Description
Recipe for making chocolate cupcakes with a creamy white filling and chocolate glaze.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water or coffee
- For the Filling: 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk
- For the Glaze: 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
- Carefully stir in the hot water or coffee until the batter is smooth.
- Pour batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Prepare the filling: Beat the softened butter and shortening together until smooth. Gradually add the powdered sugar, beating until combined. Add vanilla and milk, one tablespoon at a time, until the frosting is light and fluffy.
- Fill the cupcakes: Use a piping tip to core out a small hole in the center top of each cooled cupcake. Pipe the filling into the hole until it is full.
- Prepare the glaze: Place chocolate chips in a heatproof bowl. Heat heavy cream and corn syrup in a small saucepan until just simmering. Pour the hot cream mixture over the chocolate chips. Let stand for 5 minutes, then whisk until smooth.
- Dip the top of each filled cupcake into the chocolate glaze, ensuring it is fully coated. Let the glaze set before serving.
Notes
- Using hot coffee instead of hot water deepens the chocolate flavor.
- You can use a small paring knife to core the center if you do not have a piping tip.
- Store leftover cupcakes in an airtight container at room temperature for up to three days.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 55
- Sodium: 250
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Keywords: cupcakes, chocolate, cream filling, homemade snack cake, hostess style