Enjoy a homemade version of the classic packaged treat! These dreamy cream-filled chocolate cupcakes start with a moist and deeply chocolatey cupcake, which is filled with fluffy whipped vanilla buttercream, and topped with a rich 2-ingredient chocolate ganache. Truly one of the best desserts Iโve ever baked and every single taste tester has RAVED about them.
One reader, Ruth, commented: โWow! These are definitely the best cupcakes I have ever made. My family ate them and agreed. I canโt recommend this recipe enough, and we will definitely be making them again! It was the first time Iโve filled a cupcake, and I was surprised at how easy it really was. It worked, and everyone fell in love with these delicious cupcakes. Thanks again for another incredible recipe! โ โ โ โ โ โ
I feel like Iโve said this before, but this is truly my new favorite cupcake recipe. Honestly. I close my eyes in delight every time I bite into one. They are that good.
Why Youโll Love These Cream-Filled Chocolate Cupcakes
- The cupcakes are basically this popular chocolate cake, but halved
- Extra soft & moist, not dense or dry at all
- Extreme chocolate flavor; hot liquid โbloomsโ the cocoa
- Sweet, fluffy vanilla cream in the center
- Chocolate topping is just 2 ingredients and sets into a soft fudge-like texture
- Like the packaged American treat, but fresh & homemade
Even for an assembled/decorated cupcake, the process is still pretty straightforward. Make the cupcakes, carve a little hole in the center of the cooled cupcakes, fill with an easy whipped buttercream, and spread ganache on top. Use any extra filling to pipe on a squiggly loopy-loop (technical terms). Let me explain some key ingredients and show you this process in photos.
Make the Chocolate Cupcakes First
I decided to use my very favorite (and reader-loved!) chocolate cake as the base for todayโs cupcake recipe. I practically halved all of the ingredients. My regular super moist chocolate cupcakes are great, but they can be quite fragile. I love this newer cupcake recipe below, and even use it for these chocolate covered strawberry cupcakes, chocolate cupcakes with vanilla frosting, and these Easter cupcakes.
For the BEST texture and flavor, you need these key ingredients:
- Natural Cocoa Powder: Use unsweetened, natural cocoa powder (not Dutch-process). You can read about the difference in this post: Dutch-process vs. Natural Cocoa Powder. I typically use Hersheyโs (the regular kind, not the Special Dark) or Ghirardelli brand cocoa powder. (Not affiliated with these brands, just a fan of the products.)
- Oil: Cocoa powder is a very drying ingredient, so youโll usually find it paired with oil in cake and cupcake recipes. Oil provides moisture and doesnโt weigh down a baked good. Vegetable oil is ideal, but melted coconut oil or even light olive oil may be used instead.
- Buttermilk: The team and I tested these cupcakes with buttermilk and with sour cream. Made with buttermilk, they have the best flavor, but can be a little soft and sticky, so slightly more difficult to cut and fill. Made with sour cream, they have a sturdier crumb, but the chocolate flavor isnโt as strong. We liked the buttermilk cupcakes best, and a quick chill in the refrigerator after theyโve fully cooled helps make the filling/assembly process easier.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powderโs flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes donโt taste like coffee at all! If you donโt drink coffee, you can use hot water. For deeper and richer flavor, though, use coffee. You can either brew it in a coffee maker or make instant coffee. Decaf coffee works!
You also need all-purpose flour (cake flour is too light when paired with cocoa powder), baking powder, baking soda, salt, sugar, egg, & vanilla extract.
Spoon/pour the thin batter into a 12-count muffin pan lined with cupcake linersโyou should have enough batter to make 15 cupcakes, so you will either need 2 muffin pans or you can divide and bake them in 2 batches. Fill the liners about 2/3 full. If you use the batter to make fewer than 15 cupcakes, you are overfilling the lined cups and your cupcakes will spill over the sides.
Optional (but recommended) step: When the cupcakes are completelyโor nearly completelyโcool, place them in the refrigerator for 20โ30 minutes to make them a bit easier to carve into and fill.
