Go Back
–+ servings
mini cakes with filling

Stuffed Cupcakes

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 15 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 small spoon
  • 1 cupcake corer or small paring knife
  • 1 wire cooling rack
  • 1 piping bag with round tip (optional)

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 teaspoon vanilla extract
  • 1/3 cup sour cream room temperature
  • 3/4 cup thick chocolate ganache or pudding for stuffing
  • 1/2 cup unsalted butter softened for frosting
  • 2 cup powdered sugar sifted for frosting
  • 1 2–3 tablespoons heavy cream for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  • In a large mixing bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract and sour cream.
  • Add the dry ingredients to the wet ingredients in two additions, alternating with the milk, beginning and ending with dry ingredients and mixing just until combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • While the cupcakes cool, prepare the frosting by beating the softened butter until creamy, then gradually adding powdered sugar, vanilla, salt, and enough heavy cream to reach a smooth, spreadable consistency.
  • Once the cupcakes are completely cool, use a cupcake corer or paring knife to cut a small 1-inch-deep plug from the center of each cupcake and set the plugs aside.
  • Fill each hollowed cupcake center with about 1 tablespoon of chocolate ganache or pudding, leveling it with a small spoon.
  • Trim the removed cupcake plugs so only a thin “cap” remains, then gently place the caps over the filling to cover it.
  • Transfer the frosting to a piping bag or use a spatula to generously frost the tops of the cupcakes, fully hiding the seams.
  • Chill the stuffed cupcakes for about 10 minutes to lightly set the frosting before serving, if desired.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and the cupcakes bake evenly; avoid overmixing once the flour is added to keep them tender, and don’t overfill the liners or they may overflow instead of doming nicely. If your filling is very runny, chill it slightly so it thickens before stuffing, and be careful not to cut the cupcake cores too deep or the filling can leak out the bottom. You can make the cupcakes a day in advance and stuff and frost them shortly before serving, storing them covered in the fridge and bringing them back to room temperature for the best texture and flavor.
Tried this recipe?Let us know how it was!