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seven cream filled chocolate cupcakes on a cake stand
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Chocolate Cupcakes with Cream Filling

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 18 cupcakes
A delicious homemade version of a lunchbox classic. Moist, fudgy chocolate cupcakes filled with vanilla buttercream and topped with chocolate ganache.

Equipment

  • 1 cupcake/muffin pan

Ingredients

For the Cake

  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 1/2 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt
  • 1 tsp vanilla
  • 1 egg beaten
  • 1/2 cup boiling water

For the Buttercream

  • 1 stick butter, room temperature
  • 1 cup powdered sugar
  • 3 tbsp heavy cream
  • 2 tsp vanilla

For the Chocolate Ganache

  • 2/3 cup heavy cream
  • 6 oz semi sweet chocolate chips

Instructions 

Make the Cake

  • Preheat the oven to 350 °F and line a cupcake pan with liners.
  • In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
  • Beat the egg.
  • In a separate bowl, whisk together the yogurt, oil, vanilla, and beaten egg. It's okay if there is some separation between the yogurt and oil.
  • Make a well in the dry ingredients and add the wet ingredients. Mix together until just combined.
  • Add the boiling water last. Mix until smooth.
  • Bake for 18 minutes or until a toothpick comes out clean.
  • Let cool completely before filling.

Buttercream

  • Beat the stick of room temperature butter until light and fluffy (2-3 minutes).
  • Add the powdered sugar, heavy cream, and vanilla. Beat until smooth and fluffy (3-4 minutes).
  • Place into a piping bag and set aside. You'll use 2/3 of the buttercream to fill the cupcakes and rest to decorate.

Chocolate Ganache

  • Place heavy cream in a microwave safe container. Microwave 30 seconds at a time until cream is hot to the touch.
  • Pour the cream over the chocolate chips. Let sit for 3-4 minutes.
  • Stir the ganache until smooth. Let cool before using.

Assembly

  • Insert a serrated knife about halfway into the cupcake and carve out a cone shape.
  • Remove from the cupcake and fill the cavity with vanilla buttercream.
  • From the cone of cupcake you just carved out, slice off the bottom of the cone to create a flat lid. Place lid on top of the filled cupcake and press to seal.
  • Spread however much of the chocolate ganache you'd like on the top of the filled cupcake.
  • Use the remaining buttercream frosting to decorate the tops.
Author: Kari Bakes
Course: Dessert
Cuisine: American
Keyword: buttercream, chocolate, cupcakes, ganache