Chocolate Cream Cheese Cupcakes with Rich Ganache Frosting

This chocolate cream cheese cupcakes is one of those bakes that makes you feel like a professional pastry chef, even if you’re just baking in your pajamas on a Saturday morning. The first time I tested this recipe, I remember thinking, “There’s no way these cupcakes could taste as good as they look.” Oh, but they did. And then some.

You know those bakery-style cupcakes that seem impossibly rich, perfectly moist, and just the right amount of sweet? That’s exactly what these are. The chocolate cake base is soft and full of flavor, the vanilla cream filling adds that surprise center that always makes people’s eyes widen, and the ganache, that glossy, fudge-like topping, is pure heaven.

What I love most about this recipe is how deceptively easy it is. There’s no fancy equipment, no weird ingredients, and no pastry degree required. Just a few bowls, a whisk, and a little patience while the ganache cools (the hardest part, honestly). The cream is stabilized with a touch of cream cheese, so it stays fluffy and light for days, which means you can make these ahead without a single worry.

When I made these the first time, my kitchen smelled like a chocolate dream. I ended up licking the ganache spoon twice and decided right then that these cupcakes deserved a spot on the blog. They’re rich, balanced, and so good that you might want to hide a few before your family finds them.

These cupcakes aren’t just dessert. They’re comfort, joy, and a little bit of chocolate magic in every bite.

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WHY YOU WILL LOVE THIS RECIPE

• Bakery-quality results at home – These cupcakes taste like they came straight from a fancy bakery, but you can make them in your own kitchen without any special tools or skills. The texture is soft, rich, and downright addictive.
• That surprise cream filling – There’s something magical about biting into a cupcake and finding a fluffy vanilla cream center. It’s light, creamy, and perfectly balances the deep chocolate flavor.
• A glossy ganache that feels fancy – The chocolate ganache on top sets into a smooth, velvety layer that looks impressive but is so simple to make. You’ll feel like a pro when you spread that shiny topping over each cupcake.
• Stays fresh for days – Thanks to a small amount of cream cheese in the filling, the cream stays thick and fluffy for up to three days. No melting, no mess, just perfect cupcakes waiting in your fridge.
• No mixer drama – The batter comes together with a whisk and a couple of bowls, so even if you’re not a big baker, you’ll find this process simple and fun.
• Make-ahead friendly – You can bake the cupcakes the night before, whip up the cream and ganache the next day, and assemble them when you’re ready. It’s stress-free and ideal for parties or celebrations.

INGREDIENTS

Dry ingredients

• 3/4 cup plain flour (all-purpose flour)
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt (use half if table salt, or 25% more if flakes)

Wet ingredients

• 3/4 cup tightly packed brown sugar
• 2 large eggs, at room temperature
• 1/3 cup neutral oil (canola, vegetable, or sunflower)
• 1/3 cup milk (whole milk preferred, but any works)
• 1 teaspoon alcohol-free vanilla extract
• 1/2 teaspoon white vinegar

Coffee mixture (flavor enhancer)

• 1 teaspoon instant coffee granules (optional)
• 1/3 cup hot water

Chocolate ganache frosting

• 180 g (6 oz) halal-certified dark or semi-sweet chocolate chips, melts, or chopped chocolate
• 3/4 cup (180 ml) heavy cream (30–36% fat, not low-fat)

Stabilized vanilla whipped cream

• 2/3 cup heavy cream (30–36% fat)
• 50 g (3 tablespoons) halal-certified cream cheese, softened
• 2 tablespoons caster sugar (superfine sugar)
• 1 teaspoon alcohol-free vanilla extract

