Swirled Chocolate Cupcakes with Creamy Chocolate Filling Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
