As if there weren’t enough reasons to love cupcakes! I was thinking “How could I make these cupcakes more decadent and celebratory?” “Add more chocolate stuff.” A voice, I think it may have been an angel, said. So I did.
I refer to these as Treasure Cupcakes. The batter is enriched with warm coffee, and then topped before baking with a truffle. You can use any miniature candies, but truffles are my favorite. The frosting that tops this decadent treat is creamy ganache based. These are perfect for a birthday, as each cupcakes has a tiny present!
If the centers are still warm when you bite into them they are like lava cakes and if it’s the day after the experience is totally different, as the truffle is cool enough to hold its shape but the cake part is still really moist. (Cover leftovers tightly with plastic wrap and they will stay moist.)
Treasure Cupcakes Recipe
Ingredients (yields 24)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 6 tablespoons coconut oil (can sub more butter)
- 1 cup sugar
- ¼ cup packed brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- ¾ cups milk
- ½ cup warm strong coffee
- 24 unwrapped candies, I used Godiva Truffles (Dark, White, Milk)
- Preheat to 350 degrees. Line cupcake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter/oil and sugar until light and fluffy.
- Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla and almond.
- Add flour mixture and milk/coffee alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
- Divide batter evenly among liners, filling each about three-quarters full. Place a truffle in each cup, press into batter very gently.
- Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
Chocolate Ganache Frosting Recipe
- 8 ounces dark chocolate, 80% is what I used
- 8 ounces cream cheese, room temperature (Full fat is best for this)
- 2-4 cups confectioners’ sugar
- Warm the chocolate and cream cheese together in microwave. 30 seconds at a time until it will blend together well. It might act like it will seize, but beat it hard and it will be fine.
- Beat in sugar, half cup at a time until you reach the consistency you like!
- Frost your cupcakes when they’ve cooled!
The Finished Product!
Be sure to check out my previous Sunday Dinners columns. Have something you’d like to see featured here? Or a question? Leave a comment!