Indulge in the exquisite delight of Vanilla Cream Filled Chocolate Ganache Cupcakes. These decadent treats feature moist, rich chocolate cupcakes with a luscious vanilla cream center, all topped with a silky smooth chocolate ganache. Each bite is an explosion of flavor and texture that will leave you craving more.
Why you will love this recipe:
- Intense Chocolate Flavor: The combination of cocoa powder and a touch of coffee enhances the chocolate notes, creating a deeply satisfying flavor.
- Creamy Vanilla Filling: The light and airy vanilla cream filling provides a delightful contrast to the rich chocolate, adding a touch of sweetness and elegance.
- Silky Smooth Ganache: The chocolate ganache topping adds a luxurious finish, creating a melt-in-your-mouth experience that is simply irresistible.
- Perfectly Balanced Sweetness: The recipe carefully balances the sweetness of the chocolate, vanilla, and ganache, resulting in a harmonious and addictive treat.
- Impressive Presentation: These cupcakes are not only delicious but also visually stunning, making them perfect for special occasions and gatherings.
Ingredients:
Cups
Metric
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 flavored oil)
▢ 1/3 cup milk (preferably full fat though any % will work, even non dairy)
▢ 1 tsp vanilla extract
▢ 1/2 tsp white vinegar – activates baking soda (Note 1)
Hot coffee flavor enhancer (Note 2):
▢ 1 tsp coffee granules, optional (Note 2)
▢ 1/3 cup hot water
Chocolate Ganache Frosting:
▢ 180g / 6 oz dark chocolate / semi-sweet chocolate melts or chips, or chopped dark chocolate – (Note 3 for other chocolate)
▢ 3/4 cup (180 ml) thickened cream / heavy cream (or any regular cream 30% – 36% fat, NOT low fat cream – Note 4)
Stabilized vanilla whipped cream:
▢ 2/3 cup thickened cream / heavy cream (or any whipped cream)
▢ 50g/ 3 tbsp block cream cheese, softened (stabilizes cream – Note 5), substitute with tub cream cheese
▢ 2 tbsp caster sugar / superfine sugar
▢ 1 tsp vanilla extract
Preparation:
Step 1: Prepare the Chocolate Ganache. Place the chocolate in a heat-proof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate. Let it sit for 7 minutes to allow the chocolate to melt. Do not cover the bowl, as condensation can ruin the ganache. After 7 minutes, gently stir the mixture with a spatula until smooth and glossy. If there are any unmelted chocolate lumps, microwave in 20-second intervals, stirring in between, until completely smooth. Cover and refrigerate for at least 2 hours, or until the ganache has thickened to a spreadable consistency similar to peanut butter. If refrigerating overnight, let it soften at room temperature for 15-20 minutes before using.
Step 2: Preheat and Prepare. Preheat your oven to 180°C/350°F (160°C fan-forced). Line a standard 12-hole muffin tin with cupcake liners. This ensures the cupcakes come out cleanly and have a uniform shape.
Step 3: Mix Dry Ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting the cocoa powder ensures there are no lumps, resulting in a smoother batter. Whisking the ingredients together ensures even distribution of the leavening agents (baking powder and baking soda) and salt, which are crucial for the cupcake’s texture and flavor.
Step 4: Combine Wet Ingredients. In a separate bowl, whisk together the brown sugar, eggs, oil, milk, and vanilla extract until well combined. Brown sugar adds moisture and a slightly caramel-like flavor to the cupcakes, while the eggs provide structure and richness. Ensure the eggs are at room temperature to emulsify properly with the other ingredients, resulting in a smoother batter.
Step 5: Prepare Coffee Mixture. Dissolve the coffee granules in the hot water. This coffee mixture enhances the chocolate flavor of the cupcakes. If you’re not a coffee lover, you can omit this step, but it adds a depth of flavor that complements the chocolate beautifully.
Step 6: Combine Wet and Dry Ingredients. Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix, as this can result in tough cupcakes. Overmixing develops the gluten in the flour, which can make the cupcakes dense and chewy. The goal is to mix until the ingredients are just incorporated.
Step 7: Add Coffee Mixture. Add the hot coffee mixture to the batter and whisk until combined. The hot coffee helps to bloom the cocoa powder, intensifying the chocolate flavor. Whisk until everything is evenly mixed.
Step 8: Remove Air Bubbles. Firmly bang the bowl on the counter three times to remove any large air bubbles. This helps to create a more even texture in the cupcakes.
Step 9: Fill Cupcake Liners. Transfer the batter to a pouring jug for easier handling. Fill each cupcake liner halfway. Do not overfill, as the cupcakes will overflow and sink in the middle.
Step 10: Bake. Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on the cupcakes.
Step 11: Cool Completely. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, about 1 1/2 hours. Ensure the cupcakes are completely cool before filling and frosting, as the cream and ganache will melt if applied to warm cupcakes.
Step 12: Prepare Vanilla Cream Filling. Put the cream cheese, vanilla, and sugar in a bowl. Beat with an electric beater on high for 1 minute until soft and creamy. Add cream and peat until firm peaks form. (If using stand mixer, use whisk attachment).
Step 13: Cut and Fill Cupcakes. Once the cupcakes are completely cooled, use a small knife to cut a shallow cylinder-shaped cavity out of the center of each cupcake, leaving a 1.25 cm / 1/2″ border. Use a spoon to scoop out the cake. Trim the scooped-out cake to create a 1 cm / 0.4″ thick lid. Keep the lids and cupcakes together, as the holes need to match the lids.
Step 14: Fill with Cream. Use a teaspoon to fill each cavity with the prepared vanilla cream. Be generous, but avoid overfilling to prevent the cream from oozing out when you put the lid on.
Step 15: Replace Lids. Carefully place the trimmed cake lids back on top of the cream-filled cupcakes, pressing them gently so they sit flush with the surface.
Step 16: Frost with Ganache. Dollop a generous tablespoon of the chilled chocolate ganache on top of each cupcake. Spread the ganache evenly over the surface, creating a smooth and glossy finish.
Step 17: Decorate (Optional). If desired, sprinkle the cupcakes with white chocolate shavings, chocolate sprinkles, or any other desired decorations.
Step 18: Enjoy! Indulge in the delightful combination of flavors and textures of these Vanilla Cream Filled Chocolate Ganache Cupcakes.
COOKING Rating:
- 5 out of 5 stars
Serving Suggestions:
- Serve these cupcakes chilled or at room temperature.
- Pair them with a glass of cold milk, coffee, or tea.
- They make a perfect dessert for parties, gatherings, or a special treat for yourself.
Tips:
- For the best flavor, use high-quality cocoa powder and dark chocolate.
- Ensure all ingredients are at room temperature for better emulsification and a smoother batter.
- Do not overmix the batter to prevent tough cupcakes.
- Chill the ganache for at least 2 hours for a spreadable consistency.
- Store the filled and frosted cupcakes in the refrigerator to keep the cream and ganache firm.
Prep Time:
30 minutes
Cook Time:
22 minutes
Total Time:
2 hours 30 minutes (includes cooling and chilling time)
Nutritional Information:
Calories:
Approximately 450-500 per cupcake (depending on ingredient variations and serving size)
Protein:
Approximately 5-7 grams per cupcake
Sodium:
Approximately 200-250 mg per cupcake
Conclusion
These Vanilla Cream Filled Chocolate Ganache Cupcakes are a delightful treat that combines rich chocolate flavor with a creamy vanilla filling and a luxurious chocolate ganache. The balance of flavors and textures makes them an irresistible dessert for any occasion. With careful preparation and attention to detail, you can create these stunning cupcakes that will impress your friends and family. Enjoy the process of baking and savor every bite of these decadent creations!
Questions and Answers:
Q1: Can I use different types of chocolate for the ganache?
A: Yes, you can use milk chocolate or white chocolate for the ganache, but keep in mind that it will alter the sweetness and flavor profile. Dark chocolate provides a richer, less sweet ganache, while milk chocolate will result in a sweeter, creamier ganache. White chocolate will give you a very sweet and vanilla-like flavor. Adjust the amount of sugar in the ganache accordingly to balance the sweetness.
Q2: What can I use as a substitute for the cream cheese in the vanilla cream filling?
A: If you don’t have cream cheese, you can use mascarpone cheese as a substitute. Mascarpone has a similar creamy texture and slightly tangy flavor, which will work well in the filling. You can also use a stabilized whipped cream without cream cheese, but it might not hold its shape as well.
Q3: How do I prevent the cupcakes from sinking in the middle?
A: To prevent cupcakes from sinking, avoid overmixing the batter, as this develops the gluten and can cause the cupcakes to be dense and sink. Also, make sure your oven temperature is accurate, and avoid opening the oven door frequently during baking. Ensure you are using fresh baking powder and baking soda. Overfilling the cupcake liners can also cause them to sink, so fill them only halfway.
Q4: Can I make these cupcakes ahead of time?
A: Yes, you can make the cupcakes and ganache ahead of time. Store the cooled cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The ganache can be stored in the refrigerator for up to a week. Assemble the cupcakes with the vanilla cream filling and ganache frosting just before serving to maintain their freshness.
Q5: What can I use if I don’t have coffee granules?
A: If you don’t have coffee granules, you can use strong brewed coffee instead. Use about 1/3 cup of strong coffee in place of the hot water and coffee granules. You can also use espresso powder if you have it. If you prefer not to use coffee at all, you can simply omit it, but the coffee enhances the chocolate flavor.
