Indulge in a decadent treat with these cream-filled chocolate cupcakes. Perfect for any occasion, these moist, rich cupcakes hide a delightful creamy surprise inside.
You might need to pick up a few special items for this recipe. Buttermilk and shortening are not always found in every pantry. Ensure you have these in your cart when you head to the supermarket to make these delicious cupcakes.
Ingredients For Cream Filled Chocolate Cupcakes
all purpose flour: The base of your cupcake batter, providing structure and texture.
white sugar: Adds sweetness to the cupcakes and cream filling.
unsweetened cocoa powder: Provides the rich chocolate flavor.
baking powder: Helps the cupcakes rise and become fluffy.
salt: Enhances the overall flavor of the cupcakes and filling.
vegetable oil: Keeps the cupcakes moist and tender.
buttermilk: Adds tanginess and moisture to the cupcakes.
eggs: Binds the ingredients together and adds richness.
vanilla extract: Adds a sweet, aromatic flavor to both the cupcakes and filling.
baking soda: Reacts with the buttermilk to help the cupcakes rise.
hot water: Helps to dissolve the cocoa powder, intensifying the chocolate flavor.
shortening: Used in the cream filling for stability and texture.
milk: Adds creaminess to the filling.
confectioner's sugar: Sweetens and thickens the cream filling.
One reader, Isidro Norman says:
These cream-filled chocolate cupcakes are divine! The cake is moist and rich, and the creamy filling adds the perfect touch of sweetness. They were a hit at my family gathering. Will definitely make again!
Essential Techniques for Making Cream Filled Chocolate Cupcakes
How to sift: Sifting involves passing dry ingredients through a fine mesh sieve to remove lumps and aerate the mixture, ensuring even distribution. How to beat: Beating requires mixing ingredients vigorously to incorporate air, resulting in a smooth and fluffy texture. How to stir: Stirring is the process of mixing ingredients together using a spoon or spatula to combine them evenly. How to insert frosting: Inserting frosting involves using a pastry tube fitted with a tip to fill the center of the cupcakes with cream filling. How to frost: Frosting is the technique of spreading or piping a layer of icing on the surface of the cupcakes for decoration and added flavor.
How To Make Cream Filled Chocolate Cupcakes
Cupcakes are more fun when they have a surprise filling inside. In this chocolate cupcakes recipe, they’re filled with sweet cream for a decadent treat!
Serves:
Ingredients
- 2½cupsall purpose flour
- 2cupswhite sugar
- ⅓cupunsweetened cocoa powder
- 1tspbaking powder
- ¼tspsalt
- 1cupvegetable oil
- 1cupbuttermilk
- 2eggs
- 1tspvanilla extract
- 2tspbaking soda
- 1cuphot water
- ⅔cupshortening
- ½cupwhite sugar
- ⅓cupmilk
- 1tbspwater
- 1tspvanilla extract
- ¼tspsalt
- ½cupconfectioner’s sugar
Instructions
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Preheat oven to 350 degrees F. Grease two 12-cup muffin tins.
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Sift the flour, 2 cups of white sugar, cocoa powder, baking powder, and salt together in a large bowl.
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Beat the vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium for about 3 minutes, until smooth.
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Stir the baking soda and hot water together in a small bowl, then mix into the batter. Pour batter into muffin cups to ⅔ full.
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Bake in the oven for about 20 minutes until a toothpick inserted in the center of a cupcake comes out clean.
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Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Cream Filling:
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Beat the shortening, ½ cup of white sugar, milk, 1 tablespoon of water, 1 teaspoon of vanilla extract, and salt together in a bowl using an electric hand mixer for 5 to 7 minutes until smooth.
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Add the confectioners’ sugar, then beat for 3 to 5 minutes until fully incorporated.
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Insert the frosting into the cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
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Serve and enjoy!
Nutrition
- Calories: 285.70kcal
- Fat: 15.86g
- Saturated Fat: 2.38g
- Trans Fat: 0.82g
- Monounsaturated Fat: 9.31g
- Polyunsaturated Fat: 3.33g
- Carbohydrates: 34.72g
- Fiber: 0.79g
- Sugar: 24.01g
- Protein: 2.47g
- Cholesterol: 14.08mg
- Sodium: 188.77mg
- Calcium: 35.94mg
- Potassium: 57.97mg
- Iron: 0.88mg
- Vitamin A: 8.72µg
- Vitamin C: 0.10mg
Pro Tip for Perfecting Cream Filled Chocolate Cupcakes
When mixing the baking soda and hot water together, ensure the water is freshly boiled. This helps activate the baking soda more effectively, resulting in a lighter and fluffier cupcake texture.
