Whipped Cream Filled Cupcakes

Looking for a dessert that’s as fun to make as it is to eat? These Whipped Cream Filled Cupcakes are pure magic! Imagine soft, chocolatey cupcakes hiding a light, fluffy surprise inside. Each bite bursts with creamy sweetness and rich cocoa flavor.

Whether you’re baking for a birthday, a weekend treat, or just because you deserve something special, this recipe brings bakery-style cupcakes right to your kitchen — no fancy tools needed! You’ll love how easy they are to make, fill, and decorate.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Rich & Moist: The chocolate cupcakes are perfectly soft and never dry.
• Surprise Inside: Each bite hides a creamy vanilla center that feels like a dream.
• Easy Ingredients: Everything you need is likely already in your pantry.
• Make-Ahead Friendly: You can bake and fill these cupcakes ahead of time.
• Show-Stopping Treat: Perfect for parties, holidays, or when you just want to impress!

What makes this recipe stand out is the combination of fluffy stabilized whipped cream and smooth chocolate ganache frosting. Together, they turn simple cupcakes into something truly special — elegant yet cozy.

Ingredients Needed

Let’s break it down so you can bake with confidence!

For the Cupcakes (Dry Ingredients):

• ¾ cup all-purpose flour – gives structure to the cupcakes
• ½ cup unsweetened cocoa powder, sifted – for that deep chocolate flavor
• ½ tsp baking powder – helps them rise
• ½ tsp baking soda – adds lightness and a tender crumb
• ½ tsp salt – balances the sweetness

For the Cupcakes (Wet Ingredients):

• ¾ cup packed brown sugar – adds moisture and rich caramel notes
• 2 large eggs, room temperature – for fluff and structure
• ⅓ cup neutral oil (canola or vegetable) – keeps cupcakes soft
• ⅓ cup milk (whole or any type) – adds creaminess
• 1 tsp vanilla extract – enhances flavor
• ½ tsp white vinegar – activates the baking soda for perfect texture

Hot Coffee Mixture (Flavor Enhancer):

• 1 tsp instant coffee granules (optional, but deepens chocolate taste)
• ⅓ cup hot water – to dissolve coffee and bloom the cocoa flavor

For the Chocolate Ganache Frosting:

• 180 g (6 oz) dark or semi-sweet chocolate, chopped or in chips
• ¾ cup heavy cream (30–36% fat) – gives a glossy, rich finish

For the Stabilized Vanilla Whipped Cream Filling:

• ⅔ cup heavy cream (cold) – for a fluffy texture
• 50 g (3 tbsp) cream cheese, softened – helps whipped cream stay stable
• 2 tbsp superfine sugar (caster sugar) – adds gentle sweetness
• 1 tsp vanilla extract – for that classic vanilla flavor

How to Make Whipped Cream Filled Cupcakes

Follow these easy steps and you’ll have bakery-worthy cupcakes in no time!

Step 1: Prepare the Ganache First

1. Heat the cream: Pour cream into a small saucepan and warm it until it’s just about to boil. Don’t let it boil — that can make it too hot.
2. Combine with chocolate: Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Gently shake the bowl so the chocolate is covered.
3. Let it rest: Leave it for about 7 minutes uncovered (steam can cause condensation and ruin the texture).
4. Stir until smooth: Use a spatula to mix slowly until it becomes shiny and silky. If small pieces of chocolate remain, microwave for 10–20 seconds and stir again.
5. Cool to thicken: Refrigerate for 2 hours until it reaches a spreadable, peanut butter-like consistency.

💡 Tip: You can make this the day before and keep it chilled — just let it soften at room temperature for 15 minutes before using.

Step 2: Make the Cupcakes

1. Preheat the oven: Set to 180°C (350°F) or 160°C (fan). Line a 12-hole muffin tin with cupcake liners.
2. Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine the wet ingredients: In a separate bowl, whisk brown sugar, eggs, oil, milk, vanilla, and vinegar until smooth.
4. Prepare the coffee: Stir coffee granules into hot water until dissolved.
5. Combine everything: Pour the wet mixture into the dry ingredients and whisk until smooth. Then add the hot coffee and whisk again. The batter should look silky and slightly thin — that’s perfect!
6. Fill the liners: Pour the batter into a jug for easy pouring, then fill each cupcake liner halfway. Overfilling can cause them to sink.
7. Bake: Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Let the cupcakes cool in the pan for 5 minutes, then move them to a rack to cool completely (about 1½ hours).

💡 Tip: Cooling completely is important before filling, or the whipped cream will melt!

Step 3: Make the Whipped Cream Filling

1. Beat the base: In a mixing bowl, combine softened cream cheese, sugar, and vanilla. Beat for 1 minute until smooth and creamy.
2. Add the cream: Pour in the cold heavy cream and beat again until firm peaks form — the mixture should be thick enough to hold its shape.

💡 Tip: Chill your bowl and beaters first for extra fluffy cream.

Step 4: Fill the Cupcakes

1. Cut the centers: Using a small knife, carefully cut a small cylinder out of each cupcake, leaving about a ½-inch border.
2. Trim the top: Slice off the bottom of each cut-out piece to create a “lid.” Keep each lid matched to its cupcake.
3. Fill: Spoon or pipe whipped cream into the cavity until almost full.
4. Replace the lid: Gently press the lid back on top so it sits flush with the surface.

💡 Tip: Don’t overfill — you want enough cream without it oozing when you add frosting!

Step 5: Frost and Finish

1. Spread ganache: Place a generous spoonful of ganache on top of each cupcake and spread evenly.
2. Decorate: Add chocolate shavings, sprinkles, or even a drizzle of white chocolate for contrast.

And there you have it — luscious Whipped Cream Filled Cupcakes that look as good as they taste!

Serving and Storage Tips

• Serving: These cupcakes are best served slightly chilled — the whipped cream center stays firm and creamy.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the unfrosted cupcakes (without cream filling) for up to 2 months. Thaw completely before filling and frosting.
• Make ahead: Prepare the ganache a day early to save time!

Helpful Notes

• No coffee? Just use hot water — it won’t change the texture.
• Want it sweeter? Use milk chocolate for the ganache instead of dark chocolate.
• Dairy-free version: Swap the cream and milk for coconut cream and almond milk.
• Flavor twist: Add a spoonful of raspberry jam inside before the cream for a fruity surprise.

Conclusion

These Whipped Cream Filled Cupcakes are the perfect mix of rich chocolate, creamy filling, and smooth ganache topping. They’re simple enough for beginners yet impressive enough for any special occasion.

If you try this recipe, leave a comment and a star rating below — I’d love to hear how yours turned out! ❤️
Don’t forget to share your creations on Pinterest or Facebook — and tell me, what fun twist would you add to your filling?

Frequently Asked Questions (FAQ)

Can I make these cupcakes gluten-free?

Yes! Just use your favorite gluten-free all-purpose flour blend. The texture stays soft and moist.

Can I skip the cream cheese in the filling?

You can, but the cream may not hold its shape as long. The cream cheese keeps it stable and fluffy.

Do I have to use coffee?

Nope! It just enhances the chocolate flavor — you won’t taste the coffee at all.

Can I make these a day ahead?

Absolutely! Store them in the fridge and frost them right before serving for the best texture.

Why did my cupcakes sink?

Usually from overfilling the liners or underbaking. Fill only halfway and check for doneness with a toothpick.