Irresistible Chocolate Cupcakes Recipe with Creamy Filling
Soft, moist chocolate cupcakes paired with a luscious, creamy center—perfect for any occasion and guaranteed to impress.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) hot coffee
- 8 ounces (225g) cream cheese
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Chocolate ganache or powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the vegetable oil and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract.
- Gradually mix the dry ingredients into the wet mixture, alternating with the buttermilk. Stir gently until just combined.
- Stir in the hot coffee. The batter will be thin.
- In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- Spoon 1 tablespoon of batter into each liner, add a dollop of creamy filling, then top with more batter until about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the cake portion comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
[‘Use room temperature ingredients for better mixing and texture.’, ‘Don’t overmix the batter to avoid dense cupcakes.’, ‘Hot coffee enhances the chocolate flavor but can be replaced with hot water.’, ‘Ensure the filling is fully creamy before adding to the batter.’, ‘Don’t overfill the liners to avoid sinking centers.’, ‘Let the cupcakes cool completely before adding any topping or frosting.’]
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Fat: 12
- Carbohydrates: 32
- Protein: 5
Keywords: chocolate cupcakes, creamy filling, dessert, easy recipe, kid-friendly, birthday treat