If you’re looking for a dessert that hits all the right notes, let me introduce you to the Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe. These cupcakes are a dreamy combination of rich, moist chocolate cake with a luscious vanilla cream core, all topped with a silky, decadent chocolate ganache. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this recipe is bound to become a beloved classic in your kitchen. Trust me, once you try these cupcakes, you’ll be coming back to this Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe again and again.
Ingredients You’ll Need
Getting the ingredients right is the first step to baking these irresistible cupcakes. Each component plays a vital role—from the deep cocoa powder providing chocolate intensity, to the fresh eggs and milk adding moisture and structure, to the vanilla and cream enhancing flavor and texture. The list might look long, but each item is simple, accessible, and essential for baking perfection.
- Plain flour (3/4 cup): Provides the structure for the cupcake, so measure carefully for the best texture.
- Cocoa powder (1/2 cup, sifted): Use unsweetened regular cocoa to get that rich, classic chocolate flavor.
- Baking powder (1/2 tsp): Helps the cupcakes rise beautifully and stay light.
- Baking soda (1/2 tsp): Works with vinegar to give cupcakes a tender crumb.
- Cooking salt / kosher salt (1/2 tsp): Balances sweetness and enhances overall flavor.
- Brown sugar (3/4 cup, tightly packed): Adds moistness and a delightful caramel undertone.
- Large eggs (2, room temperature): Bind ingredients and add richness.
- Oil (1/3 cup): Keeps cupcakes moist and tender; canola or vegetable oil works perfectly.
- Milk (1/3 cup): Full-fat preferred for creaminess, but any milk or non-dairy substitute works well.
- Vanilla extract (1 tsp): Adds warmth and boosts the flavors throughout.
- White vinegar (1/2 tsp): Reacts with baking soda to give lift and softness.
- Coffee granules (1 tsp, optional): Enhance chocolate depth without overpowering.
- Hot water (1/3 cup): Helps bloom the cocoa for rich color and flavor.
- Dark chocolate melts or chips (180g / 6 oz): Essential for creating that luxurious chocolate ganache topping.
- Thickened cream / heavy cream (3/4 cup for ganache + 2/3 cup for filling): Key for velvety cream and ganache textures.
- Block cream cheese (50g, softened): Stabilizes the vanilla cream filling, ensuring it holds its shape—tub cream cheese is a perfect substitute.
- Caster sugar (2 tbsp): Sweetens the vanilla cream filling delicately.
- Vanilla extract (1 tsp, for filling): Boosts the lovely vanilla flavor in the cream center.
How to Make Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe
Step 1: Prepare the Chocolate Cupcake Batter
Start by preheating your oven to 180°C (350°F) and line a cupcake tin with muffin cases. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat the brown sugar and eggs until smooth and fluffy. Add oil, milk, vanilla extract, and vinegar to the eggs, mixing well. Dissolve the coffee granules in hot water and slowly add this to the wet ingredients. Combine the wet and dry ingredients carefully; don’t overmix or you’ll lose that tender crumb we all love.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop them into the oven and bake for about 22 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool completely on a wire rack before moving on to the fun part—filling and decorating!
Step 3: Make the Vanilla Cream Filling
While your cupcakes cool, whip up the vanilla cream filling. Beat the thickened cream with the softened cream cheese, caster sugar, and vanilla extract until the mixture forms soft peaks. This luscious cream is going to be the surprise center that makes these cupcakes unforgettable, so take your time to get it perfectly fluffy and flavorful.
Step 4: Prepare the Chocolate Ganache
Heat 3/4 cup of thickened cream in a saucepan just until it begins to simmer (don’t boil). Pour it over the dark chocolate melts or chopped chocolate in a heatproof bowl and let it sit for a couple of minutes. Then stir gently until silky smooth and glossy. This ganache will be spooned over the frosted cupcakes, adding a rich, glossy finish that’s totally indulgent.
Step 5: Assemble the Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe
Once your cupcakes are cool, core the centers with a small knife or cupcake corer, creating a well for the vanilla cream filling. Pipe or spoon the cream into each cupcake center, then smooth the tops. Finally, drizzle or spread the chocolate ganache over each cupcake. Chill for a little to let the ganache set, and then get ready to enjoy!
How to Serve Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe
Garnishes
To add an extra special touch, consider sprinkling a few chocolate shavings, crushed nuts, or edible gold dust on top of the ganache. Fresh raspberries or a small mint leaf add a beautiful color contrast and a hint of freshness that pairs perfectly with the rich chocolate and creamy vanilla.
Side Dishes
Serve these cupcakes alongside a simple berry compote or a scoop of vanilla ice cream for a full dessert experience. A cup of freshly brewed coffee or a glass of cold milk also makes the perfect companion to balance the rich flavors.
Creative Ways to Present
For parties, consider placing each cupcake in mini cupcake wrappers with decorative picks or wrap them in cellophane tied with ribbons. You could also turn them into cupcake pops by skewering and chilling them, making a fun portable treat everyone will love. Presentation can elevate this Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe from everyday baking to show-stopping!
