Chocolate cupcakes with truffles spread icing
- Preparation 50 min
- Cooking 20 min
- Servings 15 cupcakes
- Freezing Absolutely
I have been approached by the company Truffettes de France to create a decadent dessert using their amazing products. I have immediately thought of cupcakes because I just love these little cakes that are filled with flavors! I have stuffed them with cacao truffles and added a truffles spread icing on top. Undo your belt right now!
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Ingredients for the cupcakes
- 1/3 cup butter, room temperature
- 3/4 white sugar
- 1 tablespoon dark rum
- 1/3 cup 5% sour cream
- 90g 72% dark chocolate, finely chopped
- 3 egg whites
- 1 1/4 all purpose flour
- 2 tablespoons baking powder
- 2 pinches salt
- 1/3 cup dark chocolate milk
- About 15 cacao truffles with hazelnuts chunks from Trufettes de France
Ingredients for the icing
- 1/2 cut salted butter, room temperature
- 1/2 cup vegetal shortening
- 4 cups icing sugar
- 1/2 cup truffles spread
- 5 tablespoons milk
Preparation
- Preheat the oven at 350°F.
- In the bowl of a stand mixer with the flat beater, mix the butter and sugar at medium speed for 2-3 minutes to whiten. Scrape the sides.
- Add the rum, sour cream, chocolate and egg whites then mix for 1-2 minutes to combine. Scrape the sides once again.
- In a bowl, combine the flour, baking powder and salt. Add half of the mix in the stand mixer bowl then mix for 2 minutes to combine.
- Add the milk and the rest of the flour mix and beat for 1-2 minutes to obtain a smooth consistency. Do not over mix.
- Place parchment paper linings in a muffin mold then fill them 2/3 with the batter. Push a chocolate truffle in the center of each one of them then spread the cupcakes mix to cover. Place in the oven and cook for 15-20 minutes or until a toothpick come out dry when poked in the center of a cupcake. Let cool down entirely.
For the icing :
- In the bowl of a stand mixer with the flat beater, mix the butter and shortening at medium speed for 30 seconds to combine.
- Add 2 cups icing sugar and continue beating for 1 minute to combine. Scrape the sides.
- Add the rest of the sugar along with the truffles spread and milk then mix for 1-2 minutes for a nice texture. Pour in a pastry bag and garnish the cupcakes using your inner artist skills! Decorate with decorative chocolate bits or grated chocolate!
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Chocolate, chocolate, so much chocolate! Is there any way to do better? Yes, if you eat these decadent cupcakes along with an Imperial Milk Stout! Rich with aromas of chocolate, coffee and berries, la Vache Folle offers a nice balance between residual sugar, light acidity and heat of alcohol. You won’t recognize the taste of alcohol in the cocoa avalanche of this dessert !
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
La Vache Folle Imperial Milk Stout, Microbrasserie Charlevoix
Chocolate, chocolate, so much chocolate! Is there any way to do better? Yes, if you eat these decadent cupcakes along with an Imperial Milk Stout! Rich with aromas of chocolate, coffee and berries, la Vache Folle offers a nice balance between residual sugar, light acidity and heat of alcohol. You won’t recognize the taste of alcohol in the cocoa avalanche of this dessert !
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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