Chocolate Cupcakes with a Vanilla Cream Filling
These chocolate cupcakes with cream filling are a real treat for anyone who loves sweets. They have a soft, moist chocolate bottom with a light and fluffy vanilla cream in the middle, all covered in a rich chocolate frosting that brings everything together. Perfect for after school with a glass of milk or at a birthday party.
Cream Filled Chocolate Cupcakes
Equipment
- Two 12-cup muffin tins
- Cupcake liners (24)
- Mixing Bowls (large and medium)
- Electric Mixer (stand mixer or hand mixer)
- Measuring cups and spoons
- Wire cooling rack
- Piping bag with a small star tip (or a plastic bag with the tip cut off)
Ingredients
For the Cupcakes
- 3 cups flour
- 3 cups sugar
- ⅓ cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla
For the Cream Filling
- 1/4 cup softened butter
- 1/4 cup shortening
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
Chocolate Frosting
- ½ cup butter (melted)
- ⅔ cup baking cocoa
- 3 cups powdered sugar
- ⅓ cup of milk
- 1 teaspoon Vanilla
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Instructions
Make the cupcakes
- Prep the oven. Preheat the oven to 375°F (190°C) and line two 12-cup muffin tins with cupcake liners.
- Mix the dry ingredients. In a large mixing bowl or the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the wet ingredients. Add eggs, milk, vegetable oil, water, and vanilla extract to the dry ingredients. Beat at low speed for 30 seconds, then increase the speed to medium and beat until the mixture is smooth and fully combined (about 2 minutes). Then, scrape down the sides of the bowl as needed.
- Fill the cupcake liners. Fill the prepared cupcake liners ¾ full with the batter.
- Bake. Bake for 17–20 minutes, rotating the pans halfway through for even baking. The cupcakes are done when a toothpick inserted into the center comes clean.
- Cool. Remove cupcakes from the tins and transfer them to a wire rack to cool completely before adding the filling.
Make the filling
- Mix the ingredients. In a large bowl, beat the softened butter and shortening on low speed until smooth and creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat on low speed until combined, then increase to medium-high speed and beat until fluffy (about 3–5 minutes).
- Prepare the piping bag. Fit a piping bag with a small star tip (about size #16 or #18). Fill the bag with the cream filling.
- Fill the cupcakes. Insert the piping tip into the center of each cooled cupcake. Then, squeeze the piping bag for about 5 seconds to fill each cupcake.Tip: If it’s hard to pierce the cupcake, use a toothpick to create a small hole first. Cut one cupcake open to check the filling amount, then adjust the filling for the rest. Wipe the bottoms of the cupcakes to remove any excess filling.
Make the frosting
- Combine the butter and cocoa. In a medium bowl, combine the melted butter and sifted cocoa powder, stirring until smooth.
- Add the powdered sugar and milk. Add powdered sugar and milk, beating on low speed until combined. Increase speed to medium and beat until the frosting is light and fluffy.
- Add the vanilla. Mix in the vanilla extract and beat until fully incorporated.
- Adjust the consistency. If the frosting is too thick, add more milk, one teaspoon at a time, until it reaches a spreadable consistency.
- Frost the cupcakes. Use a spatula or piping bag to frost the filled cupcakes generously. Any leftover frosting can be stored for future use.
Notes
Nutrition
I found these cream-filled chocolate cupcakes to be a delicious way to add a touch of sweetness to my day. They’re soft, rich with chocolate, and filled with a gentle vanilla cream, all topped off with smooth chocolate frosting. Despite their indulgent taste, they’re surprisingly easy for anyone to whip up in their kitchen. Whether baking for a special occasion, sharing with friends, or just treating myself after a tough day, I always find myself (and everyone else) returning.
If you’re a fan of creative cupcake recipes, you might want to try these Sourdough Carrot Cupcakes with Cream Cheese Frosting, which offer a delicious twist with the tanginess of sourdough paired with a rich cream cheese frosting.
I hope it brings you as much joy as it does for me.
Key Ingredients and Tools
Here are some key tools and ingredients you’ll need for making these delicious cupcakes:
- Unsweetened cocoa powder: This gives the cupcakes their chocolatey taste. You can find it in the baking section, and using Dutch-process cocoa will give a smoother flavor.
- Piping bag with a small star tip: It’s important for neatly and evenly filling the cupcakes. If you don’t have one, a Ziploc bag with a tiny corner cut-off will work, too.
- Cupcake liners: These keep the cupcakes from sticking to the pan, which is important because this batter sticks a lot. Look for them where baking mixes and decorations are sold.
- Shortening: This makes the cream filling fluffy and holds its shape. Depending on the store, shortening may be in the baking aisle near oils or with the canned goods. Some stores carry non-hydrogenated versions if you’re looking for a healthier option. If you’re out of shortening, you can use butter, but the filling might be softer.
- Powdered sugar: It’s essential for the filling and frosting because it blends in smoothly without clumping. If you run out, you can make your own by grinding regular sugar into a powder in a blender.
- Vegetable oil: This ingredient keeps the cupcakes moist. You can use melted coconut or canola oil for a different taste.
- Milk: It’s used in both the batter and frosting. If you need to, you can switch to non-dairy milk like almond or oat milk, though it might change the taste slightly.
These tools and ingredients will help you make the best cupcakes with the right texture and taste. With everything prepared, you’re good to go for baking!
Troubleshooting and Help
Absolutely! These cupcakes are still super moist and delicious without the cream filling. If you’re in a hurry or just like plain cupcakes, skip that step.
No worries! Add a little more milk, one teaspoon at a time, until it reaches the right consistency. It’s easy to fix, but be careful not to add too much at once.
No problem—you can use all butter instead of the shortening. The filling might be softer, but it’ll still taste amazing! If you want to make your own homemade filling, this Vanilla Cream Filling is light and fluffy and works perfectly for any cupcake recipe.
Definitely! Almond, oat, or any other non-dairy milk will work fine. It might change the flavor slightly, but it’ll still be delicious.
Great question! Stick a toothpick into the center of a cupcake. They’re done if it comes out clean (or with just a few crumbs). Also, if the tops spring back when lightly pressed, that’s another good sign.
Ah, I’ve been there! It’s usually because the cupcakes were underbaked or the oven temperature was slightly off. Make sure they bake long enough; you can use an oven thermometer to double-check your oven’s accuracy.
Yep! You can bake the cupcakes a day in advance. Just store them in an airtight container. I’d wait to fill and frost them until the day you’re serving so everything stays fresh.
You can mix it up! A vanilla buttercream or cream cheese frosting would be great on these cupcakes. It’s your call, so go with what you’re craving.
These chocolate cupcakes with cream filling are an easy treat to make any event a bit more special. You only need some simple ingredients and a few straightforward steps to whip up a dessert that will definitely wow and fulfill any desire for sweets. Whether it’s for a party, to enjoy with buddies, or just to have at home, these cupcakes are great. The mix of deep chocolate, creamy vanilla, and rich icing makes every mouthful a delight. Try making them, and you’ll end up with a tasty homemade snack that’s a hit with everyone!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
