Lindsay Ann Bakes: Triple Chocolate Truffle Cupcakes

Monday, January 16, 2012

Triple Chocolate Truffle Cupcakes

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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

Yield: 14 cupcakes 

Ingredients

Chocolate Cupcakes:
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup + 2 tablespoons (30g) unsweetened cocoa powder, dutch processed or "Special Dark"
  • 1 cup (200g) granulated white sugar
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1 teaspoon instant espresso powder or instant coffee granules
  • 1/2 cup boiling water
Ganache Chocolate Truffle Frosting:
  • 2 tablespoons unsalted butter
  • 1 cup heavy whipping cream
  • 12oz semi sweet or dark chocolate (2 cups chocolate chips)
  • mini chocolate chips or chocolate sprinkles for garnish

Directions  

Prepare Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and cocoa and sugar. In a measuring cup whisk together oil, egg, vanilla and sour cream. Gently stir into dry ingredients. Dissolve instant espresso or coffee in the boiling water and stir into batter. Batter will be thin and liquidy.

Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.

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.

TIP: 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!
  
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11 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 ♥♥♥)

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  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!

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

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

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  7. I've made these a few times and every time they bubble over and get a bit of a muffin top. I've tried not filling the cupcake cases as much but I still have the same problem. How can i fix this?

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  8. Hi Megan, I have never heard anyone having that problem with this recipe, sorry you are having trouble! I suggest to make sure everything is measured properly, that your baking powder and baking soda are fresh, and that your oven is calibrated to the proper temperature with an oven thermometer (and that your oven is not running cool) as this could be the problem. Hope this helps, let me know!

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  9. we share the same issue. the bubbles pop and leave bubble holes and slightly dented at the middle

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  10. Stephanie PsihopedasApril 29, 2015 at 6:18 AM

    My ganache frosting didn't come out firm enough to pipe, even when left in the fridge overnight, tips on what to do?

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  11. can i substitute regular cocoa powder instead of dutch processed?
    which kind of brands sell dutch processedpls?

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