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Dark Chocolate Truffle Cupcakes
Pressing chocolate truffles into the centers of warm homemade cupcakes creates a simple yet decadent dessert.
Ingredients
- 1 cup (250 mL) all-purpose flour
- 1 cup (250 mL) sugar
- ½ cup (125 mL) unsweetened cocoa powder
- ½ tsp (2 mL) baking soda
- ¼ tsp (1 mL) baking powder
- ¾ cup (175 mL) water
- ⅓ cup (175 mL) vegetable oil
- 2 tsp (10 mL) vanilla
- 1 egg
- 12 dark or white chocolate truffles
- Additional unsweetened cocoa powder
Directions
- Preheat the oven to 350°F (180°C). Place paper liners in the wells of the Cupcake Pan & Carrier Set. In the bowl of the Deluxe Stand Mixer, combine the flour, sugar, cocoa powder, baking soda, and baking powder. Add the water, oil, and vanilla. Select MIX for 2 minutes. Press Start. Add the egg and beat an additional 2 minutes or until well blended. Using a Large Scoop, divide the batter evenly among the liners.
- Bake for 18-22 minutes or until a wooden pick inserted in the centers comes out clean. Remove the pan from oven to a cooling rack. While the cupcakes are warm, cut a ½"-deep (1-cm) "x" into the top of each cupcake. Press one truffle into each cupcake until it's flush with the top of the cupcake. Cool for 20 minutes or until the cupcakes are cool enough to handle. (Truffles will melt into the cupcakes.)
- Carefully remove the cupcakes from the pan and remove the paper liners. Sprinkle the cupcakes with additional cocoa powder using the Powdered Sugar Shaker.
Yield:
- 12 servings of 1 cupcake
Nutrients per serving:
Calories 240, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 32 g, Protein 3 g, Sodium 75 mg, Fiber 2 g
Cook's Tips:
Keep the cupcakes steady when removing them from the pan and removing the paper liners. The truffle filling is fluid and can spill easily.
The cupcakes can be made about 1 hour in advance, and the truffles will stay fluid.
Jazz up these cute desserts by tying a seasonal-specific colored ribbon around the base of each cupcake.
