Swirled Chocolate Cupcakes with Creamy Chocolate Filling Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, and vanilla extract together until smooth and fully blended.
- 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.
- 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.
- 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.
- 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.
- 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
