Description
Delight in these rich and moist cream-filled chocolate cupcakes, featuring a decadent chocolate ganache filling and a luscious buttercream frosting. Perfectly balanced with cocoa and coffee to enhance the chocolate flavor, these cupcakes are a crowd-pleaser for any occasion.
Ingredients
Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) vegetable oil (or avocado oil or melted coconut oil)
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/2 cup (120ml) hot coffee or hot water
Chocolate Ganache Filling
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 2/3 cup (160ml or 5.3 ounces) heavy cream
Buttercream Frosting
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, prepare an additional pan with 3 liners or plan to bake in batches.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set this mixture aside.
- Combine wet ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, egg, pure vanilla extract, and buttermilk until smooth and fully incorporated.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir gently to combine. Then add the hot coffee or hot water and whisk until the batter is fully blended. The batter will be thin—this is expected.
- Fill cupcake liners: Spoon the batter into cupcake liners, filling each about two-thirds full to prevent overflow. You should have enough batter for 15 cupcakes.
- Bake: Bake the cupcakes for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Allow cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. For best results, chill the cupcakes for 20–30 minutes if the tops still feel sticky before assembling.
- Prepare chocolate ganache: Place finely chopped semi-sweet chocolate in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it begins to gently simmer; do not boil.
- Melt chocolate: Pour the hot cream over the chocolate and let it sit undisturbed for 2–3 minutes to soften the chocolate. Slowly stir with a spoon or spatula until the ganache is smooth and glossy.
- Make buttercream frosting: In a bowl, beat the softened unsalted butter with confectioners’ sugar until light and fluffy. Add heavy cream, vanilla extract, and a pinch of salt; continue beating until well combined and creamy.
- Assemble cupcakes: Once cupcakes are completely cooled, hollow out the center of each cupcake and fill with chocolate ganache. Then pipe or spread the buttercream frosting on top.
Notes
- Use brewed hot coffee for a richer chocolate flavor; hot water works as a caffeine-free alternative.
- Make sure cupcakes are completely cooled before filling and frosting to prevent melting.
- Chilling cupcakes after baking helps handle the sticky tops and improves frosting adherence.
- Substitute vegetable oil with avocado or melted coconut oil if preferred.
- Adjust salt in buttercream frosting to taste to balance sweetness.
