Enjoy a homemade version of the classic packaged treat! These dreamy cream-filled chocolate cupcakes start with a moist and deeply chocolatey cupcake, which is filled with fluffy whipped vanilla buttercream, and topped with a rich 2-ingredient chocolate ganache. Truly one of the best desserts I’ve ever baked and every single taste tester has RAVED about them.
One reader, Ruth, commented: “Wow! These are definitely the best cupcakes I have ever made. My family ate them and agreed. I can’t recommend this recipe enough, and we will definitely be making them again! It was the first time I’ve filled a cupcake, and I was surprised at how easy it really was. It worked, and everyone fell in love with these delicious cupcakes. Thanks again for another incredible recipe! ★★★★★”
I feel like I’ve said this before, but this is truly my new favorite cupcake recipe. Honestly. I close my eyes in delight every time I bite into one. They are that good.
Why You’ll Love These Cream-Filled Chocolate Cupcakes
- The cupcakes are basically this popular chocolate cake, but halved
- Extra soft & moist, not dense or dry at all
- Extreme chocolate flavor; hot liquid “blooms” the cocoa
- Sweet, fluffy vanilla cream in the center
- Chocolate topping is just 2 ingredients and sets into a soft fudge-like texture
- Like the packaged American treat, but fresh & homemade
Even for an assembled/decorated cupcake, the process is still pretty straightforward. Make the cupcakes, carve a little hole in the center of the cooled cupcakes, fill with an easy whipped buttercream, and spread ganache on top. Use any extra filling to pipe on a squiggly loopy-loop (technical terms). Let me explain some key ingredients and show you this process in photos.
Make the Chocolate Cupcakes First
I decided to use my very favorite (and reader-loved!) chocolate cake as the base for today’s cupcake recipe. I practically halved all of the ingredients. My regular super moist chocolate cupcakes are great, but they can be quite fragile. I love this newer cupcake recipe below, and even use it for these chocolate covered strawberry cupcakes, chocolate cupcakes with vanilla frosting, and these Easter cupcakes.
For the BEST texture and flavor, you need these key ingredients:
- Natural Cocoa Powder: Use unsweetened, natural cocoa powder (not Dutch-process). You can read about the difference in this post: Dutch-process vs. Natural Cocoa Powder. I typically use Hershey’s (the regular kind, not the Special Dark) or Ghirardelli brand cocoa powder. (Not affiliated with these brands, just a fan of the products.)
- Oil: Cocoa powder is a very drying ingredient, so you’ll usually find it paired with oil in cake and cupcake recipes. Oil provides moisture and doesn’t weigh down a baked good. Vegetable oil is ideal, but melted coconut oil or even light olive oil may be used instead.
- Buttermilk: The team and I tested these cupcakes with buttermilk and with sour cream. Made with buttermilk, they have the best flavor, but can be a little soft and sticky, so slightly more difficult to cut and fill. Made with sour cream, they have a sturdier crumb, but the chocolate flavor isn’t as strong. We liked the buttermilk cupcakes best, and a quick chill in the refrigerator after they’ve fully cooled helps make the filling/assembly process easier.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you don’t drink coffee, you can use hot water. For deeper and richer flavor, though, use coffee. You can either brew it in a coffee maker or make instant coffee. Decaf coffee works!
You also need all-purpose flour (cake flour is too light when paired with cocoa powder), baking powder, baking soda, salt, sugar, egg, & vanilla extract.
Spoon/pour the thin batter into a 12-count muffin pan lined with cupcake liners—you should have enough batter to make 15 cupcakes, so you will either need 2 muffin pans or you can divide and bake them in 2 batches. Fill the liners about 2/3 full. If you use the batter to make fewer than 15 cupcakes, you are overfilling the lined cups and your cupcakes will spill over the sides.
Optional (but recommended) step: When the cupcakes are completely—or nearly completely—cool, place them in the refrigerator for 20–30 minutes to make them a bit easier to carve into and fill.
The cupcakes bake up nice and flat on top:
And now… is there any topping more rich and indulgent-tasting than chocolate ganache?
Make the Chocolate Ganache
Even though it’s the topping, I recommend making the chocolate ganache before you make the filling and while the cupcakes cool. This is because the ganache also needs to cool and thicken.
