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Chocolate Truffle Cupcakes

  • Prep 30 min
  • Total 2 hr 5 min
  • Servings 12

Chocolate lovers rejoice! Our decadent chocolate cupcakes are filled with chocolate ganache and topped with chocolate buttercream frosting. MORE + LESS -

Cheri Liefeld
October 9, 2012



1 2/3
cups Gold Medal™ all-purpose flour
cup unsweetened baking cocoa
1 1/2
teaspoons baking soda
teaspoon instant espresso coffee powder or granules
teaspoon salt
cup butter, softened
1 1/2
cups granulated sugar
teaspoon vanilla
1 1/2
cups buttermilk

Chocolate Ganache Filling

1 3/4
cups semisweet chocolate chips
cup whipping cream
tablespoon chocolate liqueur

Chocolate Buttercream Frosting

cup butter, softened
cup unsweetened baking cocoa
teaspoon salt
2 1/2
cups powdered sugar
teaspoon vanilla
teaspoon chocolate liqueur, if desired
cup milk


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  • 1
    Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.

Expert Tips

Save time by using a box of Betty Crocker® SuperMoist® milk chocolate cake mix for the scratch cupcakes. The mix will make 24 cupcakes, so you’ll need to double the amounts of ganache and frosting.

Place frosting in the refrigerator if it becomes too soft to pipe.

To make your own buttermilk, use 4 1/2 teaspoons of lemon juice or vinegar plus milk to equal 1 1/2 cups. Let sit for 5 minutes.

Nutrition Information

No nutrition information available for this recipe

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