These cupcakes are obscenely good... like unbelievably good. I will pause to let you drool over the pictures for a moment. Honestly, these pictures make these cupcakes look good, but they taste even better than they look!!! You must try them. Do it on a weekend or a day off when you have a bit of time, but make them! They're soooo good. Your peeps will be impressed that you even made the truffle thats all melty and delicious in the middle of the cupcake!
The reason I ended up making this recipe is because my friend D who has the same Anna Olson cookbook as I do, made these a while back and raved about how good they were. Well, I was flipping through my cookbook this weekend and saw this recipe and was reminded that I needed to try this recipe out. So, I went out to the store and bought the chocolate and cream I would need for this recipe. Everything else was already in my baking cupboard! Can you tell I like recipes with basic ingredients?!
Truffle Filled Chocolate Cupcakes
Recipe minimally adapted from Back to Baking by Anna Olson
- 6 tbsp whipping cream
- 3 oz bittersweet chocolate, finely chopped
- 2 oz unsweetened chocolate
- 1/2 cup butter
- 1 1/3 cups packed dark brown sugar
- 1/3 cup + 1/2 cup milk
- 2 eggs
- 1 tbsp vanilla extract
- 1 1/3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 oz unsweetened chocolate
- 3 tbsp butter
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 cups icing sugar
- To prepare the truffles, heat the cream to a simmer and pour it over the chopped chocolate. Let it sit for a minute, then gently whisk to blend. Chill this mixture until set, about 2 hours. Spoon this ganache into 20 truffles, shaping them between your hands into 3/4 inch balls. Chill the truffles until ready to use.
- Preheat the oven to 375F and line 20 muffin cups with paper liners.
- For the cupcakes, melt the chocolate and butter together in a medium saucepan, stirring over low heat. Then stir in 2/3 cup of the brown sugar and 1/3 cup of the milk. Stir over medium heat until the sugar has dissolved. Pour this mixture into a bowl, whisk in remaining 2/3 cup of brown sugar, and cool to room temperature. Whisk in the eggs one at a time, blending well after each addition. Whisk in the vanilla.
- In a separate bowl, stir the flour, baking soda, and salt. Add this to the chocolate mixture in 3 additions, alternating with the remaining 1/2 cup of milk, starting and ending with the four, and whisking well after each addition (the batter will be quite fluid). Pour the batter into the prepared muffin tins, filling to halfway.
- Gently place a truffle in the centre of each cupcake - do not press it in, as it will settle and become completely enveloped by the batter as it bakes. Bake the cupcakes for 20 minutes, until the cake springs back when gently pressed. Cool the cupcakes completely before frosting.
- For the frosting, stir the chocolate and butter in a saucepan over low heat until melted. Transfer this to the bowl of a stand mixer and using the whisk attachment, mix in the sour cream and the vanilla. Beat in the icing sugar until mixture is smooth and spreadable. Spread or pipe the frosting onto each cupcake. The cupcakes should be stored at room temperature in an airtight container and will keep for up to two days. Do not refrigerate.
So, these are a little bit of work, but they are so totally worth the effort. They are decadent and delicious. And if you wish to skip a step, these cupcakes are also delicious with just a fine dusting of powdered sugar instead. The truffle in the middle makes them rich enough and moist enough on their own. :)
This post has been linked up with Fusion Fridays over at Jennifer Cooks. Head on over there to check out some of the great things other bloggers have made this week. :)
This post has also been linked up with the Recipe Party over at the Sweet Spot! Check it out for some great recipes bloggers have posted this week.
Happy Baking my Friends! Here is to having something sweet to start the week. :)