TRUFFLE CHOCOLATE CUPCAKES
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
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 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
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
EASY CHOCOLATE CUPCAKES
These chocolate cupcakes are easy to make and very tasty. You can also bake them as a cake.
Provided by G. R.
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.
- In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 27.6 g, Cholesterol 66.5 mg, Fat 9.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 171.7 mg, Sugar 16.4 g
TRUFFLE-FILLED CUPCAKES
All creatures of All Hallows' Eve are sure to delight in this treat with its unexpected surprise. You can use store-bought frosting to keep prep simple.. -Beverly Nowling, Bristol, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Cool to room temperature, stirring occasionally. Refrigerate, covered, until firm., Preheat oven to 350°. Line 18 muffin cups with paper liners. In a large bowl, combine cake mix, water, egg whites, oil and food coloring; beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups three-fourths full. Top with 2 teaspoons chocolate mixture. Bake 18-22 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat butter, confectioners' sugar, vanilla and salt until smooth. Beat in melted chocolate and enough milk to reach desired consistency. Frost cupcakes. Decorate as desired.
Nutrition Facts :
WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING
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
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
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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LINDT TRUFFLE CUPCAKES - PIES AND TACOS
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4.9/5 (13)Calories 450 per servingCategory Dessert
- Pre-heat oven to 350F. Line a cupcake pan with cupcake liners or grease it with butter and flour. This recipe makes 14 cupcakes.
- Very important before starting to make the Chocolate Swiss Meringue Buttercream is to make sure that the butter is at room temperature. Not too soft to the point that it's losing shape, and not cold. If the butter is too soft, it will make the buttercream soupy, and if it's cold, the buttercream will have tiny lumps of butter in it that won't incorporate.
- Frost each cupcake with the Chocolate Swiss Meringue Buttercream. Then, pour a little bit of ganache over cupcakes. Top with a Lindt truffle.
CHOCOLATE TRUFFLE CUPCAKES - RECIPES, PARTY FOOD, …
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5/5 (4)Category Birthday, Feed a Crowd, Baking, Dessert
- Make fudge centers. Whisk together the chocolate chips and sweetened condensed milk until evenly combined.
- Preheat the oven to 350 degrees F. Generously grease a standard 12-cup muffin tin and set aside.
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LINDOR SURPRISE CHOCOLATE CUPCAKES RECIPE FROM LINDT CANADA
From lindt.ca
Reviews 592Servings 1
- Preheat the oven to 350°F/180°C. Line a 12-hole muffin tin with paper cases. 2. Roughly chop the chocolate and set aside. 3. Sift together the flour, cocoa powder, baking powder, baking soda and salt, then set aside. 4. In a separate bowl, beat together the eggs, oil, sugar and brown sugar until light and fluffy. Beat in the vanilla extract. 5. Add dry ingredients alternating with buttermilk. Fold in the chopped chocolate. Divide the batter between the prepared tin, filling about three quarters full. 6. Bake for 20 to 25 minutes or until a cake tester inserted into the centre of the cake comes out clean. While still warm, press an unwrapped LINDOR Milk Chocolate Truffle into the centre of each cupcake. 7. Cool completely in the pan on a wire rack. 8. CHOCOLATE BUTTERCREAM FROSTING:
- Chop the Lindt EXCELLENCE 70% Chocolate Bar. Place in a heat-proof bowl set over a saucepan of barely simmering water for 5 minutes or until the chocolate is melted and can be stirred. Cool completely. 9. Beat the butter with an electric mixer until light and fluffy. 10. Beat in the cooled, melted chocolate and salt until smooth. 11. Beat in the icing sugar until blended, then beat in the cream until blended. 12. Chill in the refrigerator for 10 to 15 minutes or until thick enough to spread. 13. Transfer the frosting to a piping bag fitted with a large star tip. Pipe frosting on top of each cupcake. 14. TIP: Substitute with homemade buttermilk. For 1 cup (250 mL) buttermilk: add 1 tbsp (15 mL) lemon juice or white vinegar to a measuring cup. Fill with milk to measure 1 cup (250 mL). Let stand for 10 minutes.
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MOIST CHAMPAGNE CUPCAKES RECIPE | NEW YEAR'S PARTY FOOD IDEA
From lifeloveandsugar.com
3.8/5 (4)Total Time 456578 hrs 45 minsCategory DessertCalories 500 per serving
- To make the champagne reduction used in the cupcakes, filling and frosting, add all of the champagne to a medium sized saucepan and cook over medium heat until you’ve got 1 cup remaining. Don’t boil. To measure how much champagne remains, pour into a glass measuring cup. Add it back to the pan if it needs longer to cook down. When done, refrigerate until cool. 2.
- Put the champagne reduction and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil. 4.
- Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth. 5.
CHOCOLATE CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine AmericanCategory Cakes And BakingServings 18
- Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases.
- Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt.
- Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth.
- Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean.
- Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy.
- Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container.
LINDT CHOCOLATE CUPCAKES! - JANE'S PATISSERIE
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5/5 (2)Total Time 1 hrCategory CupcakesCalories 517 per serving
- Carefully core out the middle of the cupcakes, and add a heaped tablespoon of Lindt Spread for each cupcake. Push the bit of cupcake back in, or eat it!
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4.8/5 (10)Total Time 50 minsCategory CupcakesCalories 638 per serving
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