Cream Filled Chocolate Cupcakes

These Cream-Filled Chocolate Cupcakes, with the classic white squiggle, will take you back to your childhood favorite.

A paper peeled choc plate cupcakes with cream filling, chocolate ganache frosting, and a white frosting squiggle on top with four more cupcakes in the background.

These look like pretty complicated cupcakes, I know.  “There’s so many components!  This will be so hard!  I’ll never make them look like that!”  Psh.  It’s just cupcakes.  They’re gonna taste great no matter what!  There might seem like there’s a lot of steps, but take them one at a time and have some fun!  Don’t overthink things.  And if you don’t get your squiggles just right, think about this:  Recipe photos, even mine, only show you the best of the bunch.  Do you think no one ever makes something that looks kinda funny?  We don’t post those pictures.  And, again, it’s cupcakes, we eat the imperfect evidence 😉  This is a fairly foolproof recipe and, unless you catch your cupcakes on fire (unlikely), everything is going to be fine.  Better than fine – it’s going to be delicious!

A paper peeled choc plate cupcakes with cream filling, chocolate ganache frosting, and a white frosting squiggle on top with four more cupcakes in the background.

 

MAKING THIS RECIPE?

Tag @cooksleepread on Instagram using the hashtag #cooksleepread, so I can see how it turned out and be sure to leave a rating below! ❤️

A paper peeled choc plate cupcakes with cream filling, chocolate ganache frosting, and a white frosting squiggle on top with four more cupcakes in the background.

Cream Filled Chocolate Cupcakes

These Cream-Filled Chocolate Cupcakes, with the classic white squiggle, will take you back to your childhood favorite.
No ratings yet
Print Pin Rate

Ingredients

Chocolate Cupcakes

  • 2 cup all-purpose flour 260 g
  • 2 cup granulated sugar 400 g
  • 1 cup unsweetened cocoa powder 96 g (I used Hershey's Special Dark for a rich, dark, chocolaty flavor)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk 240 g
  • 1 cup still warm, brewed coffee + 1 tsp instant coffee or espresso mixed in 240 g
  • 1/2 cup (120g) vegetable oil
  • 1 tsp vanilla extract

Cupcake Filling and Squiggle

  • ½ cup unsalted butter room temperature
  • 7 ½ oz marshmallow fluff one small jar
  • 1 cup powdered sugar 130 g`
  • 1 tsp vanilla extract

Chocolate Ganache

  • 8 oz semi-sweet chocolate 227 g chopped
  • 1/2 cup heavy cream 120 g
  • 3 tbsp corn syrup

Instructions

  • Preheat oven to 350 degrees. Line muffin pans with baking cup liners. This recipe will make 24 cupcakes. Place oven racks in the top and bottom third of oven. You will be swapping rack positions and rotating pans halfway through.
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together sugar, flour, cocoa, baking soda, baking powder and salt. Add buttermilk, warm coffee, oil and vanilla. Give this a little mix. Add eggs, one at a time, and beat on medium speed until fully mixed in. Batter will be thin. Fill muffin cups about 2/3 full. I use a medium (¼ cup) ice cream scoop.
  • Bake at 350 degrees for 20-25 minutes, rotating your pans halfway through (just give 'em a 180˚ spin) and swapping the rack positions of the pans. They are done when a toothpick inserted in the center comes out almost completely clean. Cool the cupcakes in the pan for 5 minutes, then remove from the pan and let cool completely on a cooling rack.
  • When your cupcakes are fully cooled, about an hour or so, use a small ring mold or an apple corer to remove the center of your cupcake. This is where you will pipe in the marshmallow filling.

Making Marshmallow Frosting

  • Beat butter and powdered sugar until fluffy.
  • Add in marshmallow fluff and vanilla and mix in by hand until fully combined.
  • Fill a piping bag fitted with a large round piping tip, or a zip top bag with a corner snipped out, with ¾ of the frosting, saving the rest for piping the squiggles.

Fill, Frost, and Squiggle

  • To make the ganache, heat your cream and corn syrup on medium heat until bubbles start to pop up on the edges of the pan. Don't let it go to a full boil because you might scorch your cream. Pour the hot cream mixture over the chopped chocolate and let it sit for about 2 - 3 minutes. Using a spatula or whisk, mix your chocolate and cream until smooth. Let cool while you fill your cupcakes.
  • Pipe your frosting into each cupcake until it just peeks over the top.
  • Using a small offset spatula or butter knife, smooth the frosting flush with the top of your cupcake.
  • Gently grasp a cupcake by its sides and dip the top into your ganache. Slowly pull it out, and give it a little twist to the side as you turn it upright. Repeat with the rest of the cupcakes. Allow to chill in the refrigerator for about 15 minutes before piping the squiggles.
  • Fit another piping bag with a small round piping tip and fill the bag with the remaining frosting. You can also use another zip top bag with a small hole snipped in the corner. Pipe some squiggles on top of the cupcakes. They don't have to be perfect. They will still taste amazing. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe!