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Swirled Chocolate Cupcakes with Creamy Chocolate Filling Recipe

Swirled Chocolate Cupcakes with Creamy Chocolate Filling Recipe
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★★★★★

5 from 27 reviews

Indulge in these delightful Swirled Chocolate Cupcakes with Creamy Chocolate Filling, featuring rich cocoa-flavored cupcakes filled with a luscious chocolate cream and topped with a visually stunning two-tone swirled frosting. Perfect for celebrations or a special treat, these cupcakes offer layers of intense chocolate flavor combined with a fluffy and moist texture.

Ingredients

Scale

Cupcake Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ⅓ cup vegetable oil
  • ½ cup buttermilk
  • ½ cup hot water
  • 1 tsp vanilla extract

Creamy Chocolate Filling

  • ¾ cup heavy cream
  • 1 cup semi-sweet chocolate chips or chopped chocolate
  • 1 tbsp butter
  • 1 tsp vanilla extract

Swirled Frosting

  • ½ cup (1 stick) unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk
  • ¼ cup unsweetened cocoa powder (for chocolate half)

Instructions

  1. Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined. Stir in the buttermilk, then gradually mix in the dry ingredients until just combined. Slowly add the hot water, mixing until the batter is smooth. Fill each cupcake liner two-thirds full and bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
  2. Prepare the Filling: Pour the heavy cream into a small saucepan and heat just until it begins to simmer. Remove from heat and pour over the chocolate chips or chopped chocolate in a heatproof bowl. Let it sit for one minute to soften, then stir until the mixture is smooth. Add the butter and vanilla extract, stirring to combine. Chill the chocolate filling until it slightly thickens. Once cooled, core out the center of each cupcake with a knife or cupcake corer and fill each cavity with the creamy chocolate filling.
  3. Make the Swirled Frosting: Using a mixer, beat the softened butter until fluffy and light. Gradually add the powdered sugar and vanilla extract, mixing well after each addition. Add milk one tablespoon at a time to reach a smooth piping consistency. Divide the frosting evenly into two bowls. Stir the cocoa powder into one bowl to create the chocolate frosting. Spoon the vanilla frosting into one side of a piping bag and the chocolate frosting into the other side. Twist the bag closed and pipe a beautiful swirled topping onto each cupcake, creating a two-tone chocolate and vanilla swirl effect.

Notes

  • Ensure the cupcakes are completely cool before coring and filling to prevent melting the filling.
  • The hot water in the cupcake batter intensifies the cocoa flavor and ensures a moist texture.
  • You can substitute buttermilk with milk mixed with 1 tbsp vinegar or lemon juice if needed.
  • For an extra rich filling, use high-quality semi-sweet or dark chocolate.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Chocolate cupcakes, chocolate filling, swirled frosting, chocolate dessert, baked cupcakes

Find it online: https://recipeswithmia.com/swirled-chocolate-cupcakes-with-creamy-chocolate-filling-recipe/