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+ servings
Chocolate filled cupcakes on a cooling rack with its wrapper undone
5 stars (5 ratings)

Chocolate Filled Cupcakes with Ganache Filling

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!

Ingredients

Chocolate Cupcakes

  • 3/4 cup granulated sugar
  • 2/3 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 egg, large
  • 1/2 tsp vanilla extract
  • 1/3 cup whole milk yogurt
  • 1/3 cup black coffee, warm or cold
  • 1/8 cup vegetable oil

Chocolate Ganache Filling

  • 4 oz chopped chocolate, semi sweet
  • 1/4 cup heavy cream

Instructions
 

Make the cupcakes

  • Preheat the oven to 350° F and line a 12 cup muffin tin with cupcake liners, set aside.
  • Dry ingredients whisked together in a mixing bowl
    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.
  • A muffin tin lined with chocolate cupcake batter
    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

  • Chocolate and cream in a glass bowl on a blue surface
    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.
  • Chocolate ganache melted in a glass bowl
    Stir with a spatula after 5 mins until smooth.
  • Hardened chocolate ganache ready to fill cupcakes in a glass bowl with spoon
    Refrigerate the ganache for 20 minutes to harden.

Fill the cupcakes

  • A chocolate cupcake with a hole on it's top with a knife next to it on a blue surface
    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.
  • chocolate cupcakes filled with ganache in a 12 pan cupcake tin
    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)

Notes

Here's my chocolate buttercream recipe to use to top the cupcakes. You can also frost with a chocolate ganache frosting or a light whipped chocolate frosting.
Make sure to only fill the cupcake liners 2/3 of the way full. If you fill them too high they will overflow and you may not have enough to make 12 cupcakes. 
Serving: 1cupcake, Calories: 154kcal, Carbohydrates: 25g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 116mg, Potassium: 94mg, Fiber: 2g, Sugar: 18g, Vitamin A: 99IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 1mg
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