You need just 2 ingredients to make chocolate ganache:
- Pure Chocolate: Make sure you use real, quality chocolate. I typically use the 4-ounce baking bars found in the grocery store baking aisle, by Ghirardelli or Baker’s. You can use quality chocolate chips instead, but the ganache won’t be as smooth, as chocolate chips have stabilizers in them. You need 6 ounces, which is 1.5 bars (170g). 8 ounces proved to be too much and 4 ounces wasn’t enough.
- Heavy Cream: This may be called by another name where you are, like heavy whipping cream or double cream. Just make sure it has a minimum of 36% fat content, otherwise it won’t set up as well. Usually you should use 6 ounces of cream per 6 ounces of chocolate, but I recently reduced it down to 2/3 cup (just over 5 ounces), so the ganache is a little thicker.
Heat the cream on the stovetop, pour over finely chopped chocolate in a heatproof bowl, let sit for a few minutes, and then slowly stir until the chocolate has all melted. The ganache will be very thin at first, but since chocolate is solid at room temperature, the ganache will thicken as it cools:
Whipped Vanilla Buttercream
For the cream portion of these cream-filled chocolate cupcakes, use fluffy whipped vanilla buttercream. This is the same whipped buttercream frosting I use for vanilla sheet cake, but with the ingredient ratios adjusted to yield less. You need just enough to fill 15 cupcakes, with a little leftover to pipe the squiggly loops on top. LOL.
You’re basically making a regular vanilla buttercream frosting, but whipping it on high speed for a few minutes to make it extra light, fluffy, and almost marshmallow-tasting. Many homemade Hostess-style cupcake recipes use shortening or store-bought marshmallow creme (fluff) in the filling, but this one uses just 5 simple ingredients: butter, confectioners’ sugar, heavy cream, vanilla, and salt. Feel free to use this marshmallow meringue as the filling instead, if you’d like. Some readers have also filled them with raspberry cake filling or pastry cream—YUM!
Fill & Assemble the Cream-Filled Chocolate Cupcakes
Alright, let’s do this! The process is just like filling my strawberry shortcake cupcakes and lemon raspberry jam cupcakes. With a sharp knife, cut a circle in the cupcake, and remove the center, which will be roughly the shape of a cone. Using a small spoon, fill the middle of the cupcake with as much whipped buttercream as you can. (Usually between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the round piece back on top of the filling. If you need any extra help with this step, see my How to Fill Cupcakes tutorial and video.
This can get messy because the cupcakes are oh-so-soft and moist. That’s fine, you’re covering up the mess with ganache.
With a knife or small icing spatula, spread the thickened chocolate ganache on top of the cupcakes.
Let’s see all of that come together:
Optional: Pipe the Squiggly Loopy Loops
For the finishing touch, fit a small round piping tip (I use Wilton #6) to a piping bag and fill with the remaining whipped buttercream. I went for the signature Hostess cupcake look by piping the loopy loops across the top of each cupcake, but feel free to get creative with your design. An initial, a heart, smiley face, birthday age/number, etc. You could even decorate them as Halloween cupcakes. Or skip this decorating step entirely.
How about a cake version? I thought some might ask! See recipe Note below.
And if you love trying this nostalgic treat, be sure to try my chocolate cake roll recipe, too! Or check out these copycat desserts to make at home for more ideas!
Cream-Filled Chocolate Cupcakes
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 15 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Fill these deeply chocolatey cupcakes with fluffy whipped vanilla buttercream and top with a rich 2-ingredient chocolate ganache. See the step-by-step photos above or use the video tutorial below as your guide.
Ingredients
Chocolate Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk*, at room temperature
- 1/2 cup (120ml) hot coffee or hot water
Chocolate Ganache Topping
- 6 ounces (170g) semi-sweet chocolate, finely chopped
- 2/3 cup (160ml or 5.3 ounces) heavy cream
Whipped Vanilla Buttercream Filling
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
- Pour/spoon the batter into the liners, filling only 2/3 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled—and even chilled for 20–30 minutes in the refrigerator if they’re particularly sticky on top—before assembling.
