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Monday, January 16, 2012

Triple Chocolate Truffle Cupcakes {Small Batch - Yield: 8}

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Introducing the ultimate chocolate indulgence for all you chocoholics out there, like me. My Triple Chocolate Truffle Cupcake recipe makes a deep fudgy chocolate cupcake, topped with rich chocolate ganache, and studded with chocolate chips. Like a truffle on top of a cupcake!

  
Triple Chocolate Truffle Cupcakes {Small Batch}
Check out baking tips, tricks & ingredient substitutions 

Yield:  8 standard or 2 dozen mini cupcakes 

Ingredients  

Chocolate Fudge Cupcakes:
  • 2/3 cup granulated white sugar
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/3 cup dutch process cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar
  • 1 large egg
  • 2 1/2 tablespoons vegetable oil
  • 3/4 teaspoon vanilla extract
  • 3/4 teaspoon espresso powder
  • 1/3 cup boiling water
Ganache Chocolate Truffle Frosting:
  • 1/4 cup unsalted butter
  • 1 cup heavy whipping cream
  • 1 cups semi sweet or dark chocolate chips
  • mini chocolate chips or chocolate sprinkles for garnish

Directions  

For the cupcakes: 
Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis. 
In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in the boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.

Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-22 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting. While cupcakes are cooling, prepare the filling and frosting. Cover with frosting as directed below. 


For The Ganache Chocolate Truffle Frosting:
Place chocolate chips into a medium bowl. Heat the cream and butter in a small saucepan over medium heat and bring just to a boil. When the cream has come to a boil, remove from heat and pour over the chocolate. Let mixture sit about a minute until the cream has melted down the chocolate. Gently stir until smooth. Let cool and refrigerate until firm, about 2 hours. Once cooled and firmed, spread or pipe on top of cooled cupcakes or you can whip the ganache with an electric mixer on medium speed until light and fluffy for a whipped topping. Sprinkle with chocolate chips or chocolate sprinkles.

Note: If your chocolate chips have a white-ish tint to them, simply rub a tiny bit of vegetable oil on them to give a nice shine!

Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

PS: Have you heard the news? Drumroll please...

I LAUNCHED MY VERY OWN YOUTUBE VIDEO SERIES,
WHERE I WILL BE SHARING MY FAVORITE SMALL-BATCH DESSERT RECIPES, BAKING 101 TIPS, FESTIVE PARTY TREATS & MORE EVERY WEEK

CHECK OUT MY TRAILER VIDEO BELOW, OR CLICK HERE TO VIEW IT ON MY YOUTUBE CHANNEL and don't forget to SUBSCRIBE!


If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!

  
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6 comments:

  1. I made these last weekend and took them to work...need I say I never got a chance to taste them lol. Your recipe got rave reviews! I'll be baking another batch this weekend (and leaving them home for me this time ♥♥♥)

    ReplyDelete
  2. I'm so glad the cupcakes were a hit! What luck co-workers ;) You will have to post a photo of your next batch on the Dollhouse Bake Shoppe Facebook Wall or email me a photo and let me know how you liked them, I would love to see how they turned out! Happy baking!

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  3. WOW! I made these today for my family. Better than any upscale cupcake bakery. So delicious! Thanks for the recipe.

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  4. I am so happy you and your family enjoyed them! Thank you for the sweet comment. Be sure to find Dollhouse Bake Shoppe on Facebook to post a photo next time, I would love to see how they turned out!

    ReplyDelete
  5. Can u make them without espresso powder? I live in Malaysia and can't find it here.

    ReplyDelete
  6. Do the cupcakes with the whipped chocolate icing have to be refrigerated afterwards?

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