Triple Chocolate Truffle Cupcakes

By hilpert2

Ingredients

• Chocolate Fudge Cupcakes:
• 2/3 cup granulated white sugar
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1/3 cup dutch process cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar
• 1 large egg
• 2 1/2 tablespoons vegetable oil
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon espresso powder
• 1/3 cup boiling water
• Ganache Chocolate Truffle Frosting:
• 1/4 cup unsalted butter
• 1 cup heavy whipping cream
• 1 cups semi sweet or dark chocolate chips
• mini chocolate chips or chocolate sprinkles for garnish

Details

Servings 1
Adapted from blog.dollhousebakeshoppe.com

Preparation

Step 1

For the cupcakes:
Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis.
In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in 1/2 cup boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.


Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-22 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting. While cupcakes are cooling, prepare the filling and frosting. Cover with frosting as directed below.


For The Ganache Chocolate Truffle Frosting:
Place chocolate chips into a medium bowl. Heat the cream and butter in a small saucepan over medium heat and bring just to a boil. When the cream has come to a boil, remove from heat and pour over the chocolate. Let mixture sit about a minute until the cream has melted down the chocolate. Gently stir until smooth. Let cool and refrigerate until firm, about 2 hours. Once cooled and firmed, spread or pipe on top of cooled cupcakes or you can whip the ganache with an electric mixer on medium speed until light and fluffy for a whipped topping. Sprinkle with chocolate chips or chocolate sprinkles