Cream Filled Chocolate Cupcakes

Moist chocolate cupcakes filled with whipped buttercream and topped with a delectable chocolate ganache icing.

Everyone will like these cream-filled chocolate cupcakes, which are ideal for birthday celebrations or any other occasion.

If you prefer the Hostess chocolate cupcakes with the cream in the center and chocolate on top, you’ll adore these cupcakes.

These are a huge improvement over those since they’re cooked from scratch and SO much more scrumptious.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

These are incredibly addictive, and the best part is that you can choose how much filling you put inside. I like a substantial amount of filling.

You may even design the cupcake toppers whichever you like. I topped mine with sprinkles.

There are multiple phases to producing them, so keep that in mind before you begin.

It’s usually a good idea to create the cupcakes or the whipped filling the day before you want to put everything together. Instead of completing it all on the same day, this will save you some time.

Ingredient Notes:

Now, let’s have a look at some of the components for this dish. (The whole ingredient list may be found on the recipe card at the bottom of this article.)

Unsweetened Cocoa Powder: Use natural unsweetened cocoa powder rather than Dutch processed cocoa powder. Because this recipe asks for baking soda, it must use ordinary cocoa powder.

The reasons for using various kinds of cocoa powder vary and are too lengthy to get into here, but I have a page explaining the differences here: What kind of cocoa powder should I use?

Unsalted Butter: This cupcake recipe is simple in that you don’t have to leave the butter out to get to room temperature ahead of time. Simply melt it in the microwave.

If you can get it, whole milk is preferable. If you can only get 2% milk, that’s OK; whole milk has more fat, which helps with the moistness.

Hot coffee is required for the cupcake recipe. The coffee does not taste like coffee in the cooked cupcakes, but it helps enhance the chocolate flavor. If you can’t take the notion of coffee or don’t have any, you could always use hot water.

Whipped Buttercream: To fill these cupcakes, use my whipped buttercream recipe. It’s a butter-only recipe that tastes far better than the traditional cupcake fillings prepared with vegetable shortening or marshmallow cream.

That recipe may be found here: (I’ll also include it in the recipe card below.) Buttercream Whipped

Semi-sweet chocolate chips and heavy cream: To make the glaze, combine semi-sweet chocolate chips and heavy cream. Whipping cream (not whipped cream) is another name for heavy cream. The heavy cream will also be required for the filling.

Just be sure you purchase heavy cream and not whipped cream or cool whip, since they are not the same thing and will cause the recipe to fail.

Corn syrup: A little amount of corn syrup is required for the glaze. It’s OK if you don’t have this, but it really helps to give the glaze a nice sheen and helps it firm up just enough so that the chocolate glaze doesn’t adhere to everything.

*The recipe card at the bottom of this page will provide all of the ingredients and quantities.

Mixing method:

It is not difficult to make the cupcakes. It’s essentially a one-bowl cake.

The most important thing to remember is to not overmix your batter. If you mix it for a few minutes like a cake mix, your cupcakes will be incredibly thick.

*The recipe card below will show all the steps.

Tips & FAQs:

Make sure not to pack down the flour when you measure it.

Fill the measuring glasses halfway with flour from the package. You don’t want to scoop the flour since it will overfill your measuring cup and add too much to your batter.

Use natural unsweetened cocoa powder, not Dutch processed.

Dutch processed cocoa powder differs from unsweetened cocoa powder and would require further alterations to the recipe in order to function properly.Also, use unsweetened cocoa powder rather than chocolate powdered drink mix.

What type of butter should I use?

Use genuine unsalted butter. If you can only get salted butter, use it instead of the salt called for in the recipe. However, it is advisable to avoid using margarine.

Do I have to use the hot coffee? Can I omit it?

You’ll need that much liquid, but it doesn’t have to be coffee. You may substitute hot water, but do not skip the liquid entirely. Just keep in mind that adding the coffee will NOT result in coffee-flavored cupcakes. It merely enhances the taste of the chocolate.

What is whole milk?

Whole milk is just milk with a higher fat content. It’s better to use whole milk instead of lower-fat milk (like 1 or 2% milk), since the fat content in whole milk will help you make a moister cake. If you can’t get whole milk, use a lesser percentage.

Do I have to use the corn syrup in the glaze?

No, if you don’t have it or can’t obtain it, you may leave it out. The corn syrup merely adds a little shine to the glaze and helps it firm up a little so it doesn’t become soggy.

What is heavy (or whipping) cream? Can I use whipped cream (Cool Whip) instead?

No way are you going to use Cool Whip or whipped cream. Heavy cream is just heavy cream with a higher fat content than standard milk. It is sometimes referred to as whipping cream, but not whipped cream.

Heavy cream (or whipped cream) may be whisked until frothy (for the filling) or added to melted chocolate to make it creamy (for the chocolate frosting).

Be very careful not to mix your cupcake batter too long.

This is a significant error since you only want to stir the batter until it’s completely blended. If you overmix it, the cupcakes will be thick, won’t rise correctly, and may have a rubbery feel.

These cupcakes will bake up with semi-flat tops.

This is advantageous because the glaze will adhere to them better than if they had domed tops.

Make sure the cupcakes are cooled before adding the filling and the glaze.

Just let them cool at room temperature.

What icing tips can I use to fill the cupcakes?

I used a Wilton bismarck tip, but a medium round tip would also work. (Links to these will be included in the supplies list below.)

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies & tools:

  • Kitchenaid Mixer or Hand Mixer
  • Flex Edge Beater Attachment if using a Kitchenaid
  • Mixing Bowls
  • Stainless Steel Measuring Set
  • Silicone Spatulas
  • Cupcake Pans
  • Cooling Racks
  • Sifter
  • Piping Bag
  • Bismarck Filling Tip

Ok lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.


