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Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe

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3.8 from 235 reviews

  • Author: Ava
  • Total Time: 1 hour 2 minutes
  • Yield: 12 servings

Description

These Vanilla Cream Filled Chocolate Ganache Cupcakes are a decadent treat featuring moist cocoa cupcakes filled with a luscious vanilla cream and topped with rich dark chocolate ganache. Perfectly balanced with a hint of coffee to enhance the chocolate flavor, these cupcakes are ideal for celebrations or indulgent snacks.

Ingredients

Dry Ingredients

  • 3/4 cup plain flour / all-purpose flour
  • 1/2 cup cocoa powder (unsweetened regular, sifted)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda (bi-carbonate soda)
  • 1/2 tsp kosher salt (halve for table salt, +25% for flakes)
  • 3/4 cup (tightly packed) brown sugar

Wet Ingredients

  • 2 large eggs at room temperature
  • 1/3 cup oil (canola, vegetable, or any other plain flavored oil)
  • 1/3 cup milk (preferably full fat though any % will work, even non-dairy)
  • 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

  1. Prepare Ganache: Place the dark chocolate in a microwave-safe bowl. Heat the heavy cream until hot but not boiling. Pour the hot cream over the chocolate and let it stand for 7 minutes without covering. Stir gently until smooth and combined; if lumps remain, microwave for 20 seconds and stir again. refrigerate the ganache for 2 hours or longer until it reaches a peanut butter-like spreadable consistency.
  2. Preheat Oven and Prepare Liners: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan-forced oven. Line a 12-hole muffin tin with cupcake liners.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and brown sugar until well combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk the eggs, oil, milk, vanilla extract, and white vinegar until thoroughly combined.
  5. Dissolve Coffee: Stir the coffee granules into the hot water until dissolved.
  6. Combine Batter: Pour the wet mixture into the dry ingredients and whisk until combined. Add the hot coffee mixture and whisk again until smooth. Knock the bowl firmly on the counter three times to remove large air bubbles.
  7. Fill Liners and Bake: Using a pouring jug, fill each cupcake liner halfway to avoid overflow or sinking. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack and cool completely for at least 1.5 hours.
  9. Prepare Filling: With a small knife, cut a shallow cylindrical cavity out of the center of each cupcake, leaving about a 1.25 cm (1/2 inch) border. Remove the cake from inside the cavity and trim this removed piece to create a 1 cm (0.4 inch) thick lid, keeping lids paired with their respective cupcakes.
  10. Whip Vanilla Cream: In a bowl, beat the softened cream cheese, vanilla extract, and caster sugar on high until soft and creamy. Add the thickened cream and beat until firm peaks form.
  11. Fill Cupcakes: Spoon the whipped cream into the cavity of each cupcake, filling generously without overfilling. Place the trimmed lid back on top of the cream, pressing gently so it sits flush with the surface.
  12. Frost with Ganache: Dollop a heaping tablespoon of chilled ganache on top of each cupcake and spread evenly. Optionally, sprinkle with white chocolate shavings or decorate as desired. Serve and enjoy!

Notes

  • Use white vinegar to activate the baking soda for better rise and texture in the cupcakes.
  • Coffee granules are optional but enhance the chocolate flavor; omit if preferred.
  • Use good quality dark chocolate for the ganache for best flavor results.
  • Do not use low-fat cream in ganache or filling as it will affect texture and taste.
  • Softened block cream cheese stabilizes the whipped cream filling, but tub cream cheese is an acceptable substitute.
  • Allow cupcakes to cool fully before filling to prevent melting of the filling cream.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vanilla-cream-filled-chocolate-ganache-cupcakes-recipe/