Chocolate Bavarian Cupcake

Name: Chocolate Bavarian Cupcake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cupcakes
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup heavy cream, chilled; 3/4 cup semi-sweet chocolate, chopped; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 2 large egg yolks; 1 teaspoon gelatin; 2 tablespoons cold water

Highlighted under: Sweet Dessert Recipes

I love making these Chocolate Bavarian Cupcakes because they are the perfect combination of rich chocolate and creamy filling. Every time I whip these up, my kitchen fills with the enticing aroma of melting chocolate, instantly lifting my spirits. The fluffy cupcake makes a delightful vessel for the silky-smooth chocolate Bavarian cream, elevating a simple treat into something special. Whether for a birthday celebration or just a cozy night in, these cupcakes are a guaranteed hit for both chocolate lovers and casual dessert fans alike.

Created by

Emily

Last updated on 2026-02-07T23:14:28.470Z

When I set out to create a chocolate cupcake that stood out, I knew I had to incorporate some sort of decadent filling. After a few attempts, I perfected the Bavarian cream, which adds an irresistible smoothness that contrasts beautifully with the fluffy cupcake. I found that using high-quality chocolate makes a noticeable difference in flavor, so don't skimp on that ingredient!

One of my favorite tips for working with Bavarian cream is to let it chill thoroughly before piping it into the cupcakes. This helps achieve that perfect texture that not only enhances the indulgence but also makes the cupcakes easier to fill without making a mess. The result? A delightful treat that feels gourmet!

Why You'll Love These Cupcakes
Rich chocolate flavor paired with creamy Bavarian cream
Fluffy texture that adds a lightness to every bite
Perfect for special occasions or an everyday treat

The Importance of Quality Ingredients

When it comes to the richness of these Chocolate Bavarian Cupcakes, the quality of your chocolate makes a world of difference. I recommend using semi-sweet chocolate with a cocoa content of at least 60%. This ensures a deep, intense flavor that balances perfectly with the sweetness of the Bavarian cream. Conversely, opting for lower quality chocolate might result in a batter that tastes overly sweet or flat, missing that delightful complexity that elevates this dessert.

Another crucial ingredient is the buttermilk, which not only adds moisture but also contributes to a light, fluffy texture. If you don't have buttermilk on hand, you can easily substitute it by mixing regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using. This acid helps to tenderize the gluten in the flour, giving your cupcakes a nice rise.

Techniques for Success

For the best results when making the Bavarian cream, temperature control is key. Heat the heavy cream gently, avoiding boiling, as too high of a temperature could cause it to split. Keep an eye out for small bubbles forming around the edges of the pan—this signals that it’s ready for the chocolate. Once you pour the chocolate in, stirring until smooth creates a velvety texture essential for that creamy filling.

Whipping the cream to stiff peaks is another critical step. If over-whipped, the cream can become grainy and start separating. Aim for glossy peaks that hold their shape—you’ll know it’s ready when you can turn the whisk upside down without the cream falling off. This ensures that when you fold the mixture into the chocolate, you maintain airiness in the Bavarian cream, resulting in a light and silky filling.

Ingredients

For the Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

For the Bavarian Cream Filling

1 cup heavy cream, chilled
3/4 cup semi-sweet chocolate, chopped
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large egg yolks
1 teaspoon gelatin
2 tablespoons cold water

Make sure you have all the ingredients ready before you start to ensure a smooth baking experience!

Instructions

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine melted butter, eggs, vanilla, and buttermilk. Gradually mix the wet ingredients into the dry until just combined.

Bake the Cupcakes

Spoon the batter evenly into the cupcake liners, filling them about two-thirds full. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before filling.

Make the Bavarian Cream

In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes. Heat heavy cream in a saucepan until it begins to simmer, then remove from heat and add chocolate, stirring until melted. Whisk sugar, yolks, and gelatin mixture into the chocolate until smooth. Let the mixture cool before whipping it gently to stiff peaks.

Fill the Cupcakes

Once the cupcakes are cool, use a piping bag to fill them with the Bavarian cream. Pipe in a generous amount for a delightful surprise in the center of each cupcake.

Serve and Enjoy

Finish with a dusting of cocoa powder or chocolate shavings on top. These cupcakes are perfect for parties, celebrations, or a sweet indulgence any time!

Remember to store any leftovers in an airtight container to keep them fresh!

Pro Tips

Using high-quality chocolate will significantly enhance the flavor of the Bavarian cream. Don’t rush the chilling time, as it’s crucial for achieving the right texture.

Storing and Serving Suggestions

These cupcakes are best served the day they are made, but you can store any leftovers in an airtight container in the refrigerator for up to three days. To keep the cupcakes from becoming soggy, I recommend adding the Bavarian cream just before serving. This way, you’ll always enjoy that fresh, creamy center. If you're making these for a party, consider preparing the cupcakes a day in advance and filling them with cream on the day of the event.

For an impressive presentation, top your cupcakes with chocolate shavings or a light dusting of cocoa powder. This adds a visual appeal while enhancing the chocolate flavor. You could also experiment with fruit toppings such as raspberries or strawberries, which would lend a delightful tang that contrasts beautifully with the sweetness of the cupcakes.

Dietary Variations

If you're looking to make a dairy-free version of these cupcakes, a simple substitution can be made by using dairy-free chocolate and replacing the butter with a plant-based alternative. Additionally, you can swap out the buttermilk for almond milk mixed with a tablespoon of vinegar for acidity. These tweaks still yield a deliciously rich cupcake without sacrificing flavor.

For a gluten-free adaptation, substitute the all-purpose flour with a certified gluten-free flour blend. Ensure that your baking powder and soda are also gluten-free. The result will still be a delectable cupcake that anyone can enjoy without the worry of gluten, making it perfect for gatherings with diverse dietary needs.

Questions About Recipes

→ Can I use a different type of chocolate?

Yes, you can use dark or milk chocolate, but keep in mind that it may change the flavor and sweetness.

→ How long do the cupcakes stay fresh?

They can last up to 3 days in an airtight container at room temperature.

→ Can I freeze these cupcakes?

Yes, you can freeze the filled cupcakes for up to 1 month. Just make sure to wrap them well!

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute.