Cream filled chocolate cupcakes

    35 min

    Moist chocolate cupcakes are filled with a light vanilla cream centre for a surprise sure to garner oohs and ahhs from family and friends.

    London, England, UK
    15 people made this

    Makes: 36 cupcakes

    • Cupcakes
    • 375g plain flour
    • 325g caster sugar
    • 30g unsweetened cocoa powder
    • 2 teaspoons bicarbonate of soda
    • 1 pinch salt
    • 2 eggs
    • 235ml milk
    • 235ml water
    • 235ml vegetable oil
    • 1 teaspoon vanilla extract
    • Vanilla cream filling
    • 250ml double cream
    • 2 tablespoons caster sugar
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Line cupcake tins with 36 paper cases.
    2. In a large bowl, mix together the flour, sugar, cocoa, bicarb and salt. Make a well in the centre.
    3. In a separate bowl, whisk together the eggs, milk, water, oil and vanilla. Pour into the dry ingredients and mix till smooth. Fill each paper case half-full with the cake mixture.
    4. Bake in preheated oven for 15 to 20 minutes or until a skewer inserted into the centre of a cupcake comes out clean. Allow to cool.
    5. Meanwhile, combine the cream, sugar and vanilla for the filling. Beat till stiff peaks form.
    6. Fill a piping bag with the cream mixture. Insert the tip of the bag into a cupcake and push down to the bottom. Start filling with cream while slowly lifting the bag. Repeat with remaining cupcakes.
    7. Top each cupcake with the remaining cream mixture. Serve immediately.


    You can top each cupcake with the cream mixture, or you can ice them with a vanilla or chocolate buttercream icing.


    Cream filled chocolate cupcakes
    Cream filled chocolate cupcakes

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