Saturday, January 14, 2006

Chocolate Truffle Cupcakes


A new year! What is it about a new year that can make one feel like a slate that has been wiped clean? New resolutions (yes! this is the year I get organized!), new beginnings, new everything. I can literally feel the unfinished business of 2005 slide of my back like butter off a hot knife. But wait...what to do with the leftover chocolate truffles that I made as Christmas presents? I know, I know. Leftover truffles?! Yes, a bumper crop of the little suckers left me with a load that I couldn't, with good conscience, consume all by myself. So just as I tend to reivent myself with every new year, I likewise found a new identity for my truffles...as cupcakes!

For the cupcakes, I decided to use the basic recipe for the Nutella Self Frosting Cupcakes I made a while back (a recipe I discovered on the wonderful bakingsheet). As they lent themselves so well to the Nutella, I figured they would also be a great home for my truffles. This time though I deicided to try using the original amount of butter called for (as I get drawn to more butter like a bee to honey) by Donna Hay. Could this be why they are flatter? Pro bakers out there...feel free to clue me in...

Here's the recipe:

Chocolate Truffle Cupcakes
(adapted from Donna Hay's Self Frosting Cupcakes)

- 175 grams butter, softened
- 3/4 cup white sugar
- 3 eggs
- 1/2 teaspoon vanilla
- 200 grams all purpose flour, sifted
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- chocolate truffles

Here's what you do:
- Cream butter and sugar until light.
- Add eggs, one at a time, until fully incorporated, then add vanilla.
- In a separate bowl whisk together the flour, baking powder, and salt, then add to sugar/butter/egg mixture until no flour remains.
- In a muffin tin lined with cupcake papers, put a blob of batter in, filling the muffin cup about 1/3 full.
- Nestle a chocolate truffle gently onto the batter then crown with more batter until covered.
- Bake for 20-25 minutes in a 325F oven.
- Cool on a wire rack.

Let it cool a bit before trying one or you will be shocked speechless with a mouthful of scalding chocolate!

Here are the cupcakes (below) looking very innocent, giving no clues as to the dusky chocolate darkness hidden in their hearts.


Flat or no these guys were delicious! I can see how the added butter could definitely have made this too rich...but not for me. They were so moist and soft...and then the oozing chocolate decadence spilling out...woof. I had made these for a weekend trip to C's farm, but had generously offered my brother one (just one) to taste. His proposal to "wrestle me for another" leads me to think that he may have liked them too.

41 comments:

Stephanie said...

What a fabulous idea! I love sticking unexpected treats inside cupcakes...yours look wonderful!

JMom said...

OMG, I almost drooled as soon as the page loaded! BTW, I made the nutella cupcake and it was delish! I will surely copy this one too :-)

Fanny said...

This looks so good. Yum

Paz said...

Oh, wow! What a shot with that chocolate oozing out. No wonder your brother is willing to wrestle you for more! ;-)

I trust your plans are coming along very well.

Best,
Paz

ChichaJo said...

Hi Stephanie! Thanks...I was just thinking what I could stuff them with next! :)

Hi Jmom! Thanks you! Glad you enjoyed the nutella cupcake :)

Thanks Fanny! :)

Hi Paz! Hehe...after the picture it went straight to my mouth! :) Plans are coming along fine...thanks Paz!

mg said...

That looks so inviting... yuummmm

Anonymous said...

Do you have an oven thermometer? The flatness could be due to the wrong oven temp.

Lani said...

your cupcakes look so delicious, yummy, yummy!!!

i will definitely try this one.

thanks for sharing, joey.

angelika said...

Hi Joey, your post reminds me to look up your "self-frosting nutella cupcakes" since I have finally bought me a muffin tray. As you know we have a great heritag regarding sweet beauties, but muffins are not among them, so you and other food bloggers have inspired me to give them a try ! A big hug from angelika

Mila Tan said...

Lovely photo, that chocolate ooze golly gee wow!
I'm going to try a homemade nutella recipe I found online. I need guinea pig volunteers for tasting, interested?

plum said...

yes, the photo is amazing and the colour contrast is so delightful.

gonzo said...

nice idea chichajo. i love the donna hay books. the photos look fantastic, clean and modern. have you cooked anything else from any of her cookbooks? was wondering if the recipes actually work.

ChichaJo said...

Hi Mae! Thanks :)

Hi Anonymous! I do have an oven thermometer but it is quite old so maybe it's a little off? Would the oven have been to hot or too cold? :)

Hi Lani! Thanks...am glad you think so :)

Hi Angelika! Thanks! :) I wish you goos luck and yummy success with your new muffin tin...I am sure you will be whipping up "sweet beauties" in no time...

Hi Mila! Homemade nutella?! Where do I sign up? :)

Hi Plum! Thanks :) I love the way the chocolate is just so dark...

Hi Gonzo! Thanks! Sorry, can't speak for any other recipes as this is the only one I've tried (I got the recipe from bakingsheet, link in post)...as of now I am still longingly looking at her books on the store shelf :)

Lori said...

I like pale baked goods with center hearts of darkness. Hee hee. The cupcakes are tempting, Joey.

Luchie said...

the moment the photo appeared, i felt the urge to eat your chocolate truffle cupcakes. ang sarap, for sure!!!!

Deepfry said...

holy cow! what decadence hidden amongst such simplicity! i had to hold myself back from licking the screen

K & S said...

was surfing and came across your blog...omg!! the oozing chocolate truffle cupcakes!! am drooling...

Mila Tan said...

I'll let you know when the nutella is made and ready for sampling. Just had a dinner two nights ago, chocolate truffle buchis. Reminded me of your cupcakes, just stickier!

ces said...

mouth watering!

ChichaJo said...

Hi Lori! Thanks...I like unexpected surprises (talk about redundant!) ;)

Hi Luchie! Thanks a lot! :) They are very easy to make...I want to try different filling variations too...

Hi Deepfry! Heehee...I like the contrast :) Thanks!

Hello Kat & Satoshi! Thanks for dropping by and leaving a comment! :)

Hi Mila! Yey! Just let me know...wow, chocolate truffle buchis! Sounds yummy!

Hi Ces! Thanks :)

mg said...

Tag! You're it...

10 random facts you didn't know about me. I hope you don't mind.

Mona said...

Yay you're back! I missed you Joey. Good to hear you're back with a bang too. Chocolate and truffles and cupcakes all in one big yummy post is too much for my stomach and eyes to handle right now!!
Happy New Year!

Rachel said...

yum!!

Ivonne said...

I am wiping up the drool as I look at the photo and read your post.

Delicious!

strawberry said...

they look oh-so-LOveLy!!
simple lookin' but bet'cha they're delicious!

ChichaJo said...

Hi Mae! Ok, will get to it, but I can't promise promptness because I'm in meme debt right now, heehee :)

Hi Mona! Thanks! Yup, the holidays and work got the best of me I think...well, work is still getting the best of me... :)

Thanks Rachel :)

Hello Yvonne! Thanks you for your very sweet and descriptive comment, hehe :)

Hi Strawberry! Thanks for popping in and leaving a nice comment :) The cupcakes were really yummy!

blair_mitch said...

Ooooooh nasty. I like!
And here I am trying vainly to cut back on sweets...
Your photo left me salivating.

Michele said...

I am drolling at the sight of these... yum!

stef said...

drool: not good for my laptop. such a clever idea -- a decadent center in a buttery muffin -- yum!

re the flatness: it could be a number of things, joey -- a not-so-fresh batch of baking powder, low temps....

tips: test your baking powder before mixing in - it should bubble up quickly when dropped into some hot water. preheat your oven a good half hour before baking. (sometimes when the oven beeps or tells you it's at the right temp, you still lose heat when you open the oven right away) -- the thermometer suggestion is a good one. better yet, get some quarry tiles to line your oven. the added mass will hold the heat and keep temps even. fill your muffin tins a little bit closer to the rim, which means maybe a bit more than what the recipe asks. this way it "overflows" into a dome. - from the muffin lover and baker who can no longer bake as many muffins b/c of hubby's allergies:(

sha said...

Joey!!
this is just like screaming for me.. EAT ME
I better dig baking sheet archive for fun recipes then.

I made fudge cupcakes last weekend

ChichaJo said...

Hi Blair Mitch! Life is short...on with the sweets! :)

Hi Michele! Thanks :)

Hi Stef! Wow! Thanks for the advice...much appreciated :) I think my oven thermometer can be retired already...it's really old but I am kinda attached to it...

Hi Sha! Thanks! I'd love to see those fudge cupcakes...sounds delicious :)

lera said...

Wow , what a lovely & delicious looking cup cakes.....wish I could have been at your place when you made them....:0)

ChichaJo said...

Hi Lera! Thanks! :)

fiordizucca goes english said...

oh my god these are fab!!

ChichaJo said...

Hello Fiordizucca! Thanks! I'm glad you think they look fab despite the slightly flat tops :)

Fiber said...

These are awesome. Wow.

ChichaJo said...

Hi Fiber! Thanks for dropping by and for your nice comment :)

valentinA said...

Hi there! just wanted to let u know that I was inspired by your wonderful cupcakes & I made them for my friend yesterday though I used a different filling.
Thanks a lot!!:)

ChichaJo said...

Hi Valentina! Thanks for dropping by :) I am so happy the cupcakes worked for you...great part about it is you can get creative with the filling right? Your's sounded so good! :)

Miss Viola Swamp said...

These look delicious! Oddly enough I was looking exactly for a recipe that would use some leftover truffles I had on hand, so I understand how that's possible.

As for the flatness of the cupcakes, Alton Brown (my hero in the world of baking) says that either excessive leavening or an oven that is too hot will lead to flat muffins. I know we are talking cupcakes here, but I think the concept is transferable. Too much leavening would either make the cupcakes expand too soon or would make the batter too thin to support its own weight. An oven that is too hot, according to Mr. Brown, would set the exterior of the cupcake/muffin too quickly, thus not allowing the interior to rise. Also, though he never explicitly states that too much fat could cause a flat muffin or cupcake, he does mention that fats are used to weaken the structure of baked goods (to make them moist). Which is a good thing in moderation. To do this, however, they coat and lubricate the protein and starch, which seems like it could cause some flatness (as the protein and starch particles would be less able to cling to and climb each other).

I hope that helps. Or at the very least, was amusing to read. Thanks for the recipe!

ChichaJo said...

Hi Miss Viola Swamp! Thanks for stopping by :) Glad you found this recipe to make use of leftover truffles...yes such a thing can happen! :) And thanks a lot for the explanation...it does shed light! :) I'm an Alton Brown fan too :)