Our Complete Guide to Irresistible Filled Cupcake Recipes

Is there anything more delightful than biting into what you think is a simple cupcake, only to discover a luscious, secret centre? That wonderful burst of flavour—be it a rich ganache or a tangy fruit curd—is a moment of pure bliss that takes a humble bake to a whole new level. If you’ve been dreaming of creating that little bit of magic yourself, you’ve come to the right place. We are certain that anyone can perfect the art of the filled cupcake, and we’re here to guide you every step of the way. Prepare to take your baking skills up a notch with our complete guide to Filled Cupcake Recipes!

Why We Absolutely Adore Filled Cupcakes

So, what makes a filled cupcake so special? For us, it’s all about adding an extra dimension of taste and texture. A classic vanilla sponge can conceal a molten caramel core, while a deep chocolate cupcake might hold a vibrant raspberry coulis. This additional layer transforms every single bite into a delightful discovery. They’re absolutely ideal for birthday parties, bake sales, or as a lovely weekend project to enjoy with your family. Making surprise inside cupcakes isn’t merely baking; it’s about crafting a truly special moment.

The Essential Toolkit for Filling Cupcakes

Before we roll up our sleeves and get to the recipes, let’s check that our kitchens are well-equipped. You won’t need a host of professional gadgets, but a few specific items will make the entire process considerably easier. With the right tools on hand, you’ll learn how to fill cupcakes cleanly and confidently.

• A Cupcake Corer: This brilliant little tool is specifically designed to remove the middle of a cupcake neatly and efficiently. An apple corer is a fantastic substitute!
• A Small Paring Knife: If you don’t own a corer, a sharp paring knife is an excellent alternative for carefully hollowing out a small space.
• Piping Bags and Tips: These are indispensable for cleanly injecting smoother fillings like cream, curd, or ganache into your cupcakes without any fuss.
• A Teaspoon: For chunkier fillings such as jam or a thick chocolate spread, a simple teaspoon is often the best tool for the job.

Our Favourite Filled Cupcake Recipes

To get you started on your baking adventure, we’ve perfected two of our most-loved recipes. The first is a deeply satisfying chocolate creation, while the second is a bright and zesty lemon bake that sings with flavour. Let’s begin!

Recipe 1: Decadent Molten Chocolate Lava Cupcakes

These are the ultimate chocolate filled cupcakes and a true showstopper for any chocolate lover. A light, fluffy chocolate sponge reveals a warm, gooey chocolate ganache centre. They are pure, unadulterated bliss in a paper case!

Ingredients

For the Chocolate Cupcakes (makes 12):

• 150g unsalted butter, softened
• 150g caster sugar
• 3 large free-range eggs
• 120g self-raising flour
• 30g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk

For the Chocolate Ganache Filling:

• 100ml double cream
• 100g dark chocolate (at least 70% cocoa), finely chopped

For the Chocolate Buttercream:

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 50g cocoa powder, sifted
• 2-3 tbsp milk

Method

1. Prepare the Ganache: We’ll start with the filling so it has ample time to set. Gently warm the double cream in a small pan over a low heat until it just starts to simmer. Put the finely chopped chocolate into a heat-resistant bowl and pour the hot cream over the top. Allow it to stand for 2-3 minutes before stirring until the mixture is completely smooth and glossy. Cover and place in the fridge for at least an hour until it’s firm enough to pipe.
2. Make the Cupcakes: Preheat your oven to 180°C (160°C Fan/Gas Mark 4) and place paper liners in a 12-hole muffin tin. In a large mixing bowl, cream the butter and sugar together with a mixer until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition.
3. Combine Dry Ingredients: Sift the flour, cocoa powder, and baking powder over the wet ingredients and gently fold everything together until no streaks of flour remain. Stir in the milk to create a smooth batter.
4. Bake: Carefully divide the batter among the paper cases, ensuring each is about two-thirds full. Bake in the preheated oven for 18-22 minutes. You’ll know they’re ready when a skewer inserted near the edge comes out clean. Let them cool in the tin for a short while before moving them to a wire rack to cool down completely.
5. Core and Fill: Once the cupcakes are fully cool, use your corer or a small knife to create a well in the centre of each one, making sure not to cut all the way through to the base. Transfer your chilled ganache into a piping bag and fill each hollowed-out cupcake.
6. Make the Buttercream: For the frosting, beat the softened butter until it’s creamy. Slowly add the sifted icing sugar and cocoa powder, mixing on a low setting. When it’s all incorporated, turn up the speed, add the milk, and whip for 3-5 minutes until the buttercream is wonderfully light and airy.
7. Decorate: Pipe generous swirls of buttercream onto your filled cupcakes. A final flourish of chocolate shavings makes them look extra special. For another deceptively simple showstopper, why not try our Biscoff Rice Krispie Treats?

Recipe 2: Zesty Lemon Meringue Cupcakes

We like to think of these cupcakes as a little portion of sunshine! A delicate lemon sponge is filled with a sharp lemon curd and finished with a fluffy, toasted meringue topping. They strike the perfect balance between sweet and tangy.

