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
Scale
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.