The cupcakes bake up nice and flat on top:
And nowโฆ is there any topping more rich and indulgent-tasting than chocolate ganache?
Make the Chocolate Ganache
Even though itโs the topping, I recommend making the chocolate ganache before you make the filling and while the cupcakes cool. This is because the ganache also needs to cool and thicken.
You need just 2 ingredients to make chocolate ganache:
- Pure Chocolate: Make sure you use real, quality chocolate. I typically use the 4-ounce baking bars found in the grocery store baking aisle, by Ghirardelli or Bakerโs. You can use quality chocolate chips instead, but the ganache wonโt be as smooth, as chocolate chips have stabilizers in them. You need 6 ounces, which is 1.5 bars (170g). 8 ounces proved to be too much and 4 ounces wasnโt enough.
- Heavy Cream: This may be called by another name where you are, like heavy whipping cream or double cream. Just make sure it has a minimum of 36% fat content, otherwise it wonโt set up as well. Usually you should use 6 ounces of cream per 6 ounces of chocolate, but I recently reduced it down to 2/3 cup (just over 5 ounces), so the ganache is a little thicker.
Heat the cream on the stovetop, pour over finely chopped chocolate in a heatproof bowl, let sit for a few minutes, and then slowly stir until the chocolate has all melted. The ganache will be very thin at first, but since chocolate is solid at room temperature, the ganache will thicken as it cools:
Whipped Vanilla Buttercream
For the cream portion of these cream-filled chocolate cupcakes, use fluffy whipped vanilla buttercream. This is the same whipped buttercream frosting I use for vanilla sheet cake, but with the ingredient ratios adjusted to yield less. You need just enough to fill 15 cupcakes, with a little leftover to pipe the squiggly loops on top. LOL.
Youโre basically making a regular vanilla buttercream frosting, but whipping it on high speed for a few minutes to make it extra light, fluffy, and almost marshmallow-tasting. Many homemade Hostess-style cupcake recipes use shortening or store-bought marshmallow creme (fluff) in the filling, but this one uses just 5 simple ingredients: butter, confectionersโ sugar, heavy cream, vanilla, and salt. Feel free to use this marshmallow meringue as the filling instead, if youโd like. Some readers have also filled them with raspberry cake filling or pastry creamโYUM!
Fill & Assemble the Cream-Filled Chocolate Cupcakes
Alright, letโs do this! The process is just like filling my strawberry shortcake cupcakes and lemon raspberry jam cupcakes. With a sharp knife, cut a circle in the cupcake, and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the cupcake with as much whipped buttercream as you can. (Usually between 1โ2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the round piece back on top of the filling. If you need any extra help with this step, see my How to Fill Cupcakes tutorial and video.
This can get messy because the cupcakes are oh-so-soft and moist. Thatโs fine, youโre covering up the mess with ganache.
With a knife or small icing spatula, spread the thickened chocolate ganache on top of the cupcakes.
Letโs see all of that come together:
Optional: Pipe the Squiggly Loopy Loops
For the finishing touch, fit a small round piping tip (I use Wilton #6) to a piping bag and fill with the remaining whipped buttercream. I went for the signature Hostess cupcake look by piping the loopy loops across the top of each cupcake, but feel free to get creative with your design. An initial, a heart, smiley face, birthday age/number, etc. You could even decorate them as Halloween cupcakes. Or skip this decorating step entirely.
How about a cake version? I thought some might ask! See recipe Note below.
And if you love trying this nostalgic treat, be sure to try my chocolate cake roll recipe, too!
See Your Cream-Filled Chocolate Cupcakes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. ๐
Print
Cream-Filled Chocolate Cupcakes
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Fill these deeply chocolatey cupcakes with fluffy whipped vanilla buttercream and top with a rich 2-ingredient chocolate ganache. See the step-by-step photos above or use the video tutorial below as your guide.
Ingredients
Chocolate Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk*, at room temperature
- 1/2 cup (120ml) hot coffee or hot water
Chocolate Ganache Topping
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 2/3 cup (160ml or 5.3 ounces) heavy cream
Whipped Vanilla Buttercream Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectionersโ sugar
- 3 Tablespoons (45ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- Make the cupcakes: Preheat the oven to 350ยฐF (177ยฐC). Line a 12-count muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
- Bake for 20โ22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooledโand even chilled for 20โ30 minutes in the refrigerator if theyโre particularly sticky on topโbefore assembling.
- Make the chocolate ganache: Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boilโthatโs too hot!) Pour over chocolate, then let it sit for 2โ3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If itโs not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, transfer it to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cooled and filled cupcakes.
- Make the whipped vanilla buttercream filling: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectionersโ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 3 full minutes. Add up to 1/4 cup (30g) more confectionersโ sugar if frosting is too thin or another 1 Tablespoon (15ml) of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add a very tiny pinch of salt.) Frosting should be extra fluffy.
- Fill the cupcakes: Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon or pipe whipped buttercream inside each carved-out cupcakeโuse however much frosting will fit. (I use either a teaspoon measuring spoon or Wilton piping tip #12 to fill cupcakes. Usually you can fit between 1โ2 teaspoons of frosting in each.) Slice/tear off the pointy end of the โconeโ piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
- Top with ganache: With a knife or small icing spatula, spread the thickened chocolate ganache on top of each cupcake. Spread on a thick layer, so it sets as a thick fudge-like topping.
- (Optional) Pipe icing swirl/loops on top: Fill a piping bag with the remaining vanilla buttercream. Pipe a looping swirl, or any design you prefer, on top of the ganache-covered cupcake. (No need to chill ganache-topped cupcakes before doing this.) I use Wilton piping tip #6 for piping.
- Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 5 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: Bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. Whipped buttercream and chocolate ganache can be prepared the day before too. Cover each and refrigerate overnight. The ganache will be nice and thick. If needed to thin out, spoon ganache into heatproof bowl and place over a pot of simmering water. Stir constantly until thinned out. Unfrosted, unfilled cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand Mixer) | Small Icing Spatula | Piping Bag (Reusable or Disposable) | Wilton Piping Tip #6 | Wilton Piping Tip #12 | Cupcake Carrier
- Cupcakes Sinking: The cupcakes may look like theyโre sinking in the center while theyโre baking, but they should pop back up by the time baking is finished. It doesnโt matter all that much if they sink a bit in the center, though, because youโre cutting out the middles and filling them with cream.
- Buttermilk vs. Sour Cream: I tested these cupcakes both ways. Made with buttermilk, they have the best flavor, but can be a little soft and sticky, so slightly more difficult to cut and fill (I recommend a quick chill in the refrigerator before cutting and filling, to make them a bit easier to work with). Made with sour cream, they have a sturdier crumb, but the chocolate flavor isnโt as strong. You can also try using half of each, if you happen to have both!
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powderโs flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes donโt taste like coffee at all! If you donโt drink coffee, you can use hot water. For deeper and richer flavor, though, use coffee (regular or decaf, but make sure itโs black with no sugar or cream). You can either brew it in a coffee maker or make instant coffee.
- Chocolate for Ganache: Real, quality chocolate is ideal for ganache to set properly. I use the 4-ounce baking bars found in the grocery store baking aisle, such as Ghirardelli or Bakerโs brands. Youโll need 1.5 of the 4-ounce bars to yield 6 ounces. If you canโt find those, you can use 170g (about 1 cup) of high-quality semi-sweet chocolate chips.
- Can I Make This Into a Cake? Absolutely. Use my chocolate cake recipe for 2 cake layers, spread the whipped buttercream on one cooled cake, top with 2nd cake, and top entire cake with ganache.
- More Success Tips: Be sure to check out my How to Use Piping Tips post for instructions on how to fill a piping bag, and my How to Make Chocolate Ganache post for any ganache questions. And you can also read my 10 Tips for Baking the BEST Cupcakes.
