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Truffle espresso cupcakes served
Rich chocolate truffle espresso cupcakes with soft whipped cream

Chocolate Truffle Espresso Cupcakes

Author: Flavelo
Recipes Cakes and Desserts
The 'truffle' here refers to chocolate ganache balls, not the mushroom! Coffee and chocolate live in symbiosis: a little coffee deepens the chocolate flavor without making the cake taste like coffee. But here we boldly use espresso to get a true adult dessert. The meeting of bitter coffee, sweet cake, and dense chocolate.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 12 servings
🔥 Calories 390 kcal
🌍 Cuisine International / Modern

Ingredients

Equipment Needed

  • Muffin tin
  • Coffee maker
  • Stand mixer

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Soy (in chocolate)

Instructions

1 ✓

Prepare the batter in the usual way (cream butter and sugar, add eggs), but whisk the cocoa powder into the flour first.

Tip: Sift the cocoa because it tends to clump.
2 ✓

Mix the cold coffee into the liquids (milk).

Tip: If you add hot coffee, it will melt the butter in the batter and ruin the emulsion.
3 ✓

Combine wet and dry ingredients, then fold in the chopped chocolate.

Tip: Double chocolate delight.
4 ✓

Bake for 20 minutes at 350°F (180°C). Let cool.

Tip: Do a toothpick test!
5 ✓

Whip the cream with the powdered sugar. Frost the cupcakes and top each with a chocolate truffle.

Tip: The crown on the king.

Recipe FAQ

Can I use instant coffee?
Yes, dissolve 2 teaspoons of powder in 1/4 cup hot water. But brewed espresso has better aroma.

Ingredients

  • 1.5 cups All-Purpose Flour
  • 0.75 cup Sugar
  • 0.5 cup Butter (room temp)
  • 2 large Eggs
  • 0.33 cup Milk
  • 2 tsp Baking Powder
  • 0.33 cup Unsweetened Cocoa Powder
  • 0.25 cup Strong Espresso (cooled)
  • 3.5 oz Dark Chocolate (chopped)
  • 0.75 cup Heavy Cream
  • 0.5 cup Powdered Sugar
  • 12 pieces Chocolate Truffles or Bonbons