Chocolate Cupcakes With White Truffle Frosting Recipes

CHOCOLATE CUPCAKES WITH WHITE TRUFFLE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
• In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
• If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
• Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)

CHOCOLATE TRUFFLE CUPCAKES

Steps:

• Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
• In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
• In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.
• Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
• To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
• Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.
• In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.

CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
• Sift flour, baking powder, and salt together in a small bowl. Set aside.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
• Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
• Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
• Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
• Frost the cooled cupcakes with the frosting.

TRUFFLE CHOCOLATE CUPCAKES

Steps:

• For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING

Steps:

• Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in Small Batter Bowl. Combine milk and vanilla in small bowl. In a 2qt mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In 4qt mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites. Fold in remaining egg whites using whisk. Using a large scoop, divide batter evenly among liners.
• Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a cooling rack. Immediately snip a 1/2-inch-deep (1-cm) "x" into top of each cupcake using kitchen shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.).
• Meanwhile, for frosting, place white chocolate in microwave safe bowl, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In a large mixing bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.
• Place frosting in a piping bag fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls.

CHOCOLATE TRUFFLE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
• In medium bowl, mix flour, 2/3 cup cocoa, the baking soda, coffee powder and 1 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 1 teaspoon vanilla. Alternately add flour mixture with buttermilk, beating on low speed until smooth. Divide batter evenly among muffin cups, using about 1/3 cup in each.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• Meanwhile, in small saucepan, heat filling ingredients over medium heat, stirring until chocolate is melted and mixture is smooth. Pour into 8-inch square or smaller pan; refrigerate 1 hour.
• With small ice cream scoop or spoon, scoop out 1/4- to 1/2-inch hole in top center of each cupcake. With 1/4-teaspoon measuring spoon, scoop out small balls of ganache and place 1 ball in each hole.
• In large bowl, beat 1 cup butter, 1/2 cup cocoa and 1/2 teaspoon salt with electric mixer on medium speed until creamy. Beat in 1 teaspoon vanilla and 1 teaspoon liqueur. Gradually add powdered sugar, beating on low speed until blended. Add milk; beat until frosting is stiff but creamy.
• Spoon frosting into decorating bag fitted with #1M or #2D pastry tip. Pipe large dollop in middle of cupcake and then circle 2 to 3 times to form rose shape.

TRUFFLE-FILLED CUPCAKES

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Cool to room temperature, stirring occasionally. Refrigerate, covered, until firm., Preheat oven to 350°. Line 18 muffin cups with paper liners. In a large bowl, combine cake mix, water, egg whites, oil and food coloring; beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups three-fourths full. Top with 2 teaspoons chocolate mixture. Bake 18-22 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat butter, confectioners' sugar, vanilla and salt until smooth. Beat in melted chocolate and enough milk to reach desired consistency. Frost cupcakes. Decorate as desired.

CHOCOLATE TRUFFLE FROSTING

Steps:

• Whip the heavy cream until stiff.
• Melt the chocolate over a double boiler.
• When the chocolate has melted, add the butter and stir until the butter melts.
• Allow the mixture to cool a bit.
• Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
• If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
• Frost your cake and transfer to the fridge, allow the frosting to set before serving.

EXTREME CHOCOLATE CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Prepare two 12-well cupcake pans by inserting a paper cupcake liner into each well.
• Melt the unsweetened baking chocolate and unsalted butter in the top of a double boiler.
• Set aside and allow to cool somewhat while you mix the remaining ingredients.
• In a large bowl, combine the flour, white and brown sugars, salt, baking soda, and baking powder.
• In another bowl, dissolve the coffee powder in the hot water.
• Add the sour cream, eggs, and vanilla.
• Pour the liquid ingredients into the dry ingredients and mix well.
• Pour the melted chocolate and butter into the batter and mix well.
• Divide the batter evenly between the wells in each of the cupcake pans (about 1/4 cup batter works well).
• Bake 25 to 35 minutes or until fork inserted into middle of one of the cupcakes comes out clean.
• Remove cupcakes to cooling racks and cool completely before frosting.
• To make the frosting: Place the white chocolate in a small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
• Beat cream cheese in bowl until light and fluffy, using electric mixer at medium speed. Beat in butter, vanilla and salt. Gradually beat in cooled chocolate until smooth. Add the confectioners and brown sugars and beat about 2-3 minutes. Stir in chopped pecans and coconut; fold until incorporated.