Chocolate Cupcakes with Chocolate Cream
Stunningly beautiful cupcakes that will make any day feel special! These chocolate cupcakes with chocolate cream are perfect for a simple tea break or a grand celebration. They are made with alkalized cocoa for a deep chocolate taste, and the frosting is a silky chocolate ganache.
Updated : 13 June, 2025
Easy
More than 1 hour.
Ingredients
Batter
90 grams
Wheat flour
15 grams
Cocoa
60 grams
Butter
100 grams
Sugar
65 grams
Milk
1
Eggs
3 grams
Baking powder
to taste
Salt
Filling
30 grams
Milk chocolate
30 grams
Heavy cream
Cream
150 grams
Milk chocolate
150 grams
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the cupcakes. They should all be at room temperature, so take the butter, milk, and eggs out of the fridge in advance. The butter should be extra soft, so remove it about an hour before baking. To achieve a deep chocolate flavor, use alkalized cocoa. If you don’t have it, regular cocoa powder will work too.
Step 2
Place the soft butter into a mixing bowl and start beating it with a mixer. After two minutes, add the sugar and continue beating for about 5 minutes until the mixture becomes fluffy and pale. The sugar will almost fully dissolve in the warm butter.
Step 3
While mixing, add the egg, which should be cracked into a separate bowl first. Beat until fully combined.
Step 4
In a separate bowl, sift together the dry ingredients – flour, cocoa powder, baking powder, and salt. This step not only removes impurities and breaks up lumps but also aerates the flour, making the cupcakes lighter and fluffier. Mix the flour and cocoa together.
Step 5
Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined. You may need slightly more or less flour, depending on consistency.
Step 6
Pour in the room-temperature milk and mix again, first with a mixer, then with a spatula. The batter should be smooth, even, and medium-thick.
Step 7
Divide the batter into cupcake liners, adding 55-57 grams (about 2/3 full) per liner. This ensures evenly sized cupcakes, yielding exactly 6 cupcakes. If using soft paper liners, place them in a metal or silicone muffin tin for support. Stiff liners can go directly on a baking tray.
Step 8
Bake at 160°C (320°F) in a preheated oven for 25-35 minutes. The exact time depends on your oven and the cupcake size. Check for doneness with a toothpick – it should come out dry. Let the cupcakes cool completely. If baking in advance, store them in an airtight container until decorating.
Step 9
Prepare the filling and ganache. They need to chill for at least 6 hours, so plan accordingly. Choose high-quality chocolate with natural cocoa butter, as this affects the final texture. Use heavy cream (33-35% fat) – do not use plant-based alternatives.
Step 10
Heat the cream almost to boiling, but do not let it boil, as this may cause curdling. Pour the hot cream over the chocolate (if using a chocolate bar, break it into small pieces). Stir until the chocolate is fully melted and smooth.
Step 11
Transfer the filling to a piping bag and refrigerate. It will thicken significantly while chilling.
Step 12
Prepare the chocolate ganache frosting. Use only high-quality chocolate and full-fat cream.
Step 13
Just like the filling, pour hot cream over the chocolate.
Step 14
Stir with a whisk until smooth.
Step 15
Blend with an immersion blender to make the ganache silky, shiny, and smooth.
Step 16
Cover the ganache with plastic wrap in direct contact with the surface (to prevent a crust from forming). Chill for 8 hours.
Step 17
Once chilled, whip the ganache with a mixer until fluffy. It will thicken considerably. Transfer to a piping bag. Do this right before decorating the cupcakes.
Step 18
Core the cupcakes using a cupcake corer, knife, or a piping tip.
Step 19
Fill the centers with the chilled chocolate filling. You can also use fruit or berry filling instead.
Step 20
Pipe a swirl of chocolate ganache on each cupcake. I used a "open star" piping tip, but you can decorate as you like. Refrigerate for a few hours to set the filling and frosting.
Step 21
Serve your chocolate-filled cupcakes with chocolate ganache frosting. Enjoy!