Chocolate Truffle Cupcake

Happy birthday, mummy! We're all gathering at mum's and I bake a simple pandan cake as her birthday cake, but that's not exciting at all. The kiddos need something special, isn't it? Alright, that's an excuse, so anyway, I baked chocolate truffle cupcakes for them, adapted from Anna Olson's recipe. Her original recipe added cinnamon, but I thought kids may not like that, so, here's my version.

(Makes 24 standard muffin sized cupcakes)

For the chocolate truffles

115g dark chocolate

100ml whipping cream

1tsp vanilla extract 

For the cupcakes

400g caster sugar

242g all purpose flour

60g Cocoa powder 

2 eggs

200ml milk

150ml black coffee

100ml canola oil

1tsp baking powder

1/4 tsp baking soda

1tsp vanilla extract 

A pinch of salt

For the frosting

250g cream cheese

200g icing sugar

113g unsalted butter at room temperature

90g dark chocolate 

1tsp vanilla extract 

To make the chocolate truffle

1. Heat the cream to almost boiling and pour the heated cream over the chocolate.

2. Allow the mixture to sit for a minute and then stir till chocolate melts, then chill in fridge till set. 

To make the cupcakes

3. Preheat the oven at 180 degrees and line the muffin trays.

4. Sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine. 

5. In another bowl, whisk the eggs, milk, coffee, oil and vanilla extract to combine. 

6. Add the egg mixture to the flour mixture and mix at medium speed. 

7. Fill the lines muffin trays to about three quarter full and bake in preheated oven of 180 degrees for about 25 minutes. Check if cupcakes are ready by inserting a skewer into the middle. If the skewer comes out clean, the cupcakes are ready. Cool completely. 

To make the frosting 

8. Melt dark chocolate over a pot of simmering water. 

9. Cream butter and cream cheese till smooth and fluffy. 

10. Add the icing sugar and beat till smooth. 

11. Measure out about half the cream frosting and add the melted chocolate to make the chocolate frosting. 

To asaemble

12. When the cupcakes are cooled, core the centre for the chocolate truffle. 

13. Using a melon scoop, place a ball of the set chocolate truffle in the middle of the cupcake.

14. Put the original frosting in one side of the piping bag and the chocolate on the other side, this is to create a swirl effect. 

15. Pipe the frosting on top of the cupcakes to finish. 

There! Chocolate truffle cupcakes. My nephews love the cakes.:)

But let all who take refuge in you be glad; let them ever sing for joy. Spread your protection over them, that those who love your name may rejoice in you. Surely, Lord, you bless the righteous; you surround them with your favor as with a shield. (Psalm 5:11-12 NIV)