Chocolate Truffle Cupcakes
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Granulated Sugar2 tsps
Vanilla Extract2
Eggs1 cup
Whole Milk1 cup
Vegetable Oil1.75 cups
Flour1 cup
Cocoa Powder1.5 tsps
Baking Powder1.5 tsps
Baking Soda1 tsp
Salt1 cup
Coffee (hot)2 cup
Heavy Cream (boiling)2 cups
Milk Chocolate Chip4 cups
Powdered Sugar1 cup
Heavy Whipping CreamDirections:
1
Preheat the convection oven to 325 degrees F
2
Line a cupcake pan with 24 cupcake liners
3
In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined
4
With the mixer on low speed, add the milk and oil, and mix until well combined
5
In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together
6
Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes
7
Turn off the mixer and add the hot coffee
8
Mix on low for 2 minutes more
9
Fill the lines three-quarters full with batter and bake for 14 minutes
10
Once completely cooled, use a paring knife to cut out the center of the cupcake
11
To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache
12
Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area
13
Add the boiling cream to the chips and stir together until chips are completely melted
14
Add liqueur, mix well and set aside to cool
15
In an electric mixer, beat the butter on high for 2 minutes
16
Once the butter is whipped, add the powdered sugar 1 cup a time until well blended
17
Add the vanilla and mix well
18
Add the cocoa powder and blend on medium speed until well incorporated
19
With the mixer on low speed, slowly add the heavy cream
20
Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes