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; 2 large eggs; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water; 1 cup heavy cream; 4 oz dark chocolate, chopped; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon gelatin; 2 tablespoons cold water

Highlighted under: Sweet Ending Recipes

I adore these Chocolate Bavarian Cupcakes because they combine the elegance of a classic dessert with the delightful whimsy of a cupcake. Each bite is a luscious experience, marrying rich chocolate with velvety cream, and the experience of making them is just as enjoyable. I love how the light mousse-like texture contrasts beautifully with the moist cupcake base. Serving these at a gathering always leaves guests asking for the recipe, and it's a joy to share this sweet indulgence with friends and family.

Created by

Emily

Last updated on 2026-02-07T20:02:28.253Z

In crafting these Chocolate Bavarian Cupcakes, I realized that the magic lies in the technique of folding whipped cream into the chocolate mixture. This step ensures the cake is not just chocolatey but also incredibly light and airy. I vividly remember the first time I served them to friends; the oohs and aahs were priceless!

To ensure perfect results, I recommend using high-quality chocolate for the ganache. It makes a noticeable difference in flavor. The combination of the rich chocolate with the slight hint of vanilla offsets the sweetness, creating a balanced treat that feels luxurious yet fun to eat.

Why You'll Love These Cupcakes
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Ingredients

The star of the Chocolate Bavarian Cupcake is, of course, the chocolate. Using a high-quality dark chocolate not only enhances the flavor but also adds richness to the Bavarian cream. I recommend opting for chocolate with at least 60% cocoa content to ensure a deep, satisfying chocolate taste. If you're in a pinch, semi-sweet chocolate can be a workable substitute, though the flavor will be slightly less intense.

Gelatin plays a crucial role in giving the Bavarian cream its signature creamy yet firm texture. It's important to bloom the gelatin in cold water before heating, as this ensures it dissolves properly without clumping. If you're looking for a vegetarian alternative, you can use agar-agar instead — just follow the substitution instructions as it behaves a bit differently when setting.

Tips for Perfect Texture

When making the batter for the cupcakes, be careful not to overmix after adding the wet and dry ingredients. Overmixing can lead to dense cupcakes instead of the light texture you want. You should mix just until the ingredients are combined and then smoothly incorporate the boiling water, which helps create a moist crumb. The batter will be quite thin, and that's perfectly okay — it allows for even baking and keeps the cupcakes soft.

Cooling the cupcakes completely before filling them is essential for a few reasons. Not only does it prevent the Bavarian cream from melting, but it also allows the cupcake structure to firm up, reducing the risk of tearing. I often place them in the refrigerator for about 15 minutes once they've cooled to room temperature — this sets the crumb nicely and gives an added chill to the final treat.

Ingredients

For the 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
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

For the Bavarian Cream

1 cup heavy cream
4 oz dark chocolate, chopped
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon gelatin
2 tablespoons cold water

Instructions

Steps

Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, whisk eggs, milk, oil, and vanilla extract. Combine the wet and dry ingredients until just mixed. Gradually mix in the boiling water until smooth.

Bake the Cupcakes

Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 20 minutes or until a toothpick comes out clean. Let them cool completely.

Make the Bavarian Cream

In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes. Melt the chocolate in a double boiler. Whisk the heated gelatin into the melted chocolate until fully dissolved, then let it cool slightly. In a separate bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form. Gently fold the chocolate mixture into the whipped cream until combined.

Assemble the Cupcakes

Once the cupcakes are cool, carefully core the center of each cupcake and fill with the Bavarian cream. Pipe additional cream on top for decoration.

Enjoy!

Pro Tips

For a fun twist, try adding a teaspoon of orange zest to the Bavarian cream for a citrusy kick! Just ensure that the zest is finely grated to blend seamlessly into the cream.

Make-Ahead and Storage

These Chocolate Bavarian Cupcakes can be made ahead of time, making them perfect for events. You can bake the cupcakes one day in advance and store them in an airtight container at room temperature for up to two days. Just ensure they are fully cooled. The Bavarian cream can also be made a day ahead; it will hold well in the refrigerator and can be piped just before serving.

If you're planning to freeze them, do so before adding the Bavarian cream. Wrap the cooled cupcakes individually in plastic wrap and place them in a freezer-safe bag. They will keep for about a month. To serve, thaw them in the fridge overnight and fill them with cream before enjoying their decadent flavors.

Serving Suggestions

To elevate the presentation of your Chocolate Bavarian Cupcakes, consider garnishing them with fresh orange zest or a dusting of cocoa powder. This not only looks appealing but also adds an extra layer of flavor that complements the chocolate beautifully. If you want an even fancier touch, a dollop of whipped cream or a drizzle of chocolate ganache can take them to the next level.

These cupcakes pair wonderfully with a rich coffee or a sweet dessert wine, making them ideal for a sophisticated dessert table. When serving at gatherings, you can provide small forks or dessert spoons for an elegant touch, allowing guests to savor every decadent bite.

Questions About Recipes

→ Can I make these cupcakes in advance?

Yes, you can make the cupcakes a day ahead. Just fill them with the Bavarian cream on the day of serving for the best texture.

→ What type of chocolate should I use?

Use high-quality dark chocolate for a richer flavor; ideally, it should be around 60-70% cacao.

→ Can I substitute ingredients?

Yes, you can substitute almond milk for dairy milk and coconut cream for heavy cream for a dairy-free version.

→ How do I store the cupcakes?

Store them in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving.