Description

These Vanilla Cream Filled Chocolate Ganache Cupcakes feature a rich, moist chocolate cupcake base filled with a luscious vanilla cream and topped with a smooth dark chocolate ganache. Perfect for chocolate lovers seeking a decadent, creamy center and a glossy ganache finish, these cupcakes offer a delightful balance of textures and flavors.

Ingredients

Scale

Dry Ingredients

3/4 cup plain flour / all-purpose flour
1/2 cup cocoa powder, sifted (unsweetened regular, not dutch processed)
1/2 tsp baking powder
1/2 tsp baking soda (bi-carbonate soda)
1/2 tsp cooking salt / kosher salt (halve for table salt, +25% for flakes)
3/4 cup tightly packed brown sugar

Wet Ingredients

2 large eggs at room temperature
1/3 cup oil (canola, vegetable or any other plain flavoured oil)
1/3 cup milk (preferably full fat though any % will work, even non dairy)
1 tsp vanilla extract
1/2 tsp white vinegar (activates baking soda)

Additional Flavor & Liquid

1 tsp coffee granules, optional
1/3 cup hot water

Ganache

180g (6 oz) dark chocolate / semi-sweet chocolate melts or chips (or chopped dark chocolate)
3/4 cup (180 ml) thickened cream / heavy cream (30%-36% fat)

Vanilla Cream Filling

2/3 cup thickened cream / heavy cream (30%-36% fat)
50g / 3 tbsp block cream cheese, softened (stabilises cream)
2 tbsp caster sugar / superfine sugar
1 tsp vanilla extract

Instructions

Make Ganache: Place the dark chocolate in a microwave safe bowl. Heat the cream just until hot but not boiling and pour over the chocolate. Let it stand uncovered for 7 minutes to melt the chocolate, then stir gently until smooth. If any lumps remain, microwave in 20-second intervals stirring in between until fully melted and smooth. Refrigerate the ganache for 2 hours until it thickens to a spreadable, peanut butter-like consistency.
Prepare Cupcakes: Preheat the oven to 180°C (350°F) or 160°C (320°F) fan-forced. Line a 12-hole muffin tin with cupcake liners. In a large bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and brown sugar). In a separate bowl, whisk the wet ingredients (eggs, oil, milk, vanilla extract, white vinegar) until well combined.
Dissolve Coffee: Dissolve the optional coffee granules into the hot water to create a hot coffee mixture.
Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until combined. Then, add the hot coffee mixture and whisk again thoroughly. Firmly tap the bowl on the counter three times to release any large air bubbles.
Fill and Bake: Transfer the batter to a pouring jug and fill the cupcake liners halfway (do not overfill to prevent sinking or overflowing). Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to rest in the pan for 5 minutes before transferring to a wire rack to cool completely for at least 1.5 hours.
Prepare Vanilla Cream Filling: Using an electric mixer, beat the softened cream cheese with vanilla extract and caster sugar on high speed for about 1 minute until smooth and creamy. Then add the thickened cream and whip until firm peaks form.
Fill Cupcakes: Using a small knife, cut a shallow cylindrical cavity in the center of each cupcake, leaving about a 1.25 cm (1/2 inch) border. Scoop out the cake and trim the removed portion to a thickness of about 1 cm (0.4 inches) to create a lid. Keep lids and corresponding cupcakes together for proper fitting.
Fill and Close: Spoon the whipped vanilla cream into the cavity of each cupcake. Then place the trimmed lid back on top, pressing lightly so the surface is flush without squeezing the cream out.
Top with Ganache: Dollop about a heaped tablespoon of the prepared ganache on top of each cupcake, then spread evenly. Optionally, sprinkle with white chocolate shavings or decorate as desired.
Serve: Enjoy these cupcakes at room temperature or chilled for a decadent creamy chocolate treat.

Notes

White vinegar activates the baking soda to help cupcakes rise nicely.
Coffee granules enhance the chocolate flavor but are optional.
Use good quality dark or semi-sweet chocolate for a rich ganache.
Do not use low-fat cream for ganache or filling; full-fat cream yields the best texture.
Softened block cream cheese stabilizes the whipped cream filling for a smoother texture.
Let ganache soften slightly at room temperature if too firm after refrigeration before spreading.
Make sure cupcakes are fully cooled before filling to prevent melting of cream.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate cupcakes, chocolate ganache, vanilla cream filling, homemade cupcakes, dessert, chocolate cupcake recipe