Ingredients

For the Lemon Cupcakes (makes 12):

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large free-range eggs
• 175g self-raising flour
• 1 tsp baking powder
• Zest of 2 large lemons
• 2 tbsp milk

For the Lemon Curd Filling:

• 150g jar of good-quality lemon curd

For the Meringue Frosting:

• 3 large egg whites
• 175g caster sugar
• Pinch of cream of tartar (optional)

Method

1. Make the Cupcakes: Set your oven to 180°C (160°C Fan/Gas Mark 4) and line a muffin tin with 12 paper cases. In a large bowl, cream the butter and sugar until light and pale. Beat in the eggs one by one, then gently fold in the sifted flour, baking powder, and fresh lemon zest. To finish, stir in the milk to loosen the batter.
2. Bake the Cupcakes: Spoon the batter evenly into the cases. Bake for 18-20 minutes until the sponges are golden and bounce back when gently pressed. Transfer them to a wire rack to cool completely.
3. Core and Fill: When fully cooled, core the centre of each cupcake. Use a teaspoon or a small piping bag to fill the holes with lemon curd. For an extra-special bake, making your own lemon curd is very rewarding. We recommend this one from BBC Good Food.
4. Prepare the Meringue: To create the frosting, put the egg whites and caster sugar into a large, spotlessly clean, heatproof bowl. Set this over a pan of gently simmering water (this is known as a bain-marie), ensuring the bowl doesn’t touch the water. Whisk constantly for about 5-7 minutes until the sugar has fully dissolved. You can check this by rubbing a small amount of the mixture between your fingertips—it should feel completely smooth.
5. Whip the Meringue: Carefully remove the bowl from the heat. With an electric hand whisk, beat the mixture on high speed for 5-8 minutes. You’re looking for a thick, glossy meringue that holds stiff peaks.
6. Decorate and Toast: Spoon or pipe the meringue on top of your cupcakes, making lovely peaks and swirls. For that iconic finish, use a kitchen blowtorch to lightly caramelise the meringue. If you don’t have one, pop them under a hot grill for 30-60 seconds—but keep a very close eye on them, as they can catch in an instant!

Mastering the Art: More Cupcake Filling Ideas

Think of our recipes as a delicious starting point! The possibilities for filled cupcakes are endless. Once you feel confident with the basic method, you can let your creativity run wild with all kinds of cupcake filling ideas. Here are a few that we love:

• Salted Caramel: A molten centre of salted caramel provides a divine contrast in a vanilla or chocolate cupcake. This creates the most incredible caramel filled cupcakes.
• Fruit Jam or Coulis: A dollop of raspberry, strawberry, or apricot jam delivers a sweet, fruity surprise.
• Cream Cheese Frosting: A sharp cream cheese filling is the traditional choice for red velvet or carrot cake cupcakes, and for good reason!
• Nutella or Biscoff Spread: A wonderfully simple yet crowd-pleasing filling that both children and grown-ups will adore.
• Pastry Cream (Crème Pâtissière): A luxurious, thick custard filling creates a delightful Boston Cream Pie-inspired cupcake.

If you love pairing fruit with indulgent flavours, we think you’ll find our White Chocolate Raspberry Truffles Recipe is another fantastic treat to try.

Frequently Asked Questions About Filled Cupcake Recipes

What’s the best way to prepare filled cupcakes ahead of time?

This really depends on your choice of filling. For those with non-perishable centres like jam or chocolate spread, you can bake and fill them a day in advance, storing them in an airtight container. If you’re using fresh cream, curd, or ganache, we recommend filling and frosting them on the day you wish to serve them to ensure they are at their absolute best.

Is it okay to use a shop-bought cake mix?

Of course! A good-quality boxed cake mix can be a brilliant time-saver. Simply bake the cupcakes following the directions on the packet, allow them to cool fully, and then follow our instructions for coring, filling, and frosting.

What is the most effective tool for coring cupcakes?

A purpose-made cupcake corer is a worthy investment as it creates a perfectly neat and uniform hole. However, an apple corer is an excellent alternative that works just as effectively. If you have neither, a small, sharp paring knife can be used to carve out a cone from the top, which you can then trim and place back on top like a little lid after you’ve added the filling.

My filling seems too runny. What can I do to fix it?

If a ganache or curd is too loose, an extra hour in the fridge will usually do the trick. For fillings made with cream, you may be able to thicken them by whipping for a little longer or by adding a teaspoon of sifted icing sugar. For runny jams, a few minutes of gentle simmering in a pan will help the excess water evaporate and thicken it up (just remember to let it cool down before you use it).

Your Filled Cupcake Adventure Awaits!

We truly hope this guide has left you feeling inspired to uncover the tasty secrets that can be hidden inside a cupcake. Baking should be a creative and joyful experience, and we think filled cupcakes are the perfect expression of that. They are a wonderful reminder that sometimes, the very best part is what’s on the inside.

So, what will it be? Which of our easy filled cupcakes will you bake first? The rich chocolate lava or the vibrant lemon meringue? We’d love to hear how you get on in the comments section below. Please don’t forget to share photos of your gorgeous bakes with us on social media. Happy baking!