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Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 2 minutes
  • Yield: 12 cupcakes

Description

Delight in these rich Vanilla Cream Filled Chocolate Ganache Cupcakes, perfect for any celebration or indulgent treat. Moist chocolate cupcakes are filled with a smooth, creamy vanilla filling and topped with a luscious dark chocolate ganache, creating layers of decadent flavor and texture in every bite.

Ingredients

Cupcakes

  • 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 cooking salt / kosher salt (halve for table salt, +25% 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 % works, including 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 (30%–36% fat)
  • 50g / 3 tbsp block cream cheese (softened)
  • 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 cream until hot but not boiling, then pour it over the chocolate. Let it stand uncovered for 7 minutes to soften the chocolate. Stir gently until smooth and fully combined. If lumps remain, microwave in 20-second bursts and stir until smooth. Refrigerate the ganache for 2 hours or until it reaches a spreadable consistency similar to peanut butter.
  2. Preheat Oven and Line Muffin Tin: Preheat your oven to 180°C (350°F), or 160°C for fan-forced ovens. Insert cupcake liners into a 12-cup muffin tin.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and brown sugar.
  4. Mix Wet Ingredients: In a separate bowl, whisk the eggs, oil, milk, vanilla extract, and white vinegar until combined.
  5. Dissolve Coffee: Dissolve coffee granules (if using) in the hot water.
  6. Combine Batter: Pour the wet ingredients into the dry ingredients and whisk together until smooth. Add the dissolved coffee and whisk again. Firmly bang the bowl on the counter three times to remove large air bubbles.
  7. Fill Cupcake Liners: Transfer the batter to a pouring jug. Fill each cupcake liner halfway without overfilling to prevent sinking or overflowing.
  8. Bake: Bake cupcakes for 22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, at least 1.5 hours.
  10. Prepare Filling: Using a small knife, cut a shallow cylinder-shaped cavity in the center of each cooled cupcake, leaving about a 1.25 cm (½ inch) border around the edge. Scoop out the cupcake center with a spoon. Trim the removed cake to create lids about 1 cm (0.4 inch) thick. Keep lids and cupcake bodies paired.
  11. Whip Cream Filling: In a bowl, beat softened cream cheese with vanilla extract and caster sugar on high speed for about 1 minute until soft and creamy. Add thickened cream and continue beating until firm peaks form. Use an electric mixer or stand mixer with a whisk attachment.
  12. Fill Cupcakes: Spoon the whipped cream filling into each cupcake cavity. Press the trimmed lid on top so it sits flush with the cupcake surface, avoiding spillage.
  13. Frost with Ganache: Dollop a heaping tablespoon of ganache on each cupcake’s top. Spread it evenly with a spatula. Optionally sprinkle with white chocolate shavings or decorate as desired.
  14. Serve and Enjoy: Allow ganache to set slightly and enjoy these decadent cupcakes filled with creamy vanilla and rich chocolate flavors.

Notes

  • To activate the baking soda, white vinegar is used to achieve rise and tenderness.
  • Coffee granules are optional but enhance the chocolate flavor depth.
  • Use regular unsweetened cocoa powder for best flavor; avoid Dutch-processed for this recipe.
  • Use full-fat thickened or heavy cream (30%-36%) for stable ganache and filling; low-fat cream will not set properly.
  • Softened block cream cheese stabilizes the whipped vanilla cream filling for easier piping and better texture.
  • Do not cover ganache while it sets to avoid condensation that can ruin texture.
  • Ensure cupcakes are fully cooled before carving to prevent crumbling or melting the filling.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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