Reader Comments and Reviews
Can this be made into a layer cake? If so โ what size cake pan? Thank you
Hi Baker, see recipe Notes for details on making as a layer cake. Enjoy!
I havenโt made this recipe yet, but Iโm inspired by a filled cupcake idea. During the Pandemic I got a cupcake โplungerโ for filling, but I never used it. Maybe now! Got thought on a mocha-cr
cream filling and/or a Grand Marnier filling, for example?
Thanks, Patricia
Sounds delicious, Patricia! Let us know what you try.
Have made these twice it does take some time to make but is well worth it my family devoured them in about 3-4 days 2 at a time thank u so much for recipe
Excited to try these cupcakes. In place of vegetable oil can I use butter without changing the taste? Thank you
Hi Cindy, we highly recommend sticking with oil in the cupcakes. Oil makes for a supremely moist crumb, and butter will dry them out a bit.
I no longer use vegetable oil. Is avocado oil an acceptable substitute in most of your recipes? Thank you
Hi Marie, that will work here.
OMGoodness what a chocolaty delight!! So many say I canโt make that and I simply tell them follow the directions and yours are always spot on! 15 cupcakes =15 cupcakes, filling, ganache and all! PERFECT! These little gems are really good!! Thank you for creating these recipes!
This is one of the best cupcakes I have ever made/eaten!
This recipe will make adults light up like little kids. 10/10 recommend.
These were lovely. We loved the texture and flavor and gave some away to friends who absolutely loved them too. It is worth the extra effort for a special treat!
Perfect! So moist, and wonderful flavour! Thank you again!
Rated by the neighbors I shared it with as one of the best cupcakes ever.
I made the ganache and filling and let it set overnight in the refrigerator. My mistake. Let the cupcakes set in the refrigerator overnight, but make the other two the same day you plan to use them, otherwise you will be trying to figure out how to soften them enough to use them.
We will definitely be making this cake again often. The cupcakes will be for special occasion events.
Amazing recipe! Can I put these together the night before?
Hi Elise, absolutely! You can store them covered at room temperature or in the refrigerator overnight, but if you use the refrigerator, feel free to bring them back to room temperature before serving if you wish.
Love all your recipes! Question; can I put these components together and bake and assemble the next day? Just considering how the rise components will be effected? Thank you
Hi Andrea, we donโt recommend it. The leaveners will be activated once the wet and dry ingredients are mixed, so itโs best to bake the batter shortly thereafter. You could bake the cupcakes and assemble the filling and ganache, then put everything together the next day. Hope you enjoy these!
The recipe was easy to follow and made some delicious cupcakes. Sallyโs recipes never disappoint.
I would like to make your cream filling from your Cream-Filled Chocolate Cupcakes for an outdoor wedding reception in our hot August. You say โServe immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving.โ Can I fill and ice my cupcakes the morning of the wedding and leave outside in the shade for 6-8 hours during the wedding? I worry because it is made with cream. If not, any ideas? I love your recipes.
Hi Meg, itโs really hard to say without knowing the exact weather that day. If itโs especially warm, these cupcakes may not be the best candidate with the chocolate ganache on top. It could get quite melty. You may have better luck if the cupcakes come completely assembled from the refrigerator (so theyโre nice and cold) before displaying. Hope this helps!
Hello again. If the weather is 90 degrees, will the cream hold up outside the refrig for 6-8 hours? I wonโt use the ganache but rather an icing that will hold up to the temperature.
My niece wants a chocolate cupcake filled with a marshmallow type cream.
My daughter and I made these and were thrilled with the results. Sooooo delicious!
Delicious! I made these for a birthday party and everyone loved them. They were easy to put together. My only issue was that the ganache thickened too much, making spreading a challenge. But, I microwaved 8 seconds and then could spread. The components (cupcakes, buttercream, and ganache) of the recipe are all great and Iโll use them again with other things.