This month is literally flying by! I can’t believe that Spring Break is right around the corner. This means spring is almost here. This also means my maternity leave ends. Which is sad for all. But, it will be nice to get back to work, see my students, and think academically again. When I left my students in mid-November, I told them I was returning on April 1st, and it wasn’t an April Fool’s Joke. (My high school students didn’t get it–ahh, the humor is lost on them.) At the time, it seemed like my break would be for so long, but that too has flown by.
I actually made these truffle cupcakes around Valentine’s Day, but between preparing lesson plans, working on a quilt for baby Grace’s nursery, (I’ll post that when I finish), and taking care of the ins-and-outs of two little cherubs, these yummy cupcakes didn’t make it out on the blog in time for the big romantic day. That’s fine; they’re good any time of the year. To make things easier, I used store-bought truffles, but you can make your own. And with a fudge-like frosting, they’ll be sure to please anyone you bake them for. Enjoy! xoxo
makes 12 cupcakes
1 ½ t baking powder
1 c cake flour
½ c flour
1 c sugar
¼ t salt
1 stick unsalted butter, cut into pieces, room temperature
½ c milk (1% or greater)
1 t pure vanilla extract
12 store-bought or homemade truffles
Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Using a mixing bowl with a paddle attachment, pour the dry ingredients into the bowl and mix on low speed for about 2-3 minutes, until well combined.
Add the cubed softened butter, and mix on low speed until the butter is well-coated and pieces are small and crumb-like, about 20-30 seconds.
Add eggs, one at a time, until combined. (Make sure the egg yolk is fully dissolved.) Slowly add the milk and vanilla—scrape down the bowl to get all the ingredients combined.
Using a spoon, pour enough batter in each cupcake liner to coat the bottom. Place one truffle in the center and then pour in enough batter to cover the truffle, filling at most 2/3 full. Bake for 17-20 minutes, or until tops are golden brown and toothpick inserted into the center of the cupcakes come out clean.
Transfer to a cooling rack and cool completely before frosting.
NOTE: The truffles will melt slightly in the oven, but when cooled, they will harden again and have its normal consistency.
3 oz unsweetened chocolate
4 T unsalted butter, room temperature
1 ½ sifted powdered sugar
3 T milk
Melt chocolate in a double boiler, or microwave at 50% power. Let cool to room temperature. Beat butter in mixer with paddle until light and fluffy, about 2 minutes. Add chocolate, then sugar and milk. Beat until smooth, about 2-3 minutes. If the frosting seems too stiff, add a little more milk. If it seems too runny, add a little bit of powdered sugar.
Pipe the frosting on or use a knife to spread frosting on the cupcakes.
NOTE: This frosting is a bit stiffer than buttercream. It has a nice, deep chocolate flavor, but should pipe easily.