Chocolate Toffee Truffle Cupcakes

Chocolate Toffee Truffle Cupcakes, Ganache Filled, Vanilla Bean Buttercream, Curly Girl KitchenWhen it comes to cake decorating, I far prefer working with tall, elegant layer cakes over cupcakes, but sometimes an idea just seems to work better in cupcake form.  Not to mention, it's good practice to pipe on all that buttercream and try out different techniques with piping tips I rarely use.  Although, admittedly, I still tend to stick with the ones I've mastered.

These moist chocolate cupcakes are filled with a combination of ganache and toffee (hence, the "toffee truffle") and frosted with fluffy vanilla bean buttercream.  Chocolate and vanilla is a classic combination that everyone loves, but the unexpected creamy richness of the ganache truffle inside is a happy surprise in an otherwise simple cupcake.



Chocolate Toffee Truffle Cupcakes, Ganache Filled, Vanilla Bean Buttercream, Curly Girl Kitchen

Chocolate Toffee Truffle Cupcakes, Ganache Filled, Vanilla Bean Buttercream, Curly Girl Kitchen

Chocolate Toffee Truffle Cupcakes, Ganache Filled, Vanilla Bean Buttercream, Curly Girl Kitchen

Chocolate Toffee Truffle Cupcakes, Ganache Filled, Vanilla Bean Buttercream, Curly Girl Kitchen



Our apple tree is no longer blooming - sadly, the blossoms don't last longer than a week or so, but the lilacs are now in full bloom in all their purple glory.  And today, my husband planted two peony bushes and a lavender bush for me (I'm convinced that our plants grow better when he plants them, although maybe that's because I'm stingy with the potting soil and mix in too much Colorado clay), but we're holding off on the packets of wildflower seeds until after the threat of frost and snow passes.  I'm overwhelmed with the amount of pending yard work, the out-of-control weeds needing to be pulled, and all the cleanup and prep work that needs to be done in advance of building a patio, raised garden bed, and a hundred other projects that we want to tackle this summer.

But as the sun is now setting, all of that will have to wait, so instead, I'll be enjoying leftovers from my favorite Indian restaurant, and one of these cupcakes.






Chocolate Toffee Truffle Cupcakes, Ganache Filled, Vanilla Bean Buttercream, Curly Girl Kitchen

Chocolate Toffee Truffle Cupcakes, Ganache Filled, Vanilla Bean Buttercream, Curly Girl Kitchen

Chocolate Toffee Truffle Cupcakes, Ganache Filled, Vanilla Bean Buttercream, Curly Girl Kitchen




Chocolate Toffee Truffle Cupcakes
printable


Cupcakes.
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder (preferably Hershey's "special dark")
  • 1 tablespoon espresso powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 3/4 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
Filling.
  • 6 ounces heavy whipping cream
  • 6 ounces bittersweet chocolate chips
  • 1/3 cup toffee bits
Buttercream.
  • 1 1/2 cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla bean paste
  • 1-3 tablespoons milk or cream

Cupcakes.
Preheat the oven to 350 and line a muffin pan with 24 paper liners.

In a large bowl, whisk together the dry ingredients.  Add the wet ingredients and whisk until well combined.  Divide between the paper liners and bake until the centers are done, about 16-18 minutes.

Cool the cupcakes on a wire rack while you make the filling and buttercream.

Filling.
In a saucepan over low heat, warm the cream just until it bubbles around the edges.  Remove from the heat and add the chocolate.  Let stand for 3 minutes then stir until thick and smooth.  Once it's cooled somewhat, fold in the toffee.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute.  With the mixer on low, gradually add the powdered sugar, meringue powder and salt, and mix to combine.  Add the vanilla bean paste and milk, and whip on medium-high speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Assembly.
Use a cupcake corer to remove the centers of each cupcake.  Spoon the ganache into the centers, then frost with the buttercream.

Yields 24 cupcakes
Recipe from Curly Girl Kitchen

3 comments :

  1. These look fabulous..adding to my list of "must try". Thank you for sharing!

    ReplyDelete
  2. Are your recipes already altered for high altitude? Since most aren't, I usually add more flour, even for cookie dough. I don't want to ruin something you've tested here.

    ReplyDelete
  3. Yes, I'm in Denver and at 5,000 feet elevation, so no changes are needed if you're also at high altitude. :)

    ReplyDelete

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