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Chocolate Truffle Cupcakes

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Cheri Liefeld
Updated Oct 9, 2012
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Chocolate lovers rejoice! Our decadent chocolate cupcakes are filled with chocolate ganache and topped with chocolate buttercream frosting.

Chocolate Truffle Cupcakes

  • Prep Time 30 min
  • Total 2 hr 5 min
  • Servings 12
  • Ingredients 20
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Ingredients

Cupcakes

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

Chocolate Ganache Filling

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

Chocolate Buttercream Frosting

  • 1 cup butter, softened
  • 1/2 cup unsweetened baking cocoa
  • 1/2 teaspoon salt
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon chocolate liqueur, if desired
  • 1/4 cup milk
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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