Description

Delight in these decadent Vanilla Cream Filled Chocolate Ganache Cupcakes, featuring a moist cocoa-infused cupcake filled with a rich stabilized vanilla whipped cream and topped with a smooth dark chocolate ganache. Perfect for any special occasion or as a luxurious treat, this recipe combines classic flavors with elegant textures.

Ingredients

Units Scale

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 (activates baking soda)
1 tsp coffee granules (optional)
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, NOT low fat cream)

Stabilised vanilla whipped cream filling:

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

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Instructions

Make Ganache: Place chocolate in a microwave-proof bowl. Heat cream until hot but not boiling. Pour cream over chocolate and shake the bowl to submerge all chocolate. Let stand uncovered for 7 minutes. Stir with a spatula until smooth. If lumps remain, microwave for 20 seconds and stir again until melted. Refrigerate ganache for 2 hours until thickened to a spreadable consistency.
Prepare Cupcake Batter: Preheat oven to 180°C/350°F (160°C fan-forced). Line a 12-hole muffin tin with cupcake liners. Whisk dry ingredients together in a large bowl. In a separate bowl, whisk wet ingredients until combined. Dissolve coffee granules in hot water if using.
Combine Batter: Pour wet mixture into dry ingredients. Whisk thoroughly until just combined. Add dissolved coffee and whisk again. Firmly bang the bowl on the counter three times to remove large air bubbles.
Bake Cupcakes: Transfer batter to a pouring jug and fill cupcake liners halfway to prevent overflow. Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 1 1/2 hours.
Prepare Filling: In a bowl, beat softened cream cheese, vanilla extract, and caster sugar on high speed for 1 minute until soft and creamy. Add thickened cream and continue to beat until firm peaks form.
Fill Cupcakes: Using a small knife, cut a shallow cylindrical cavity out of each cupcake, leaving a 1.25 cm (1/2 inch) border. Use a spoon to scoop out the cake and trim to create a 1 cm thick lid. Keep lids with corresponding cupcakes for fitting. Fill cavities with the vanilla cream using a teaspoon, then replace the lids pressing them gently into place.
Frost Cupcakes: Spoon a heaped tablespoon of ganache onto each cupcake top and spread evenly. Optionally, sprinkle with white chocolate shavings or decorate as desired.
Serve and Enjoy: Serve the cupcakes at room temperature for best flavor and texture.

Notes

For the coffee flavor enhancer, omit coffee granules if you prefer a pure chocolate flavor.
Use full-fat milk and cream for best texture and richness, but non-dairy alternatives also work.
When melting chocolate, avoid overheating to prevent grainy texture; stir patiently.
Let ganache sit at room temperature for 15-20 minutes after refrigeration before spreading for ideal consistency.
Ensure cupcakes are completely cool before filling to prevent melting the whipped cream.
Store cupcakes refrigerated if not serving immediately, but bring to room temperature before serving.
Substitute cream cheese with tub cream cheese for easier mixing if desired.