkles
• Mini chocolate chips
• White icing swirl
• Chocolate curls

Instructions

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners.
3. Set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Set aside.

Step 3: Make the Cupcake Batter

1. In a large mixing bowl, whisk together the granulated sugar, brown sugar, egg, buttermilk, oil, and vanilla extract.
2. Mix until smooth.
3. Gradually add the dry ingredients.
4. Pour in the warm coffee (or hot water) and stir until fully combined.

The batter will be thin—this helps create moist cupcakes.

Step 4: Bake the Cupcakes

1. Fill each cupcake liner about ⅔ full.
2. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow cupcakes to cool in the pan for 5 minutes.
4. Transfer to a wire rack and cool completely.

Step 5: Prepare the Cream Filling

1. Beat the softened butter until creamy.
2. Add powdered sugar gradually and beat until fluffy.
3. Mix in vanilla extract and heavy cream.
4. Fold in the marshmallow fluff.
5. Beat for another minute until light and smooth.

Transfer the filling to a piping bag fitted with a round tip.

Step 6: Fill the Cupcakes

1. Using a cupcake corer or small knife, cut a small hole in the center of each cupcake.
2. Remove a small portion of cake from the middle.
3. Pipe the cream filling into each cupcake until full.
4. Replace a small piece of the removed cake if desired.

Step 7: Make the Chocolate Ganache

1. Place chocolate chips in a heatproof bowl.
2. Heat the heavy cream until just simmering.
3. Pour over the chocolate chips.
4. Let sit for 2 minutes.
5. Add butter and stir until smooth and glossy.

Allow the ganache to cool slightly before using.

Step 8: Frost the Cupcakes

1. Spoon or dip the tops of the cupcakes into the ganache.
2. Let excess chocolate drip off.
3. Place cupcakes on a cooling rack until the ganache begins to set.

Step 9: Decorate

1. Pipe a classic white swirl on top using leftover cream filling.
2. Add chocolate sprinkles, curls, or mini chips if desired.
3. Let the cupcakes set for 15–20 minutes before serving.

Expert Tips

Use Coffee for Richer Flavor

Coffee enhances the chocolate flavor without making the cupcakes taste like coffee.

Cool Completely Before Filling

Warm cupcakes can melt the cream filling.

Don’t Overfill

A small amount of filling creates the perfect cream-to-cake ratio.

Chill for Cleaner Cuts

Refrigerate for 20 minutes before serving if you want neat, bakery-style slices.

Variations

Cookies and Cream Cupcakes

Add crushed chocolate sandwich cookies to the cream filling.

Peanut Butter Cream-Filled Cupcakes

Mix ¼ cup peanut butter into the filling.

Mint Chocolate Cupcakes

Add ½ teaspoon peppermint extract to the filling.

Mocha Cream Cupcakes

Add 1 teaspoon espresso powder to the cupcake batter.

Storage

Refrigerator

Store in an airtight container for up to 5 days.

Freezer

Freeze unfrosted cupcakes for up to 3 months.

Make Ahead

The cupcakes can be baked a day ahead and filled before serving.

Serving Suggestions

Serve these Cream-Filled Chocolate Cupcakes with:

• Cold milk
• Hot coffee
• Vanilla ice cream
• Fresh berries
• Chocolate sauce