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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.

Ingredients

Scale

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

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