Chocolate Truffle Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Electric mixer hand or stand
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Small saucepan
- 1 wire cooling rack
- 1 small cookie scoop or teaspoon
Ingredients
- 170 gram dark chocolate for truffles; finely chopped
- 120 milliliter heavy cream for truffles
- 30 gram unsalted butter for truffles; room temperature
- 130 gram all-purpose flour
- 40 gram unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 80 milliliter vegetable oil
- 2 large eggs room temperature
- 160 milliliter whole milk room temperature
- 1 teaspoon vanilla extract
- 80 milliliter hot coffee or hot water
- 120 milliliter heavy cream for ganache topping
- 150 gram dark chocolate for ganache topping; finely chopped
- 15 gram unsalted butter for ganache topping; room temperature
Instructions
- Line the muffin tin with paper cupcake liners and preheat the oven to 175°C (350°F).
- To make the truffle centers, heat 120 milliliters heavy cream in a small saucepan until steaming but not boiling.
- Pour the hot cream over 170 grams chopped dark chocolate in a bowl and let sit for 1 minute.
- Add 30 grams butter to the chocolate mixture and whisk until completely smooth and glossy.
- Refrigerate the truffle mixture for about 30 minutes, or until firm enough to scoop.
- Meanwhile, whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine granulated sugar, brown sugar, and vegetable oil, then beat until well combined.
- Add the eggs one at a time to the sugar mixture, beating well after each addition.
- Mix in the milk and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix gently until just combined.
- Stir in the hot coffee or hot water until the batter is smooth and slightly thin.
- Fill each cupcake liner about one-third full with batter.
- Scoop small balls of the chilled truffle mixture and gently place one ball in the center of each cupcake.
- Cover the truffle centers with more batter until each liner is about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until the tops spring back lightly when touched and a tester comes out with moist crumbs (but avoid the truffle center).
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 10 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack.
- For the ganache topping, heat 120 milliliters heavy cream until steaming, then pour over 150 grams chopped dark chocolate in a bowl.
- Let sit for 1 minute, then add 15 grams butter and whisk until smooth and slightly thickened.
- Allow the ganache to cool for 10–15 minutes until it reaches a spreadable consistency.
- Spoon or spread the ganache over the cooled cupcakes, letting it gently drip down the sides if desired.
- Let the ganache set at room temperature for at least 10 minutes before serving.
Notes
For best results, use good-quality dark chocolate (around 60–70% cocoa) for both the truffle centers and ganache, as it will greatly impact flavor and texture; ensure all refrigerated ingredients are at room temperature before mixing to avoid a dense crumb, and do not overmix the batter once the dry ingredients are added to keep the cupcakes tender. If the truffle mixture becomes too firm to scoop, let it sit at room temperature for a few minutes until pliable, and if the ganache is too thin, cool it longer, or if too thick, briefly warm it over a water bath. Store cupcakes in an airtight container at cool room temperature for up to 2 days or refrigerate for longer, bringing them back to room temperature before serving so the truffle centers are soft and silky.
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