Truffle Lover’s Cupcakes
You can never have too many dessert recipes, so give Truffle Lover’s Cupcakes a try. This recipe serves 24. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 189 calories, 3g of protein, and 11g of fat. From preparation to the plate, this recipe takes around 1 hour and 50 minutes. Head to the store and pick up betty chocolate fudge cake mix, semisweet chocolate chips, vegetable oil, and a few other things to make it today. This recipe is typical of American cuisine.
Instructions
Heat oven to 350F (325F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups.
Bake as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Immediately prick holes in tops of cupcakes with toothpick.
Brush about 1/2 teaspoon liqueur over each cupcake. Cool completely, about 30 minutes.
In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted.
Let stand 10 minutes. Dip tops of cupcakes in ganache. Top with miniature chocolate chips, grated orange peel or ground hazelnuts, if desired. Store loosely covered.