Cream Filled Chocolate Cupcakes

Delicious cream filled chocolate cupcakes. Moist chocolate cupcakes filled with whipped buttercream and topped with chocolate glaze.



Course: Dessert
Cuisine: American
Keyword: cream filled chocolate cupcakes
Prep Time: 30minutes
Cook Time: 18minutes
Servings: 30cupcakes
Calories: 191kcal


For the cupcakes:

  • 2cupsall purpose flour
  • 1 cup cocoa powder (do not use Dutch processed cocoa–see comments)
  • 1 teaspoonbaking powder
  • 1teaspoonbaking soda
  • 1teaspoonsalt
  • 2cupssugar
  • cupunsalted butter, melted(1 stick)
  • 3tablespoonvegetable oil
  • 1teaspoonvanilla extract
  • 1cupmilk(preferably whole milk)
  • 3large eggs
  • 1cuphot coffee(or hot water)

For the Filling:

  • 1 recipe whipped buttercream (link to the recipe in the recipe card’s notes section)

For the Glaze:

  • 1cupsemisweet chocolate chips
  • 2tablespoonsunsalted butter
  • 1 tablespoon light corn syrup (to provide shine and firmness to the glaze)
  • heavy cream in a cupWhipping cream (rather than whipped cream)
  • sprinkles(optional)


For the cupcakes:

  • Preheat the oven to 350°F. Spray two cupcake pans with nonstick spray and line with cupcake liners.
  • Combine the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar) in a large mixing basin. Whisk everything together well.
  • To the dry ingredients, make a well and add the melted butter, oil, vanilla, milk, and eggs. You haven’t had your hot coffee or water yet. With an electric mixer, blend the ingredients just until they are incorporated.
  • Mix in the hot coffee (or hot water) until completely blended.
  • Take care not to over-mix. Stop mixing after everything is mixed. You don’t want to mix for many minutes since it will make the cupcakes thick.
  • Bake the batter in the prepared cupcake pans for 18-20 minutes at 350 degrees. As the cupcakes cool, the tops will flatten somewhat. This is beneficial because the chocolate glaze will settle beautifully on it.
  • Set cupcakes on wire racks to cool for approximately ten minutes before removing from pans and let them cool fully on racks before adding the filling and glaze.

For the filling:

  • For the filling, I used my fluffy whipped vanilla American buttercream recipe. That recipe may be found in the notes section at the bottom of this recipe card.
  • Once the cupcakes have cooled, fill a large piping bag with a medium piping tip or a bismarck piping tip, place the piping tip into the bottom or top of the cupcake, and carefully squeeze to add filling. Once filled, brush the tops with glaze.

For the Glaze:

  • Combine the chocolate chips, butter, cream, and corn syrup in a mixing bowl. Microwave to melt. If you don’t do it in 30 second intervals, the chocolate will burn. Mix until smooth once the chocolate has melted. Spoon the glaze over the cooled cupcakes or dip the tops of the cooled cupcakes in the glaze. If desired, top with sprinkles.



Go here for the filling recipe: Whipped Buttercream Recipe*Dutch processed cocoa is different from regular unsweetened cocoa powder. See this post to explain why a recipe calls for one and not the other.These cupcakes will keep for a few days, covered at room temperature. Keep them in an airtight container, so they don’t dry out.Nutritional values are an estimate. Nutritional information is for the cupcakes and the glaze only. Nutritional information for the filling is included with that particular recipe (link above).Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 191kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 127mg | Potassium: 125mg | Fiber: 1g | Sugar: 17g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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What is cupcake filling made of?

Many homemade Hostess-style cupcake recipes call for shortening or store-bought marshmallow crème (fluff) in the filling, but this one calls for just 5 ingredients: butter, confectioners’ sugar, heavy cream, vanilla extract, and salt.

What is Hostess cream filling made of?

The Rich Filling Despite Hostess’s secret recipe, most food scientists will tell you that while the filling’s main ingredients are superfine sugar, shortening (oil), corn syrup, water, polysorbate 60, and salt, the key ingredient is cellulose gum, which can absorb 15 to 20 times its own weight in…

Can you fill a cupcake without coring it?

Filling the cupcakes without coring them is also an option. Simply insert the piping bag with your filling into the cupcake and fill. Fill a cream puff in the same way you would a cream puff.

Can you put filling in cupcakes before baking?

According to Baking Kneads, you may fill your cupcakes before baking them. Simply add filling to your cupcake batter — chocolate chips, anyone? — and the batter will bake around it. If you do decide to pre-fill your cupcakes, be sure you choose your center carefully.

How do you make cupcake filling thicker?

Cornstarch may help thicken the icing without changing the taste too much. Begin by mixing in 1 teaspoon of cornstarch per cup of frosting. If necessary, gradually add additional cornstarch until the required consistency is attained.

How much filling do you put in a cupcake?

3 full – roughly 3 tablespoons – or one good ice scream scoop. If you load your cupcake cases too full, they will not bake correctly and may overflow as they rise.Fill your cupcake tins. 2

What is the difference between frosting and filling?

The filling is a thick substance that is sandwiched between the layers of cake. It might be part of the icing with nuts, marshmallows, or fruits mixed in. Whipped cream and custard combinations are sometimes used as fillings.

What is the cream inside the cake called?

Buttercream is the recommended option for flavor and flexibility since it is softer and more spreadable than other icings. It may be used as a filling within cakes as well as a decorative covering. It is created by combining sugar with butter, or other fats such as lard or margarine.

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