Chocolate Truffle Cupcakes Food

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TRUFFLE CHOCOLATE CUPCAKES



Truffle Chocolate Cupcakes image

I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! -Amanda Noll, Spanaway, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups semisweet chocolate chips
1/2 cup plus 2 tablespoons sweetened condensed milk
1 teaspoon butter
2 teaspoons vanilla extract
CUPCAKES:
1 package devil's food cake mix (regular size)
4 large eggs
1 cup sour cream
3/4 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
1 cup heavy whipping cream, whipped, optional

Steps:

  • For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE TRUFFLE CUPCAKES



Chocolate Truffle Cupcakes image

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

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

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

WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING



White Chocolate Cupcakes with Truffle Filling image

Tucking white chocolate truffles into the centers of these fluffy cupcakes creates a sweet surprise.

Yield 12 servings of 1 cupcake

Number Of Ingredients 15

1¾ cups (425 mL) cake flour (see Cook'’s Tip)
2 tsp (10 mL) baking powder
⅔ cup (150 mL) whole milk
1 tsp (5 mL) vanilla
4 egg whites, room temperature
6 tbsp (90 mL) butter, softened
½ cup (125 mL) granulated sugar
¼ cup (50 mL) sour cream
12 round white or dark chocolate truffles, unwrapped
6 oz (175 g) white chocolate, chopped
1 pkg (8 oz/250 g) cream cheese, softened
¼ cup (50 mL) butter (½ stick), softened
1 tsp (5 mL) vanilla
2 cups (500 mL) powdered sugar
white chocolate curls (optional)

Steps:

  • Preheat the oven to 325°F (160°C). Place paper liners in the wells of the Muffin Pan. Whisk the flour and baking powder in the Small Batter Bowl. Combine the milk and vanilla in a (1-cup/250-mL) Easy Read Measuring Cup. In the Stainless Steel (2-qt./2-L) Mixing Bowl, beat the egg whites on the high speed of an electric mixer until stiff peaks form. In the Stainless (4-qt./4-L) Mixing Bowl, beat the butter and granulated sugar on medium-high speed until the mixture is fluffy; beat in the sour cream until smooth. On medium speed, add the flour mixture in three parts, alternating with the milk mixture, and mixing until smooth. Whisk in one-third of the egg whites with a Stainless Whisk. Fold in the remaining egg whites using the whisk. Using the Large Scoop, divide the batter evenly among the liners.Bake for 17-20 minutes or until a wooden pick inserted in the cupcake centers comes out clean. Remove the pan from the oven to a Stackable Cooling Rack. Immediately snip a ½"-deep (1-cm) "x" into top of each cupcake using the Professional Shears. Press one truffle into each cupcake until the truffle is just below the surface of the cupcake top. Remove the cupcakes from the pan. Cool for 30 minutes or to room temperature. The truffles will melt into the cupcakes.For the frosting, place the white chocolate into the Small Micro-Cooker®. Microwave, uncovered, on HIGH for 1-1½ minutes or until the chocolate is mostly melted, stirring every 30 seconds. Let the chocolate stand for 3 minutes or until it's slightly cooled. In a clean Stainless Steel (4-qt./4-L) Mixing Bowl, combine the melted chocolate, cream cheese, butter, and vanilla. Using clean beaters, beat the frosting on medium speed until well blended. Slowly add the powdered sugar and beat well.Place the frosting in the small decorating bag fitted with closed star tip. Pipe the frosting evenly around the tops of the cupcakes. Garnish the cupcakes with chocolate curls, if desired.

Nutrition Facts :

WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING



White Chocolate Cupcakes With Truffle Filling image

Make and share this White Chocolate Cupcakes With Truffle Filling recipe from Food.com.

