Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe

Introduction

These Vanilla Cream Filled Chocolate Ganache Cupcakes are a decadent treat combining rich chocolate with a smooth, creamy vanilla center. Perfect for special occasions or a delightful everyday indulgence.

Ingredients

• 3/4 cup plain flour / all-purpose flour
• 1/2 cup cocoa powder (sifted, unsweetened 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, 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
• 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)
• 2/3 cup thickened cream / heavy cream (for whipping)
• 50g / 3 tbsp block cream cheese (softened; stabilizes cream, tub cream cheese can be substituted)
• 2 tbsp caster sugar / superfine sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Prepare the ganache first. Place the dark chocolate in a microwave-proof bowl. Heat the 3/4 cup of cream until hot but not boiling, then pour it over the chocolate. Let it sit for 7 minutes without covering, then stir gently until smooth. If needed, microwave for 20 seconds and stir again until fully melted.
2. Step 2: Chill the ganache in the refrigerator for 2 hours until it thickens to a spreadable consistency similar to peanut butter. You can refrigerate longer or overnight; let it soften on the counter for 15–20 minutes before using.
3. Step 3: Preheat your oven to 180°C / 350°F (160°C fan-forced). Line a standard 12-hole muffin tin with cupcake liners.
4. Step 4: Whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a large bowl.
5. Step 5: In a separate bowl, whisk the wet ingredients: eggs, oil, milk, vanilla extract, and white vinegar until combined.
6. Step 6: Dissolve the coffee granules (if using) in the hot water.
7. Step 7: Pour the wet mixture into the dry ingredients and whisk together until smooth. Then add the coffee mixture and whisk again to incorporate. Bang the bowl firmly on the counter three times to remove large air bubbles.
8. Step 8: Transfer the batter into a pouring jug and fill each cupcake liner halfway to avoid overflow or sinking.
9. Step 9: Bake for 22 minutes or until a toothpick inserted into the center comes out clean.
10. Step 10: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 1.5 hours.
11. Step 11: Prepare the vanilla cream filling. Beat the cream cheese, caster sugar, and vanilla extract with an electric mixer on high for one minute until smooth and creamy.
12. Step 12: Add the 2/3 cup of cream and continue beating until firm peaks form.
13. Step 13: Using a small knife, cut out a shallow cylinder-shaped hole in the center of each cupcake, leaving a 1.25 cm (1/2 inch) border. Remove the cake with a spoon and trim the top to create a lid about 1 cm (0.4 inches) thick. Keep lids and cupcakes paired.
14. Step 14: Spoon the whipped vanilla cream into each cavity, filling as much as possible without spilling.
15. Step 15: Replace the lids, pressing gently to sit flush with the cupcake surface.
16. Step 16: Spread a heaping tablespoon of ganache over each cupcake and decorate with white chocolate shavings or your choice of toppings.
17. Step 17: Serve and enjoy your luxurious homemade vanilla cream filled chocolate ganache cupcakes!

Tips & Variations

• Use full-fat cream for the best texture and flavor in the ganache and whipped filling.
• If you don’t have coffee granules, you can omit them or substitute with a teaspoon of strong brewed coffee to enhance the chocolate taste.
• For a different twist, add a teaspoon of orange zest to the batter or ganache for a citrus aroma.
• Substitute dark chocolate with milk chocolate for a sweeter ganache, though the richness will be different.
• Make ahead: Ganache and cupcakes can be prepared separately and assembled the next day for convenience.

Storage

Store cupcakes covered in the refrigerator for up to 3 days due to the cream filling. Allow them to come to room temperature for about 20 minutes before serving to soften the ganache and enhance flavor. Ganache can also be frozen separately for up to a month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the milk and cream with non-dairy alternatives like almond or coconut cream. Use dairy-free chocolate to keep it fully vegan or dairy-free.

How do I prevent the ganache from becoming grainy?

Make sure your cream is hot but not boiling when poured over the chocolate, and do not cover while it rests to avoid condensation. Stir patiently until fully smooth. If grainy, gently reheat and stir again.

Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe

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★★★★★

4.9 from 114 reviews

Delight in these rich and decadent Vanilla Cream Filled Chocolate Ganache Cupcakes, featuring moist cocoa cupcakes filled with a luscious vanilla cream cheese filling and topped with silky dark chocolate ganache. Perfectly balanced in flavor and texture, these cupcakes are ideal for celebrations or indulgent treats.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Total Time: 2 hours 10 minutes (including chilling and cooling time)
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup plain flour / all-purpose flour
• 1/2 cup cocoa powder (unsweetened regular, sifted, 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

Wet Ingredients

• 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 (or any whipped cream)
• 50g / 3 tbsp block cream cheese (softened)
• 2 tbsp caster sugar / superfine sugar
• 1 tsp vanilla extract

Instructions

1. Make Ganache: Place 180g dark chocolate in a microwave-safe bowl. Heat 3/4 cup thickened cream until hot but not boiling. Pour hot cream over the chocolate and let stand for 7 minutes without covering. Stir gently until smooth. If chocolate lumps remain, microwave for 20 seconds more and stir until smooth. Chill in fridge for 2 hours until thickened to a peanut butter spread consistency.
2. Prepare Oven and Liners: Preheat oven to 180°C (350°F) or 160°C fan-forced. Line a standard 12-hole muffin tin with cupcake liners.
3. Mix Dry Ingredients: In a large bowl, whisk together 3/4 cup plain flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp kosher salt, and 3/4 cup brown sugar until combined.
4. Mix Wet Ingredients: In another bowl, whisk 2 large eggs, 1/3 cup oil, 1/3 cup milk, 1 tsp vanilla extract, and 1/2 tsp white vinegar until smooth.
5. Dissolve Coffee Granules: Dissolve 1 tsp coffee granules in 1/3 cup hot water.
6. Combine Batter: Pour the wet mixture into the dry ingredients and whisk until smooth. Add the dissolved coffee mixture to the batter and whisk thoroughly until combined. Firmly bang the bowl on the counter three times to remove large air bubbles.
7. Fill Liners and Bake: Using a pouring jug, fill each cupcake liner halfway. Bake in the preheated oven for 22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Cupcakes: Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack. Cool completely for at least 1.5 hours.
9. Prepare Vanilla Cream Filling: Using an electric mixer, beat 50g softened cream cheese, 1 tsp vanilla extract, and 2 tbsp caster sugar on high for 1 minute until creamy. Slowly add 2/3 cup thickened cream and continue whisking until firm peaks form.
10. Cut Out Cavity: Use a small knife to cut a shallow cylinder-shaped cavity from the center of each cupcake, leaving a 1.25 cm (1/2 inch) border. Scoop out cake using a spoon and trim the removed piece to a 1 cm (0.4 inch) thick lid. Keep lids and holes matched.
11. Fill Cupcakes: Spoon the whipped cream filling into the cavity of each cupcake generously but avoid overfilling to prevent overflow.
12. Replace Lid: Gently press the trimmed lid onto the filled cavity so it sits flush with the cupcake surface.
13. Frost with Ganache: Dollop a very heaped tablespoon of the chilled ganache atop each cupcake and spread evenly. Optionally, garnish with white chocolate shavings or other decorations.
14. Serve and Enjoy: Serve the cupcakes once the ganache has slightly firmed. Enjoy your decadent treat!

Notes

• Note 1: White vinegar activates the baking soda for better rise and texture in the cupcakes.
• Note 2: Coffee granules are optional but enhance the chocolate flavor without adding a coffee taste.
• Note 3: Use dark, semi-sweet, or bittersweet chocolate for the ganache. Different chocolates may slightly alter sweetness.
• Note 4: Use full-fat cream for best ganache texture; low-fat cream won’t set properly.
• Note 5: Cream cheese stabilizes the whipped cream filling, helping it hold its shape.
• Allow ganache to come to spreadable consistency if refrigerated overnight by letting it soften at room temperature for 15-20 minutes.

Keywords: Chocolate cupcakes, vanilla cream filling, chocolate ganache, dessert, cupcakes, baked goods