Chocolate Truffle Cupcakes

Name: Chocolate Truffle Cupcakes
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons baking soda; 237 milliliters butter, softened; 355 milliliters buttermilk; 1 Tbsp chocolate liqueur; 2 eggs; 394 milliliters Gold Medal® all-purpose flour; 355 milliliters granulated sugar; 1 teaspoon instant espresso coffee powder or granules; 59 milliliters milk; 591 milliliters powdered sugar; 1 teaspoons salt; 414 milliliters semisweet chocolate chips; 118 milliliters unsweetened baking cocoa; 1 teaspoon vanilla; 237 milliliters whipping cream

Chocolate Truffle Cupcakes might be just the dessert you are searching for. This recipe makes 12 servings with 661 calories, 7g of protein, and 36g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, vanilla, granulated sugar, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes.

Instructions

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cup in each of 12 to 15 regular-size muffin cups.

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Granulated Sugar

Instant Coffee

Baking Soda

Buttermilk

Vanilla

Butter

Cocoa Powder

All Purpose Flour

Egg

Salt

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

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.

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

Meanwhile, in small saucepan, heat filling ingredients over medium heat, stirring until chocolate is melted and mixture is smooth.

Ingredients you will need

Chocolate

Equipment you will use

Sauce Pan

Pour into 8-inch square or smaller pan; refrigerate 1 hour.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ice Cream

Cupcakes

Equipment you will use

Ice Cream Scoop

Measuring Spoon

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.

Ingredients you will need

Powdered Sugar

Liqueur

Vanilla

Butter

Cocoa Powder

Salt

Equipment you will use

Hand Mixer

Bowl

Add milk; beat until frosting is stiff but creamy.

Ingredients you will need

Frosting

Milk

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.

Ingredients you will need

Frosting

Cupcakes