Chocolate Cupcakes with Cream Filling Recipe

Nothing’s better than giving a homemade treat to your loved one for Valentine’s Day. Apply your cake decorating skills and try this Cupid-approved cupcake recipe.

Chocolate Cupcakes



  • 1 cup plus 2 Tbsp flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 egg, beaten
  • 1 cup strong brewed coffee (hot or cold)
  • 1 tsp vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour cupcake tins.

2. Mix together dry ingredients; flour, cocoa, baking soda and salt.

3. Cream the butter and the sugar until light and fluffy. Add the egg and vanilla. Beat until smooth.

4. At slow speed mix the dry ingredients and the coffee alternating between the two. Beat until just blended.

5. Bake for 18-20 minutes or until a toothpick inserted into the cupcake comes out clean. Let cupcakes sit in pan 10 minutes before taking them out. Place them on a rack for cooling. Cool completely before filling or icing. Makes 12 cupcakes.

Cream Filling



  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 2 cups confectioner’s sugar
  • Pinch of salt
  • 3 Tbsp milk
  • 1 tsp vanilla extract


1. In a mixing bowl, beat butter and shortening together until smooth.

2. Blend in confectioners’ sugar and pinch of salt.

3. Gradually beat in 3 tablespoons of milk and 1 teaspoon of vanilla. Beat until light and fluffy, about 5 minutes.

To fill the cupcakes you’ll need a pastry bag fitted with a frosting tip. The best tip to use is probably either a Bismarck tip or a large open star tip. There are three ways to fill the cupcake. Using the tube tip, you can insert it directly into the top of the cupcake and squeeze gently until the cupcake starts to expand. Another method is to take a plug of cupcake out of the center using an apple corer and piping your filling into the hole. If you want more filling, use the apple corer method. For those people who love gadgets, you can also try using a Cuisipro Cupcake Corer.

Don’t worry about the hole in the top of the cupcake. The frosting will cover it nicely.

Chocolate Frosting


  • 1/4 cup butter, melted
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 cups confectioners’ sugar


1. In a large bowl, beat butter and cocoa together until combined.

2. Add milk and vanilla; beat until smooth.

3. Gradually beat in confectioners’ sugar until desired consistency is achieved. Adjust with more milk or confectioners’ sugar if necessary.

4. For best results, put finished frosting in refrigerator to chill for a little while to stiffen up the frosting.

It is your choice whether or not you would like to use a spatula or a pastry bag to frost your cupcakes. There are disadvantages and advantages to both. Frosting with a pastry bag puts special swirls on your cupcakes, giving it a “bakery” look.
Start out by first brushing away any crumbs from the top of your cupcakes. You don’t want to see any crumbs in your frosting.

To decorate with a pastry bag, you will need a pastry bag, and decorating tip. For the pastry bag you can use a cloth or disposable pastry bag or a heavy weight plastic bag. Snip off a corner of the bag and insert your decorating tip. Working about 1/8″ over your cupcake pipe a spiral of icing onto your cupcake, starting at the outer edge and work toward the center. Pipe a second spiral on top and end the spiral in the center.

If you would rather use a spatula to frost your cupcakes use a offset spatula. They come in a variety of sizes and the offset angle built into the blade keeps your fingers out of the frosting. Offset spatulas can be found online or at some big top stores. If you are having troubling finding them try the Amazon link below.

To begin frosting with a spatula place a large dollop of frosting in the center of the cupcake. Make short strokes spreading the frosting outward from the center. When done, dip your spatula in hot water and smooth it over the surface of the cupcake, making the frosting even. You can top your cupcakes with a raspberry as is shown in the picture or top it with chocolate curls from your favorite chocolate.

Discover Lindt’s Chocolate Bar Collection today and treat yourself to something really sweet!

Filed under: Cake & Frosting RecipesCake Decorating 101CupcakesHoliday Cakes and Cookies