Looking for a show-stopping dessert that’s moist, rich, and filled with a creamy surprise? These Cream-Filled Chocolate Cupcakes are the answer! Perfect for birthdays, parties, or just because, these cupcakes are a chocolate lover’s dream. With a tender crumb, rich chocolate flavor, and a luscious cream filling, they’re sure to impress everyone. Let’s dive into this decadent and irresistible recipe!
Why You Will Love Making This Recipe
These Cream-Filled Chocolate Cupcakes are a winner for so many reasons. First, they’re incredibly delicious. The combination of moist chocolate cupcakes and a creamy, velvety filling is simply irresistible.
Second, they’re fun to make. Filling cupcakes with cream adds an element of surprise and makes them extra special. Plus, the recipe is straightforward, so even beginner bakers can achieve great results.
Finally, they’re perfect for any occasion. Whether you’re celebrating a birthday, hosting a party, or just craving something sweet, these cupcakes are sure to be a hit. They’re a classic dessert that never goes out of style!
Ingredients
the Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
the Cream Filling:
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or milk
the Chocolate Frosting:
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
Equipment Used
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Piping bag and tip (for filling and frosting)
- Measuring cups and spoons
Directions & Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients and buttermilk, alternating between the two. Finally, mix in the hot water until the batter is smooth.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Prepare the Cream Filling: In a bowl, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing until smooth and fluffy.
- Fill the Cupcakes: Use a piping bag fitted with a small tip to fill each cupcake with the cream filling. Insert the tip into the center of the cupcake and squeeze gently until the cupcake feels slightly heavier.
- Make the Chocolate Frosting: In a bowl, beat the butter until creamy. Add the powdered sugar, cocoa powder, vanilla extract, and heavy cream, mixing until smooth and fluffy.
- Frost the Cupcakes: Pipe or spread the chocolate frosting onto the filled cupcakes.
- Serve: Enjoy immediately or store in an airtight container.
Nutritional Information
These Cream-Filled Chocolate Cupcakes are a decadent treat. Per serving (1 cupcake), it contains approximately:
- Calories: 320
- Fat: 16g
- Carbohydrates: 45g
- Protein: 3g
- Sugar: 35g
Prep Time and Cook Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Mocha Version: Add 1 tsp instant espresso powder to the cupcake batter for a mocha flavor.
- Peanut Butter Filling: Replace the cream filling with a peanut butter filling for a chocolate-peanut butter twist.
- Gluten-Free: Use gluten-free flour for a gluten-free version.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! Store the unfrosted cupcakes in an airtight container for up to 2 days. Fill and frost them before serving.
2. Can I freeze these cupcakes?
Yes! Freeze the unfrosted cupcakes for up to 2 months. Thaw and fill/frost before serving.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
Pro Tips By Elisa
- Use room temperature ingredients for the best texture.
- Don’t overfill the cupcakes to prevent them from overflowing.
- Use a piping bag for precise filling and frosting.
Serving Suggestions
Serve these Cream-Filled Chocolate Cupcakes as a dessert for birthdays, parties, or special occasions. They’re perfect for satisfying your sweet tooth and impressing your guests!
Cream-Filled Chocolate Cupcakes
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Piping bag and tip (for filling and frosting)
- Measuring cups and spoons
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- For the Cream Filling:
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream or milk
- For the Chocolate Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream or milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Make the Cupcake Batter: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract. Gradually add the dry ingredients and buttermilk, alternating between the two. Finally, mix in the hot water until the batter is smooth.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Prepare the Cream Filling: In a bowl, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, mixing until smooth and fluffy.
- Fill the Cupcakes: Use a piping bag fitted with a small tip to fill each cupcake with the cream filling. Insert the tip into the center of the cupcake and squeeze gently until the cupcake feels slightly heavier.
- Make the Chocolate Frosting: In a bowl, beat the butter until creamy. Add the powdered sugar, cocoa powder, vanilla extract, and heavy cream, mixing until smooth and fluffy.
- Frost the Cupcakes: Pipe or spread the chocolate frosting onto the filled cupcakes.
- Serve: Enjoy immediately or store in an airtight container.