Time-Saving Tips for Making Cream Filled Chocolate Cupcakes
Prepare the filling: Make the cream filling while the cupcakes are baking to save time.
Use a mixer: An electric hand mixer speeds up the process of mixing batter and filling.
Pre-measure ingredients: Measure all ingredients before starting to streamline the process.
Quick cooling: Place cupcakes on a wire rack to cool faster.
Simplify frosting: Use a pastry tube for quick and even filling and frosting.
Substitute Ingredients For Cream Filled Chocolate Cupcakes Recipe
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the cupcakes denser.
white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweeter and caffeine-free, making it a good alternative for those avoiding caffeine.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda and 1/2 tsp cream of tartar to replace 1 tsp of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add moisture, though it may slightly alter the texture.
buttermilk - Substitute with milk and vinegar: Mix 1 cup of milk with 1 tbsp of vinegar or lemon juice and let it sit for 5 minutes to mimic buttermilk.
eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg and let it sit for a few minutes to thicken.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor, though it is stronger, so use half the amount.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but the recipe may need adjustments for acidity.
hot water - Substitute with hot coffee: Hot coffee can enhance the chocolate flavor in the cupcakes.
shortening - Substitute with butter: Butter adds a richer flavor and can be used in the same quantity.
white sugar - Substitute with honey: Honey is sweeter than sugar, so use 3/4 cup of honey for every cup of sugar and reduce other liquids slightly.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity.
water - Substitute with milk: Milk can add extra richness and moisture to the filling.
vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary flavor, though it is less concentrated, so use more.
salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and may have a slightly different texture.
confectioner's sugar - Substitute with granulated sugar: Blend granulated sugar in a blender to make a fine powder as a substitute for confectioner's sugar.
Presentation Ideas for Decadent Chocolate Cupcakes
Use elegant cupcake liners: Choose high-quality, decorative liners to give the chocolate cupcakes a sophisticated look.
Pipe the cream filling precisely: Use a fine pastry tube fitted with a rosette tip to insert the cream filling neatly into the center of each cupcake.
Create a glossy finish: Top each cupcake with a smooth layer of chocolate ganache for a luxurious sheen.
Garnish with edible gold leaf: Add a touch of edible gold leaf on top of the frosting to elevate the presentation and add a hint of opulence.
Serve on a minimalist plate: Use a sleek, white plate to make the cupcakes the focal point, ensuring they stand out.
Add a fresh berry: Place a single raspberry or strawberry on top of each cupcake for a pop of color and a hint of freshness.
Drizzle with a fine sauce: Lightly drizzle a raspberry coulis or caramel sauce around the cupcake on the plate for added flavor and visual appeal.
Use a dusting of powdered sugar: Lightly dust the plate with confectioner's sugar to create a delicate, snowy effect.
Incorporate a mint leaf: Garnish each cupcake with a small, fresh mint leaf to add a touch of green and a refreshing aroma.
Serve with a side of whipped cream: Add a quenelle of whipped cream on the side of the plate for an extra indulgent touch.
Essential Tools for Making Cream Filled Chocolate Cupcakes
Oven: Used to bake the cupcakes at a consistent temperature of 350 degrees Fahrenheit.
Muffin tins: Two 12-cup tins to hold the cupcake batter while baking.
Sifter: Used to sift the flour, sugar, cocoa powder, baking powder, and salt together to ensure a smooth mixture.
Large mixing bowl: To combine and mix the dry ingredients.
Electric hand mixer: Used to beat the vegetable oil, buttermilk, eggs, and vanilla extract into the flour mixture, and also to prepare the cream filling.
Small bowl: To stir the baking soda and hot water together before adding to the batter.
Measuring cups and spoons: For accurately measuring all the ingredients.
Toothpick: To check if the cupcakes are baked through by inserting it into the center of a cupcake.
Wire rack: To cool the cupcakes completely after baking.
Pastry tube with rosette tip: For inserting the cream filling into the cupcakes and frosting the tops.
Spatula: To scrape down the sides of the mixing bowl and ensure all ingredients are well incorporated.
Storing and Freezing Cream Filled Chocolate Cupcakes
Allow the cream filled chocolate cupcakes to cool completely before storing or freezing. This will prevent condensation from forming and making the cupcakes soggy.
To store the cupcakes, place them in an airtight container lined with paper towels. The paper towels will absorb any excess moisture, keeping the cupcakes fresh and preventing the cream filling from seeping out. Store the container in a cool, dry place for up to 3 days.
If you want to freeze the cupcakes, wrap each one individually in plastic wrap, ensuring a tight seal. Then, place the wrapped cupcakes in a freezer-safe container or a resealable freezer bag. Label the container or bag with the date and contents. Frozen cupcakes can be stored for up to 2 months.
