Chocolate cupcakes with truffles spread icing

Name: Chocolate cupcakes with truffles spread icing
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 15 cupcakes
Cuisine: Québécoise
Ingredients: 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; 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 50 min
Cooking 20 min
Servings 15 cupcakes
Freezing Absolutely

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Ingredients
Preparation
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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

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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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La Vache Folle Imperial Milk Stout, Microbrasserie Charlevoix

Chocolate on chocolate, with chocolate on top. A lactose imperial stout goes in there without raising the sugar: it brings café au lait, a bit of berry acidity and bitterness. Served in a small glass, it makes the cupcake bearable to the very end. See the product

Graham's Tawny 10 ans

Porto/Douro, Portugal

For these dark chocolate and rum cupcakes, pour the Graham's Tawny 10 ans, a tawny port. A tawny tastes of nuts and caramel, which sit well with cocoa and dark rum. It is as sweet as the truffle frosting, so neither one flattens the other. A small glass is plenty. 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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