Whipped cream stuffed chocolate cupcakes with chocolate ganache frosting

October 4, 2025

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Whipped cream stuffed chocolate cupcakes! These “shock inside” deeply chocolatey cupcakes have a hidden whipped vanilla cream filling and a thick chocolate ganache fudge frosting. Attempt to inform me you aren’t already reaching for the blending bowl!!

Whipped vanilla cream filled chocolate cupcakes with ganache frosting

Cream stuffed cupcakes are WOW!

These are the cupcakes you make once you need somebody to chew in, their eyes widen they usually go mmmm! earlier than declaring “wow, these are so a lot better than common cupcakes!”.

The concept got here from Sally McKenney’s new cookbook, Sally’s Baking 101. I’ve been sending readers to her website Sally’s Baking Dependancy for years every time I used to be requested for a baking recipe I didn’t have – as a result of her recipes are so dependable!

Her newest cookbook launched final month is taken into account the “final baking information” and one recipe that jumped out at me was her cream-filled chocolate cupcakes, a do-it-yourself model of boxed Hostess cupcakes offered within the States. I don’t have to attempt them to know do-it-yourself is healthier – I’m at all times slightly suspicious of shelf steady baked items, particularly ones with cream in them!

Sally’s are stuffed with buttercream, however I opted for vanilla whipped cream (lighter and fluffier appealed!) which I stabilised with a small quantity of cream cheese so the cupcakes will final for just a few days with out the cream melting. I additionally used my very own chocolate cupcake recipe and ganache.

However, the credit score for uplifting these little beauties goes solely to Sally. Thanks Sally, and congratulations in your new ebook!

The whipped cream is stabilised with a smidge of cream cheese so it lasts just a few days

Close up of Chocolate Ganache in a bowl — The whipped cream is stabilised with a smidge of cream cheese so it lasts just a few days

Substances

Right here’s what it is advisable to make these. You’ll want to drag out your electrical beater for the cream, however all the things else is hand blended!

1. Chocolate cupcake

The chocolate cupcake is customized from my Chocolate Cake recipe that I’ll eternally be loyal to – hand blended, deep chocolate flavour, extremely moist. It’s not a direct scale down as a result of it didn’t work as nicely in cupcake kind and I used to be after a particular dome form for this recipe. However the substances are the identical – aside from brown sugar (defined under).

Flour – Simply plain / all-purpose flour. Not cake flour (makes the crumb too damp) and never self elevating flour (the quantity of built-in baking powder is the mistaken quantity).
Cocoa powder – Common unsweetened cocoa powder, not dutch processed. Properly, dutch processed will work, but it surely’s dearer and pointless right here, I really feel. Reserve it for the special day desserts the place I insist on utilizing it! 🙂
Brown somewhat than white sugar – As a result of it retains moisture higher for a crumb with higher shelf life. Cupcakes lose moisture quicker than desserts so I switched the sugar to brown sugar.
Baking soda AND baking powder – These have completely different results on the way in which desserts and cupcakes rise in addition to the feel of the crumb. For these cupcakes I really needed to fiddle with the ratios fairly just a few instances to get it proper. I needed a small dome, not fully flat, as a result of I’m smearing with ganache somewhat than piping on a tall mound of frosting.

So sure, sorry, you want each if you wish to make precisely what I’ve made!
White vinegar – Simply half a teaspoon provides can’t-taste-it acidity into the batter which supplies the baking soda a kick-start with the rise.
Eggs – Giant eggs, being 50/55g / 2 oz every, eggs offered in cartons labelled “giant eggs” (versus jumbo and so forth). Take them out of the fridge half-hour previous to deliver them to room temperature in order that they incorporate higher into the batter. Acquired eggs a lot bigger or smaller? See right here for how you can use the correct quantity. 🙂
Oil – Makes cake crumbs extra moist than butter. I don’t use it in all desserts although, like my vanilla cake the place butter performs a key function in flavour. It really works in chocolate cake as a result of chocolate is the dominant flavour.
Espresso powder – Solely optionally available, a reasonably well-known bakers’ trick nowadays which brings out the chocolate flavour. You’ll be able to’t style it!
Sizzling water – This helps bloom the cocoa powder to make this style extra chocolatey. It positively works, I keep in mind attempting my Chocolate Cake with simply milk, no scorching water, and the chocolate flavour was not as robust.
Vanilla – For flavour. I like to recommend vanilla extract (extracted from actual vanilla) somewhat than imitation essence (faux, flavour shouldn’t be pretty much as good). I don’t use vanilla beans or vanilla bean paste for normal baking – reserve it for instances you need to see seeds, like creme brûlée, Panna Cotta, pouring custard (Creme Anglaise).
Salt – Issues brings out all of the flavours within the cake. Pretty commonplace follow in candy baking nowadays!

2. vanilla whipped cream filling

I take advantage of slightly cream cheese which acts as a stabiliser for the whipped cream so you possibly can maintain the cupcakes for a 3 days with out the cream melting right into a puddle inside. It additionally a slight trace of welcome background tang in an in any other case somewhat indulgent deal with!

You can too use different strategies to stabilise the whipped cream – see my Stabilised Whipped Cream recipe for options (store purchased cream stabiliser powder, mascarpone or gelatine).

Cream – Use thickened cream (heavy cream within the US) or any common cream labeled for whipping. Keep away from pouring lotions (for cooking) and really thick dollop lotions (can’t be whipped). Excessive-fat double cream (45%+) may also be whipped and is extra steady, so you possibly can skip the cream cheese. It normally holds for two days, however is far richer as a result of greater fats. 🙂
Cream cheese (block) – As talked about above, I take advantage of this to stabilise the whipped cream. Make certain it’s at room temperature so it beats in simply! See my Stabilised Whipped Cream recipe for different cream stabiliser strategies (store purchased cream stabiliser powder, mascarpone or gelatine).

Tub cream cheese is softer than block cream cheese (as a result of it’s meant to be spreadable) and never at all times appropriate for utilizing as an alternative, however in at this time’s recipe it’s okay to make use of.
Vanilla extract – For flavour! See above for notes on imitation (not advisable) vs extract (good).
Sugar – Simply 2 tablespoons, to flippantly sweetened. You could possibly additionally use icing sugar / powdered sugar.

3. Chocolate ganache frosting

Ganache is a 2 ingredient wealthy chocolate frosting – simply cream and chocolate.

Make sure to use the proper chocolate – darkish chocolate / semi-sweet. Not milk chocolate, not 70% – you want completely different quantities of cream for these. And ensure to make use of the proper cream – correct full fats cream, not mild cream, not dollop cream. Else your ganache is not going to thicken sufficient to unfold, or it’ll set too thick and strong (not nice to eat).

Darkish chocolate / semi-sweet chocolate – Use chocolate from the baking aisle offered in packets as melts/buttons/wafers (designed for straightforward melting), or chips (these additionally soften nicely). For probably the most lux outcome, purchase a great high quality block chocolate and chop it up your self (I do that when baking to impress).

Don’t use consuming chocolate from the confectionary aisle (it’s designed not to soften!). If you wish to use milk or white chocolate, see my chocolate ganache recipe for the proper cream-to-chocolate ratios. 70% cocoa (bittersweet chocolate) may also work however the ganache shouldn’t be fairly as candy, personally I choose darkish chocolate.
Cream – Use thickened cream (US: heavy cream), or any cream meant for whipping with 30 – 36% fats which is the common cream offered at grocery shops.

Low fats cream is not going to work even whether it is designed for whipping, the ganache won’t ever set (as I found throughout certainly one of my “wholesome” phases), and thicker, richer lotions with greater than 36% fats makes the ganache overly wealthy and thick.

How one can make Whipped Cream Crammed Cupcakes

The cream filling half is tremendous straightforward – simply minimize a small gap within the cupcake utilizing a small knife, scoop it out with a spoon. Trim off the surplus cake to depart a lid, fill with cream, pop the lid again on!

1. Make the ganache first

It takes round 2 hours for the ganache to thicken to spreadable consistency, so make this primary.

Soften chocolate – Warmth the cream till simply earlier than boiling so it’s scorching, however don’t let it boil – that’s too scorching and should make the chocolate seize. You simply need to make it steamy-hot. Do it in a saucepan on the range or within the microwave. Then pour it over the chocolate and provides the bowl a shake to make sure all of the chocolate is submerged.

Depart for 7 minutes to let the warmth within the cream soften the chocolate. Don’t cowl with a lid (condensation shouldn’t be a pal of chocolate) and don’t stir.
Combine with a rubber spatula till the cream and chocolate are mixed to make a runny, shiny molten chocolate combination. It’s going to take a few minute as cream and chocolate will not be pure associates, nonetheless, they’ll mix.

If there are little unmelted chocolate lumps, pop the bowl within the microwave for 20 second to heat up barely to make it soften.

Texture – As soon as blended, it is going to be runny and glossy. Too skinny to unfold on cupcakes!
Refrigerate for two hours, mixing from time to time, till it a spreadable peanut butter consistency. You’ll be able to depart it longer, or in a single day – the ganache will turn into too agency to unfold however may be softened by leaving it out on the counter for half-hour or so.

2. make the chocolate cupcakes

The simplest half!

Combine Dry – Whisk the cocoa (don’t overlook to sift out pesky lumps), flour, baking powder, baking soda and salt in a big bowl.
Combine moist – Whisk the eggs, oil, milk, sugar (sure this can be a moist ingredient in baking), vanilla and vinegar in a separate bowl.

End batter – Pour the Moist into the Dry substances bowl and whisk to mix. Dissolve the espresso granules within the scorching water then whisk that in. The batter might be pretty skinny.
Fill cupcake liners – Fill the cupcake liners half full with batter. I discover it best to do that with a jug as a result of the batter is so skinny. Don’t fill greater than midway, else the cupcakes will overflow and/or sink within the center.

Bake for 22 minutes or till toothpick inserted into the center comes out clear.
Cool within the pan for five minutes then switch onto a cooling rack and totally cool for 1 1/2 hours. If the center is even barely heat, the cream will soften on contact.

3. filling and frosting

In case you are a cream monster, you could need to make your cavities bigger, although keep in mind we’re making cream stuffed cupcakes right here, not simply consuming spoonfuls of cream!

Minimize gap – Utilizing a small knife held upright, minimize a circle into the floor of the cupcake leaving a 1.25 cm / 1/2″ border. Use a spoon to scoop the cake out (I roll into balls to make cake truffles rolled in melted residual ganache!).
Trim extra off the cake you scooped out to depart a ~1cm/0.4″ thick lid. Be sure you maintain the lids and cupcakes collectively in order that they match correctly – until you’re a baking genius who cuts lids precisely the identical dimension for each single cupcake (not me, that’s for positive!!)

Whip stabilised cream – Beat the room temperature cream cheese, vanilla and sugar for 1 minute on excessive till gentle and fluffy. Then add the chilly cream and beat till agency peaks kind,
Fill the cupcake cavities with cream, leaving room for the lid.

Lid – Pop the lid again on and press down flippantly so it’s nearly flush with the floor of the cupcake.
Ganache frosting – Dollop a heaped tablespoon of ganache onto the cupcake then unfold thickly. Embellish if desired – mine are sprinkled with chopped white chocolate. Chocolate sprinkles, mini hearts, shaved chocolate or little truffle balls come to thoughts, although I believe ganache is fairly sufficient as it’s!

Then DEVOUR!!!

These maintain for 3 days!

Even these these are cupcakes stuffed with whipped cream which ordinarily weeps right into a melty mess inside hours, these will final for 3 days within the fridge as a result of we stabilised the cream with the cream cheese.

To be sincere, as a result of the cream is contained in the cupcake somewhat than piped on prime, it doesn’t actually matter as a lot if the cream is rather less fluffy than freshly whipped. I didn’t thoughts this on day 3 even with plain whipped cream (I whipped to stiff peaks), however it’s higher when it’s been stabilised a bit as a result of it stays fluffier. Additionally, the slight tang from the cream cheese makes this additional good, I believe.

So there you go! I simply realised it’s my first stuffed cupcake recipe. I can inform you for positive there might be extra! – Nagi x

Watch how you can make it

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Whipped cream stuffed chocolate cupcakes with chocolate ganache frosting

Cream stuffed cupcakes are WOW!