Cream-Filled Chocolate Cupcakes
🧁 Yields: 12 cupcakes
⏱ Total Time: ~1 hour 15 minutes
🧁 Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup boiling water
For the Cream Filling:
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Chocolate Glaze:
4 oz semi-sweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons heavy cream
1/4 cup powdered sugar
👩🍳 Instructions
1. Prep the Oven & Pan
Preheat oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
2. Make the Cupcake Batter
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
Add the boiling water and mix until smooth. The batter will be thin, which is perfectly fine!
3. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Cream Filling
Beat the softened butter in a large bowl until smooth and creamy.
Gradually add powdered sugar, heavy cream, vanilla extract, and salt. Continue to beat until fluffy and smooth.
5. Fill the Cupcakes
Once the cupcakes are completely cool, use a cupcake corer or a small knife to remove a portion of the center of each cupcake.
Fill each cupcake with the cream filling. You can use a piping bag to make this easier, or simply spoon the filling in.
6. Make the Chocolate Glaze
Melt the chopped chocolate and butter in a heatproof bowl, either in the microwave in 20-second intervals or over a double boiler.
Stir in heavy cream and powdered sugar until the glaze is smooth and glossy.
7. Glaze the Cupcakes
Once the cupcakes are filled, dip the top of each cupcake into the chocolate glaze, ensuring the cream is fully covered.
Let the glaze set for a few minutes before serving.
🍽️ Serving Suggestions
These cupcakes are best served at room temperature or slightly chilled.
They’re perfect for birthday parties, picnics, or as an after-dinner treat.