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Swirled Chocolate Cupcakes

Swirled Chocolate Cupcakes That Melt in Your Mouth

Delight in Swirled Chocolate Cupcakes that offer a creamy chocolate filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup all-purpose flour substitute with gluten-free flour for a lighter option
  • 1/3 cup unsweetened cocoa powder key for an intense chocolate flavor
  • 1 cup granulated sugar swap for brown sugar for added richness
  • 1 tsp baking soda essential leavening agent
  • 1 tsp baking powder ensure freshness for best rise
  • 1/2 tsp salt consider using sea salt for a gourmet touch
  • 2 large eggs for vegan option, substitute with flaxseed meal mixed with water
  • 1/2 cup vegetable oil melted coconut oil works as an alternative
  • 1/2 cup buttermilk regular milk or a non-dairy alternative with vinegar or lemon juice is suitable
  • 1 tsp vanilla extract best to use as is for optimal flavor
  • 1/2 cup semi-sweet chocolate chips dark chocolate can be used for a more intense flavor
For the Creamy Filling
  • 1 cup heavy cream coconut cream works well for a dairy-free option
  • 1/2 cup milk chocolate feel free to switch to dark chocolate for a less sweet experience

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Piping bag
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with colorful cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, beat together eggs, vegetable oil, buttermilk, and vanilla until smooth. Gently fold into the dry mixture.
  4. Divide the batter among the lined muffin cups, filling each about two-thirds full. Drizzle melted chocolate and swirl with a toothpick.
  5. Bake for 18-20 minutes. Check if done by pressing the tops; they should spring back.
  6. Heat heavy cream until simmering. Pour over chopped chocolate, stir until melted, and let cool slightly.
  7. Once cooled, fill each cupcake with the creamy chocolate filling using a piping bag.
  8. Serve at room temperature for the best flavor and texture.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days. They can be refrigerated for about a week or frozen for up to 3 months.

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