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+ servings

Dark Chocolate Cupcakes with Milk Chocolate Filling

These ultimate chocolate cupcakes are super decadent. It's comprised of a dark chocolate cake with milk chocolate filling and whipped chocolate ganache topping. 

Servings 12 cupcakes
Author Maryanne Cabrera


Dark Chocolate Cupcakes:

  • 3.5 oz dark chocolate, finely chopped
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup strong coffee, hot
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 6 Tablespoons vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons vanilla extract

Milk Chocolate Filling:

  • 2.5 oz milk chocolate, finely chopped
  • 3/4 cup heavy cream

Whipped Dark Chocolate Ganache Frosting:

  • 5 oz dark chocolate, finely chopped
  • 3/4 cup heavy cream


Dark Chocolate Cupcakes:

  1. Preheat oven to 350 degrees F.  Line cupcake tin with paper liners.

  2. Combine dark chocolate and cocoa powder in a large bowl. Pour hot coffee over mixture. Cover with plastic wrap and let sit for a couple minutes. Remove cover and whisk until smooth. Chill in the refrigerator for about 10 minutes.

  3. In a medium bowl whisk together flour, sugar, salt, and baking soda.

  4. Once chocolate mixture has cooled, whisk in oil, eggs, vinegar and vanilla. Fold in flour mixture. Divide batter between 12 cupcakes. Remove milk chocolate filling from fridge.

  5. Add a rounded teaspoon of milk chocolate filling on top of each cupcake. Bake for 17-20 minutes until cake is set. Let cool in pan for 3-5 minutes before unmolding and allowing to cool completely on wire racks.

Milk Chocolate Filling:

  1. In a microwave safe bowl, combine milk chocolate and cream.  Microwave for 30 seconds on half power.  Stir.  Repeat if chocolate is not melted.  Whisk until smooth.  Chill in the refrigerator while you prepare cupcakes.  Do not leave in fridge for more than 30 minutes.

Whipped Dark Chocolate Ganache Frosting:

  1.  Place chopped chocolate in a medium bowl.  Heat cream until simmering.  Pour cream into chocolate and cover with plastic wrap.  Let sit for 3-5 minutes.  Remover cover and stir until ganache is homogeneous.  Cover with plastic wrap (let plastic wrap touch chocolate to prevent condensation formation).  Every 30 minutes stir.  Let sit until ganache is pipeable consistency.

  2. Place ganache in bowl of stand mixer. Using a whisk attachment, whip on medium speed until ganache until airy and fluffy. Transfer to piping bag and decorate cooled cupcakes.

Recipe Notes