26/09/2026
🍰 6 Cream-Filled Desserts Worth Making at Home
1. 🍫 Cream-Filled Chocolate Cupcakes
Ingredients
Cupcakes
* 1 cup (125g) all-purpose flour
* 1 cup (200g) granulated sugar
* ⅓ cup (30g) unsweetened cocoa powder
* 1 tsp baking soda
* ½ tsp salt
* 1 large egg
* ½ cup (120ml) buttermilk
* ½ cup (120ml) neutral oil
* 1 tsp vanilla extract
* ½ cup (120ml) hot coffee or hot water
Cream Filling
* ½ cup (120ml) cold heavy cream
* 4 oz (115g) softened cream cheese
* ¼ cup (30g) powdered sugar
* ½ tsp vanilla extract
Chocolate Ganache
* 4 oz (115g) semisweet chocolate
* ½ cup (120ml) heavy cream
Method
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add egg, buttermilk, oil, and vanilla. Mix until combined.
4. Slowly whisk in hot coffee or water.
5. Fill the liners about ⅔ full and bake for 18–20 minutes. Cool completely.
6. Beat cream cheese, powdered sugar, and vanilla until smooth. Whip the cold cream separately and gently fold it in.
7. Make a small hole in each cupcake and pipe in the cream filling.
8. Heat the ganache cream until steaming. Pour over chocolate, rest for 2 minutes, then stir until smooth.
9. Spoon ganache over the cupcakes and let it set.
2. 🍮 Boston Cream Cupcakes
Ingredients
Vanilla Cupcakes
* 1½ cups (190g) all-purpose flour
* 1½ tsp baking powder
* ¼ tsp salt
* ½ cup (113g) unsalted butter, softened
* ¾ cup (150g) granulated sugar
* 2 large eggs
* 2 tsp vanilla extract
* ½ cup (120ml) whole milk
Pastry Cream
* 1 cup (240ml) whole milk
* 3 large egg yolks
* ¼ cup (50g) granulated sugar
* 2 tbsp (16g) cornstarch
* 1 tbsp (14g) butter
* 1 tsp vanilla extract
Ganache
* 4 oz (115g) semisweet chocolate
* ½ cup (120ml) heavy cream
Method
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan.
2. Whisk flour, baking powder, and salt.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, followed by vanilla.
5. Add the dry ingredients alternately with milk and mix just until combined.
6. Fill liners ⅔ full and bake for 18–20 minutes. Cool completely.
7. Heat the milk until steaming.
8. Whisk egg yolks, sugar, and cornstarch. Slowly add hot milk while whisking.
9. Return the mixture to the saucepan and cook until thick and bubbling. Cook for another 30 seconds.
10. Remove from heat and stir in butter and vanilla. Cover directly and chill.
11. Remove a small center from each cupcake and pipe in pastry cream.
12. Prepare the ganache and spoon it over the cupcakes.
3. 🍓 Strawberry Cream Puffs
Ingredients
Choux Pastry
* ½ cup (120ml) water
* ½ cup (120ml) whole milk
* ½ cup (113g) unsalted butter
* 1 tbsp (12g) granulated sugar
* ¼ tsp salt
* 1 cup (125g) all-purpose flour
* 4 large eggs
Strawberry Cream
* 1 cup (240ml) cold heavy cream
* 4 oz (115g) softened cream cheese
* ⅓ cup (40g) powdered sugar
* 1 tsp vanilla extract
* ¾ cup (125g) finely diced fresh strawberries
Method
1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment.
2. Bring water, milk, butter, sugar, and salt to a boil.
3. Add flour all at once and stir vigorously until the dough forms a ball.
4. Cook for another 1–2 minutes while stirring.
5. Cool for about 5 minutes.
6. Beat in eggs one at a time until the dough is glossy and falls from the spoon in a thick V-shape.
7. Pipe 2-inch mounds onto the baking sheet.
8. Bake for 20 minutes. Reduce to 350°F (175°C) and bake another 10–15 minutes until deeply golden.
9. Cool completely.
10. Beat cream cheese, powdered sugar, and vanilla. Whip the cream separately and fold together. Gently fold in strawberries.
