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
Check out my baking 101 section for helpful tips, tricks & more


Yield: 12 cupcakes or 24 minis (also makes a 6"-9" cake layer)

Ingredients

Chocolate Cupcakes:
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (40g) unsweetened cocoa powder, dutch processed
  • 1 cup (200g) granulated white sugar
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 teaspoons vinegar)
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder dissolved in 1/2 cup boiling water (or 1/2 cup coffee)
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  

Prepare Cupcakes:
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 baking cups (or 24 minis). In a large bowl, sift together the flour, baking soda, baking powder, salt, cocoa and sugar, mixing until fully combined. In a measuring cup lightly whisk together buttermilk, 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 and runny.

Distribute all of the batter, filling almost up to the top, between all of the baking cups. Bake standard size cupcakes for 16-18 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out with a few moist crumbs. Cool completely on a wire rack before filling and 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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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 ♥♥♥)

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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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