Name: Easy Chocolate Cream Dream Cupcakes
Prep time: 30 min
Cook time: 22 min
Total time: 3 h 52 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour (110 g); 1/2 cup unsweetened cocoa powder, sifted (40 g); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup brown sugar, packed (150 g); 1/3 cup neutral oil (80 ml); 1/3 cup milk (80 ml); 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon white vinegar; 1 teaspoon instant coffee granules (optional); 1/3 cup hot water; 180 g dark or semi-sweet chocolate, finely chopped; 3/4 cup heavy cream (180 ml); 2/3 cup cold heavy cream (160 ml); 50 g cream cheese, softened; 2 tablespoons superfine sugar; 1 teaspoon vanilla extract

Description

Easy Chocolate Cream Dream Cupcakes are the ultimate treat for chocolate lovers who want bakery-style results at home without complicated steps. These rich, moist chocolate cupcakes are filled with a fluffy vanilla cream center and topped with a thick, glossy chocolate ganache that sets into a smooth, dreamy frosting.

Ingredients

3/4 cup all-purpose flour (110 g)
1/2 cup unsweetened cocoa powder, sifted (40 g)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup brown sugar, packed (150 g)
1/3 cup neutral oil (80 ml)
1/3 cup milk (80 ml)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
1 teaspoon instant coffee granules (optional)
1/3 cup hot water
180 g dark or semi-sweet chocolate, finely chopped
3/4 cup heavy cream (180 ml)
2/3 cup cold heavy cream (160 ml)
50 g cream cheese, softened
2 tablespoons superfine sugar
1 teaspoon vanilla extract

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Instructions

Heat heavy cream until hot and pour over chopped chocolate. Let sit 7 minutes, then whisk smooth. Refrigerate 2 hours until thick and spreadable.
Preheat oven to 350°F (180°C) or 320°F (160°C fan). Line a 12-cup muffin tin with liners.
Whisk flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Whisk brown sugar, oil, milk, eggs, vanilla, and vinegar in another bowl until smooth.
Dissolve instant coffee in hot water. Add wet mixture to dry ingredients, then stir in hot coffee mixture until just combined.
Divide batter evenly, filling liners two-thirds full. Bake 20–22 minutes until a toothpick comes out clean. Cool completely.
Beat cream cheese, sugar, and vanilla until fluffy. Gradually add cold heavy cream and whip to firm peaks.
Cut a cavity in each cooled cupcake, fill with vanilla cream, and replace trimmed cake lid.
Spread or swirl thickened ganache over each cupcake and chill briefly to set before serving.

Notes

Do not overmix the batter to keep cupcakes tender. Allow ganache to thicken fully before frosting. Keep filled cupcakes refrigerated until serving for best texture.

Prep Time: 30 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American