adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Truffle Cupcakes
Chocolate Truffle Cupcakes
0 Likes
Prep Time:
30 minutes
Total Time:
2 hours 5 minutes
Indulgent chocolate cupcakes filled and topped with rich ganache and buttercream frosting - a chocolate lover's dream!
Ingredients:
  • 1 2/3 cups Gold Medal™ all-purpose flour
  • 2/3 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon instant espresso coffee powder or granules
  • 1 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups buttermilk
  • 1 3/4 cups semisweet chocolate chips
  • 1 cup whipping cream
  • 1 tablespoon chocolate liqueur
  • 1 cup butter, softened
  • 1/2 cup unsweetened baking cocoa
  • 1/2 teaspoon salt
  • 2 1/2 cups powdered sugar
  • 1 teaspoon chocolate liqueur, if desired
  • 1/4 cup milk
Instructions:
  • Preheat oven to 350°F and line 12-15 muffin cups with paper baking cups.
  • Combine flour, 2/3 cup cocoa, baking soda, coffee powder, and 1 teaspoon salt in a medium bowl; set aside. In a large bowl, cream 1/2 cup butter and granulated sugar until light and fluffy using an electric mixer. Mix in eggs and 1 teaspoon vanilla. Slowly add and mix in flour mixture and buttermilk alternately on low speed until smooth. Fill muffin cups evenly with the batter using about 1/3 cup for each.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from the pan onto a cooling rack until completely cool.
  • In a small saucepan, warm up the filling ingredients over medium heat, stirring until the chocolate is melted and the mixture is smooth. Transfer the mixture into an 8-inch square or smaller pan, and chill in the refrigerator for 1 hour.
  • Using a small ice cream scoop or spoon, create a 1/4- to 1/2-inch hole in the top center of each cupcake. Use a 1/4-teaspoon measuring spoon to scoop small ganache balls and place one ball in each hole.
  • In a big bowl, cream together 1 cup butter, 1/2 cup cocoa powder, and 1/2 teaspoon salt using an electric mixer until smooth. Mix in 1 teaspoon vanilla extract and 1 teaspoon liqueur. Slowly add powdered sugar, beating on low speed until well combined. Pour in milk and beat until the frosting is thick yet creamy.
  • Fill a piping bag fitted with a #1M or #2D pastry tip with frosting. Pipe a large dollop in the center of the cupcake, then circle 2 to 3 times to create a beautiful rose shape.

Similar Recipes