Swirled Chocolate Cupcakes with Cream Filling
Delightful swirled chocolate cupcakes filled with luscious whipped cream, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients and mix until smooth.
- Fill each cupcake liner halfway with the chocolate batter.
Filling and Baking
- In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently swirl the whipped cream into the remaining chocolate batter.
- Top each filled cupcake liner with the swirled batter and bake for 18-20 minutes.
- Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best results, measure flour accurately and avoid overmixing the batter. You can substitute whole wheat flour for a healthier option.