Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
- ¼ cup finely chopped cooked turkey bacon (optional)
For the creamy chocolate filling:
- ¾ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set aside.
- In a separate bowl, whisk sugar, eggs, milk, oil, and vanilla until smooth.
- Gradually add hot water to the wet mix, stirring constantly.
- Combine wet and dry ingredients, mixing gently until just combined.
- Fold in chopped turkey bacon if using.
- For filling, heat heavy cream in a saucepan until simmering. Remove from heat. Add chocolate chips and butter, stirring until smooth.
- Fill cupcake liners halfway with batter. Add about 1 teaspoon of filling to the center of each. Top with remaining batter almost to the rim.
- Swirl batter and filling gently with a toothpick to create marbling.
- Bake 18–22 minutes or until a toothpick inserted near the edge comes out clean. Avoid testing in the filling.
- Cool cupcakes on a wire rack before serving.
Notes
Use room temperature eggs and milk for better batter consistency.
Avoid overmixing the batter to maintain cupcake tenderness.
Adjust sweetness by choosing chocolate types for the filling.
Turkey bacon adds flavor but can be omitted.
- Prep Time: 20
- Cook Time: 22