Welcome to a truly indulgent baking experience! Prepare to be captivated by these Dark Chocolate Cream Filled Cupcakes. Imagine sinking your teeth into a rich, moist dark chocolate cupcake, discovering a sweet, fluffy marshmallow cream center, and then savoring the velvety smooth dark chocolate ganache that envelops the top. This isn’t just a cupcake; it’s a decadent journey for your taste buds, a dreamy treat designed to elevate any occasion. Whether you’re a seasoned baker or just starting, this recipe guides you through creating an unforgettable dessert that promises pure bliss with every bite.
An Unforgettable Symphony of Taste and Texture
These Dark Chocolate Cream Filled Cupcakes are much more than just a dessert; they are an experience. The moment you taste the intense, deep flavor of the dark chocolate cake, perfectly balanced by the sweet, airy marshmallow cream filling, you’ll understand. The grand finale is the luscious dark chocolate ganache, adding another layer of rich chocolate and a silky-smooth finish. It’s the interplay of these incredible textures – the moist, tender cake, the light, cloud-like cream, and the glossy, decadent ganache – that truly sets these cupcakes apart. Each element contributes to a harmonious blend that will quickly become your new favorite indulgence.
There’s something incredibly satisfying about baking these cupcakes. From mixing the rich batter to carefully filling each cupcake with the marshmallow cream and finally dipping them into the glistening ganache, every step is a labor of love. And as you work, the anticipation builds, knowing that the first glorious bite will be a moment of pure culinary delight. For those who adore deep, intense chocolate flavors, these cupcakes are an absolute revelation. If you’ve enjoyed other rich chocolate creations like a dark chocolate fudge recipe or a decadent flourless chocolate cake with chocolate ganache, then you already know the depth of flavor we’re aiming for. These cream-filled cupcakes will undoubtedly earn a spot among your most cherished recipes.
The Culinary Inspiration Behind These Dreamy Cupcakes
The inspiration for these exquisite Dark Chocolate Cream Filled Cupcakes stems from a memorable culinary adventure. Recently, my family and I embarked on a delightful week-long trip to Houston, a city renowned for its vibrant food scene. As is my tradition when traveling, I meticulously plan a little bakery tour, ensuring I sample some of the most delightful sweet treats each city has to offer. It’s a fantastic way to discover local flavors and get inspired for new baking projects.
During one of our delightful stops at a beloved local cupcake shop in Houston, I encountered a dark chocolate marshmallow cream-filled cupcake that left an indelible mark. It was simply sublime – perfectly moist, intensely chocolatey, and with a filling that was pure heaven. From that moment, I knew I had to recreate that magical experience in my own kitchen. The memory of that perfect bite lingered, sparking a creative fire, and after some delightful experimentation, this recipe was born. It captures the essence of that unforgettable Houston treat, bringing that same joy and decadence right into your home.
I have no doubt that these homemade Dark Chocolate Cream Filled Cupcakes will be a constant fixture in my baking repertoire for years to come. Their irresistible combination of flavors and textures makes them an enduring craving. They are simply too amazing not to want all the time! My greatest hope is that these heavenly cupcakes bring you and your loved ones as much sweet happiness and joy as they have brought to my family. They are truly a testament to the magic that can happen when rich chocolate meets fluffy marshmallow, all crowned with a glistening ganache.
Gather Your Ingredients and Essential Supplies
To embark on this delightful baking adventure, ensuring you have all the necessary ingredients and tools is key. Below, you’ll find a comprehensive list to prepare you for crafting the most decadent Dark Chocolate Cream Filled Cupcakes. For precise measurements and detailed instructions, please refer to the complete recipe card located at the bottom of this post. For those eager to deepen their understanding of how specific baking ingredients function and interact, I highly recommend referencing my Complete Guide to Baking Ingredients. Understanding your ingredients is the first step to becoming a master baker!
Key Ingredients:
- All-purpose flour: The foundational structure for our moist cupcake.
- Dark cocoa powder: Essential for that deep, rich chocolate flavor and dark hue. Quality matters here for intensity.
- Baking powder & Baking soda: These leavening agents work in harmony to give our cupcakes a beautiful rise and tender crumb.
- Kosher salt: A crucial flavor enhancer that balances the sweetness and deepens the chocolate notes.
- Granulated sugar: Provides sweetness and helps achieve that perfectly moist texture.
- Vegetable oil: Contributes to the cupcakes’ incredible moistness, keeping them tender for longer.
- Buttermilk: Reacts with the leavening agents for a fluffy texture and adds a subtle tang that complements the chocolate.
- Large eggs: Binders that add structure, richness, and moisture to the batter.
- Vanilla extract: A flavor enhancer that brings out the best in the chocolate.
- Unsalted butter, softened: The base for our creamy filling and adds richness to the ganache. Softened butter is crucial for smooth mixing.
- Powdered sugar: For the silky-smooth marshmallow cream filling.
- Marshmallow creme: The star of our fluffy, sweet filling, providing that dreamy texture.
- Dark chocolate chips: The backbone of our luxurious ganache. Choose good quality chips for the best flavor.
- Heavy cream: Transforms chocolate chips into a pourable, glossy ganache.
Essential Baking Supplies:
- 12-cup cupcake pan: The perfect vessel for baking your dozen delectable treats.
- Cupcake liners: Ensures easy removal and a clean presentation.
- Nonstick cooking spray: A little extra insurance for flawless baking.
- Large mixing bowls: For combining wet and dry ingredients separately.
- Whisks: Essential for incorporating air and ensuring smooth batters.
- Electric mixer: A stand mixer or hand mixer is invaluable for creating the fluffy cream filling.
- Sharp knife: For carefully hollowing out the cupcakes for filling.
- Resealable plastic bag: A simple tool for piping the marshmallow cream filling.
- Microwave-safe bowl: For gently melting the chocolate for the ganache.
- Wire rack: Crucial for cooling cupcakes completely and allowing the ganache to set.
Crafting Your Decadent Dark Chocolate Cream Filled Cupcakes: A Step-by-Step Guide
Follow these detailed instructions to create these extraordinary Dark Chocolate Cream Filled Cupcakes. Precision and patience are your best friends in the kitchen, ensuring each step contributes to the perfect final product.
- Prepare Your Baking Station: Begin by preheating your oven to 350°F (175°C). Next, line a standard 12-cup cupcake pan with paper liners. For an extra layer of non-stick assurance, lightly spray the inside of each liner with non-stick cooking spray. Set your prepared pan aside. This small step ensures your beautiful cupcakes come out effortlessly.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and kosher salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for a consistent rise and flavor in your cupcakes.
- Combine Wet Ingredients: In a separate, medium-sized bowl, whisk together the granulated sugar, vegetable oil, buttermilk, large eggs, and vanilla extract until well combined and smooth. This creates a homogeneous mixture that will seamlessly integrate with your dry ingredients.
- Combine Wet and Dry: Pour the wet ingredients mixture into the bowl containing your dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; overmixing can develop the gluten too much, resulting in tough cupcakes. A few lumps are perfectly fine.
- Fill Cupcake Liners: Divide the prepared batter evenly among the 12 cupcake liners in your pan. Fill each liner approximately two-thirds to three-quarters full. This allows room for the cupcakes to rise without overflowing.
- Bake to Perfection: Bake for approximately 20 minutes, or until the cupcakes have risen beautifully and a toothpick inserted into the center of a cupcake comes out clean. This indicates they are fully cooked. Once baked, let the cupcakes cool in the pan for about 5 minutes. This brief cooling period helps them firm up before transferring. Then, carefully remove them from the pan and place them on a wire rack to cool completely. Cooling completely is essential before filling and frosting.
- Prepare for Filling: Once the cupcakes are thoroughly cooled, use a small, sharp knife (a paring knife works well) to carefully cut a small circle out of the center of each cupcake. Aim for about 1 inch in diameter and about two-thirds deep. Gently remove the middle piece of cake. Save the very top portion of this removed cake piece; you’ll use it as a “lid” after the cupcakes are filled.
- Whip the Dreamy Cream Filling: In the bowl of an electric mixer fitted with the whisk attachment, place the softened unsalted butter and powdered sugar. Begin whisking on low speed until the ingredients are just combined, then increase to high speed. Beat until the mixture starts to become light and fluffy. This aerates the butter and sugar, creating a wonderfully smooth base.
