Loaded with chocolate, these delicious cupcakes are a can't-miss treat everyone will love!
One of the first recipes I ever made was Cocoa Fudge Cake from Betty Crocker’s NEW Boys and Girls Cookbook. My parents were out celebrating their anniversary, and I was home with the babysitter. While she was watching television, I snuck into the kitchen to bake a chocolate cake.
I left the cake on the counter for Mom and Dad to discover when they came home. They pretended not to notice that it was like a hockey puck. But my love for cooking was born. And all these years later, baking is still how I tell the people in my life that I care.
I loved reading my cookbook and would dream of what I would make next. It gave detailed instructions and was super easy to follow.
I still sit and read cookbooks for fun. Looking over my tattered and torn cookbook, I decided to revisit that cake and give it a new twist. Cocoa Fudge Cake became Chocolate Truffle Cupcakes. It is decadent chocolate cake filled with chocolate truffle ganache and topped with chocolate buttercream frosting.
Make the chocolate cake from scratch or use Betty Crocker’s Milk Chocolate Cake Mix.
Place 1/3 cup batter into lined cupcake tins. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
For ganache, mix together cream, chocolate chips and chocolate liqueur in a medium saucepan over medium-high heat. Refrigerate 1 hour.
Use a small ice cream scoop to scoop out a small ball of the cupcake from the center.
Place a small scoop of the chocolate ganache in the center.
Using a standing or hand mixer, mix together the buttercream frosting. Place the frosting in a pastry bag fitted with a #1M or #2D tip. Place the bag inside a tall glass to make filling it easier.
Place a large dollop in the center and then circle around twice to form a rose.
This new cupcake will be a treat to chocolate lovers!