01 -
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
02 -
In a separate bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, buttermilk, and vanilla extract until smooth.
03 -
Gradually combine the wet ingredients with the dry ingredients, stirring gently. Add hot water and mix until the batter is smooth and well incorporated.
04 -
Preheat the oven to 175°C (350°F) and line a cupcake tray with liners. Fill each liner halfway with batter and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
05 -
Heat the heavy cream in a saucepan over medium heat until steaming but not boiling. Pour over the semi-sweet chocolate chips, add butter and vanilla extract, and stir until the mixture is glossy and smooth. Cool to room temperature.
06 -
Use a piping bag or melon baller to remove the center of each cupcake. Fill the cavities with the prepared creamy chocolate filling.
07 -
Top with additional frosting or serve as is. Enjoy your swirled chocolate cupcakes with creamy chocolate filling.