Cream-Filled Chocolate Cupcakes
Ingredients
The cupcakes
-
1
cup
all-purpose flour
-
½
cup
unsweetened natural cocoa powder
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
salt
-
⅓
cup
vegetable oil
-
1
cup
granulated sugar
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
½
cup
buttermilk
-
½
cup
hot coffee or hot water
The ganache topping
-
6
ounces
semi-sweet chocolate
-
⅔
cup
heavy cream
The buttercream filling
-
½
cup
unsalted butter
-
2
cups
confectioners’ sugar
-
3
tablespoons
heavy cream
-
2
teaspoons
pure vanilla extract
-
to taste
none
salt
Instructions
- Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
- Whisk together the dry ingredients in a bowl and set aside.
- In another bowl, mix the wet ingredients until combined, then combine with the dry ingredients.
- Pour the batter into the liners, filling them 2/3 full, and bake for 20–22 minutes.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the chocolate ganache by heating cream and pouring it over chopped chocolate, then stir until smooth.
- Chill the ganache for at least 30 minutes to thicken.
- Prepare the whipped vanilla buttercream by beating the ingredients until fluffy.
- Cut a cone shape from the center of each cooled cupcake and fill with buttercream.
- Replace the tops of the cupcakes and spread ganache on top.
- (Optional) Pipe decorative buttercream on top of the ganache.
Nutrition Facts (estimated)
Servings
15 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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