Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Chocolate cupcakes are pretty great. But there's a way to make them even better: stuff 'em with truffles. We originally got the idea from Reddit.
It's an easy and quick addition: simply drop a chocolate truffle in each treat before baking. The rewards are many. The gooey little chocolate center not only adds a decadent richness to the cake, but also keeps it deliciously moist.
Note: What kind of truffles? I used Godiva Gems; while I haven't tried this recipe with other truffles, I feel as if it would work well with most truffles containing a more solid filling such as ganache, coconut, or caramel (avoid liqueurs and soft or oozing fillings).
Note: With half of the batch, I took care to ensure each truffle was fully covered with batter; with the other half, I simply dropped the truffles in the center of the cup before baking. The outcome was the same with all of the cakes: the truffles would sink to the lower center of the cupcake either way.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.
- Yield:18 to 24 cupcakes
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 1/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 3 squares (1 ounce each) bittersweet chocolate, melted
- 40-48 chocolate truffles
- For the frosting:
- 2 sticks butter, softened
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 3 1/2 to 4 cups confectioners' sugar
Preheat your oven to 350°F. Line two trays with cupcake liners.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, and salt; add to the creamed mixture, alternately with the buttermilk. Beat in the chocolate only until combined.
Fill each cupcake cup between 1/2 and 3/4 full with batter. Place one truffle in the center of each cup; you can fill with more batter to cover.
Bake for 18-23 minutes, or until the cakes have a dull finish on top. Remove from the oven, and let cool on a wire rack.
To make the frosting, cream the butter until fluffy; add the cocoa and vanilla, and mix again until thoroughly incorporated. Add the confectioners' sugar, starting with 2 cups and adding more until it has reached your desired spreading consistency. Frost each cupcake, and top with another truffle for bonus decadence.