Cream-Filled Chocolate Cupcakes

Enjoy a homemade version of the classic packaged treat! These dreamy creamfilled chocolate cupcakes start with a moist and deeply chocolatey cupcake which is filled with fluffy whipped vanilla buttercream and topped with a rich 2ingredient chocolate ganache. Truly one of the best desserts Ive ever baked and every single taste tester has RAVED about them.
Ingredients
Chocolate Cupcakes
1 cup 125g allpurpose flour spooned leveled
12 cup 42g unsweetened natural cocoa powder
1 teaspoon baking soda

12 teaspoon baking powder
12 teaspoon salt
13 cup 80ml vegetable oil
1 cup 200g granulated sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract
12 cup 120ml buttermilk at room temperature
12 cup 120ml hot coffee or hot water
Chocolate Ganache Topping
6 ounces 170g semisweet chocolate finely chopped
23 cup 160ml or 5 3 ounces heavy cream
Whipped Vanilla Buttercream Filling
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
2 cups 240g confectioners sugar
3 Tablespoons 45ml heavy cream
2 teaspoons pure vanilla extract
salt to taste
Instructions
Make the cupcakes Preheat the oven to 350F 177C. Line a 12cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes so line a second muffin pan with 3 cupcake liners or bake in batches.
Whisk the flour cocoa powder baking soda baking powder and salt together in a large bowl. Set aside. Whisk the oil sugar egg vanilla and buttermilk together until combined. Pour the wet ingredients into the dry ingredients add the hot coffeewater and whisk until the batter is completely combined. Batter is thin.
Pourspoon the batter into the liners filling only 23 full to avoid spilling over the sides. You should have enough batter for 15 cupcakes.
Bake for 2022 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely. Cupcakes must be completely cooledand even chilled for 2030 minutes in the refrigerator if theyre particularly sticky on topbefore assembling.
Make the chocolate ganache Place finely chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Do not let it come to a rapid boilthats too hot! Pour over chocolate then let it sit for 23 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula very slowly stir until chocolate has melted and mixture is smooth. Ganache is thin. The finer you chopped the chocolate the quicker it will melt with the