Swirled Chocolate Cupcakes with Creamy Chocolate Filling Recipe

Introduction

These Swirled Chocolate Cupcakes with Creamy Chocolate Filling are a delightful treat for chocolate lovers. Moist, rich, and beautifully swirled with melted chocolate, they feature a luscious creamy center that elevates every bite. Perfect for parties or a special dessert.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips, melted (for swirl)
• 3/4 cup heavy cream (for filling)
• 1/2 cup milk chocolate, chopped (for filling)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract until smooth. Gradually add the wet mixture to the dry ingredients and stir until just combined; avoid overmixing.
4. Step 4: Divide the batter evenly among the cupcake liners. Drizzle the melted semi-sweet chocolate over each cupcake, then use a toothpick to create swirls.
5. Step 5: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack.
6. Step 6: To prepare the creamy filling, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped milk chocolate and stir until smooth and glossy. Let the filling cool slightly.
7. Step 7: Using a piping bag, fill each cooled cupcake with the creamy chocolate filling. Serve and enjoy.

Tips & Variations

• For a more intense chocolate flavor, use dark chocolate instead of milk chocolate for the filling.
• Ensure the cupcakes are completely cool before filling to prevent the creamy filling from melting.
• Try adding a pinch of espresso powder to the batter to deepen the chocolate taste.
• Substitute buttermilk with plain yogurt mixed with a little milk if you don’t have buttermilk on hand.

Storage

Store the filled cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste and texture. You can reheat briefly in the microwave, but be careful not to melt the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes without the creamy filling?

Yes, you can enjoy these cupcakes as they are without the filling. The batter is flavorful and moist on its own, but the filling adds a lovely surprise inside.

How do I melt chocolate chips without burning them?

Use a microwave-safe bowl and heat the chocolate chips in short bursts of 15-20 seconds, stirring well between each interval. Alternatively, melt them gently over a double boiler on low heat, stirring continuously.

Swirled Chocolate Cupcakes with Creamy Chocolate Filling Recipe

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Enjoy these decadent Swirled Chocolate Cupcakes featuring a moist chocolate base with a beautiful chocolate swirl on top. They are filled with a creamy, rich chocolate filling made from milk chocolate and heavy cream, creating an indulgent dessert perfect for any chocolate lover.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcake Batter

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Chocolate Swirl

• 1/2 cup semi-sweet chocolate chips, melted

Creamy Chocolate Filling

• 3/4 cup heavy cream
• 1/2 cup milk chocolate, chopped

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract together until smooth and fully blended.
4. Make the Batter: Gradually add the wet mixture to the dry ingredients and mix gently until just combined, ensuring not to overmix to keep the cupcakes tender.
5. Fill and Swirl: Divide the batter evenly among the cupcake liners. Drizzle the melted semi-sweet chocolate chips on top of each cupcake and use a toothpick to create a swirled pattern for a decorative touch.
6. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely in the tin.
7. Prepare Filling: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped milk chocolate. Stir gently until the chocolate is fully melted and the mixture is smooth. Let it cool to a thicker consistency suitable for filling.
8. Fill Cupcakes: Once the cupcakes and the chocolate filling have cooled, use a piping bag to fill each cupcake with the creamy chocolate filling, adding a luscious layer to the decadent treat.

Notes

• Ensure cupcakes are completely cooled before filling to prevent the filling from melting.
• You can substitute buttermilk with plain yogurt or milk mixed with lemon juice as a buttermilk alternative.
• For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
• Store filled cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: Chocolate cupcakes, chocolate swirl, creamy filling, chocolate dessert, baked cupcakes