Name: Double Delight Chocolate-Vanilla Cupcakes
Prep time: 35 min
Cook time: 18 min
Total time: 245 min
Yield: 18
Ingredients: 2 cups chocolate chips, bittersweet preferred; 12 tbsp unsalted butter, room temperature; 6 tbsp light corn syrup; 3 cups confectioners' sugar; ½ cup heavy cream or whipping cream, at room temperature; ⅛ tsp table salt; chocolate sprinkles, optional; 12 tbsp unsalted butter, at room temperature, at least 65°F; 1 ½ cups granulated sugar; 3 large eggs, at room temperature, lightly beaten; 2 tsp baking powder; ¼ tsp baking soda; ¾ tsp table salt; 2 ½ cups King Arthur Unbleached All-Purpose Flour; 1 cup yogurt, regular or low-fat, plain or vanilla, at room temperature; 2 tsp King Arthur Pure Vanilla Extract

Double Delight Chocolate-Vanilla Cupcakes

These golden vanilla cupcakes hide a rich chocolate center and are topped with a creamy chocolate frosting, offering the best of both worlds.

Prep35 min

Cook18 min

Total4h 5m

DifficultyMedium

Servings18

This recipe is for those moments when you simply can't choose between vanilla and chocolate. The light, fluffy vanilla cupcake batter is baked around a hidden core of rich chocolate filling, creating a delightful surprise in every bite.

Topped with a smooth, glossy chocolate frosting and optional sprinkles, these cupcakes are perfect for celebrations or whenever you want to impress. They're best enjoyed on the day they're made, but can be stored in the refrigerator for up to a week.

Method

Make the filling: In a small heatproof bowl set over simmering water or in the microwave, melt together the chocolate chips, butter, and corn syrup. Stir until smooth, then refrigerate until firm, about 1 hour.
Preheat the oven to 350°F. Line 18 to 20 cavities of two standard muffin pans with paper liners; lightly spray the liners with non-stick cooking spray.
Prepare the cupcake batter: In a large bowl, beat the butter and sugar until well combined.
Add the eggs one at a time, beating well after each addition. Once all eggs are incorporated, beat the mixture on high speed with an electric mixer for 5 minutes, until light and fluffy. Stop once to scrape down the sides of the bowl.
Add the baking powder, baking soda, and salt, and beat briefly to combine.
Gently stir in the flour alternately with the yogurt. Finally, add the vanilla extract and mix until just combined.
Scoop the batter into the prepared muffin cups, using about a scant 1/4 cup (or a muffin scoop) per cup. Dip your fingertip in water and make a deep indentation in the center of each batter-filled cup, swirling your finger to widen the hole.
Drop the chilled filling into the holes in 2-teaspoon (about 3/8 ounce) portions. A small cookie scoop works perfectly. Place the filling on top of each hole and gently press it down slightly; it will look like a partially submerged iceberg. Don't worry—it will sink during baking. Set the remaining filling aside at room temperature.
Bake the cupcakes for 18 to 22 minutes, until they spring back when lightly pressed on top and the edges just start to brown.
Remove from the oven and turn the cupcakes out onto a wire rack to cool as soon as they are cool enough to handle. While they cool, prepare the frosting.
Make the frosting: Combine the remaining room-temperature filling with the confectioners' sugar, cream, and salt. Beat until smooth.
Frost the cooled cupcakes and, if desired, sprinkle with chocolate sprinkles. Serve the same day, or store covered in the refrigerator for up to a week.

💡 Tips

For best results, ensure all ingredients are at room temperature before starting.
If you don't have a muffin scoop, use a 1/4-cup measure and fill it slightly less than full.
The filling can be made ahead and refrigerated for up to 2 days before using.

Double Delight Chocolate-Vanilla Cupcakes

Ingredients

Filling

Frosting

Cupcakes

Method

💡 Tips

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