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

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 1/2 cup 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.

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Give them a try, and be sure to share a picture on our Facebook page, or email a photo to MyCreation@dollhousebakeshoppe.com to be featured in the Fan Photo album!

Happy Baking, 
Lindsay Ann

Made by Rhonda E. O.

 

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