These Buttercream Filled Chocolate Cupcakes are filled with delicious buttercream and topped off with decadent chocolate ganache! A mini treat the whole family will love!
The other day we posted our Mini Red Velvet Cupcakes, that my youngest daughter, Alyssa (Aly) loves! In addition, she proudly helped me make them! Today, we bring you these Buttercream Filled Chocolate Cupcakes, that my oldest daughter, Emma loves! Yes, she helped me make them too! Next week, we may be bringing you another treat, that my middle daughter, Sammie loves. She was feeling a little left out of all the baking action this past weekend! However, she certainly got into the action of devouring them!
These Buttercream Filled Chocolate Cupcakes are moist, filled with delicious buttercream and topped off with decadent chocolate ganache. Melt in your mouth goodness that you won’t be able to resist! We made these cupcakes mini, and if you read my last post, we love bite sized treats! First, they are easy to eat! Second they have a perfect ratio of cupcake to frosting! Third, you don’t have to feel guilty about eating more than one! Believe me, you won’t be able to eat just one! My kids can attest to that!
Buttercream Filled Chocolate Cupcakes-Ingredients
- flour
- sugar
- unsweetened cocoa powder
- baking soda
- salt
- egg
- milk
- vegetable oil
- pure vanilla extract
Buttercream Filling
- butter
- powdered sugar
- milk
- pure vanilla extract
Chocolate Ganache
- heavy whipping cream
- chocolate chips
- butter
Buttercream Filled Chocolate Cupcakes-Instructions
- Preheat oven to 350 degrees.
- Line mini cupcake pans with liners.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
- In a separate bowl, using a hand mixer, beat egg, milk, vegetable oil and pure vanilla extract until combined.
- Add dry ingredients, a little at a time and beat until smooth.
- Spoon batter into cupcake liners, filling about 1/2-3/4 full.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the pan and transfer to wire racks. Cool completely.
- Once cooled, use a piping tip or a knife to hallow out the center of the cupcake.
Buttercream Filling
- In a small mixing bowl, using a hand mixer, beat butter, powdered sugar, milk and vanilla until smooth and creamy.
- Place frosting in a piping bag. Pipe filling into the hallowed out center of the cupcake.
Chocolate Ganache
- In a small saucepan, add heavy whipping cream, chocolate chips and butter.
- Over medium-low heat, whisk ingredients together until chocolate is smooth and slightly thick.
- Remove from heat and let cool for about 5-10 minutes.
- Dip filled cupcakes in the chocolate ganache.
- Place dipped cupcakes into the refrigerator for about 15 minutes.
- Once ganache is set, decorate the top if desired.
- Store cupcakes in the refrigerator, in an airtight container, for up to 3-5 days.
- Enjoy!
NOTES
This recipe will make about 10-12 regular sized cupcakes. Cooking times will double, 20-24 minutes. If you would like to make 20-24 regular sized cupcakes double the recipe.
For additional cupcakes try my:
Banana Cupcakes with Coconut Cream Cheese Frosting
Strawberries and Cream Pink Velvet Cupcakes
Sweet & Simple Apple Pie Cupcakes
Easy Thanksgiving Turkey Cupcakes
Buttercream Filled Chocolate Cupcakes
Equipment
- mini cupcake pan(s) or one regular sized pan
- hand mixer
- Mixing bowls
- Small sauce pan
Ingredients
- 3/4 cup flour
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 tsp pure vanilla extract
Buttercream Filling
- 1/2 cup butter softened
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1/2 tsp pure vanilla extract
Chocolate Ganache
- 1/2 cup heavy whipping cream
- 1/2 cup chocolate chips
- 1 tbsp butter
Instructions
- Preheat oven to 350 degrees.
- Line mini cupcake pans with liners.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
- In a separate bowl, using a hand mixer, beat egg, milk, vegetable oil and pure vanilla extract until combined.
- Add dry ingredients, a little at a time and beat until smooth.
- Spoon batter into cupcake liners, filling about 1/2-3/4 full.
- Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the pan and transfer to wire racks. Cool completely.
- Once cooled, use a piping tip or a knife to hallow out the center of the cupcake.
Buttercream Filling
- In a small mixing bowl, using a hand mixer, beat butter, powdered sugar, milk and vanilla until smooth and creamy.
- Place frosting in a piping bag. Pipe filling into the hallowed out center of the cupcake.
Chocolate Ganache
- In a small saucepan, add heavy whipping cream, chocolate chips and butter.
- Over medium-low heat, whisk ingredients together until chocolate is smooth and slightly thick.
- Remove from heat and let cool for about 5-10 minutes.
- Dip filled cupcakes in the chocolate ganache.
- Place dipped cupcakes into the refrigerator for about 15 minutes.
- Once ganache is set, decorate the top if desired.
- Store cupcakes in the refrigerator, in an airtight container, for up to 3-5 days.
- Enjoy!
Notes
Recent Comments