Swirled Chocolate Cupcakes with Creamy Chocolate Filling
Introduction
Indulge in the rich and decadent flavors of these swirled chocolate cupcakes with creamy chocolate filling. These cupcakes are perfect for any occasion, whether it’s a birthday party, a special celebration, or just a sweet treat for yourself. The combination of moist chocolate cupcakes and a creamy chocolate filling will have your taste buds dancing with joy.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
Step-by-step Directions
- Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix together the water, vegetable oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each cupcake liner halfway with the batter.
- In a small saucepan, heat the chocolate chips and heavy cream over low heat until melted and smooth.
- Add a spoonful of the chocolate filling on top of the cupcake batter in each liner.
- Use a toothpick to swirl the chocolate filling into the batter.
- Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool before serving.
FAQs
Q: Can I use a different type of flour for this recipe?
A: You can try using whole wheat flour or a gluten-free flour blend, but it may change the texture of the cupcakes.
Q: Can I substitute the heavy cream with a non-dairy alternative?
A: You can use coconut cream or almond milk as a substitute for the heavy cream, but the texture and flavor may be slightly different.
Q: How should I store these cupcakes?
A: Store the cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion
These swirled chocolate cupcakes with creamy chocolate filling are a delightful treat that will satisfy any chocolate lover’s cravings. The rich and moist cupcakes paired with the creamy chocolate filling create a perfect balance of flavors and textures. Whether you’re baking these for a special occasion or just because, they are sure to be a hit with everyone who tries them. Enjoy!
PrintSwirled Chocolate Cupcakes with Creamy Chocolate Filling
Indulge in the rich and decadent flavors of these swirled chocolate cupcakes with creamy chocolate filling. These cupcakes are perfect for any occasion, whether it’s a birthday party, a special celebration, or just a sweet treat for yourself. The combination of moist chocolate cupcakes and a creamy chocolate filling will have your taste buds dancing with joy.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix together the water, vegetable oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each cupcake liner halfway with the batter.
- In a small saucepan, heat the chocolate chips and heavy cream over low heat until melted and smooth.
- Add a spoonful of the chocolate filling on top of the cupcake batter in each liner.
- Use a toothpick to swirl the chocolate filling into the batter.
- Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool before serving.
