Moist Chocolate Fudge Cupcakes with Chocolate Filling

A chocolate cupcake sliced in half, showing a chocolate filling.

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Moist Chocolate Fudge Cupcakes with Chocolate Filling

These super moist chocolate cupcakes are topped with the fudgiest whipped chocolate ganache frosting and filled with homemade chocolate ganache! These chocolate cupcakes are so much better than a box mix, plus they're so easy to make!

Prep Time25

Cook Time20

Chill time2

Total Time2 45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 502kcal

Author: Ella Gilbert

Equipment

12 cup cupcake tray

Ingredients

Cupcakes

95 grams all purpose flour
43 grams cocoa powder dutch processed
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large eggs room temperature
100 grams sugar
100 grams light brown sugar
50 ml vegetable oil
1 teaspoon vanilla extract
113 grams greek yogurt room temperature
1 teaspoon espresso powder
2 tablespoon hot water
2 teaspoon white vinegar

Whipped Ganache Frosting

340 ml heavy whipping cream
340 grams semisweet chocolate chopped
pinch salt

Chocolate Filling

113 ml heavy whipping cream
113 grams semisweet chocolate chopped

Metric - US Customary

Instructions

Make Frosting and Filling

Set side one large bowl and one medium bowl. We're going to make the frosting and filling in two separate bowls just to maek our lives a bit easier!
Make the frosting first. Place the chopped chocolate in the large bowl. In a small saucepan, heat the heavy whipping cream until it begins to simmer but not boil. Pour over the chopped chocolate and let sit for 5 minutes.
340 grams semisweet chocolate, 340 ml heavy whipping cream
Use a rubber spatula or wooden spoon (not a whisk which will incorporate too much air) and stir the two together until completely melted. If you're finding there are still large chocolate pieces, place in the microwave in 5-10 second increments.
Stir in the salt. Let sit at room temperature for a few hours until hard but still scoopable.
pinch salt
Repeat those steps above for the filling, using the medium bowl. Pour over the steaming heavy cream over the chopped chocolate, let sit for 5 minutes, then stir until smooth. Let sit until hardened.
113 ml heavy whipping cream, 113 grams semisweet chocolate

Make Cupcakes

Preheat your oven to 350°F/175°C and place 12 cupcake liners in your muffin tray.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
95 grams all purpose flour, 43 grams cocoa powder, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In a mug or cup, mix together the espresso powder and 2 tablespoons of hot water to make coffee. This isn't going to make the cupcakes taste like coffee, it just enhances the chocolate flavor and also 'blooms' the cocoa powder.
1 teaspoon espresso powder, 2 tablespoon hot water
In a large jug, whisk the eggs, coffee, greek yogurt, oil, vanilla extract, vinegar and two sugars until smooth
2 large eggs, 100 grams sugar, 50 ml vegetable oil, 1 teaspoon vanilla extract, 113 grams greek yogurt, 2 teaspoon white vinegar, 100 grams light brown sugar
Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter!
Fill the cupcake liners ¾ of the way and bake for 18-20 minutes. A toothpick inserted should come out clean.
Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack.

Finish Frosting and Filling

Once your cupcakes have cooled completely, use a cupcake corer or the base of a large piping tip to core each cupcake. Set the cupcakes aside.
Scoop out chocolate ganache from the medium bowl into a piping bag with a round tip, and fill each cupcake with ganache. You can also use a spoon to do this but I found using the piping bag was much easier! If the ganache has gotten too hard, place in the microwave in 5 second increments until it's scoopable.
Use a handheld mixer to whip up the large bowl of ganache until light and fluffy. Place into a piping bag and pipe the frosting on top of each cupcake. Enjoy!

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on 'METRIC' above the ingredients list.

I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients (including the sour cream!) before you start baking.

Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, that I'm using Diamond Crystal Salt and not Morton Kosher Salt, which is too salty!

Greek Yogurt: If you don't have Greek yogurt you can use sour cream.

Cocoa Powder: I'm using dutch processed cocoa powder (not sure what you have? Check the ingredients. If it says 'acidity regulator' or mentions 'alkali', then it's dutch processed). If you want to use natural cocoa powder, then don't add the vinegar to the batter.

Storage: Store the cupcakes in the fridge for up to 5 days. Let them sit at room temperature for 30 minutes before eating.

Make Ahead: you can make the cupcakes a few days ahead, just store in an airtight container at room temperature. To make the ganache ahead of time, keep them in their bowls and store in the fridge for up to 4 days. Let them come to room temperature when ready to whip or fill the cupcakes, or you can place in the microwave in very short increments.

Nutrition