You surely can’t say no to this chocolate truffle cupcake recipe by Baking Cherry. It’s moist, fluffy, and filled with chocolate ganache in the center. I love baking chocolatey goodies and this one for sure is one of my top favorites.
Ingredients:
- 2 cups of all-purpose flour
- 1/3 cup of unsweetened cocoa powder
- 1/4 teaspoon of salt
- 1 1/3 cups of sugar
- 2 large eggs
- 1/2 cup of vegetable oil
- 1 teaspoon of instant coffee (optional)
- 1 cup of warm water
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
For the ganache:
- 6 oz of milk chocolate or semi-sweet chocolate
- 1/2 cup of heavy cream (room temperature)
- 1 to 2 tablespoons of cocoa liqueur (optional)
For the icing:
- 4 oz of cold cream cheese
- 1/2 cup of powdered sugar
- 2 tablespoons of cocoa powder
- 1 cup of cold heavy whipping cream
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Instructions:
Step 1:
In a bowl, sift 2 cups of all-purpose flour, 1/3 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1 1/3 cups of sugar. Mix and make a well in the center.
Step 2:
Add 2 large eggs, 1/2 cup of vegetable oil, 1 teaspoon of instant coffee, and 1 cup of water. Mix until just combined. Make sure not to over-mix the batter. Next, add 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Step 3:
Place cupcake liners on your tray. Fill each liner about half full with batter. Place inside the oven and bake at 350F for about 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
Step 4:
Place milk chocolate in a bowl and microwave in 30-second intervals, stirring after each interval until melted. Next, add 1/2 cup of heavy cream and 1 to 2 tablespoons of cocoa liqueur. Mix until well combined, then let it cool completely.
Step 5:
Once the cupcakes are done baking and cooled, make a hole in the center of each one, then fill with the chocolate mixture.
Step 6:
In a separate bowl, whisk 14 oz of cream cheese, 1/2 cup of powdered sugar, and 2 tablespoons of cocoa powder together. After that, add 1 cup of heavy whipping cream. Beat until stiff peaks form. Transfer into a piping bag and squeeze on top of the cupcakes.
Step 7:
Drizzle the ganache over the cupcakes. Keep refrigerated.
