Cream-Filled Chocolate Cupcakes

You’ll never go back to the gas station cupcakes after trying these homemade Cream-Filled Chocolate Cupcakes.

I’m guilty of it: craving something chocolate, I pick up a Hostess Cupcake pack from the end cap of a mini-mart aisle. Soft, gooey, and chocolate-y (sort of – the cupcake isn’t really that chocolate-forward, but the icing smacks), my chocolate craving is satisfied. But that store-bought cupcake could definitely taste better. This Cream-Filled Chocolate Cupcake recipe is the answer. Is it easier than picking up a plastic 2-pack of chocolate cream-filled cupcakes? No. Do you get a better-tasting cupcake (and more than two, to enjoy now or to freeze for future cravings)? A thousand times, yes!

While the Hostess cupcake this recipe is based on may hit right when you need a quick chocolate fix, I find the homemade version much more palatable. Less sickeningly sweet and full of real chocolate flavor – plus, the filling here is actual buttercream. Did you know that the filling for Hostess’ cupcakes is the same white fluff that they use for Twinkie filling? Truth. It’s sweet and light, but it’s a long way from rich, velvet-y buttercream.

You will love this recipe for your next chocolate fix, or for a birthday/special occasion. Since it makes at least a dozen cupcakes, it is perfect for parties or dessert. The cream filling makes it just that much more special and a treat. The contrast between the buttercream filling and the rich chocolate cake part is just perfect. You will definitely want to lick the spoon when you make the chocolate ganache frosting for the tops!

Chocolate Ganache

The frosting you make for these cupcakes is a type of frosting that is known as a ganache (pronounced “guh-nash” and rhymes with the name Josh). Ganache is usually made by pouring hot cream over finely chopped chocolate; the result once it cools is a glossy, decadent chocolate topping for anything from cupcakes to cake to truffles. It’s a bit thicker than a glaze but a bit thinner than traditional frosting–when cooled, like below, it’s perfectly spreadable. In this recipe, dark chocolate is used, but you might also see recipes for milk chocolate or white chocolate ganache.

Ingredients

1 cup all-purpose flour spooned & leveled
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup granulated sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk at room temperature
1/2 cup hot coffee or hot water
6 ounces semi-sweet chocolate finely chopped
2/3 cup heavy cream
1/2 cup unsalted butter softened to room temperature
2 cups confectioners’ sugar
3 tablespoons heavy cream
2 teaspoons pure vanilla extract
Salt to taste

How to Make Cream-Filled Chocolate Cupcakes

Step 1: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. If you have more batter, prepare a second pan.

Step 2: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

Step 3: In another bowl, whisk oil, sugar, egg, vanilla, and buttermilk until smooth.

Step 4: Pour the wet ingredients into the dry, add hot coffee or water, and whisk until smooth. The batter will be thin.

Step 5: Fill cupcake liners 2/3 full and bake for 20-22 minutes. Check with a toothpick for doneness.

Step 6: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: 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.

Step 8: Beat butter until creamy. Add sugar, cream, and vanilla, then beat until fluffy. Adjust thickness and sweetness with more sugar, cream, or a pinch of salt.

Step 9: Cut a circle in the center of each cupcake and fill with buttercream. Replace the top piece of the cupcake.

Step 10: Spread the thickened ganache over each cupcake.

Step 11: Pipe remaining buttercream on top of the ganache in your desired design.

Step 12: Enjoy immediately or cover and store at room temperature or in the refrigerator.

FAQs & Tips

How to Make Ahead and Store?

You can bake and frost these cupcakes up to 2 days ahead and store them in an airtight container in the refrigerator. If you want to freeze and make ahead, you can also do so, but make sure you pack them wrapped in wax paper first then foil without crushing them. It may be easier to freeze just the baked cupcakes and make the frosting once you’re ready to serve. Leftovers can be stored in the refrigerator for up to 3 days.

Why are my cupcakes dry?

Be careful not to overmix the batter. Additionally, make sure you are using the full 1/3 cup of vegetable oil – for best results, don’t skimp or use another type of oil. Finally, make sure you really let the cupcakes cool after baking. It’s an important step to help the texture set up properly.

What’s the best way to get the filling in the cupcakes?

The best way is to pipe it in. Either use a piping bag (found in the baking aisle at your grocery store) fitted with a medium round tip, or if you do not have that, you can spoon the frosting into a gallon-sized plastic bag, leaving room at the top. Twist the open part of the bag to force the frosting into one corner of the bag and snip a very small hole in the corner of the bag. You’re ready to pipe! This is the easiest way to get the filling in the inside of the cupcakes.

Serving Suggestions

Like you see in the pictures, these cupcakes are adorable with white sprinkles on top! But feel free to add your own touch. Rainbow sprinkles, gummy bears, or even fondant decorations -whatever matches your theme if making for a birthday. As far as what to serve alongside, these cupcakes are perfection on their own. And make for a delicious breakfast the next day too, wink wink!