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Vanilla Cream Filled Chocolate Ganache Cupcakes Recipe

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4.1 from 15 reviews

Delightful Vanilla Cream Filled Chocolate Ganache Cupcakes featuring moist cocoa cupcakes infused with a coffee flavor enhancer, filled with a stabilized vanilla whipped cream, and topped with rich dark chocolate ganache. Perfect for an indulgent treat with a balance of intense chocolate and smooth vanilla cream.

Ingredients

Dry Ingredients:

  • 3/4 cup plain flour / all-purpose flour
  • 1/2 cup cocoa powder, sifted (unsweetened regular, not dutch processed)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda (bi-carbonate soda)
  • 1/2 tsp cooking salt / kosher salt (halve for table salt, +25% for flakes)

Wet Ingredients:

  • 3/4 cup (tightly packed) brown sugar
  • 2 large eggs at room temperature
  • 1/3 cup oil (canola, vegetable or any other plain flavoured oil)
  • 1/3 cup milk (preferably full fat though any % will work, even non dairy)
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar

Hot Coffee Flavour Enhancer (Optional):

  • 1 tsp coffee granules
  • 1/3 cup hot water

Chocolate Ganache Frosting:

  • 180g / 6 oz dark chocolate / semi-sweet chocolate melts or chips, or chopped dark chocolate
  • 3/4 cup (180 ml) thickened cream / heavy cream (30%-36% fat)

Stabilised Vanilla Whipped Cream Filling:

  • 2/3 cup thickened cream / heavy cream
  • 50g / 3 tbsp block cream cheese, softened (or tub cream cheese)
  • 2 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Instructions

  1. Make Ganache: Heat cream until just before boiling and pour it over the chopped or chipped dark chocolate in a microwave-safe bowl. Leave uncovered for 7 minutes to soften the chocolate, then stir gently until smooth. If needed, microwave for additional 20-second bursts to melt lumps. Refrigerate the ganache for 2 hours to thicken to a spreadable consistency.
  2. Prepare Cupcake Batter: Preheat your oven to 180°C (350°F) or 160°C (fan-forced). Place cupcake liners in a 12-hole muffin tin. In one bowl, whisk together all dry ingredients (flour, cocoa, baking powder, baking soda, salt). In another bowl, whisk wet ingredients (brown sugar, eggs, oil, milk, vanilla extract, vinegar) until combined. Dissolve coffee granules in hot water.
  3. Combine Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the hot coffee mixture and whisk again until combined. Firmly bang the bowl on the counter three times to remove large air bubbles.
  4. Fill and Bake Cupcakes: Transfer batter to a pouring jug and fill cupcake liners halfway, ensuring not to overfill. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack and cool completely for at least 1.5 hours.
  5. Prepare Vanilla Whipped Cream Filling: Using an electric mixer, beat cream cheese, vanilla extract, and sugar on high speed until smooth and creamy. Add the heavy cream and whip until firm peaks form.
  6. Fill Cupcakes: Using a small knife, cut a shallow cylinder-shaped cavity in each cupcake leaving a 1.25 cm (0.5 inch) border. Scoop out the cake inside and trim the cut piece to create a 1 cm thick lid. Fill the cavity with the stabilized vanilla whipped cream, then replace the lid carefully to sit flush with the cupcake surface.
  7. Frost with Ganache: Spoon a heaped tablespoon of chilled ganache on top of each cupcake and spread evenly. Optionally decorate with white chocolate shavings or other desired toppings.
  8. Serve and Store: Store filled cupcakes in the fridge. Remove from fridge 30 minutes before serving to take the chill off but not so long that cream melts. These cupcakes keep well for up to 3 days refrigerated.

Notes

  • Vinegar activates baking soda to give cupcakes a fluffy rise; any clear vinegar or lemon juice can be substituted without flavor impact.
  • Coffee enhances the chocolate flavor without imparting a coffee taste; if omitted, still add hot water.
  • Use dark chocolate melts, chips, or chopped blocks for ganache. Avoid confectionary eating chocolate. Different chocolates require adjusted cream ratios.
  • Cream must be 30%-36% fat for proper ganache consistency; low-fat cream results in runny ganache.
  • Cream cheese stabilizes whipped cream to prevent melting and adds a slight tang, keeping cupcakes fresh for 3 days.
  • Ganache requires a 1:1 weight to volume ratio of chocolate to cream (e.g., 180g chocolate to 180ml cream).
  • Filled cupcakes should not be frozen due to the cream filling; unfilled cupcakes can be frozen up to 3 months.
  • Remove cupcake chill before serving for best texture and flavor experience.

Find it online: https://marthatasty.com/vanilla-cream-filled-chocolate-ganache-cupcakes-recipe/