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the ganache has fully set and the cupcakes are cooled before storing to preserve texture and freshness.
Freezing
You can freeze the unfrosted cupcakes for up to 2 months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw in the fridge overnight before filling with vanilla cream and adding ganache.
Reheating
Because of the cream filling and ganache, these cupcakes are best enjoyed chilled. If you prefer them slightly warmer, let them sit at room temperature for about 15-20 minutes. Avoid microwaving as it might affect the texture of the ganache and cream filling.
FAQs
Can I use a different type of chocolate for the ganache?
Yes, you can substitute dark chocolate with milk or white chocolate, but keep in mind this will change the flavor and sweetness. Dark chocolate provides a nice balance to the sweet vanilla cream filling.
Is it okay to use regular sugar instead of brown sugar?
While you can use regular white sugar, brown sugar adds a moistness and subtle caramel flavor that enhances the cupcakes. If you don’t have brown sugar, adding a tablespoon of molasses to white sugar can mimic this effect.
How do I make the vanilla cream filling more stable?
Using cream cheese in the filling is key for stability. Ensure it’s softened before beating it with the cream and sugar. Also, chilling the filling before piping helps it hold shape better.
Can I make these cupcakes vegan?
With some substitution—like using plant-based milk, egg replacers, and vegan chocolate—you can adapt this recipe. However, the texture and flavor might differ slightly from the original Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe.
What if I don’t have coffee granules?
Coffee granules are optional and just enhance the chocolate flavor subtly. Feel free to omit them if you don’t have any on hand—the cupcakes will still taste fantastic!
Final Thoughts
This Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe combines the best of chocolate and vanilla with a rich, creamy surprise inside that is impossible to resist. It’s one of those recipes that’s perfect for sharing with loved ones or simply treating yourself. I encourage you to give it a go—feel the joy of baking these luscious cupcakes and watch how quickly they disappear once everyone takes a bite. Happy baking!
Print
Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: 62 minutes
- Yield: 12 cupcakes
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Vanilla Cream Filled Chocolate Ganache Cupcakes are rich, moist chocolate cupcakes filled with a luscious vanilla cream and topped with a smooth dark chocolate ganache. Perfect for celebrations or an indulgent treat, these cupcakes combine deep chocolate flavor with creamy vanilla filling and a glossy ganache finish.
Ingredients
Cupcake Batter
- 3/4 cup plain flour / all-purpose flour
- 1/2 cup cocoa powder (unsweetened, sifted; regular, not dutch processed)
- 1/2 tsp baking powder
- 1/2 tsp baking soda (bi-carbonate soda)
- 1/2 tsp kosher salt (halve if using table salt, add 25% more for flakes)
- 3/4 cup tightly packed brown sugar
- 2 large eggs at room temperature
- 1/3 cup oil (canola, vegetable or any plain flavored oil)
- 1/3 cup milk (preferably full fat, any % or non-dairy works)
- 1 tsp vanilla extract
- 1/2 tsp white vinegar (activates baking soda)
- 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, NOT low fat)
Vanilla Cream Filling
- 2/3 cup thickened cream / heavy cream (or any whipped cream)
- 50g / 3 tbsp block cream cheese, softened (stabilizes cream; can substitute with tub cream cheese)
- 2 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the plain flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the brown sugar, eggs, oil, milk, vanilla extract, and white vinegar until combined. Dissolve the coffee granules in hot water and mix into the wet ingredients, then gradually add the dry ingredients to combine into a smooth batter.
- Bake the Cupcakes: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 20-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before filling and frosting.
- Make the Vanilla Cream Filling: In a chilled mixing bowl, whip the thickened cream until soft peaks form. In another bowl, beat the softened cream cheese with caster sugar and vanilla extract until smooth. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy. Refrigerate until needed to keep it firm.
- Prepare the Chocolate Ganache: Heat the thickened cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate or chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until the ganache is smooth and glossy.
- Assemble the Cupcakes: Using a small knife or cupcake corer, remove a small cone-shaped section from the center of each cooled cupcake. Fill the hollow with the prepared vanilla cream filling using a spoon or piping bag. Dip the top of each cupcake into the chocolate ganache or spoon ganache over the top. Place cupcakes on a rack to allow excess ganache to drip off. Refrigerate until the ganache sets.
Notes
- Note 1: White vinegar activates the baking soda, helping the cupcakes rise and remain moist.
- Note 2: Coffee is optional but enhances the depth of chocolate flavor.
- Note 3: Use good quality dark chocolate for the ganache for a rich taste and smooth texture.
- Note 4: Heavy cream should not be low-fat for the ganache and filling to achieve proper consistency.
- Note 5: Block cream cheese stabilizes the cream filling; use softened for easy mixing. Tub cream cheese can be an alternative.
