Cream-Filled Chocolate Cupcakes

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners, and line a second pan with 3 liners or bake in batches (the batter yields about 15 cupcakes).
2. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. Whisk the oil, sugar, egg, vanilla and buttermilk until combined. Pour into the dry ingredients, add the hot coffee or water, and whisk until fully combined. The batter will be thin.
4. Fill the liners two-thirds full.
5. Bake for 20–22 minutes, until a toothpick inserted in the centre comes out clean.
6. Cool in the pan for 10 minutes, then move to a wire rack and cool completely. If the tops are very sticky, chill them for 20–30 minutes before filling.
7. Finely chop the chocolate and place it in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it just begins to simmer, not a rapid boil. Pour over the chocolate, wait 2–3 minutes, then stir slowly with a metal spoon or small spatula until smooth. Do not microwave. Refrigerate the ganache for at least 30 minutes until thick enough to spread.
8. Beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, cream and vanilla. Beat on low for 30 seconds, then on medium-high for 3 minutes. If too thin, add up to 1/4 cup (30g) more sugar; if too thick, add 1 Tablespoon (15ml) more cream. Add a tiny pinch of salt if too sweet. The frosting should be very fluffy.
9. Cut a cone-shaped piece from the centre of each cooled cupcake, about 1 inch deep. Fill each hole with 1–2 teaspoons of the buttercream. Trim the pointed end of the removed cone and press the round piece back on top.
10. Spread a thick layer of the thickened ganache over each cupcake.
11. Pipe the remaining buttercream in a swirl or design on top of the ganache. Serve immediately, or store covered at room temperature or in the refrigerator for up to 1 day. Leftovers keep refrigerated for up to 3 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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