The Best Chocolate Cupcake Recipe With Filling
Description
Chocolate cupcakes are a classic treat that everyone loves. They’re perfect for any occasion, from birthday parties to family gatherings. This recipe for chocolate cupcakes with filling takes it to the next level. It’s a delicious combination of moist chocolate cupcake, a creamy vanilla filling, and a rich chocolate frosting. The result is a decadent dessert that will make any occasion special.
This recipe is easy to follow and yields a dozen cupcakes. It’s also a great way to get kids involved in baking. They’ll have fun helping to mix the batter and fill the cupcakes with the vanilla filling. The cupcakes also freeze well, so you can make a batch and enjoy them throughout the week.
Ingredients
For the cupcakes:
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup semi-sweet chocolate chips
For the filling:
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
For the chocolate frosting:
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/2 cup cocoa powder
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla extract and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Slowly pour in the buttermilk and mix until smooth. Stir in the chocolate chips.
5. Divide the batter evenly into the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
6. To make the filling, cream together the butter and powdered sugar until light and fluffy. Beat in the vanilla extract and heavy cream.
7. Once the cupcakes are cool, use a sharp knife to cut a cone-shaped hole in the center of each cupcake. Fill the holes with the filling and replace the tops of the cupcakes.
8. To make the frosting, cream together the butter and powdered sugar until light and fluffy. Beat in the cocoa powder, heavy cream, and vanilla extract until smooth.
9. Frost the cupcakes with the chocolate frosting. Serve and enjoy!
Notes
• The cupcakes can be stored in an airtight container for up to 3 days.
• To make the cupcakes gluten-free, substitute the all-purpose flour with gluten-free flour.
• To make the cupcakes vegan, substitute the butter with vegan butter and the eggs with a flax egg.
Nutrition
Serving Size: 1 cupcake
Calories: 614
Total Fat: 28.5 g
Saturated Fat: 17.9 g
Trans Fat: 0.4 g
Cholesterol: 104 mg
Sodium: 286 mg
Total Carbohydrates: 85.2 g
Dietary Fiber: 2.3 g
Sugars: 65.9 g
Protein: 5.5 g
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