Sunday, December 11, 2011

Chocolate "Surprise Inside" Cupcakes (Truffle filling)

I also made these for the Bake Sale for Japan and they are awesome, rich chocolate cake with a chocolate Dulce de Leche truffle inside and iced with chocolate frosting mmmmmm...

Chocolate "Surprise Inside" Cupcake 
(Truffle filling)


2 cups sugar
2 cups water
2/3 cup canola oil
2 tbsp white vinegar
2 tsp vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
2 tsp baking soda

same as my melting middles truffles
2/3 cup dark chocolate (70% cocoa), chopped
1 cup dulce de leche caramel


Make the middles first.
  1. Heat the Dulce de Leche in a pan for 1 min until warmed and runny, then stir in the chopped dark chocolate and leave to melt. Stir until smooth. 
  2. Cover a dinner plate with saran wrap, oil the saran wrap well, then pour the mix onto it. 
  3. Cool, then freeze for 2 hrs or until very firm. 
  4. Roll mixture into twenty four 1in balls, chill for an hour.  Refrigerate or freeze any remaining filling for later use.
Note: I have never gotten this recipe to become firm, or to even freeze after MONTHS in my deep freezer that's at -20*f.  That said, they still taste awesome enough to deal with the stickiness.

  1. Preheat oven to 350*f
  2. In a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In another large bowl combine the flour, cocoa and baking soda; gradually beat into sugar mixture until blended.
  3. Fill paper lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter.
  4. Bake for 17-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.  Frost when completely cool.

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