Fluffy vanilla sponge buns filled with rich chocolate whipped cream, encased in a crunchy chocolate shell studded with toasted almond bits—these Chocolate-Coated Cream Buns are the ultimate indulgent treat. Each bite offers a perfect balance of lightness, creaminess, and satisfying crunch, making them an irresistible addition to any dessert table.

Why You’ll Love This Recipe

This recipe brings together a soft vanilla sponge, a luscious chocolate cream filling, and a crisp chocolate coating in one decadent dessert. Whether you’re making them for a special occasion or simply to satisfy a chocolate craving, these cream buns offer bakery-style results at home. The recipe is simple to follow, requires basic ingredients, and yields beautiful, professional-looking results. Plus, you can customize it with different toppings or fillings to suit your taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
granulated sugar
whole milk
unsalted butter, melted
large eggs
baking powder
vanilla extract
salt

For the chocolate cream filling:

heavy whipping cream
cocoa powder
powdered sugar
vanilla extract

For the chocolate coating:

dark chocolate chips
coconut oil
finely chopped toasted almonds (optional for topping)

directions

Preheat the oven to 350°F (175°C). Line a muffin tin with round silicone molds or use a greased whoopie pie pan.
In a bowl, whisk the eggs and sugar until light and fluffy.
Add melted butter, milk, and vanilla extract, mixing until combined.
Sift in flour, baking powder, and salt. Stir until the batter is smooth.
Pour the batter into the prepared molds and bake for 12–15 minutes, or until golden and springy to the touch. Let them cool completely.
For the filling, whip the cream, cocoa powder, powdered sugar, and vanilla extract until stiff peaks form.
Slice each bun horizontally. Pipe or spoon the whipped chocolate cream onto the bottom half, then top with the remaining half.
Melt the chocolate chips and coconut oil together until smooth.
Dip each assembled bun into the chocolate mixture to fully coat.
Place them on a wire rack and sprinkle with toasted almonds while the coating is still wet. Refrigerate for 10–15 minutes until the chocolate hardens.

Servings and timing

This recipe yields approximately 8 cream buns.
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 15 minutes
Total Time: 55 minutes

Variations

White Chocolate Coating: Replace the dark chocolate with white chocolate for a sweeter, creamier version.
Flavor the Cream: Add instant coffee or flavored extracts like mint or hazelnut to the whipped cream.
Fruit Additions: Add a layer of sliced strawberries or raspberries inside the buns for a fruity twist.
Nut-Free Version: Omit the almonds if allergies are a concern or substitute with crushed cookies or sprinkles.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.

storage/reheating

Store the cream buns in an airtight container in the refrigerator for up to 3 days. For best texture, let them sit at room temperature for 5–10 minutes before serving. These are not suitable for reheating in the traditional sense, but they can be enjoyed chilled or at room temperature. Freezing is not recommended as it may affect the texture of the cream and coating.

FAQs

How do I know when the sponge buns are done baking?

The buns are done when they are golden and spring back when lightly pressed with your fingertip.

Can I make these cream buns in advance?

Yes, you can prepare the buns and the filling a day in advance. Assemble and coat them in chocolate just before serving for the best texture.

Is there a substitute for coconut oil in the coating?

Yes, you can use vegetable oil or a bit of butter, though the texture may differ slightly.

Can I use milk chocolate instead of dark chocolate?

Absolutely. Milk chocolate will yield a sweeter, creamier coating.

What’s the best way to whip the cream for the filling?

Use a cold mixing bowl and beaters, and whip until stiff peaks form for the ideal consistency.

Can I make these without a muffin or whoopie pie pan?

Yes, you can use cupcake liners or shape them by hand and bake on a parchment-lined tray, though the shape may vary.

Are these safe for kids with nut allergies?

Yes, simply omit the almonds or replace them with a safe topping like sprinkles.

How do I prevent the chocolate from cracking when biting?

Allow the coated buns to rest at room temperature for a few minutes before serving to soften the chocolate slightly.

Can I use store-bought whipped topping instead of making the cream?

You can, though homemade whipped cream has a richer flavor and better texture.

Why did my chocolate coating turn dull?

Chocolate may lose its shine if it seizes or cools too quickly. Stir gently and coat while the mixture is still warm and smooth.

Conclusion

Chocolate-Coated Cream Buns are an elegant and indulgent dessert that combines soft sponge, rich whipped cream, and a crisp chocolate shell for a truly decadent experience. Simple to prepare and impressive to serve, they’re a delightful treat that’s sure to please any crowd. Whether for a festive gathering or a luxurious weekend dessert, this recipe delivers both taste and presentation.