If you love chocolate cupcakes, wait until you try these cream-filled chocolate cupcakes! With a moist chocolate base, a fluffy vanilla buttercream center, and a glossy ganache topping, they offer the perfect balance of rich, creamy, and decadent textures.
These cupcakes are inspired by classic bakery-style cream-filled treats but made entirely from scratch. The chocolate cake is ultra-soft thanks to cocoa powder and buttermilk, while the filling adds a light and creamy contrast. The final touch—a shiny chocolate ganache—makes these cupcakes irresistible.
Perfect for birthdays, special occasions, or just an indulgent treat, this recipe is surprisingly easy to make. Whether you’re an experienced baker or a beginner, you’ll love how simple and rewarding these cupcakes are.
Get ready to wow your friends and family with homemade cream-filled chocolate cupcakes that look and taste like they came straight from a bakery!
Why You Will Love Making This Recipe
- Rich & Moist Chocolate Cupcakes – Buttermilk and cocoa powder create a soft, tender crumb that melts in your mouth.
- Delicious Cream Filling – A sweet, fluffy vanilla buttercream center makes these cupcakes extra special.
- Easy to Make – This recipe uses simple ingredients and doesn’t require fancy techniques.
- Perfect for Any Occasion – Great for birthdays, holidays, or as a fun baking project.
- Better Than Store-Bought – These cupcakes taste fresher and richer than anything from a store.
- Kid-Friendly & Crowd-Pleasing – Both kids and adults will love the surprise filling!
- Make-Ahead Friendly – You can prepare the components in advance for easier assembly.
- Customizable – Swap the vanilla filling for chocolate, caramel, or even peanut butter!
If you’re looking for an impressive yet easy homemade treat, these cream-filled chocolate cupcakes are a must-try!
Ingredients
For the Chocolate Cupcakes:
- 1 cup (125g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, at room temperature
- ½ cup (120ml) hot water
For the Cream Filling:
- ½ cup (115g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
For the Chocolate Ganache:
- ½ cup (120ml) heavy cream
- 1 cup (170g) semisweet chocolate chips
Equipment Used
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Cooling rack
- Piping bag with round tip
- Microwave-safe bowl
Directions & Instructions
Step 1: Bake the Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until combined.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk, mixing until just combined.
- Gently stir in hot water (batter will be thin).
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before filling.
Step 2: Make the Cream Filling
- In a mixing bowl, beat butter until creamy.
- Gradually add powdered sugar, mixing until fluffy.
- Stir in vanilla extract, heavy cream, and salt, then beat until smooth.
- Transfer to a piping bag with a round tip.
Step 3: Fill the Cupcakes
- Use a knife or piping tip to cut a small hole in the center of each cupcake.
- Pipe in about 1 tablespoon of cream filling per cupcake.
Step 4: Make the Ganache & Top the Cupcakes
- Heat heavy cream until warm (not boiling), then pour over chocolate chips.
- Let sit for 2 minutes, then whisk until smooth.
- Spoon ganache over each cupcake and let set before serving.
Enjoy your homemade cream-filled chocolate cupcakes!
Nutritional Information
Each cupcake (with filling & ganache) contains approximately:
- Calories: 280
- Carbohydrates: 36g
- Protein: 3g
- Fat: 14g
- Sugar: 25g
- Fiber: 2g
Healthier Options:
- Swap sugar for a natural sweetener.
- Use Greek yogurt instead of some oil for fewer calories.
- Try dark chocolate for extra antioxidants!
Prep Time and Cook Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Chocolate Lover’s Version – Swap vanilla filling for chocolate mousse.
- Caramel Surprise – Fill with dulce de leche instead of buttercream.
- Peanut Butter Cupcakes – Use peanut butter frosting for the filling.
- Mocha Cupcakes – Add 1 teaspoon espresso powder to the batter.
Frequently Asked Questions
Can I use store-bought frosting for the filling?
Yes! While homemade buttercream is best, you can use canned frosting in a pinch.
How do I store these cupcakes?
- Room temperature: 1 day
- Refrigerated: 3-4 days
- Frozen: Up to 2 months (store in an airtight container)
Can I make these ahead of time?
Yes! Bake the cupcakes a day before, store them in an airtight container, and fill + frost before serving.
Can I use dark chocolate for the ganache?
Absolutely! Dark chocolate adds a richer, slightly less sweet taste.
Pro Tips By Lynda
- Sift the cocoa powder to avoid lumps.
- Don’t overmix the batter—it keeps the cupcakes tender.
- Let the ganache cool slightly before topping to prevent it from dripping too much.
- Use a piping bag for easy, mess-free filling.
Serving Suggestions
- Serve with vanilla ice cream for an extra treat.
- Enjoy with hot coffee or milk for a perfect pairing.
- Sprinkle with powdered sugar for a bakery-style finish.
If you love chocolate cupcakes, wait until you try these cream-filled chocolate cupcakes! With a moist chocolate base, a fluffy vanilla buttercream center, and a glossy ganache topping, they offer the perfect balance of rich, creamy, and decadent textures.
If you love chocolate cupcakes, wait until you try these cream-filled chocolate cupcakes! With a moist chocolate base, a fluffy vanilla buttercream center, and a glossy ganache topping, they offer the perfect balance of rich, creamy, and decadent textures.
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Cooling rack
- Piping bag with round tip
- Microwave-safe bowl
For the Chocolate Cupcakes:
- 1 cup 125g all-purpose flour
- ½ cup 42g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar
- ½ cup 120ml vegetable oil
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- ½ cup 120ml buttermilk, at room temperature
- ½ cup 120ml hot water
For the Cream Filling:
- ½ cup 115g unsalted butter, softened
- 1 cup 120g powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Pinch of salt
- For the Chocolate Ganache:
- ½ cup 120ml heavy cream
- 1 cup 170g semisweet chocolate chips
- Step 1: Bake the Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until combined.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk, mixing until just combined.
- Gently stir in hot water (batter will be thin).
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely before filling.
- Step 2: Make the Cream Filling
- In a mixing bowl, beat butter until creamy.
- Gradually add powdered sugar, mixing until fluffy.
- Stir in vanilla extract, heavy cream, and salt, then beat until smooth.
- Transfer to a piping bag with a round tip.
- Step 3: Fill the Cupcakes
- Use a knife or piping tip to cut a small hole in the center of each cupcake.
- Pipe in about 1 tablespoon of cream filling per cupcake.
- Step 4: Make the Ganache & Top the Cupcakes
- Heat heavy cream until warm (not boiling), then pour over chocolate chips.
- Let sit for 2 minutes, then whisk until smooth.
- Spoon ganache over each cupcake and let set before serving.
- Enjoy your homemade cream-filled chocolate cupcakes!
Sift the cocoa powder to avoid lumps.
Don’t overmix the batter—it keeps the cupcakes tender.
Let the ganache cool slightly before topping to prevent it from dripping too much.