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. They make any ordinary day feel special, perfect for celebrations, bake sales, or a treat for the family during the week.

The best part is you don’t need to be an expert baker to make them — all you need are basic ingredients and a love for chocolate. They’re perfect for after school with a glass of milk or at a birthday party. It’s one of the classic cake recipes you must try.

frosted cupcake cut open to show filling

Cream Filled Chocolate Cupcakes

Moist chocolate cupcakes filled with homemade vanilla cream and topped with a simple chocolate frosting, the perfect treat with a cold glass of milk.

Serving Size 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

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

Before baking, let your eggs, milk, and butter warm up to room temperature. This helps them mix better and makes your cupcakes more consistent in texture. Using cold ingredients might make your batter lumpy and heavy.

When you mix the wet and dry ingredients, stop when the batter looks smooth and everything is mixed. Mixing too much can make your cupcakes hard and heavy, so try not to overdo it.

If you’re making chocolate cupcakes and the recipe asks for water, use hot water. It makes the cocoa powder taste stronger and richer, which means tastier cupcakes.

Always use cupcake liners to avoid the batter sticking to the pans.

If you find filling the cupcakes through the paper liner hard, make a few holes in it with a toothpick first.

If you can, put the cupcakes in the freezer for a0-15 minutes before filling them. This makes the cake a bit firmer and easier to fill without breaking.

If the cream filling is too thick, warm it up by holding the piping bag in your hands. This makes it softer and easier to pipe into the cupcakes.

These cupcakes taste great even without the cream filling, in case you want something simpler.

For something extra, add shaved chocolate, a dusting of cocoa powder, or chocolate sprinkles on top of the frosting for more texture and decoration.

You’ll probably have more frosting than you need. Keep it for another dessert, or freeze it. It can be frozen for up to a month and is handy for a quick dessert fix!

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.

Tips for the Best Moist Chocolate Cupcakes

Wait until your cupcakes are completely cool before adding the cream. The cream will become a gooey mess if they’re even a bit warm. It’s best when they’re cool to avoid a runny center.
Before you fill the cupcakes, try out your piping tip on a plate or a cupcake to see how big the hole is. If it’s too small, you might need to make it bigger with a toothpick so the cream can go in easily.
Fill the cupcake liners up to ¾ full. If you put too much batter in, the cupcakes will overflow when they bake, making them tough to fill and decorate later. An ice cream scoop can help you get the right batter every time. If you’re looking for more creative ways to fill cupcakes, check out this collection of cupcake-filling recipes for inspiration.
If you’re new to filling cupcakes, try it out on a couple first to see how much cream to use. You want to fill them just right so they don’t burst but still have plenty of cream inside. This guide from King Arthur Baking on how to make filled cupcakes offers some helpful tips to get it just right.
Check your cupcakes around 16 minutes into baking. They’re done if you touch the top, and it bounces back, or if a toothpick comes out clean. Cooking them too long will make them dry.
When you make the frosting, add milk little by little. You’re aiming for a smooth and spreadable frosting. You can fix it if it gets too runny by mixing in more powdered sugar.
You can slice off any bumps for cupcakes with a smooth top for frosting. This is handy if you decorate them with sprinkles or other toppings.
Baking one tray at a time helps the cupcakes bake more evenly. It also stops the oven from getting too full, which can make the cupcakes bake unevenly.

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!

Serving Suggestions

You could serve these cupcakes with fresh berries, vanilla ice cream, iced coffee or a latte, whipped cream, or chocolate milk.

Troubleshooting and Help

Can I skip the filling and just make regular chocolate cupcakes?

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.

My frosting is too thick. What should I do?

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.

What if I don’t have a shortening for the filling?

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.

Can I use non-dairy milk instead of regular milk?

Definitely! Almond, oat, or any other non-dairy milk will work fine. It might change the flavor slightly, but it’ll still be delicious.

How do I know when the cupcakes are done baking?

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.

My cupcakes sank in the middle. What did I do wrong?

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.

Can I make these cupcakes ahead of time?

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.

Can I use a different frosting, or does it have to be chocolate?

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.

Storage Instructions

If you plan to eat the cupcakes within 1–2 days, storing them in an airtight container at room temperature is best. Keep them in a cool, dry spot away from direct sunlight to make sure they stay fresh.

For longer storage, refrigerate the cupcakes in an airtight container. They will stay fresh for about 4–5 days. Before serving, take them out of the fridge and let them sit at room temperature for 20–30 minutes so they’re not too cold.

If you want to freeze the cupcakes, it’s best to do so before filling or frosting them. You can freeze the unfilled cupcakes for up to 3 months by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag or container.

When you’re ready to use them, simply thaw the cupcakes at room temperature, then proceed with filling and frosting.

However, I don’t recommend freezing the cupcakes after they’ve been filled or frosted. The cream filling and frosting won’t hold up well in the freezer and may develop an undesirable texture once thawed.

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!

Chocolate Cupcakes with a Vanilla Cream Filling