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A whole new approach to cupcakes! How would you like to combine the best desserts, cookies, pies, and cake into one awesome one? From my own food blog, I developed this original and unique recipe that combines the best of all three worlds! Check out Pomegranate Cake Tarts! www.instructables.com
Contributed by Jen Lee
Triple Chocolate Truffle Cupcakes Yield: 8 standard or 2 dozen mini cupcakes 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 Directions 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.
Contributed by Alexandra Breed