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.
CHOCOLATE TRUFFLE CUPCAKES
Chocolate lovers rejoice! Our decadent chocolate cupcakes are filled with chocolate ganache and topped with chocolate buttercream frosting.
Provided by Cheri Liefeld
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 Serving
TRUFFLE LOVER'S CUPCAKES
Two-ingredient ganache is the ultimate topper for cupcakes enhanced with extra chocolate and liqueurs.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups.
- Bake as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Immediately prick holes in tops of cupcakes with toothpick. Brush about 1/2 teaspoon liqueur over each cupcake. Cool completely, about 30 minutes.
- In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand 10 minutes. Dip tops of cupcakes in ganache. Top with miniature chocolate chips, grated orange peel or ground hazelnuts, if desired. Store loosely covered.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 12 g, TransFat 0 g
TRUFFLE-FILLED CUPCAKES
All creatures of All Hallows' Eve are sure to delight in this treat with its unexpected surprise. You can use store-bought frosting to keep prep simple.. -Beverly Nowling, Bristol, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 15
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.
Nutrition Facts :
PEANUT BUTTER TRUFFLE CUPCAKES
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! -Marlene Schollenberger, Bloomington, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well. , Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 277 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
HAZELNUT TRUFFLE CUPCAKES
Really decadent little chocolate cupcakes, with hazelnut truffles baked right in them and frosted with Nutella®!
Provided by CHICALINDA396
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
- Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
- Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.
Nutrition Facts : Calories 345 calories, Carbohydrate 39.3 g, Cholesterol 44.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 135.5 mg, Sugar 27.8 g
DEEP FRIED CUPCAKES
My friend and I thought we made this recipe up when we were trying to think of ideas for the cupcake shop we were opening, but when I googled it, I found it's been done. But here is the version we've been working on. You can use any kind of cupcake and frosting combo, but this one is a chocolate cupcake with a chocolate ganache frosting. Just be sure to eat them warm!
Provided by Italia bella chef
Categories Dessert
Time 45m
Yield 50 mini cupcakes, 25 serving(s)
Number Of Ingredients 18
Steps:
- For cupcakes:.
- Beat butter until softened.
- Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until well combined.
- Measure the flour, baking powder, baking soda, salt, and cocoa powder
- into a small sized bowl and whisk to combine.
- Measure out the milk and vanilla and stir to combine.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine.
- Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Scoop batter into cupcake cups about 1/2 full.
- Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
- For Ganache:.
- Place the chocolate in a small glass bowl.
- Heat the cream in a small saucepan until it just starts to boil.
- Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
- While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
- For batter:.
- Beat egg and milk.
- Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
- Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking.
- For frying:.
- Remove the cupcake wrapper. You do not want charred paper.
- Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
- Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do.
- Fry until all sides are golden brown (about 3 minutes).
- Remove from the fryer and dust with powdered sugar.
Nutrition Facts : Calories 196.9, Fat 8.8, SaturatedFat 5.2, Cholesterol 50.5, Sodium 167.6, Carbohydrate 27.6, Fiber 1.7, Sugar 12.2, Protein 4.2
PEANUT BUTTER TRUFFLE CUPCAKES
Make and share this Peanut Butter Truffle Cupcakes recipe from Food.com.
Provided by CoffeeB
Categories Dessert
Time 55m
Yield 1 dozen
Number Of Ingredients 16
Steps:
- For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.
- Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.
- Shape into twelve 1 inch balls. Roll in cocoa. Set aside.
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.
- Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
- Add to creamed mixture alternately with buttermilk and coffee.
- Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.
- Frost cupcakes. Store in refrigerator.
Nutrition Facts : Calories 4351.1, Fat 297.1, SaturatedFat 157.8, Cholesterol 765.2, Sodium 3029.6, Carbohydrate 410.8, Fiber 41.9, Sugar 269.4, Protein 89
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