How do you make a chocolate cupcake better? Put more chocolate in it. DUH. For day 5 of our cupcake bender, we are taking chocolate to the extreme. I’m a chocoholic. I would eat, drink, sleep, breathe chocolate every day if I could (on some days I do). Chocolate is what love tastes like. For this reason, I took one of the most rich and indulgent chocolates I know, Lindor Truffles, and decided to put them inside of my cupcakes. If you never have had a Lindor Truffle, I’m sorry because your life has been mediocre and bland. Lindor Truffles are God’s gift to chocolate lovers. They come wrapped in shiny metallic packaging and make you feel like you’re opening a present, which you are. Eating them is like giving yourself a birthday present every day. What looks like a simple chocolate ball actually holds what might as well be the key to happiness, a smooth rich filling of dark, milk, white chocolate or peanut butter, espresso, or mint filling. I had a skating teacher who used to bring me bags of them when I finished perfecting a new jump or spin. Let’s just say I was extremely motivated all of the time. These cupcakes are topped with a fluffy vanilla buttercream that while isn’t chocolate, seems to enhance the chocolate flavor of the cake and truffle by contrasting with it. It’s honestly perfection in edible form.
Truffle Cupcakes, makes 6
4 tbs sugar
4 tbs melted butter
1 cup 60% bittersweet chocolate chips
1 tsp vanilla
1 tbs cocoa powder
1/4 tsp baking powder
a pinch of salt
2 tbs milk
Lindor Truffles, (I used Dark Chocolate, but you can use any)
6 tbs butter, softened
3 cup powdered sugar
1 tbs heavy cream
1 tsp vanilla
Recipe: Preheat the oven to 350 degrees. Whisk the eggs and sugar together. Whisk in the butter. Melt the chocolate over a double boiler (or in the microwave) until smooth and creamy. Mix this into the batter, along with the vanilla and cocoa powder until well combined. Gradually whisk in the flour, baking powder, and salt. Make sure to scrape the sides and get all the dry bits on the side incorporated. Slowly mix in the milk. Fill greased cupcake holders or cupcake liners 1/2 way full. Place a truffle in the middle of the batter, and pour more batter on top until they are 3/4 of the way filled. Bake for 12-15 minutes until the top is set and firm or a tester comes out clean. Remove from the oven and cool.
Frosting: In a bowl fitted with an electric mixer, cream the butter and sugar. Add the heavy cream and vanilla and beat on medium high speed for about 5 minutes, until light and fluffy.
the 8th deadly sin is putting truffles in cupcakes.
Thank you for truffles.
sorry I’m speechless.
currently in a chocolate coma, be back never