Chocolate Bar Filled Chocolate Cupcakes
Indulgent chocolate cupcakes with hidden chocolate bar centers that create a gooey, molten surprise. Easy recipe with step-by-step instructions for perfect results.
Frequently asked questions
＋ − Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk, but add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes to create a buttermilk substitute.
＋ − What if I don't have hot coffee?
You can use hot water instead, though the coffee enhances the chocolate flavor. Hot cocoa or even hot tea work as alternatives.
＋ − Will the chocolate bars melt completely?
The chocolate bars will soften and become gooey but won t disappear entirely. This creates the perfect molten center experience.
＋ − Can I make these ahead of time?
Yes, but they re best served the day they re made. The chocolate centers are most gooey when fresh, but they ll still be delicious for 2-3 days.
＋ − Why is my batter so thin?
The thin batter is intentional and creates incredibly moist cupcakes. The hot coffee contributes to this consistency, which is exactly what you want.
Chocolate Bar Filled Chocolate Cupcakes
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with butter. This ensures your cupcakes won't stick and makes removal easy.
- 2
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined. Make sure there are no lumps of cocoa powder.
- 3
In a separate bowl, beat together eggs, buttermilk, vegetable oil, and vanilla extract until smooth. The mixture should be well incorporated and slightly frothy.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the hot coffee while stirring - the batter will be thin, which is exactly what you want for moist cupcakes.
- 5
Fill each cupcake liner about ⅓ full with batter. Press one chocolate bar gently into the center of each cupcake, then cover with remaining batter until liners are about ¾ full.
- 6
Bake for 18-22 minutes, or until a toothpick inserted into the cake part (not the chocolate center) comes out with just a few moist crumbs. Don't overbake or the chocolate centers won't be gooey.
- 7
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Serve slightly warm for the best molten chocolate experience, or at room temperature.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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