Cream Filled Chocolate Cupcakes

5 from 2 votes

These Cream Filled Chocolate Cupcakes are rich, moist, and packed with sweet vanilla filling—just like the classic bakery favorite.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 371kcal

Preheat oven to 350°F. Line a cupcake pan with cupcake liners
Boil water and add espresso to it, stirring until dissolved.
½ teaspoon instant espresso, ⅓ cup boiling water
Whisk cocoa powder, buttermilk, and vanilla into the water/espresso mixture.
⅓ cup special dark cocoa powder, ½ cup buttermilk, 1 teaspoon vanilla extract
Whisk flour, baking soda, and salt into a separate bowl.
1 ⅓ cup cake flour, 1 ¼ teaspoon baking soda, ¼ teaspoon salt
Using a stand mixer and the paddle attachment, mix sugar and butter until fluffy on medium speed. About 10 minutes.
1 ¼ cup sugar, ½ cup unsalted butter
Add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Add in the oil and mix until fully combined. Then beat the mixture on medium-high speed for a minute- the mixture will be light and fluffy.
2 extra-large eggs at room temperature, 1 extra-large yolk at room temperature, ¼ cup vegetable oil
Fold in ½ of the flour and then fold in ½ of the buttermilk mixture to the batter. Then fold in the remaining flour and the remaining buttermilk mixture.
Scoop batter into cupcake pan, filling each liner ¾ full. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Once the cakes are done, let them cool completely before filling and decorating. While cupcakes are cooling, make the ganache and vanilla frosting.

In a stand mixer, whip butter on medium-high speed until the butter is light and fluffy.
¼ cup butter
With the mixer on low, alternate between adding 1 cup powdered sugar and 1-2 tablespoons of heavy cream until all is added and mixed in.
2.5 cups powdered sugar, 3 tbs heavy cream
Add in the vanilla and pinch of salt, allowing the ingredients to incorporate fully.*
½ tbs vanilla, Pinch of salt
Place the frosting in a piping bag with the end snipped off.
Cut a cone from the center of the cupcake and pipe in frosting until filled- ~2 tsps. Remove the tip of the cone that you cut from the cupcake and press the flat top cut-out portion of the cupcake back onto the cupcake.
Top cupcakes with ganache by spreading a thick layer on with a knife.

In a microwave-safe dish, combine heavy cream and chocolate chips. Microwave on high, stirring every 30 seconds, until melted and combined. Usually takes about 1 minute.
2 ½ cup semi-sweet chocolate chips, 1 ⅔ cups heavy cream
Allow ganache to cool and thicken. Then, spoon and spread on top of the cupcakes.
Use a little extra vanilla frosting and a Wilton writing piping tip #6 to pipe on a little line with loops.

Tips and Tricks

If the vanilla cream frosting is too runny, add more powdered sugar to thicken it.
Store cupcakes in the refrigerator in an air-tight container for 4-5 days.