Archive | 10:18 am

Day 187 – Double Truffle Chocolate Cupcakes

3 Feb

Some cupcakes are just so pretty.  I mean.  So.  Pretty.  I always hope that they’ll turn out for me.  And, I have to say, I’m pretty happy with how these Double Truffle Chocolate Cupcakes (recipe below from A Cup of Sugar… A Pinch of Salt) turned out!  I hope you enjoy today’s Musical Monday selection, featuring Nikki Allred.  It is one of my favorite songs, of all time.  It’s so perfect for us touring actors!

Now, dig in to these beauties!


The cupcakes are extremely dense and springy. They have a bittersweet chocolate taste, not too sweet at all.


The frostings are both thick and creamy and very easy to pipe. The white chocolate has a nice, light white chocolate flavor. Fairly sugary. The chocolate one is a very tasty chocolate buttercream. It almost has the flavor of a chocolate mousse or chocolate pudding. Very yummy.


I didn’t even attempt minis, as the truffles in the center are the entire size of the cup. I don’t have the frosting tool it called for. I piped the chocolate into one half of a piping bag, the white chocolate into the other half.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 5
  • Ease of Making: 3
  • TOTAL: 18.5


Double Truffle Chocolate Cupcakes (recipe from A Cup of Sugar… A Pinch of Salt)


  • 4 1/2 ounces high-quality bittersweet chocolate, finely chopped
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 6 large eggs, separated, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 12 truffles (these can be “non-pretty” such as the Lindt balls)

Chocolate Frosting

  • 1 cup unsalted butter (2 sticks), softened to room temperature
  • 3 1/2 cups confectioners (powdered) sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk or heavy cream

White Chocolate Frosting

  • 1 cup unsalted butter (2 sticks), softened to room temperature
  • 3 cups confectioners (powdered) sugar
  • 6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
  • 3 -5 tablespoons heavy cream

to garnish

  • 12 additional truffles (pretty ones!)

For directions visit A Cup of Sugar… A Pinch of Salt.

*Tomorrow: Caramel Cupcakes*

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