Swirled Chocolate Cupcakes with Creamy Chocolate Filling
Decadent chocolate cupcakes with a creamy chocolate filling, perfect for any celebration or satisfying your sweet tooth.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups cocoa powder Use high-quality cocoa for better flavor.
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 large egg Can substitute with flax egg if needed.
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water This will thin the batter.
For the Chocolate Filling
- 1 cup heavy whipping cream
- 8 oz semi-sweet chocolate, chopped You can substitute with white chocolate for a different flavor.
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until just combined.
- Carefully stir in the boiling water, making sure the batter is smooth. The batter will be thin, but this is perfect for creating moist cupcakes.
- Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely in the pan.
Chocolate Filling
- While the cupcakes are cooling, heat the heavy whipping cream in a saucepan until it begins to simmer.
- Remove from heat and add the chopped chocolate, swirling to combine. Let it sit for a couple of minutes before stirring until smooth.
- Stir in powdered sugar and vanilla extract. Allow it to cool and thicken.
Assembly
- Once the cupcakes are cool, use a small knife or a cupcake corer to remove the center of each cupcake.
- Fill each hole with the creamy chocolate filling.
- Optional: Top the filled cupcakes with additional chocolate ganache or whipped cream.
Notes
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Allow refrigerated cupcakes to come to room temperature before serving.