Irresistible Chocolate Cupcakes Recipe with Creamy Filling
Rich chocolate cupcakes with a surprise creamy filling inside, perfect for any occasion and easy to make for beginners and seasoned bakers alike.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 large eggs, room temperature
- 1/3 cup (80ml) vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 1/2 cup (120ml) heavy cream
- 4 oz (113g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
- Chocolate ganache (optional)
- Sprinkles (optional)
- Shaved chocolate (optional)
- Fresh berries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cupcakes are baking, prepare the creamy filling. In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the heavy cream and vanilla extract, then continue to whip until the mixture is light and fluffy. Chill until ready to use.
- Once the cupcakes are done, let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Using a small knife or spoon, carefully hollow out the center of each cupcake. Be sure not to cut all the way through to the bottom.
- Fill a piping bag (or zip-top bag with a snipped corner) with the creamy filling. Pipe the filling into the hollowed-out center of each cupcake.
- Optional: Top the cupcakes with a drizzle of chocolate ganache, sprinkles, or any other toppings you like for extra flair.
Notes
[‘Ensure all ingredients are at room temperature for smooth mixing.’, ‘Avoid overmixing the batter to prevent dense cupcakes.’, ‘Chill the creamy filling before piping for better texture.’, ‘Let cupcakes cool completely before filling to avoid melting the filling.’]
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: chocolate cupcakes, creamy filling, dessert recipe, easy baking, party treats