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STEP BY STEP INSTRUCTIONS

• STEP 1) Pour the cream for the ganache into a small saucepan and heat it until it’s hot but not boiling, then pour it over the chocolate in a heatproof bowl and let it sit uncovered for 7 minutes before stirring gently until smooth.
• STEP 2) If there are a few unmelted chocolate bits, microwave the mixture for 20 seconds, stir again until glossy, and then refrigerate for about 2 hours, or until it’s thick like peanut butter and easy to spread.
• STEP 3) Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with cupcake liners. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
• STEP 4) In another bowl, whisk the brown sugar, eggs, oil, milk, vanilla, and vinegar until smooth, then dissolve the coffee granules in hot water and stir that in too.
• STEP 5) Pour the wet mixture into the dry ingredients, whisk gently until just combined, and tap the bowl on the counter a few times to release any big air bubbles.
• STEP 6) Pour the batter into a jug and fill each cupcake liner halfway, no more, or they’ll overflow and sink later, then bake for about 22 minutes or until a toothpick inserted in the center comes out clean.
• STEP 7) Let the cupcakes cool in the pan for 5 minutes, then move them to a wire rack and cool completely for at least 1½ hours before filling.
• STEP 8) For the whipped cream filling, beat the softened cream cheese, sugar, and vanilla with an electric mixer for 1 minute until smooth, then add the cream and continue beating until stiff peaks form.
• STEP 9) Once the cupcakes are cool, use a small knife to cut out a shallow circle from the center of each cupcake, keeping about a half-inch border, and trim the removed piece into a small lid.
• STEP 10) Spoon or pipe the whipped cream into the hole of each cupcake, place the lid back on top, and press gently so it sits flush with the surface.
• STEP 11) Spread a generous spoonful of ganache on each cupcake, swirling it over the top, and decorate with chocolate shavings or sprinkles if you like.
• STEP 12) Store the cupcakes in the fridge for up to 3 days, and let them sit out for about 30 minutes before serving so the ganache softens and the flavors really shine.

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EXPERT COOKING TIPS

• Get the ganache texture just right. The trick is patience. Let it chill until it’s thick and spreadable, like peanut butter. If it’s too runny, it will slide off the cupcakes, and if it’s too stiff, a few seconds in the microwave will fix it.
• Don’t overfill the cupcake liners. Filling them halfway might feel wrong, but it’s the secret to getting perfect, even tops that don’t sink or overflow in the oven.
• Make sure the cupcakes are completely cool. If they’re even a little warm when you add the cream filling, it’ll melt and ruin that dreamy texture you worked so hard for.
• Stabilize the whipped cream properly. Be patient when whipping. Start slow to mix, then speed up to build structure. Once you hit stiff peaks, stop right there or the cream will start to turn grainy.
• Use good-quality chocolate. The flavor of the ganache depends entirely on your chocolate. Go for one you love eating straight from the bar because that’s exactly how it’ll taste on the cupcake.

RECIPE FAQ

HOW TO STORE AND SERVE

Once the cupcakes are filled and frosted, keep them in an airtight container in the fridge. They’ll stay fresh and soft for up to three days, thanks to that stabilized cream filling. Before serving, let them sit out for about 30 minutes so the ganache softens a little and the flavors come alive again.

If you want to make them feel like they just came out of the bakery, warm one slightly in the microwave for five seconds. The ganache will get that silky texture back, and the cupcake will taste freshly made.

When it comes to serving, I like to place them on a simple white plate or a wooden board and sprinkle a few chocolate shavings around. It’s an easy way to make them look fancy without any extra work. These cupcakes are rich enough to stand on their own, but they pair beautifully with a cup of coffee or a cold glass of milk.

MAKE-AHEAD AND FREEZER TIPS

You can easily break this recipe into parts if you want to prep ahead. The ganache can be made up to two days in advance. Just cover it and leave it in the fridge, then let it sit at room temperature until it softens to a spreadable consistency. The cupcakes themselves can also be baked a day or two ahead. Store them unfrosted in an airtight container at room temperature or in the fridge if your kitchen is warm.

If you want to freeze the cupcakes, do it before adding the cream filling or ganache. Wrap each cooled cupcake tightly in plastic wrap, then place them in a freezer bag or airtight container. They’ll keep for up to three months. When you’re ready to use them, thaw at room temperature for a few hours, then fill and frost as usual.

I don’t recommend freezing them after they’re filled, though. The whipped cream doesn’t thaw well and can lose its texture. Trust me, it’s worth the little bit of extra effort to assemble them fresh.

And honestly, once you’ve got that first batch ready, the hardest part isn’t the prep or the baking—it’s trying not to eat one before they’re chilled and perfect.

And that’s it. I really hope you give these cupcakes a try because they’re the kind of bake that reminds you why homemade is always worth it. Every time I make them, I swear I’m only going to have one, but somehow, another one disappears when I’m “just checking the texture.” It happens to the best of us.

If you love rich chocolate desserts that look impressive but are secretly simple, these cupcakes are going to be your new favorite. They’re soft, creamy, and perfectly balanced—everything a dessert should be. So grab your whisk, make a little mess, and enjoy every bite.