Uploaded October 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/whipped-cream-filled-chocolate-cupcakes-with-chocolate-ganache-frosting
Chocolate cupcakes filled with lightly sweetened vanilla whipped cream with a thick layer of chocolate ganache fudge frosting. Try to tell me you aren't already reaching for the mixing bowl!!
The whipped cream is stabilised with a smidge of cream cheese so the cupcakes will keep for a few days without the cream melting. Most people can’t taste the tang because of all the chocolate! Enjoy - Nagi x
———————
Vanilla whipped cream filled chocolate cupcakes with chocolate ganache frosting
DRY:
3/4 cup plain flour/all-purpose flour (110g)
1/2 cup cocoa powder, sifted (40g)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cooking salt/kosher salt (halve for table salt, +25% for flakes)
WET:
3/4 cup (tightly packed) brown sugar (150g)
1/3 cup plain oil (80ml)
1/3 cup milk (80ml)
2 eggs
1 tsp vanilla extract
1/2 tsp white vinegar – activates baking soda, can’t taste
HOT COFFEE - mix:
1 tsp coffee granules, optional (enhances choc flavour)
1/3 cup hot water (still use even if not using coffee)
CHOCOLATE GANACHE FROSTING:
180g/6 oz dark chocolate melts or chips (US: semi-sweet chocolate), not bittersweet/70% or milk chocolate
3/4 cup (180 ml) thickened cream / heavy cream, or any regular cream 30% – 36% fat (NOT low fat)
STABILISED VANILLA WHIPPED CREAM
2/3 cup thickened cream / heavy cream (or any whipping cream) – fridge cold (160ml)
50g/ 3 tbsp cream cheese*, softened
2 tbsp caster sugar / superfine sugar
1 tsp vanilla extract
1. Ganache – heat cream until hot and steamy but NOT boiling or even simmering. Pour over choc, leave 7 min (DO NOT COVER), whisk until combined, fridge 2 hrs (stir every now and then) until peanut butter consistency.
2. Cupcake – Whisk Dry in a bowl, Wet in another bowl. Pour wet into dry, whisk, then whisk in hot coffee (batter is thin). Pour into 12 cupcake liners. Bake 22 min at 180C/350F (160C fan), cool 1.5 hrs on rack. Cut out hole, trim off excess cake so you’re just left with a lid.
3. Cream – Beat cream cheese, vanilla and sugar on high 1 min until soft and fluffy. Beat in cream until firm peaks.
4. Fill hole with cream, pop lid back on, smear with ganache! I decorated with chopped white chocolate.
* Stabilises cream so cupcakes keep 3 days without cream melting. Can’t taste it.
Recipe ⬇️ or print: recipetineats.com/whipped-cream-filled-chocolate-cupcakes-with-chocolate-ganache-frosting
Chocolate cupcakes filled with lightly sweetened vanilla whipped cream with a thick layer of chocolate ganache fudge frosting. Try to tell me you aren't already reaching for the mixing bowl!!
The whipped cream is stabilised with a smidge of cream cheese so the cupcakes will keep for a few days without the cream melting. Most people can’t taste the tang because of all the chocolate! Enjoy - Nagi x
———————
Vanilla whipped cream filled chocolate cupcakes with chocolate ganache frosting
DRY:
3/4 cup plain flour/all-purpose flour (110g)
1/2 cup cocoa powder, sifted (40g)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cooking salt/kosher salt (halve for table salt, +25% for flakes)
WET:
3/4 cup (tightly packed) brown sugar (150g)
1/3 cup plain oil (80ml)
1/3 cup milk (80ml)
2 eggs
1 tsp vanilla extract
1/2 tsp white vinegar – activates baking soda, can’t taste
HOT COFFEE - mix:
1 tsp coffee granules, optional (enhances choc flavour)
1/3 cup hot water (still use even if not using coffee)
CHOCOLATE GANACHE FROSTING:
180g/6 oz dark chocolate melts or chips (US: semi-sweet chocolate), not bittersweet/70% or milk chocolate
3/4 cup (180 ml) thickened cream / heavy cream, or any regular cream 30% – 36% fat (NOT low fat)
STABILISED VANILLA WHIPPED CREAM
2/3 cup thickened cream / heavy cream (or any whipping cream) – fridge cold (160ml)
50g/ 3 tbsp cream cheese*, softened
2 tbsp caster sugar / superfine sugar
1 tsp vanilla extract
1. Ganache – heat cream until hot and steamy but NOT boiling or even simmering. Pour over choc, leave 7 min (DO NOT COVER), whisk until combined, fridge 2 hrs (stir every now and then) until peanut butter consistency.
2. Cupcake – Whisk Dry in a bowl, Wet in another bowl. Pour wet into dry, whisk, then whisk in hot coffee (batter is thin). Pour into 12 cupcake liners. Bake 22 min at 180C/350F (160C fan), cool 1.5 hrs on rack. Cut out hole, trim off excess cake so you’re just left with a lid.
3. Cream – Beat cream cheese, vanilla and sugar on high 1 min until soft and fluffy. Beat in cream until firm peaks.
4. Fill hole with cream, pop lid back on, smear with ganache! I decorated with chopped white chocolate.
* Stabilises cream so cupcakes keep 3 days without cream melting. Can’t taste it.