Provided by Shelby Jo

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 15

1 3/4 cups cake flour
2 teaspoons baking powder
2/3 cup whole milk
1/2 teaspoon double-strength vanilla
4 egg whites, room temperature
6 tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
12 round white truffles or 12 dark chocolate truffles, unwrapped
6 ounces white chocolate, for baking chopped
8 ounces cream cheese, softened
1/4 cup butter, softened (1/2 stick)
1/2 teaspoon double-strength vanilla
2 cups powdered sugar
white chocolate curls (optional)

Steps:

  • Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in Small Batter Bowl. Combine milk and vanilla in small bowl. In a 2qt mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In 4qt mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites. Fold in remaining egg whites using whisk. Using a large scoop, divide batter evenly among liners.
  • Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a cooling rack. Immediately snip a 1/2-inch-deep (1-cm) "x" into top of each cupcake using kitchen shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.).
  • Meanwhile, for frosting, place white chocolate in microwave safe bowl, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In a large mixing bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.
  • Place frosting in a piping bag fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls.

CHOCOLATE TRUFFLE CUPCAKES



Chocolate Truffle Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 cupcakes

Number Of Ingredients 21

2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 3/4 cups flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot coffee
Chocolate Truffle Ganache, recipe follows
Whipped Chocolate Buttercream, recipe follows
2/3 cup boiling heavy cream
2 cups milk chocolate chips
1 tablespoon chocolate liqueur
4 sticks unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
1 cup cocoa powder
1/2 cup heavy whipping cream

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.

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DOUBLE CHOCOLATE TRUFFLE CUPCAKES « FOODMAYHEM
Double Chocolate Truffle Cupcakes~about 30 cupcakes. 1. Preheat oven to 350 degrees F. Line standard sized cupcake tins with paper liners. 2. Using the paddle attachment, cream together butter, sugar, baking powder, vanilla, and salt, until light and fluffy (about 5 …
From foodmayhem.com


21 EASY NO-BAKE TRUFFLES RECIPES - OMG CHOCOLATE DESSERTS
Coffee Chocolate Truffles. An easy to make dessert recipe, Coffee Chocolate Truffles are no-bake and uses very simple ingredients – including instant coffee or espresso granules! White Chocolate Lemon Truffles. White Chocolate Lemon Truffles are tangy, delicious, and they couldn’t be easier to make! All you need is white chocolate, butter ...
From omgchocolatedesserts.com


CHOCOLATE TRUFFLE CUPCAKES RECIPE
Chocolate truffle cupcakes recipe. Learn how to cook great Chocolate truffle cupcakes . Crecipe.com deliver fine selection of quality Chocolate truffle cupcakes recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate truffle cupcakes recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


THE 20 BEST CUPCAKES DELIVERY IN WARRENTON • ORDER ONLINE ...
Order Cupcakes Delivery in Warrenton. Get exclusive access to the restaurants and shops near you. Download the app now to get everything you crave, on-demand.
From postmates.com


TRUFFLE FOOTBALL CUPCAKES RECIPES
For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream ...
From tfrecipes.com


TRUFFLE CHOCOLATE CUPCAKES RECIPES
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 …
From tfrecipes.com


ALL RECIPES HOW TO MAKE CHOCOLATE CHEESECAKE CUPCAKES …
AllRecipes Published February 2, 2022 9 Views. 14 rumbles. Share. Rumble — ALL Recipes HOW TO MAKE CHOCOLATE CHEESECAKE CUPCAKES Food Cooking Recipes. Sign in and be the first to comment. 4m07s.
From rumble.com


CHOCOLATE CUPCAKE RECIPES - BBC GOOD FOOD
Neapolitan cupcakes. A star rating of 3.4 out of 5. 6 ratings. These easy chocolate chip, vanilla and pale pink buttercream cupcakes mimic Neapolitan ice cream and are perfect for a little treat at a picnic. 45 mins.
From bbcgoodfood.com


WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING - RECIPES ...
Press one truffle into each cupcake until the truffle is just below the surface of the cupcake top. Remove the cupcakes from the pan. Cool for 30 minutes or to room temperature. The truffles will melt into the cupcakes. For the frosting, place the white chocolate into the Small Micro-Cooker ®. Microwave, uncovered, on HIGH for 1–1½ minutes ...
From pamperedchef.ca


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