Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
Active time: 25mins | Cook time: 20mins | Yield: 16-18 cupcakes
Ingredients:
Cake:
- 2 cups (250g) All-Purpose Flour
- 1/3 cup (30g) Unsweetened Cocoa Powder
- 1/4 tsp Salt
- 1 1/3 cups (265g) Sugar
- 2 large Eggs
- 1/2 cup (120ml) Vegetable Oil
- 1 tsp Instant Coffee Powder (optional)
- 1 cup (240ml) Warm Water
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
Filling:
- 6oz (170g) Semi-Sweet Chocolate, chopped
- 1/2 cup (120g) Table Cream or Heavy Cream at room temperature
- 1 or 2 Tbsp Cocoa Liqueur (optional)
Frosting:
- 1/2 cup (115g) Cream Cheese, cold
- 1/2 cup (65g) Powdered Sugar
- 2 Tbsp Unsweetened Cocoa Powder
- 1 cup (240ml) Heavy Whipping Cream, cold
Video:
Directions:
Cake:
- Line a cupcake pan with paper liners. Set aside.
- Preheat the oven to 350°F (180°C).
- In a large bowl, sift the flour, cocoa powder, and salt. Add the sugar and whisk until combined.
- Using a spoon, create a hole in the middle of the dry ingredients and place the eggs, vegetable oil, instant coffee, and warm water. Whisk immediately until smooth. Do not overmix the flour.
- Lastly, add the baking powder and baking soda. Whisk until just combined.
- Divide the batter evenly among the paper liners, about half full each.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let them cool completely.
Filling:
- Melt the chocolate in a double boiler or microwave on medium power, stopping to stir every 30 minutes until smooth.
- Add the cream and whisk until smooth and shiny.
- Add the liqueur and whisk until combined (optional).
- Using an apple corer or small spoon, make a hole in the center of each cupcake. Fill each one with the ganache and reserve a little to drizzle over the cupcakes after frosted.
Frosting:
- In the bowl of an electric mixer, sift the powdered sugar and cocoa powder.
- Add the cream cheese and beat on medium-high speed until smooth.
- Pour the cold heavy whipping cream into the mixture and beat on medium-high speed until stiff peaks form.
- Using a piping bag, frost the cupcakes and drizzle the remaining ganache over them. You can microwave the ganache for a few seconds to make it thinner, if necessary.
- Keep refrigerated after frosted.
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