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–+ servings

Chocolate Swirl Cupcakes

thetimelessbaker
A cream filled, decadent chocolate cupcake topped with rich chocolate ganache and a vintage swirl design.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 36 cupcakes
Calories 200 kcal

Equipment

  • cupcake pan
  • cupcake liners
  • cookie scoop
  • piping bags
  • mixing bowls of various sizes

Ingredients
  

For the cupcakes

  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1 Tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup water
  • 4 Tablespoons cocoa powder

For the filling and vintage swirl

  • 2 cups powdered sugar, sifted
  • 1/3 cup vegetable shortening * see notes
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/2 Tablespoon milk

For the chocolate ganache

  • 1 cup good quality semi-sweet chocolate baking chips *I like Ghiradelli or Guittard
  • 1/3 cup heavy cream

Instructions
 

For the cupcakes

  • In a large mixing bowl, mix together the 2 cups all-purpose flour, 2 cups granulated sugar and 2 teaspoons salt
  • In a separate mixing bowl, mix the 2 large eggs, 1/2 cup buttermilk,1 Tablespoon white vinegar1 teaspoon vanilla extract and 1 teaspoon baking soda. Pour into the flour-sugar mix; stir until combined.
  • In a small saucepan over medium heat, bring the 1 cup unsalted butter, 1 cup water and 4 Tablespoons cocoa powder to a boil. Remove from heat and add to the batter; stir until combined.
  • Scoop batter into a lined cupcake pan, filling each cup 2/3 full. Bake at 350°F for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before filling and frosting.

For the cream filling/swirl design

  • Cream together the 1/3 cup vegetable shortening with the 2 cups powdered sugar,. Add in the pinch of salt, followed by the 1/2 teaspoon vanilla extract. Add in the 1/2 Tablespoon milk one teaspoon at a time until the filling reaches a pipeable consistency. Fill a piping bag.
  • Use the round end of a piping tip to hollow out the center of each cupcake; fill with the cream filling. Use a knife to spread any extra filling on the top of the cupcake to create an even, flat surface. Use the leftover filling for the swirl design after frosting the cupcakes.

For the chocolate ganache

  • Place1 cup good quality semi-sweet chocolate baking chips in a small mixing bowl.
  • Microwave the 1/3 cup heavy cream in at 50% power in a microwave safe bowl for 45 seconds. Immediately pour over baking chips and allow to sit for 5 minutes.
  • After 5 minutes, stir until all of the chocolate is melted and the ganache is smooth. Frost each cupcake with the ganache; use the cream filling to pipe a swirl design on top of the ganache.

Notes

  • You can substitute butter for the shortening in the filling/vintage swirl, although the white color will not be as bright
  • Use the round end of a piping tip to hollow out the center of the cupcakes to fill them.
  • Cupcakes can be frozen up to 45 days before filling and frosting. 
  • Refrigerate leftover cupcakes for up to 3 days in an airtight container. 

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 27mgSodium: 170mgPotassium: 57mgFiber: 1gSugar: 20gVitamin A: 213IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg
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