Best 4 Chocolate Truffle Cupcakes Recipes

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Indulge in a heavenly symphony of flavors with our tantalizing Chocolate Truffle Cupcakes, where rich, moist chocolate cake meets an irresistibly creamy truffle filling. Topped with a velvety ganache and a sprinkle of chocolate shavings, these cupcakes are a feast for the senses. Whether you're a seasoned baker or just starting your culinary journey, our detailed and easy-to-follow recipe will guide you through each step, ensuring perfect results every time. Along with the classic Chocolate Truffle Cupcakes, we also present tempting variations to satisfy every palate. Discover the delightful Raspberry Swirl Truffle Cupcakes, where a burst of tangy raspberry complements the chocolate decadence. For those who prefer a touch of bitterness, the Dark Chocolate Truffle Cupcakes offer an intense chocolate experience. And for a unique twist, the White Chocolate Truffle Cupcakes provide a sweet and creamy indulgence. Each recipe is meticulously crafted to deliver a unique flavor profile that will leave you craving more. Dive into the world of chocolate truffle cupcakes and let your taste buds embark on an extraordinary journey.

Let's cook with our recipes!

TRUFFLE CHOCOLATE CUPCAKES



Truffle Chocolate Cupcakes image

I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! -Amanda Noll, Spanaway, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups semisweet chocolate chips
1/2 cup plus 2 tablespoons sweetened condensed milk
1 teaspoon butter
2 teaspoons vanilla extract
CUPCAKES:
1 package devil's food cake mix (regular size)
4 large eggs
1 cup sour cream
3/4 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
1 cup heavy whipping cream, whipped, optional

Steps:

  • For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE TRUFFLE CUPCAKES



Chocolate Truffle Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 cupcakes

Number Of Ingredients 21

2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 3/4 cups flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot coffee
Chocolate Truffle Ganache, recipe follows
Whipped Chocolate Buttercream, recipe follows
2/3 cup boiling heavy cream
2 cups milk chocolate chips
1 tablespoon chocolate liqueur
4 sticks unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
1 cup cocoa powder
1/2 cup heavy whipping cream

Steps:

  • Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
  • In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
  • In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.
  • Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
  • To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
  • Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.
  • In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.

WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING



White Chocolate Cupcakes With Truffle Filling image

Make and share this White Chocolate Cupcakes With Truffle Filling recipe from Food.com.

Provided by Shelby Jo

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 15

1 3/4 cups cake flour
2 teaspoons baking powder
2/3 cup whole milk
1/2 teaspoon double-strength vanilla
4 egg whites, room temperature
6 tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
12 round white truffles or 12 dark chocolate truffles, unwrapped
6 ounces white chocolate, for baking chopped
8 ounces cream cheese, softened
1/4 cup butter, softened (1/2 stick)
1/2 teaspoon double-strength vanilla
2 cups powdered sugar
white chocolate curls (optional)

Steps:

  • Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in Small Batter Bowl. Combine milk and vanilla in small bowl. In a 2qt mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In 4qt mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites. Fold in remaining egg whites using whisk. Using a large scoop, divide batter evenly among liners.
  • Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a cooling rack. Immediately snip a 1/2-inch-deep (1-cm) "x" into top of each cupcake using kitchen shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.).
  • Meanwhile, for frosting, place white chocolate in microwave safe bowl, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In a large mixing bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.
  • Place frosting in a piping bag fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls.

CHOCOLATE CUPCAKES WITH WHITE TRUFFLE FROSTING



Chocolate Cupcakes with White Truffle Frosting image

Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chips-what could be easier?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
  • In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
  • If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 24 g, TransFat 1 g

Tips:

  • Use high-quality chocolate for a richer flavor. Dark chocolate or semi-sweet chocolate will work best.
  • Make sure the butter and cream cheese are at room temperature before beating. This will help them cream together smoothly.
  • Do not overmix the batter. Overmixing can make the cupcakes tough.
  • Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
  • If you don't have a piping bag, you can use a spoon to dollop the frosting onto the cupcakes.
  • Garnish the cupcakes with chocolate shavings, sprinkles, or chopped nuts before serving.

Conclusion:

These chocolate truffle cupcakes are a delicious and indulgent treat that are perfect for any occasion. With their moist chocolate cake, rich chocolate truffle filling, and creamy chocolate frosting, these cupcakes are sure to satisfy your sweet tooth. They are also relatively easy to make, so even novice bakers can give them a try. So next time you're looking for a special dessert, be sure to give these chocolate truffle cupcakes a try. You won't be disappointed!

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