Swirled Chocolate Cupcakes with Creamy Chocolate Filling Recipe

Introduction

These Swirled Chocolate Cupcakes with Creamy Chocolate Filling offer a delightful combination of rich cocoa flavors and a luscious, velvety center. Perfect for chocolate lovers, they feature a moist cupcake, smooth filling, and a beautiful two-tone frosting swirl. Whether for a special occasion or a sweet treat, these cupcakes are sure to impress.

Ingredients

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• ½ cup buttermilk
• ½ cup hot water
• 1 tsp vanilla extract

Creamy Chocolate Filling:

• ¾ cup heavy cream
• 1 cup semi-sweet chocolate chips or chopped chocolate
• 1 tbsp butter
• 1 tsp vanilla extract

Swirled Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk
• ¼ cup unsweetened cocoa powder (for chocolate half)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. Step 2: In a large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until combined. Stir in the buttermilk, then gradually add the dry ingredients and mix until smooth.
3. Step 3: Slowly add the hot water to the batter, mixing gently until fully incorporated. Fill each cupcake liner about two-thirds full and bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
4. Step 4: For the filling, heat the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chocolate chips and let sit for 1 minute, then stir until smooth. Add butter and vanilla extract, stirring until combined. Chill until slightly thickened.
5. Step 5: Core out the center of each cooled cupcake using a knife or cupcake corer. Fill each cavity with the creamy chocolate filling.
6. Step 6: Prepare the frosting by beating the softened butter until fluffy. Gradually add powdered sugar and vanilla extract, then add milk one tablespoon at a time until you reach a smooth, pipeable consistency.
7. Step 7: Divide the frosting into two bowls. Stir cocoa powder into one half to make chocolate frosting. Spoon the vanilla frosting into one side of a piping bag and the chocolate frosting into the other side. Twist the bag to swirl the two frostings together and pipe onto each cupcake.
8. Step 8: Chill the cupcakes briefly if you prefer a firmer filling, or serve immediately for a delightful oozy center. Enjoy!

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and even baking.
• For a richer filling, substitute the heavy cream with half cream and half mascarpone cheese.
• Try using dark chocolate instead of semi-sweet for a deeper flavor.
• To make the swirl effect easier, place each frosting into a separate piping bag before inserting both into one large bag with a coupler.

Storage

Store the filled and frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 20 minutes before serving for the best texture. You can also freeze the unfrosted cupcakes for up to 1 month; thaw before filling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without buttermilk?

Yes, you can substitute buttermilk by mixing ½ cup milk with 1½ teaspoons lemon juice or white vinegar. Let it sit for 5 minutes before using.

How do I avoid the filling leaking out?

Make sure to chill the filling until it’s thick but still soft before filling the cupcakes. Also, avoid overfilling the cavities to prevent leakage.

Swirled Chocolate Cupcakes with Creamy Chocolate Filling Recipe

Print Recipe

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4.6 from 65 reviews

Delight in these rich and moist Swirled Chocolate Cupcakes filled with a luscious creamy chocolate center and topped with a beautifully swirled vanilla and chocolate frosting. Perfect for chocolate lovers, these cupcakes combine a tender cocoa-infused cake with a silky ganache filling and a dual-flavored frosting that adds both visual appeal and intense flavor.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• ½ cup buttermilk
• ½ cup hot water
• 1 tsp vanilla extract

Creamy Chocolate Filling

• ¾ cup heavy cream
• 1 cup semi-sweet chocolate chips or chopped chocolate
• 1 tbsp butter
• 1 tsp vanilla extract

Swirled Frosting

• ½ cup (1 stick) unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk
• ¼ cup unsweetened cocoa powder (for chocolate half)

Instructions

1. Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with liners. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to combine the dry ingredients. In a separate large bowl, beat the eggs with both sugars, vegetable oil, and vanilla extract until well blended. Stir in the buttermilk, then gradually mix in the dry ingredients. Slowly add the hot water, mixing gently until the batter is smooth and uniform. Fill each cupcake liner about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely before filling.
2. Prepare the Filling: Heat the heavy cream in a small saucepan until it just starts to simmer—do not boil. Pour the hot cream over the semi-sweet chocolate and let it sit for one minute to soften the chocolate. Stir the mixture gently until smooth and glossy. Add the butter and vanilla extract, stirring until the butter melts and the filling is fully combined. Refrigerate the filling until it thickens slightly but remains spoonable. Using a knife or a cupcake corer, remove the center portion of each cooled cupcake and fill the hollowed center with the creamy chocolate filling.
3. Make the Swirled Frosting: Beat the softened butter in a bowl until light and fluffy. Gradually add the powdered sugar and vanilla extract, beating continuously. Add milk one tablespoon at a time to achieve a smooth, pipeable consistency. Divide the frosting evenly into two bowls. Stir the unsweetened cocoa powder into one half to create the chocolate frosting, leaving the other half vanilla. Using a piping bag fitted with two compartments or two pastry bags twisted together, fill one side with vanilla frosting and the other with chocolate frosting. Pipe a swirl of vanilla and chocolate frosting on top of each cupcake for a beautiful marbled effect.
4. Serve & Enjoy: For the best texture and flavor, chill the cupcakes briefly to firm up the filling before serving. Alternatively, serve immediately for an irresistibly creamy, gooey center.

Notes

• Ensure cupcakes are completely cooled before filling to prevent melting or disrupting the filling texture.
• Use a cupcake corer or a small knife to make clean holes for the filling without damaging the cupcake structure.
• If you don’t have heavy cream, you can substitute with full-fat coconut milk for a dairy-free option, though flavor and texture may vary.
• Adjust the thickness of the frosting by adding more milk (if too thick) or powdered sugar (if too thin).
• Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

Keywords: chocolate cupcakes, creamy chocolate filling, swirled frosting, dessert, chocolate dessert, homemade cupcakes