- Add Marshmallow Creme: Add the entire container of marshmallow creme to the butter and powdered sugar mixture. Continue to beat on high speed for another 5 minutes, or until the filling is wonderfully smooth, fluffy, and light as air. The marshmallow creme adds an incredible sweetness and a unique, airy texture.
- Fill the Cupcakes: Transfer the prepared marshmallow cream filling into a resealable plastic bag. Snip off a small portion from one corner of the bag to create a piping hole. Gently squeeze the filling into the hollowed-out center of each cupcake, filling the cavity almost to the very top.
- Seal the Filling: Take the saved top portion of the cake you removed earlier. Trim any excess cake from the bottom of this “lid” so it sits flush. Carefully place this cake lid back on top of the cream filling, gently pressing down to seal it in. This conceals the surprise filling and creates a smooth surface for the ganache.
- Prepare the Velvety Ganache: In a microwave-safe bowl, combine the dark chocolate chips and 1 tablespoon of unsalted butter. Microwave on low power in 30-second intervals, stirring in between, until the chocolate is just melted (this usually takes about 1 minute in total, but microwave wattages vary). Whisk the mixture until it is completely smooth and glossy. Then, gradually whisk in the heavy cream until the ganache is silky and consistent. Let the ganache cool for a few minutes; it should be warm but not hot, and thick enough to coat a spoon. If the ganache appears too thick to dip the cupcakes, whisk in a very small amount (half a teaspoon at a time) of additional heavy cream until it reaches the desired dipping consistency.
- Dip and Drip: Carefully hold each cupcake by its base and dip the top directly into the cooled ganache. Swirl it gently, lifting it out and dipping a few times until the entire top surface is evenly coated. If needed, use a small knife or offset spatula to gently smooth the ganache over the top of the cupcake.
- Set the Ganache: Place the dipped cupcakes back on the wire rack to allow the ganache to set and firm up. Repeat this process with all remaining cupcakes. The ganache will become firm but still yielding, creating a beautiful, professional finish.
- Garnish (Optional): For an extra touch of elegance and to hint at the delicious filling, you can garnish the tops of each cupcake with a small dollop or swirl of the remaining marshmallow cream filling, if desired. This adds a beautiful contrast and makes them even more appealing.
Storage and Enjoyment Tips for Your Decadent Cupcakes
To preserve the freshness, moistness, and incredible flavors of your Dark Chocolate Cream Filled Cupcakes, proper storage is key. Once the ganache has fully set, carefully transfer the cupcakes to an airtight container. Store them in the refrigerator for up to three days. While they are delicious chilled, allowing them to come to room temperature for about 30 minutes before enjoying will enhance their textures and bring out the full depth of their rich chocolate and creamy marshmallow flavors. This ensures the cake is tender, the filling is soft, and the ganache is perfectly yielding. These cupcakes are perfect for sharing at parties, as a special dessert for family gatherings, or simply as an indulgent treat to brighten your day.
We absolutely adore seeing your culinary creations! If you bake these spectacular Dark Chocolate Cream Filled Cupcakes, please be sure to snap a picture and share it with me on Instagram @thebakermama. I can’t wait to admire your beautiful work! For even more baking inspiration, community engagement, and delicious recipes, don’t forget to join our wonderful Facebook group, Friends of The BakerMama. It’s a fantastic place to connect with fellow baking enthusiasts and share all the fun and yummy recipes you create from my collection. I truly cherish seeing how inspired and creative you all get with the ideas I share. Thank you for baking along with me, and most importantly, enjoy every single heavenly bite of these incredible cupcakes!
xoxo,
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Dark Chocolate Cream Filled Cupcakes
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
4 from 2 reviews
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Author:
Maegan – The BakerMama -
Prep Time:
30 mins -
Cook Time:
20 mins -
Total Time:
50 mins -
Yield:
12 -
Category:
Dessert
Description
These Dark Chocolate Cream Filled Cupcakes are a dream come true for any chocolate lover. Featuring rich, moist dark chocolate cake, a lusciously sweet marshmallow cream filling, and a smooth, decadent dark chocolate ganache topping, they offer a truly unforgettable dessert experience. Perfect for special occasions or simply to treat yourself to pure indulgence, these cupcakes combine incredible flavors and textures in every glorious bite.
