# Chocolate Cream Dream Cupcakes

These chocolate cream dream cupcakes feature a rich chocolate cupcake base, filled with vanilla whipped cream and topped with a luscious chocolate ganache.

- Servings: 12 servings
- Total time: 165 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 0.75 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder, sifted
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 0.75 cup brown sugar, packed
- 0.33 cup neutral oil
- 0.33 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 tsp white vinegar
- 1 tsp instant coffee granules
- 0.33 cup hot water
- 180 g dark chocolate (semi-sweet), finely chopped
- 0.75 cup heavy cream
- 0.66 cup cold heavy cream
- 50 g cream cheese, softened
- 2 tbsp superfine sugar
- 1 tsp vanilla extract (for cream)

## Instructions

1. Heat 3/4 cup heavy cream in a small saucepan until hot and steamy but not boiling.
2. Pour over the chopped dark chocolate in a heatproof bowl.
3. Let sit uncovered for 7 minutes, then whisk until smooth and glossy.
4. Refrigerate for about 2 hours, stirring occasionally, until it thickens to a peanut butter consistency.
5. Preheat oven to 350°F (180°C) or 320°F (160°C fan).
6. Line a 12-cup muffin tin with cupcake liners.
7. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
8. In a separate bowl, whisk brown sugar, oil, milk, eggs, vanilla extract, and vinegar until smooth.
9. Dissolve coffee granules in hot water.
10. Gradually whisk the wet ingredients into the dry ingredients, then slowly mix in the hot coffee mixture.
11. Divide batter evenly between liners, filling each about 2/3 full.
12. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
13. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely (about 1 to 1.5 hours).
14. Beat softened cream cheese, superfine sugar, and vanilla extract on high speed for 1 minute until light and fluffy.
15. Gradually add the cold heavy cream and beat until firm peaks form.
16. Once cupcakes are fully cool, cut a small circle from the center of each cupcake, creating a cavity.
17. Trim the removed piece to make a thin “lid.”
18. Spoon or pipe the vanilla whipped cream into each cavity, then gently place the lid back on top.
19. Spread or swirl the thickened chocolate ganache generously over each cupcake.
20. Decorate with chocolate shavings or white chocolate pieces if desired.
21. Chill slightly to set the frosting before serving.

## Equipment

- small saucepan
- heatproof bowl
- whisk
- refrigerator
- oven
- 12-cup muffin tin
- cupcake liners
- large bowl
- wire rack
- mixer

## Tips

- Decorate with chocolate shavings or white chocolate pieces if desired.
- Chill slightly to set the frosting before serving.

## Source

- Original video: https://www.facebook.com/share/r/1BwwEsPzLv/
- Recipe page: https://www.cliprecipe.com/recipe/b8c24f8f-cbef-4b21-b6b1-063f5f7a83b5
- Extracted: 2026-02-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt