Whipped Cream Filled Cupcakes

These Whipped Cream Filled Cupcakes are pure joy — soft, chocolatey, and filled with a light, creamy surprise inside. Topped with glossy chocolate ganache, they’re bakery-worthy treats that look stunning and taste even better. Perfect for birthdays, holidays, or any time you want to bake something truly special.

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Prep Time 35

Cook Time 22

Total Time 3

Servings: 12 cupcakes

Course: Dessert, fall baking

Cuisine: American

Calories: 340

Ingredients Method Notes

Ingredients

For the Cupcakes (Dry Ingredients)

0.75 cup all-purpose flour gives structure to the cupcakes
0.5 cup unsweetened cocoa powder sifted, for deep chocolate flavor
0.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt

For the Cupcakes (Wet Ingredients)

0.75 cup brown sugar packed, adds moisture and caramel notes
2 large eggs room temperature
0.33 cup neutral oil canola or vegetable, keeps cupcakes soft
0.33 cup milk whole or any type
1 tsp vanilla extract
0.5 tsp white vinegar activates baking soda for texture

Hot Coffee Mixture (Flavor Enhancer)

1 tsp instant coffee granules optional, enhances chocolate flavor
0.33 cup hot water to dissolve coffee and bloom cocoa flavor

For the Chocolate Ganache Frosting

180 g dark or semi-sweet chocolate chopped or in chips
0.75 cup heavy cream 30–36% fat, gives glossy finish

For the Stabilized Vanilla Whipped Cream Filling

0.66 cup heavy cream cold, for fluffy texture
50 g cream cheese softened, for stability
2 tbsp superfine sugar adds gentle sweetness
1 tsp vanilla extract

Method

Step 1: Prepare the Ganache First: Heat cream in a saucepan until just below boiling. Pour over chocolate in a heatproof bowl, cover the chocolate completely, and let sit for 7 minutes. Stir slowly until smooth and glossy. Chill for 2 hours until thick and spreadable.
Step 2: Make the Cupcakes: Preheat oven to 180°C (350°F). Line a 12-hole muffin tin with liners. In one bowl, whisk flour, cocoa, baking powder, baking soda, and salt. In another, whisk sugar, eggs, oil, milk, vanilla, and vinegar. Dissolve coffee in hot water, then mix all together until smooth. Fill liners halfway and bake 22 minutes. Cool completely before filling.
Step 3: Make the Whipped Cream Filling: Beat softened cream cheese, sugar, and vanilla until creamy. Add cold cream and beat until firm peaks form. Chill until ready to use.
Step 4: Fill the Cupcakes: Cut a small cylinder out of each cupcake. Fill with whipped cream and replace the lid piece. Don’t overfill to avoid oozing when frosting.
Step 5: Frost and Finish: Spread ganache over the tops. Decorate with sprinkles, shaved chocolate, or drizzle of white chocolate. Serve slightly chilled.

Notes

Serving: Best served chilled — the filling stays creamy and stable.

Storage: Keep in an airtight container in the fridge for up to 3 days. Freeze unfrosted cupcakes only for up to 2 months.

Tips: Skip the coffee if desired; use milk chocolate for sweeter ganache. For dairy-free, use coconut cream and almond milk. Add a spoonful of raspberry jam inside for a fruity twist.