Ingredients
For the Moist Dark Chocolate Cupcakes:
- 2 cups all-purpose flour
- 1/2 cup dark cocoa powder, for a deep chocolate flavor
- 2 teaspoons baking powder, ensuring a perfect rise
- 1 teaspoon baking soda, for added lift and tenderness
- 1/2 teaspoon kosher salt, to balance sweetness and enhance flavor
- 1 cup granulated sugar
- 1/2 cup vegetable oil, contributing to a wonderfully moist crumb
- 1 1/2 cups buttermilk, crucial for moisture and a delicate tang
- 2 large eggs, providing structure and richness
- 1 teaspoon vanilla extract, to elevate the chocolate notes
For the Sweet Marshmallow Cream Filling:
- 1/2 cup unsalted butter, softened to room temperature for smooth mixing
- 1 cup powdered sugar, for a silky and sweet filling
- 1 (7 ounce) container marshmallow creme, the star of our fluffy center
For the Decadent Dark Chocolate Ganache:
- 1/2 cup dark chocolate chips, high quality for the best ganache
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream, creating a smooth and glossy finish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup cupcake pan with paper liners. For easy removal and to prevent sticking, you can lightly spray the inside of each liner with non-stick cooking spray. Set the prepared pan aside.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and kosher salt. This step ensures all dry ingredients are evenly distributed, contributing to a consistent texture in your cupcakes.
- Combine Wet Ingredients: In a separate, medium-sized bowl, whisk together the granulated sugar, vegetable oil, buttermilk, large eggs, and vanilla extract until the mixture is smooth and uniform.
- Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until the ingredients are just combined. Avoid overmixing; a few small lumps are acceptable, and overmixing can lead to tough cupcakes.
- Fill and Bake Cupcakes: Divide the cupcake batter evenly among the prepared cupcake liners, filling each approximately two-thirds to three-quarters full. Bake for about 20 minutes, or until the cupcakes are risen and a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the baked cupcakes cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely. Ensuring they are fully cool is vital before proceeding with filling.
- Prepare Cupcakes for Filling: Once cooled, use a small, sharp knife to cut a small, shallow circle (about 1-inch diameter and two-thirds deep) from the center of each cupcake. Gently remove the cut-out piece. Keep the very top portion of this removed cake piece, as you will use it later to cover the filling.
- Make the Marshmallow Cream Filling: In the bowl of an electric mixer fitted with the whisk attachment, combine the softened unsalted butter and powdered sugar. Whisk on low speed until combined, then increase to high speed and beat until the mixture starts to become light and fluffy. Add the marshmallow creme and continue to beat on high speed for about 5 minutes, until the filling is smooth, airy, and wonderfully fluffy.
- Fill the Cupcakes: Transfer the marshmallow cream filling to a resealable plastic bag. Snip off a small corner of the bag to create an opening for piping. Carefully squeeze the filling into the hollowed-out center of each cupcake, filling it almost to the top. Trim any excess cake from the bottom of the saved cake “lid” and gently place it back on top of the cream filling, pressing lightly to secure.
- Prepare the Dark Chocolate Ganache: Place the dark chocolate chips and 1 tablespoon of unsalted butter in a microwave-safe bowl. Microwave on low power in short bursts (e.g., 30 seconds), stirring after each interval, until the chocolate is just melted and smooth. Whisk thoroughly until completely melted and then gradually whisk in the heavy cream until the ganache is smooth, glossy, and well combined. Allow the ganache to cool for a few minutes until it is warm but no longer hot, and has a slightly thickened, dippable consistency. If it’s too thick, whisk in a tiny bit more heavy cream; if too thin, let it cool a bit longer.
- Dip Cupcakes in Ganache: Hold each filled cupcake by its base and dip the top into the prepared ganache. You may need to gently swirl and dip a couple of times to ensure an even, generous coating. Use a small knife or offset spatula to gently smooth the ganache onto the top of the cupcake if necessary for a perfect finish.
- Set and Garnish: Place the dipped cupcakes back on the wire rack to allow the ganache to set. Repeat this process for all remaining cupcakes. Once the ganache is set, you can optionally garnish the tops of each cupcake with a small swirl or dollop of any leftover marshmallow cream filling for an extra touch of beauty and to hint at the delicious surprise inside.