Cream Filled Chocolate Cupcakes

Course: Dessert

Cuisine: American

Keyword: cream filled chocolate cupcakes

Prep Time: 30

Cook Time: 18

Servings: cupcakes

Calories: 191kcal

Author: Kara @I Scream for Buttercream

Delicious cream filled chocolate cupcakes. Moist chocolate cupcakes filled with whipped buttercream and topped with chocolate glaze.

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US Customary - Metric

Ingredients

For the cupcakes:

2 cups all purpose flour
¾ cup cocoa powder (not Dutch processed cocoa-see notes)
1 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
½ cup unsalted butter, melted (1 stick)
3 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup milk (preferably whole milk)
3 large eggs
1 cup hot coffee (or hot water)

For the Filling:

1 recipe whipped buttercream (link to that recipe in the notes section of this recipe card)

For the Glaze:

1 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon light corn syrup (this helps to add shine and to firm up the glaze)
⅓ cup heavy cream (sometimes called whipping cream - not whipped cream)
sprinkles (optional)

Instructions

For the cupcakes:

Preheat oven to 350 degrees. Add cupcake liners to two cupcake pans and spray them with non-stick spray.
In a large mixing bowl, add the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt and sugar). Mix well with a whisk.
Make a well in the center of the dry ingredients and add the melted butter, oil, vanilla, milk and eggs. Don't hadd the hot coffee or water yet. Mix with an electric mixer just until the ingredients are combined.
Add the hot coffee (or hot water) and mix until well combined.
Be careful not to over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long and that will make the cupcakes dense.
Add batter to the prepared cupcake pans and bake at 350 degrees for approximately 18-20 minutes. The tops of the cupcakes will somewhat flatten out as they cool. This is an advantage as the chocolate glaze will sit nicely on it.
Set cupcakes on wire racks to cool for about ten minutes, then take cupcakes out of the pans and let cool completely on racks before adding the filling and glaze.

For the filling:

I used my recipe for fluffy whipped vanilla American buttercream for the filling. You can find that recipe in the notes section at the bottom of this recipe card.
Once the cupcakes have cooled, fill a large piping bag fitted with either a medium piping tip or a bismarck piping tip and insert the piping tip into the bottom or the top of the cupcake and squeeze slowly to add filling. Once filled, add glaze to the tops.

For the Glaze:

In a bowl, add the chocolate chips, butter, cream and corn syrup. Melt in the microwave. Do this in small increments of about 30 seconds, or you could burn the chocolate. Once melted, mix until smooth. Either spoon the glaze onto the cupcakes or dip the tops of your cooled cupcakes into the glaze. Sprinkle with sprinkles if desired.

Video

Notes

Go here for the filling recipe: Whipped Buttercream Recipe

*Dutch processed cocoa is different from regular unsweetened cocoa powder. See this post to explain why a recipe calls for one and not the other.

These cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don't dry out.

Nutritional values are an estimate. Nutritional information is for the cupcakes and the glaze only. Nutritional information for the filling is included with that particular recipe (link above).

Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.

*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition