These decadent chocolate filled cupcakes are stuffed with a creamy chocolate ganache and then topped with a rich chocolate buttercream. They are light and fluffy and are a chocolate lovers dream! These cupcakes are the perfect cupcake to make for any party or brunch!
Preheat the oven to 350° F and line a 12 cup muffin tin with cupcake liners, set aside.
In a bowl of a hand or stand mixer fitted with the paddle attachment, combine the 3/4 cup sugar, 2/3 cup flour, 1/3 cup cocoa, 1/2 tsp baking soda, 1/4 tsp baking powder, and 1/4 tsp kosher salt. Whisk lightly or mix on low to combine.
Add the 1 egg, 1/2 tsp vanilla extract 1/3 cup whole milk yogurt, 1/3 cup black coffee, and 1/8 cup vegetable oil and mix on low speed working up to medium as it combines. Mix for 2 minutes on medium speed.
Fill the cupcake liners 2/3rd of the way full. Bake for 18 minutes or until the tops of the cupcakes bounce back when lightly pressed.
Make the chocolate ganache filling
In a small bowl, add the 4 oz chopped chocolate. Heat the cream in the microwave for 15-30 seconds at a time until scalding. Pour the cream over the chocolate and let sit for 5 minutes. DO NOT stir right away.
Stir with a spatula after 5 mins until smooth.
Refrigerate the ganache for 20 minutes to harden.
Fill the cupcakes
Use a cupcake corer or a small knife, cut a 1/2 inch deep hole about the size of a quarter and lift the top off, saving it for after.
Fill the cupcake using a teaspoon of ganache and place the top of the cupcake back on. Press lightly, then top with buttercream frosting! (See notes below for frosting recipe)