Baker’s Recipe: Chocolate Truffle Cupcakes

Grok love treasure! Grok love food! Why not combine both? Om nom! Magical dish delicious for Grok! Grok go raid now.

For as long as I can remember, I’ve always been a fan of buying candy the day after a holiday ends. November 1st was always a fun time to run to the grocery store to see what plunders I could get and February 15th is up there too. So when Valentine’s Day ended, I did what I always do and went to see what clearanced confectioneries I could find and ended up getting some excess truffles.

But now when I buy candy, it often isn’t to just scarf down immediate. I try to find new ways to use them in my baking or other recipes. Hot chocolate made of melted Milky Ways and a touch of Bailey’s  is amazing by the way. Long ago, I made Milk Way stuffed cupcakes and they were a hit, so I figured why not do the same with truffles? And I mean chocolate truffles, don’t be weird.

These cupcakes don’t end up with a truffle center. As the cupcake bakes, the truffle melts and infuses the cupcake with additional chocolate. Then the bottom layer becomes a delicious base of chocolate.

I do have to say, I feel kind of bad posting this the day after Rachael wrote about the Slow Carb Diet.

Chocolate Truffle Cupcakes
Makes 12 cupcakes

1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 cup of unsweetened cocoa powder
3 tablespoons butter, softened
1 1/4 cups of white sugar
2 eggs
1 tablespoon of vanilla extract
1 cup of milk
12 chocolate truffles

Mixing bowl
Measuring tools
Muffin tray
Tray liners

Preheat the oven to 350 degrees F. Cream together the butter, sugar and vanilla extract in a bowl. In a separate bowl, sift together the flour, cocoa, baking soda and baking powder and set aside. Add the eggs one at a time to the creamed sugar, fully incorporating them into the mixture. Alternate adding the sifted ingredients and the milk until the batter is smooth.

Divide the batter evenly between the lined cupcake tray. Place a chocolate truffle in the center of each cupcake and push down gently. Bake the cupcakes for 18-22 minutes. Note: some of the cupcakes may end up with holes in them from the truffles melting. Once done, remove from the oven and place on a cooling rack.

Chocolate Buttercream Frosting

5 tablespoons of butter, softened
1 1/2 – 2 cups of confectionery sugar
1/2 cup of cocoa powder
1 tablespoon of vanilla extract
1-2 tablespoons of cream

Electric mixer
Mixing bowl
Measuring tools
Frosting bag

Cream the butter until smooth. Slowly add the sugar in 1/2 cup intervals while alternating with 1/4 cups of cocoa powder. After the first round of sugar and cocoa, add the vanilla extract and cream. Continue whipping the frosting until all the sugar and cocoa have been added. If the frosting is too wet, add more sugar. If the frosting is too dry, add additional cream.

Once the cupcakes are cooled, pipe the frosting onto the cupcakes.