TRUFFLE-FILLED CUPCAKES
All creatures of All Hallows' Eve are sure to delight in this treat with its unexpected surprise. You can use store-bought frosting to keep prep simple.. -Beverly Nowling, Bristol, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Cool to room temperature, stirring occasionally. Refrigerate, covered, until firm., Preheat oven to 350°. Line 18 muffin cups with paper liners. In a large bowl, combine cake mix, water, egg whites, oil and food coloring; beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups three-fourths full. Top with 2 teaspoons chocolate mixture. Bake 18-22 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat butter, confectioners' sugar, vanilla and salt until smooth. Beat in melted chocolate and enough milk to reach desired consistency. Frost cupcakes. Decorate as desired.
Nutrition Facts :
TRUFFLE FOOTBALL CUPCAKES
These luscious truffles combine peanut butter and chocolate deliciously. They're terrific shaped into balls for a holiday treat tray. But they also make snappy footballs on top of cupcakes for a tailgate party or any gathering to cheer on your favorite team. -Kim Barker, Richmond, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle. , Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes., Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.
Nutrition Facts :
TRUFFLE CHOCOLATE CUPCAKES
I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! -Amanda Noll, Spanaway, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.
Nutrition Facts : Calories 275 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
DEEP-FRIED TRUFFLE CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.
- Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated.
- In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated.
- Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.
- In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip.
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Combine all the batter ingredients in a large bowl and stir until just combined. Do not overmix. Cover and refrigerate until ready to use.
- With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly.
- Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides. Remove from the fryer and drain on paper towels for a few seconds. Transfer to a serving platter, then indulge.
CHOCOLATE TRUFFLE CUPCAKES
Chocolate lovers rejoice! Our decadent chocolate cupcakes are filled with chocolate ganache and topped with chocolate buttercream frosting.
Provided by Cheri Liefeld
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
- In medium bowl, mix flour, 2/3 cup cocoa, the baking soda, coffee powder and 1 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 1 teaspoon vanilla. Alternately add flour mixture with buttermilk, beating on low speed until smooth. Divide batter evenly among muffin cups, using about 1/3 cup in each.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- Meanwhile, in small saucepan, heat filling ingredients over medium heat, stirring until chocolate is melted and mixture is smooth. Pour into 8-inch square or smaller pan; refrigerate 1 hour.
- With small ice cream scoop or spoon, scoop out 1/4- to 1/2-inch hole in top center of each cupcake. With 1/4-teaspoon measuring spoon, scoop out small balls of ganache and place 1 ball in each hole.
- In large bowl, beat 1 cup butter, 1/2 cup cocoa and 1/2 teaspoon salt with electric mixer on medium speed until creamy. Beat in 1 teaspoon vanilla and 1 teaspoon liqueur. Gradually add powdered sugar, beating on low speed until blended. Add milk; beat until frosting is stiff but creamy.
- Spoon frosting into decorating bag fitted with #1M or #2D pastry tip. Pipe large dollop in middle of cupcake and then circle 2 to 3 times to form rose shape.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER TRUFFLE CUPCAKES
Everybody loves cupcakes, and these have a wonderfully tasty hidden treasure inside. They're rich and delicious! -Marlene Schollenberger, Bloomington, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well. , Fill 12 paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down). , Bake at 350° until a toothpick inserted in cake portion comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 277 calories, Fat 18g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
TRUE LOVE TRUFFLES
A few years ago, I began giving these smooth, minty truffles in tins as Christmas gifts. Now I can't go a year without sharing them. They also make a perfect Valentine's treat for someone dear. -Kim Weiesnbach, Claremore, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 dozen.
Number Of Ingredients 9
Steps:
- Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir until a candy thermometer reads 236° (soft-ball stage). Remove from the heat. Stir in candies until melted and mixture is well blended. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan; cover and refrigerate for 1 hour. , Cut into 96 pieces; roll each into a ball (mixture will be soft). Place on a waxed paper-lined baking sheet. , In a heavy saucepan or microwave-safe bowl, melt 18 oz. of white chocolate and chocolate chips. Dip balls in melted chocolate; place on waxed paper to harden. Melt the remaining white chocolate; add food coloring if desired. Drizzle over truffles. Store in an airtight container.
Nutrition Facts : Calories 161 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 52mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
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