11. Slice the cream puffs and generously pipe in the strawberry cream.
4. 🍩 Cream-Filled Donuts
Ingredients
Donuts
* 3¼ cups (405g) all-purpose flour
* ¼ cup (50g) granulated sugar
* 2¼ tsp (7g) instant yeast
* ½ tsp salt
* ¾ cup (180ml) warm whole milk
* 2 large eggs
* 4 tbsp (56g) softened unsalted butter
* Neutral oil, for frying
* Powdered sugar, for finishing
Vanilla Cream
* 1½ cups (360ml) whole milk
* 4 large egg yolks
* ⅓ cup (65g) granulated sugar
* 3 tbsp (24g) cornstarch
* 2 tbsp (28g) butter
* 2 tsp vanilla extract
Method
1. Mix flour, sugar, yeast, and salt.
2. Add warm milk and eggs and mix until a rough dough forms.
3. Gradually knead in the softened butter. Knead for 8–10 minutes until smooth and elastic.
4. Cover and let rise for 60–90 minutes.
5. Roll the dough about ½-inch (1.25cm) thick and cut into 3-inch rounds.
6. Cover and let rise for another 30–45 minutes.
7. Heat oil to 350°F (175°C).
8. Fry the donuts for 1–2 minutes per side until golden. Drain and cool.
9. Prepare the vanilla pastry cream and chill completely.
10. Make a small opening in each donut and pipe in the vanilla cream.
11. Dust with powdered sugar and serve.
5. 🍫 Chocolate Cream-Filled Éclairs
Ingredients
Éclair Shells
* ½ cup (120ml) water
* ½ cup (120ml) whole milk
* ½ cup (113g) unsalted butter
* ¼ tsp salt
* 1 tbsp (12g) sugar
* 1 cup (125g) all-purpose flour
* 4 large eggs
Vanilla Cream
* 1½ cups (360ml) whole milk
* 4 large egg yolks
* ⅓ cup (65g) granulated sugar
* 3 tbsp (24g) cornstarch
* 2 tbsp (28g) butter
* 2 tsp vanilla extract
Chocolate Topping
* 4 oz (115g) semisweet chocolate
* ½ cup (120ml) heavy cream
Method
1. Prepare the choux dough using the cream-puff method.
2. Transfer the dough to a piping bag.
3. Pipe 4–5-inch (10–13cm) strips onto parchment.
4. Bake at 400°F (205°C) for 20 minutes.
5. Reduce the temperature to 350°F (175°C) and bake another 10–15 minutes until golden and dry.
6. Cool completely.
7. Prepare and chill the vanilla pastry cream.
8. Make 2–3 small holes underneath each éclair and pipe in the cream.
9. Prepare the chocolate ganache and dip the tops of the éclairs into it.
10. Let the chocolate set before serving.
6. 🥐 Vanilla Cream-Filled Pastry Horns
Ingredients
Pastry Horns
* 1 sheet (8–9 oz / 225–255g) puff pastry, thawed but still cold
* 1 large egg
* 1 tbsp (15ml) water
* 2 tbsp (25g) coarse or granulated sugar
Vanilla Cream
* 1 cup (240ml) cold heavy cream
* 4 oz (115g) mascarpone or cream cheese
* ⅓ cup (40g) powdered sugar
* 2 tsp vanilla extract
Method
1. Preheat the oven to 400°F (205°C) and line a baking sheet.
2. Cut cold puff pastry into strips about ¾-inch (2cm) wide.
3. Lightly grease metal cream-horn molds.
4. Wrap each pastry strip around a mold in a spiral.
5. Whisk egg with water and brush lightly over the pastry. Sprinkle with sugar.
6. Bake for 15–18 minutes until puffed and deeply golden.
7. Cool for about 5 minutes and carefully remove the molds.
8. Beat mascarpone, powdered sugar, and vanilla until smooth.
9. Add cold heavy cream and whip until firm, creamy peaks form.
10. Pipe the vanilla cream generously into both ends of the pastry horns.
11. Dust with powdered sugar if desired.
🍰 Pro Tips
* Cool cakes and pastries completely before filling.
* Keep pastry cream and whipped fillings refrigerated.
* Bake choux pastry until deeply golden to help prevent collapsing.
* Fill cream puffs, éclairs, and pastry horns close to serving time for the best texture.
