It was another day for experimenting, and again, things did not come out quite as expected, but just like the Cloud Topped Pumpkin Loaf (which I hope to be famous for one day), these cupcakes were a hit, and will remain in my repertoire.

Double Frosted Cupcakes  5

During Halloween, Sophia (my brother’s girlfriend and chocolate fiend) left some Lindt Dark Chocolate Truffles here. I tasted one and they didn’t taste quite as dark as I like for my eating chocolates, but they did have smooth creamy centers. I got thinking…

Lindt dark chocolate truffles

I was hoping that if I baked the truffles inside of cupcakes, they would leave a rich gooey center. But alas, when I cut the cupcakes open, I saw that the truffles had sank to the bottom. Delicious, but how do I make this cupcake make sense? I matched that luscious silkiness on top and tada, you have sort of a cupcake sandwich, where a high fat cake is the middle and truffles are the bread, or two ends. (I used a classic yellow cake recipe printed in The King Arthur Flour All-Purpose Baking Coookbook.) Silky soft and luxurious, where each bite makes you feel more and more entitled. Danger, these cupcakes may cause good children (and adults) to turn into brats.

Double Frosted Cupcakes cut open 3

You’ll see that I used three different chocolates (dark milk, semi-sweet, and unsweetened) to achieve the perfect frosting, but you can assemble your own combination). This frosting holds up well in room temperature so it’s great for parties where you won’t have refrigeration.

Double Chocolate Truffle Cupcakes
~about 30 cupcakes

  • 12 tablespoons unsalted butter, softened
  • 1 3/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 4 large eggs
  • 2 large egg yolks
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups milk
  • 30 Lindt Dark Chocolate Truffles

Chocolate Truffle Buttercream

  • 9 ounces dark milk chocolate, in pieces
  • 6 ounces semi sweet chocolate, in pieces
  • 3 ounce unsweetened chocolate, in pieces
  • 2 sticks + 2 tablespoons unsalted butter, softened

Instructions -

1. Preheat oven to 350 degrees F. Line standard sized cupcake tins with paper liners.

2. Using the paddle attachment, cream together butter, sugar, baking powder, vanilla, and salt, until light and fluffy (about 5 minutes).

3. Add the eggs and yolks one at a time, beating well after each addition. On a slow speed, add one-third of the flour, then half the milk, then another third of flour, the rest of the milk then the rest of the flour. Scrape down in between.

4. Spoon batter into paper-lined cups, only filling half-way up. Press a truffle into the center of each.

truffle pressed into cupcake batter

5. Bake for 14 minutes or until a toothpick come out clean. (Stick the toothpick in a little off center and don’t go all the way down to the bottom.) Cool in the pan for 10 minutes, then remove to the cooling rack to cool completely before frosting.

just out of the oven

6. For buttercream, melt the chocolate over a double boiler of hot water, but not simmering. You can remove it from the heat when it’s still lumpy and stir until smooth. Let it cool until no longer warm to the touch.

mix of chocolates

7. Whisk the chocolate into the butter, until uniform in color. Frost cupcakes with it and keep in room temperature. Eat within 24 hours.

Double Frosted Cupcakes  6

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