Truffle Imitator Cupcakes
Indulge in the decadence of Truffle Imitator Cupcakes—an irresistible treat that transforms classic chocolate cupcakes into sophisticated, truffle-inspired delights. These moist, rich cupcakes are made with a perfectly balanced combination of cocoa, buttermilk, and a touch of brown sugar for extra depth. Topped with an ultra-smooth chocolate ganache and a dusting of cocoa powder, they mimic the luxurious flavors of a fine chocolate truffle. Whether you're hosting a gourmet celebration or simply satisfying a chocolate craving, these elegant cupcakes are sure to impress. Effortlessly quick to prepare, they’re ready in just 40 minutes and perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 0.75 cup buttermilk
- 0.3 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 0.75 cup boiling water
- 0.75 cup heavy cream
- 8 ounces bittersweet chocolate (chopped)
- 2 tablespoons unsalted butter
- 2 tablespoons cocoa powder (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour in the boiling water and carefully mix until the batter is smooth. The batter will be thin; this is normal.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the ganache frosting, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Remove the cream from the heat and pour it over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth.
Stir in the unsalted butter until the ganache is glossy and well blended. Let it cool slightly to thicken.
Once the cupcakes are completely cool, spread or pipe the ganache onto the cupcakes.
Dust the tops of the cupcakes with cocoa powder for a truffle-like finish.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
4356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.7 g | 356% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 40.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 478.8 g | 174% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 364.1 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 656 mg | 50% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 3754 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
