Chocolate Truffle Cupcakes

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Chocolate Truffle Cupcakes
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1 hr 30 min.
ready in 2 h. 10 min.
Ready in


For the cupcakes
3 ozs plain Dark chocolate (65% cocoa solids)
½ cup butter
1 cup dark brown sugar
1 egg (beaten)
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ cup hot water
For the topping
½ cup sugar
2 Tbsps water
1 pinch salt
1 ⅔ cups cream (35% fat)
For the praline
1 cup sugar
½ tsp cream of tartar
cup water
½ cup whole, blanched toasted almonds
To decorate
12 Chocolate truffle
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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Beat the butter and sugar in a mixing bowl until light and soft. Gradually beat in the egg and vanilla.
Stir in the melted chocolate. Sift in the flour and bicarbonate of soda and stir into the mixture alternately with the hot water until the mixture is smooth.
Pour into the paper cases and bake for 25-30 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: heat the sugar, water, and salt in a pan over medium heat, stirring once, until the sugar is dissolved. Continue cooking, but do not stir, until the sugar turns golden amber. Remove from the heat.
Slowly pour the cream into the pan -it will spatter. Heat gently, stirring until combined. Pour the toffee cream into a mixing bowl and leave to cool. Chill for about 40 minutes until cold, stirring occasionally.
Whisk the toffee cream until soft peaks form. Spoon into a piping bag and pipe swirls on top of the cakes.
For the praline: butter a baking tin. Put the sugar, cream of tartar and water into a heavy based pan and heat gently until the sugar has dissolved completely.
Increase the heat and boil without stirring, for 5-7 minutes, until the mixture is golden: 140°C|310°F on a sugar thermometer. Alternatively, drop a little of the mixture into cold water - it should form a ‘hard crack’. Remove from the heat and stir in the almonds. Pour into a buttered tin and crush into small pieces when cold.
Scatter the praline over the buttercream and top with a chocolate truffle.