Chocolate Truffle Cupcakes
Total Time: 1 hr 15 min
Prep 30 min
Inactive 30 min
Cook 15 min
Yield: 24 cupcakes
Ingredients
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
Directions
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.
This recipe was created by a contestant during a cooking competition. The Food
Network Kitchens have not tested it for home use, therefore, we cannot make any
representation as to the results.
Chocolate Truffle Ganache:
2/3 cup boiling heavy cream
2 cups milk chocolate chips
1 tablespoon chocolate liqueur
Add the boiling cream to the chips and stir together until chips are completely
melted. Add liqueur, mix well and set aside to cool.
Whipped Chocolate Buttercream:
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
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.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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