To thaw frozen cupcakes, remove them from the freezer and let them sit at room temperature for about an hour. If you prefer, you can also thaw them in the refrigerator overnight. Once thawed, consume the cupcakes within 2 days for the best taste and texture.
If you have leftover frosting, store it in an airtight container in the refrigerator for up to 1 week. Before using, let the frosting come to room temperature and give it a quick stir to restore its creamy consistency.
How To Reheat Leftover Cream Filled Chocolate Cupcakes
The best way to reheat leftover cream filled chocolate cupcakes is to place them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This method helps to restore the texture and flavor of the cupcakes without drying them out or making them too moist.
Another option is to use a microwave, but be cautious as it can easily overheat the cupcakes and make them soggy. Place the cupcake on a microwave-safe plate and heat it in 10-second intervals, checking after each interval to ensure it doesn't overheat. Usually, 20-30 seconds total is sufficient.
If you want to reheat multiple cupcakes at once, you can use a toaster oven. Preheat the toaster oven to 325°F (165°C) and place the cupcakes on the wire rack. Heat for about 3-5 minutes, or until they are warmed through.
For a quicker method, you can also use a stovetop steamer. Fill a pot with a small amount of water and bring it to a simmer. Place the cupcakes in a steamer basket above the water, cover the pot, and steam for about 1-2 minutes until they are heated through.
Regardless of the reheating method you choose, be sure to let the cream filled chocolate cupcakes cool for a minute or two before serving, as the filling can become quite hot. Enjoy your perfectly reheated, delicious treat!
Interesting Trivia About Cream Filled Chocolate Cupcakes
A fun fact about this cream filled chocolate cupcakes recipe is that the addition of buttermilk helps to create a tender and moist cupcake. The acidity in buttermilk reacts with the baking soda, giving the cupcakes a light and fluffy texture.
Is Making Cream Filled Chocolate Cupcakes at Home Cost-Effective?
This cream filled chocolate cupcakes recipe is quite cost-effective for a household. The primary ingredients like all-purpose flour, white sugar, and unsweetened cocoa powder are pantry staples and relatively inexpensive. The use of vegetable oil and buttermilk adds to the moistness without breaking the bank. The cream filling made from shortening and confectioner's sugar is also budget-friendly. Overall Verdict: 8/10. Approximate cost: $10-$12 for a household of 4 people.
Are Cream Filled Chocolate Cupcakes Healthy or Unhealthy?
The cream filled chocolate cupcakes recipe is undoubtedly delicious, but it's not the healthiest treat out there. Here's why:
- The recipe is high in sugar, with 2 cups of white sugar in the cupcake batter and an additional ½ cup in the cream filling. Excessive sugar consumption can lead to obesity, diabetes, and other health issues.
- The recipe also contains a significant amount of vegetable oil and shortening, which are high in unhealthy saturated and trans fats. These fats can increase the risk of heart disease and other health problems.
- The recipe is low in fiber, vitamins, and minerals, as it primarily consists of refined flour, sugar, and fat.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar in both the cupcake batter and the cream filling. You can experiment with using natural sweeteners like honey, maple syrup, or dates as a partial replacement for the white sugar.
- Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and add some healthy fats.
- Swap the vegetable oil and shortening with healthier alternatives like coconut oil, avocado oil, or Greek yogurt. These options can provide healthy fats and moisture to the cupcakes.
- Add some shredded zucchini or carrots to the cupcake batter to increase the vegetable content and add moisture without relying on oil.
- Top the cupcakes with a light whipped cream cheese frosting instead of the heavy cream filling to reduce the overall fat and sugar content.
Editor's Opinion on This Delightful Chocolate Cupcake Recipe
This recipe for cream-filled chocolate cupcakes is a delightful blend of rich chocolate and creamy filling. The use of buttermilk ensures a moist texture, while the combination of cocoa powder and hot water enhances the chocolate flavor. The cream filling, made with shortening and confectioner's sugar, adds a sweet contrast to the cupcake. However, using shortening might not appeal to everyone; substituting with butter could improve the taste and texture. Overall, it's a well-structured recipe that promises a delicious treat, perfect for any occasion.
Enhance Your Cream Filled Chocolate Cupcakes Recipe with These Unique Side Dishes:
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Why trust this Cream Filled Chocolate Cupcakes Recipe:
This recipe for cream filled chocolate cupcakes is a must-try for any baking enthusiast. The combination of rich cocoa and smooth cream filling creates an indulgent treat that is sure to impress. With clear instructions and easily accessible ingredients like buttermilk and confectioner's sugar, even novice bakers can achieve delicious results. Trust this recipe for its balance of moist cupcake texture and creamy filling, making it a perfect dessert for any occasion.
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