- Make the chocolate ganache: Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. If needed, see Troubleshooting Chocolate Ganache. Once ganache mixture is smooth, transfer it to the refrigerator and let it chill for at least 30 minutes to thicken before spreading on cooled and filled cupcakes.
- Make the whipped vanilla buttercream filling: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 3 full minutes. Add up to 1/4 cup (30g) more confectioners’ sugar if frosting is too thin or another 1 Tablespoon (15ml) of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add a very tiny pinch of salt.) Frosting should be extra fluffy.
- Fill the cupcakes: Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be sort of cone-shaped. Spoon or pipe whipped buttercream inside each carved-out cupcake—use however much frosting will fit. (I use either a teaspoon measuring spoon or Wilton piping tip #12 to fill cupcakes. Usually you can fit between 1–2 teaspoons of frosting in each.) Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling. See my How to Fill Cupcakes post if you need extra visuals or help with this step.
- Top with ganache: With a knife or small icing spatula, spread the thickened chocolate ganache on top of each cupcake. Spread on a thick layer, so it sets as a thick fudge-like topping.
- (Optional) Pipe icing swirl/loops on top: Fill a piping bag with the remaining vanilla buttercream. Pipe a looping swirl, or any design you prefer, on top of the ganache-covered cupcake. (No need to chill ganache-topped cupcakes before doing this.) I use Wilton piping tip #6 for piping.
- Serve immediately or store covered at room temperature or in the refrigerator for up to 1 day before serving. Cover and store leftover cupcakes in the refrigerator for up to 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: Bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. Whipped buttercream and chocolate ganache can be prepared the day before too. Cover each and refrigerate overnight. The ganache will be nice and thick. If needed to thin out, spoon ganache into heatproof bowl and place over a pot of simmering water. Stir constantly until thinned out. Unfrosted, unfilled cupcakes can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before assembling and serving.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Electric Mixer (Handheld or Stand Mixer) | Small Icing Spatula | Piping Bag (Reusable or Disposable) | Wilton Piping Tip #6 | Wilton Piping Tip #12 | Cupcake Carrier
- Cupcakes Sinking: The cupcakes may look like they’re sinking in the center while they’re baking, but they should pop back up by the time baking is finished. It doesn’t matter all that much if they sink a bit in the center, though, because you’re cutting out the middles and filling them with cream.
- Buttermilk vs. Sour Cream: I tested these cupcakes both ways. Made with buttermilk, they have the best flavor, but can be a little soft and sticky, so slightly more difficult to cut and fill (I recommend a quick chill in the refrigerator before cutting and filling, to make them a bit easier to work with). Made with sour cream, they have a sturdier crumb, but the chocolate flavor isn’t as strong. You can also try using half of each, if you happen to have both!
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you don’t drink coffee, you can use hot water. For deeper and richer flavor, though, use coffee (regular or decaf, but make sure it’s black with no sugar or cream). You can either brew it in a coffee maker or make instant coffee.
- Chocolate for Ganache: Real, quality chocolate is ideal for ganache to set properly. I use the 4-ounce baking bars found in the grocery store baking aisle, such as Ghirardelli or Baker’s brands. You’ll need 1.5 of the 4-ounce bars to yield 6 ounces. If you can’t find those, you can use 170g (about 1 cup) of high-quality semi-sweet chocolate chips.
- Can I Make This Into a Cake? Absolutely. Use my chocolate cake recipe for 2 cake layers, spread the whipped buttercream on one cooled cake, top with 2nd cake, and top entire cake with ganache.
- More Success Tips: Be sure to check out my How to Use Piping Tips post for instructions on how to fill a piping bag, and my How to Make Chocolate Ganache post for any ganache questions. And you can also read my 10 Tips for Baking the BEST Cupcakes.
Reader Comments and Reviews
Made these for a birthday a week ago and already have a request to make them again. They were absolutely delicious and it all came together so easily.
Can this cupcake batter also be used for a 6-inch cake, or do you recommend that I use the Small Cake Chocolate recipe? I’m a huge fan and have made many of your delicious recipes–always to rave reviews!
Hi Claire, if you only need one layer, we’d recommend using the small chocolate cake recipe. Otherwise, this batter makes the perfect amount for a 3 layer, 6 inch cake.
So GOOD! They taste like you always hoped those packaged ones would;-P Seriously rich and delicious. Watch baking time though – I only ended up cooking them 14 or 15 minutes.
Mm, mm, mm, mm, MMM! I’ve wanted to make these for so long and I finally did, today. I used your Swiss Meringue Butter Cream because it’s marshmallowey and not quite as sweet as American Butter Cream. That was a good choice for my taste. They are SO incredibly delicious! I always wanted to like the classic packaged treat but never did. And I always wished I could make them but I thought that would be impossible. But it’s not impossible and your recipe is dreamy! Your chocolate cake recipe is my favorite and paired with the SMBC and the ganache you have perfection. Well worth the effort. Thanks for this wonderful recipe.
These delicious looking cupcakes have been on my baking bucket list for a while and I’m working on the shopping list to make this dream come true. I was just wondering if your Swiss Meringue Butter Cream would work as a filling instead of American Butter Cream. I’m drawn to the SMBC because it’s more marshmallowey. But I know there’s a good reason you chose the ABC…was it for the sweetness or texture?
Hi Carol, you can absolutely use SMBC if you prefer it! The whipped vanilla buttercream tastes great in here because it’s a bit sweeter, but it’s also quicker and easier to make, which is really the appeal. If you prefer the taste and texture of SMBC and don’t mind the extra steps and time it takes to make it, I’m sure it would be great in these cupcakes. Let us know how they turn out!
Can the filled cupcakes be frizen
Hi Frances, it’s best to freeze the cupcakes unfrosted and unfilled.
Hi! If I am just making the cupcake, can I store them at room temp for a couple days?
Hi Anna, if you are making the cupcakes (without filling), they can be covered and stored at room temperature for a few days.
Hi! These cupcakes tasted absolutely delicious however the texture of them was extremely light and fragile, to the point where you could barely unwrap and hold it without it falling apart. This made filling them super difficult!! And I don’t think they were underbaked because the toothpick came out completely dry. Is there anything I can do to make the cake recipe a little denser? Thank you!
Hi Ally, When you say they fell apart, did they seem dry and crumbly? It could be that they were over baked a bit (very easy to do with chocolate cupcakes!) or that the flour was over measured a bit. Be sure to spoon and level (or use a kitchen scale) to ensure just the right amount of flour. Hope this helps for next time!
Hmmm if anything they were a little too moist, not dry at all! I was thinking of trying to make it with an extra egg yolk because different sources online said that might help make the texture denser! Or should I add some sour cream in place of the buttermilk?
I’m making cupcakes for a friends birthday on Saturday and she is going to pick them up tomorrow, Friday. Should I wait until the last possible minute to fill the cupcakes? Should I fill them just before she picks them up. I’m nervous they will become mushy inside if they sit too long, or would one day with filling in them be ok? Thank you so much! Can’t wait to try these!
Hi Ashley, it will be just fine to fill them a day before. Hope they’re a hit!
Would a cupcake filler injector tool work to put The cream into the cupcake, or do you need to remove the center and fill it that way?
Hi Amy, you can certainly try that, we just prefer to use this method. Hope you enjoy the cupcakes!
I’m trying to make these today but only have the 4 oz bar of Ghardelli..Is there away to substitute the rest needed for ganache with semi sweet chocolate chips or would the 4oz work
Hi Amy, real, quality chocolate is ideal for ganache to set properly. In a pinch, you can use 170g (about 1 cup) of high-quality semi-sweet chocolate chips, or the amount needed to cover the baking chocolate.
Do u know what the difference would be ..would it be the bar and 1 cup of chips …thank u for such quick response .I have wanted to make these awhile but always missing something and missed that I needed 1.5 bars and only bought 1
Hi Amy, you can use the 4 oz. of baking chocolate plus an additional 2 oz. (about 56g) of chocolate chips.
Can I use half and half instead of heavy cream
Hi Jacki, we don’t suggest it as the end result won’t be as rich and thick.
I was wondering if the vanilla buttercream filling is firm enough to pipe rosettes on top of cupcake instead of looping swirl? Thank you!
Yes, but rosettes will use a lot more buttercream than the swirl. You can make a larger batch if needed.
Excellent! Yes I was planning to at least double the recipe. Can’t wait to make them. Thanks for the mega fast response!
this is the most incredibly chocolate cupcake recipe I’ve ever made. Just speaking on the cupcake batter alone, it’s AMAZING. I’ve never made a cupcake so moist and rich. this was also my first time ever making butter cream and ganache and they came out beautiful. this recipe was a massive hit in my house and I’ll be keeping it to experiment with different fillings and frostings!! thank you!
These were a huge hit!! Absolutely loved them
Can I use the ganache for the filling and use butter cream for the frosting
Absolutely!
The last few times I’ve made this recipe, they still taste awesome, but they domed on top & were not flat. What am I doing wrong?
Hi Christi! Was your batter thin? I wonder if the flour and/or cocoa powder were over-measured by accident. It’s best to spoon and level or weigh them. If the batter is too thick, they will likely dome on top like muffins do.
Produces nice balanced dark chocolate flavor cupcake with super light, soft and spongy texture rather than a tight crumb. Very similar to Ina’s chocolate cake recipe (one of my favs) which also has a thin batter and used hot coffee. Ganache is classic and just as described. I didn’t try the buttercream but would rather use a marshmallow cream for a different flavor than vanilla buttercream.
ready to make these cupcakes on Sat but wondering if I could use marshmallow extract instead of vanilla in the buttercream filling? Would it taste more like the original cupcake?
It’s been probably 30 years since I’ve had one. Shame on me!
Hi Cindy, we’ve never baked with marshmallow extract, but would love to hear how it goes if you try. You can also use this marshmallow meringue as the filling instead!
Looks yummy, but when I make them, I’m going to try using an apple corer device. Gently, plunge into the center, but not too far, to make the pocket for the filling!
I have made these a dozen times now and this recipe is almost fail proof. On the last batch the batter didn’t seem as thin, but they still came out perfect. Everyone that tries one loves them. For those that don’t like ganache I just pipe extra buttercream on top. I also invested in a cupcake corer and that was a game changer. It makes the perfect size hole to fill with buttercream, and I think it makes the perfect cake to buttercream ratio. I double the buttercream recipe just because I use more due to the cupcake corer making a larger hole, and also icing 1/2 a dozen with buttercream instead of ganache. This is my go-to cupcake recipe! Thank you for all of your hard work to perfect this recipe, and also the tips you give.
How could I adjust this to make the filling coconut flavored?
Hi Shawn, we haven’t tried it, but you could try replacing some of the vanilla extract with coconut extract in the buttercream filling. Let us know how it turns out if you give it a try!
Hello, I would like to try baking this recipe but my wife is intolerent to gluten and alergic to egg. Please suggest any solutions, if possible?
Hi Amjad, we haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). We don’t have much experience baking with egg substitutes, so we can’t give any advice. Let us know how they turn out if you try any substitutes here! Here are all of our gluten free recipes and egg free baking recipes if you are interested in browsing there.
Omg these cupcakes were amazing!! I wanted to use up some leftover buttercream from a different treat, and this was the perfect choice. I used gluten free flour and the cupcakes came out perfectly. So fun to make, and of course so fun to eat!
I had a box of triple chocolate fudge cake mix, otherwise followed exact instructions. Outstanding!
Hi Sally,
Can I add more cream to the ganache in order to pipe it on?
Hi Diane, to pipe the ganache, we would follow the directions in our ganache post on whipping the ganache. That consistency makes it pipeable. Hope this helps!
We all thought the cupcake and the vanilla buttercream were perfect! However felt the ganache was too rich. Will probably try a chocolate buttercream for the top next time. Thanks for the recipe!
how do I make these Christmas-eeeee?They are dee-licious
Hi Kathy, you could add some festive sprinkles on top, or tint the filling red or green with gel food coloring.
Made these for a birthday lunch at work! Major success. Didn’t have buttermilk so I used the full fat sour cream suggestion. Also baked them in Jumbo Muffin Pans – made 7 cupcakes. Bake a minute or 2 longer. Thank you!
The cupcake and ganache were perfect, but the vanilla filling wasn’t quite right as a copycat. It was too rich and a bit too vanilla.
These are off the hook! I made them for a baby reveal party, and made the filling pink for, it’s a girl”.
Complete hit!
What a great idea!