🌟 Makes: 12 cupcakes
⏰ Prep Time: 25 min | Bake Time: 18–22 min
🧁 Cupcake Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
½ cup granulated sugar
½ cup packed brown sugar
⅓ cup vegetable oil
½ cup buttermilk
½ cup hot water
1 tsp vanilla extract
🍫 Creamy Chocolate Filling:
¾ cup heavy cream
1 cup semi-sweet chocolate chips or chopped chocolate
1 tbsp butter
1 tsp vanilla extract
🍥 Swirled Frosting:
½ cup (1 stick) unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
¼ cup unsweetened cocoa powder (for chocolate half)
👩🍳 Instructions:
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, beat the eggs, both sugars, oil, and vanilla until combined.
Stir in buttermilk, then gradually mix in dry ingredients.
Add the hot water slowly, mixing until the batter is smooth.
Fill liners ⅔ full and bake for 18–22 minutes, or until a toothpick comes out clean.
Cool completely.
2. Prepare the Filling:
Heat cream in a small saucepan until it just begins to simmer.
Pour over the chocolate and let sit 1 minute.
Stir until smooth, then add butter and vanilla. Chill until slightly thickened.
Core out the center of each cupcake (use a knife or cupcake corer), then fill with the chocolate cream.
3. Make the Swirled Frosting:
Beat butter until fluffy.
Slowly add powdered sugar and vanilla. Add milk 1 tbsp at a time to reach piping consistency.
Divide frosting in half. Mix cocoa powder into one half.
Spoon vanilla frosting into one side of a piping bag, chocolate into the other side. Twist and pipe to create a swirl on each cupcake.
🍴 Serve & Enjoy!
For best results, chill briefly to firm the filling, or serve immediately for an oozy center!