Name: Truffle-Centred Chocolate Cupcakes
Yield: Makes 20 cupcakes
Ingredients: 3 oz (90 g) unsweetened chocolate, chopped; 3 Tbsp (45 mL) unsalted butter; ½ cup (125 mL) sour cream; ½ tsp (2 mL) salt; 2 oz (60 g) unsweetened chocolate, chopped; 1 ⅓ cups (330 mL) packed light brown sugar; ⅓ cup (80 mL) + ½ cup (125 mL) milk; ½ cup (125 mL) unsalted butter; 2 eggs, at room temperature; 1 ⅓ cups (330 mL) all-purpose flour; 1 tsp (5 mL) vanilla extract; 1 tsp (5 mL) baking soda; 2 cups (500 mL) icing sugar, sifted, plus extra to adjust consistency; 6 Tbsp (90 mL) whipping cream; 3 oz (90 g) bittersweet chocolate, chopped

Preparation info

Makes
20
cupcakes

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

A frosting recipe has been included here (for a cupcake to be a cupcake, it really needs frosting), but, honestly, the truffle centre makes these a completely decadent delight even without the frosting.

Ingredients

Truffles

6 Tbsp (90 mL) whipping cream
3 oz (90

Method

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 ¾-inch (2 cm) balls. Chill the truffles until ready to use.
Prehea