Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

  • Author: Eliza
  • Total Time: 1 hour 2 minutes
  • Yield: 12 cupcakes

Description

Decadent Vanilla Cream Filled Chocolate Ganache Cupcakes featuring a moist cocoa cupcake base, a luscious homemade ganache topping, and a creamy vanilla filling. Perfectly balanced flavors with a rich, fudgy chocolate ganache and a smooth, stabilized cream cheese whipped cream center. A stunning treat for celebrations or anytime indulgence.

Ingredients

Cupcakes

  • 3/4 cup plain flour / all-purpose flour
  • 1/2 cup cocoa powder (unsweetened, sifted)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda (bi-carbonate soda)
  • 1/2 tsp cooking salt / kosher salt (halve if using table salt)
  • 3/4 cup tightly packed brown sugar
  • 2 large eggs at room temperature
  • 1/3 cup oil (canola, vegetable, or plain flavored oil)
  • 1/3 cup milk (preferably full fat, any % works, even non-dairy)
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar (activates baking soda)
  • 1 tsp coffee granules (optional)
  • 1/3 cup hot water

Chocolate Ganache

  • 180g / 6 oz dark chocolate or semi-sweet chocolate melts/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 (30-36% fat)
  • 50g / 3 tbsp block cream cheese, softened (or tub cream cheese)
  • 2 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Instructions

  1. Make the Ganache: Place chocolate in a microwave-safe bowl. Heat the cream until hot but not boiling. Pour hot cream over chocolate and let stand for 7 minutes, uncovered. Stir gently until smooth. If lumps remain, microwave for 20 seconds and stir again until fully melted. Refrigerate for 2 hours or longer until spreadable consistency is reached.
  2. Prepare Cupcakes: Preheat oven to 180°C/350°F (160°C fan-forced). Line a standard 12-hole muffin tin with cupcake liners.
  3. Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, salt, and brown sugar in a large bowl.
  4. Mix Wet Ingredients: Whisk eggs, oil, milk, vanilla extract, and white vinegar in a separate bowl until combined.
  5. Prepare Coffee: Dissolve coffee granules (if using) in hot water.
  6. Combine Batter: Pour wet mixture into dry ingredients and whisk until smooth. Add dissolved coffee and whisk again. Firmly bang the bowl on the counter three times to remove large air bubbles.
  7. Fill and Bake: Transfer batter to a pouring jug and fill cupcake liners halfway. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cupcakes: Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool fully for at least 1.5 hours.
  9. Prepare Vanilla Cream Filling: Using an electric mixer, beat cream cheese, vanilla extract, and caster sugar on high for 1 minute until soft and creamy. Add thickened cream and continue whipping until firm peaks form.
  10. Cut Out Filling Cavity: Use a small knife to cut out a shallow cylinder-shaped cavity in each cupcake, leaving a 1.25 cm (1/2 inch) border. Scoop out the cake and trim the tops to create a 1 cm thick lid. Keep lids matched with their cakes.
  11. Fill Cupcakes: Spoon the whipped cream filling into the cavity without overfilling. Replace the lid, pressing lightly so it sits flush with the cupcake surface.
  12. Top with Ganache: Spread a heaped tablespoon of ganache on top of each cupcake and smooth out. Optionally, garnish with white chocolate shavings or desired decoration.
  13. Serve and Enjoy: Allow the cupcakes to set slightly for best flavor and texture, then serve and enjoy!

Notes

  • White vinegar activates the baking soda and helps create a tender crumb.
  • Coffee granules are optional but they enhance the chocolate flavor.
  • Use good quality dark or semi-sweet chocolate for best ganache texture and flavor.
  • Use full-fat cream; low-fat cream will not produce a stable ganache or whipped cream.
  • Cream cheese stabilizes the whipped cream filling, making it hold shape better.
  • Do not cover ganache while it cools to avoid condensation, which can ruin the texture.
  • Allow cupcakes to cool completely before filling to prevent filling from melting.
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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