Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
- 3/4 cup heavy cream
- 1/2 cup milk chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- In another bowl, beat together eggs, vegetable oil, buttermilk, and vanilla extract until fully combined.
- Gradually add the wet mixture into the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners. Drizzle melted semi-sweet chocolate over each cupcake and gently swirl with a toothpick.
- Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
- For the filling, heat heavy cream until just simmering, then pour it over chopped milk chocolate and stir until smooth. Let it cool before transferring it into a piping bag.
- Once the cupcakes are cooled, use the piping bag to fill each cupcake with the creamy chocolate filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 24g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg