Best 9 Truffle Lovers Cupcakes Recipes

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Prepare to tantalize your taste buds with the ultimate truffle-infused cupcakes, a delightful treat that harmoniously blends the earthy allure of truffles with the sweet indulgence of cupcakes. Indulge in a sensory journey where the rich, nutty flavor of truffles dances on your palate, perfectly complemented by the moist and fluffy cupcake base. These truffle lovers cupcakes are a true culinary masterpiece, combining the best of both worlds to create an unforgettable dessert experience. With just a few simple steps, you can craft these delectable cupcakes in the comfort of your own kitchen. Are you ready to embark on a truffle-filled adventure? Let's begin our journey into the world of truffle lovers cupcakes.

Let's cook with our recipes!

HAZELNUT TRUFFLE CUPCAKES



Hazelnut Truffle Cupcakes image

Really decadent little chocolate cupcakes, with hazelnut truffles baked right in them and frosted with Nutella®!

Provided by CHICALINDA396

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon baking powder
¾ cup milk
¼ cup hazelnut liqueur
1 teaspoon vanilla extract
1 cup butter
1 ½ cups white sugar
3 eggs
24 chocolate-hazelnut truffles (such as Ferrero Rocher®)
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
¼ cup chopped hazelnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
  • Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
  • Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts.

Nutrition Facts : Calories 345 calories, Carbohydrate 39.3 g, Cholesterol 44.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 135.5 mg, Sugar 27.8 g

CHOCOLATE TRUFFLE CUPCAKES



Chocolate Truffle Cupcakes image

Chocolate lovers rejoice! Our decadent chocolate cupcakes are filled with chocolate ganache and topped with chocolate buttercream frosting.

Provided by Cheri Liefeld

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 20

1 2/3 cups Gold Medal™ all-purpose flour
2/3 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon instant espresso coffee powder or granules
1 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
1 3/4 cups semisweet chocolate chips
1 cup whipping cream
1 tablespoon chocolate liqueur
1 cup butter, softened
1/2 cup unsweetened baking cocoa
1/2 teaspoon salt
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon chocolate liqueur, if desired
1/4 cup milk

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
  • In medium bowl, mix flour, 2/3 cup cocoa, the baking soda, coffee powder and 1 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 1 teaspoon vanilla. Alternately add flour mixture with buttermilk, beating on low speed until smooth. Divide batter evenly among muffin cups, using about 1/3 cup in each.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • Meanwhile, in small saucepan, heat filling ingredients over medium heat, stirring until chocolate is melted and mixture is smooth. Pour into 8-inch square or smaller pan; refrigerate 1 hour.
  • With small ice cream scoop or spoon, scoop out 1/4- to 1/2-inch hole in top center of each cupcake. With 1/4-teaspoon measuring spoon, scoop out small balls of ganache and place 1 ball in each hole.
  • In large bowl, beat 1 cup butter, 1/2 cup cocoa and 1/2 teaspoon salt with electric mixer on medium speed until creamy. Beat in 1 teaspoon vanilla and 1 teaspoon liqueur. Gradually add powdered sugar, beating on low speed until blended. Add milk; beat until frosting is stiff but creamy.
  • Spoon frosting into decorating bag fitted with #1M or #2D pastry tip. Pipe large dollop in middle of cupcake and then circle 2 to 3 times to form rose shape.

Nutrition Facts : ServingSize 1 Serving

TRUFFLE CHOCOLATE CUPCAKES



Truffle Chocolate Cupcakes image

I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! -Amanda Noll, Spanaway, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups semisweet chocolate chips
1/2 cup plus 2 tablespoons sweetened condensed milk
1 teaspoon butter
2 teaspoons vanilla extract
CUPCAKES:
1 package devil's food cake mix (regular size)
4 large eggs
1 cup sour cream
3/4 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
1 cup heavy whipping cream, whipped, optional

Steps:

  • For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE TRUFFLE CUPCAKES



Chocolate Truffle Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 cupcakes

Number Of Ingredients 21

2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 3/4 cups flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot coffee
Chocolate Truffle Ganache, recipe follows
Whipped Chocolate Buttercream, recipe follows
2/3 cup boiling heavy cream
2 cups milk chocolate chips
1 tablespoon chocolate liqueur
4 sticks unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
1 cup cocoa powder
1/2 cup heavy whipping cream

Steps:

  • Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
  • In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
  • In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.
  • Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
  • To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
  • Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.
  • In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.

TRUFFLE LOVER'S CUPCAKES



Truffle Lover's Cupcakes image

Two-ingredient ganache is the ultimate topper for cupcakes enhanced with extra chocolate and liqueurs.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 24

Number Of Ingredients 8

3/4 cup miniature semisweet chocolate chips
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
3 tablespoons hazelnut or orange-flavored liqueur
1/3 cup whipping cream
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups.
  • Bake as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Immediately prick holes in tops of cupcakes with toothpick. Brush about 1/2 teaspoon liqueur over each cupcake. Cool completely, about 30 minutes.
  • In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand 10 minutes. Dip tops of cupcakes in ganache. Top with miniature chocolate chips, grated orange peel or ground hazelnuts, if desired. Store loosely covered.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 12 g, TransFat 0 g

DEEP-FRIED TRUFFLE CUPCAKES



Deep-Fried Truffle Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 12 cakes

Number Of Ingredients 18

1 3/4 cups sugar
2 3/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
9 eggs, separated
1 cup water
2 tablespoons butter, melted
1 tablespoon vanilla extract
1 cup heavy cream
1 cup semisweet chocolate
1 tablespoon butter, room temperature
Peanut oil, for frying
1 1/2 cups all-purpose flour
1 1/2 cups rice flour
3 tablespoons sugar
1/2 teaspoon baking powder
1 egg
1 1/2 (12-ounce) bottles beer

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.
  • Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated.
  • In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated.
  • Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.
  • In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip.
  • In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
  • Combine all the batter ingredients in a large bowl and stir until just combined. Do not overmix. Cover and refrigerate until ready to use.
  • With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly.
  • Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides. Remove from the fryer and drain on paper towels for a few seconds. Transfer to a serving platter, then indulge.

TRUFFLE FOOTBALL CUPCAKES



Truffle Football Cupcakes image

These luscious truffles combine peanut butter and chocolate deliciously. They're terrific shaped into balls for a holiday treat tray. But they also make snappy footballs on top of cupcakes for a tailgate party or any gathering to cheer on your favorite team. -Kim Barker, Richmond, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

3 ounces white candy coating, coarsely chopped, divided
2/3 cup creamy peanut butter
1/2 cup confectioners' sugar
3 teaspoons vanilla extract
2/3 cup crushed granola cereal with oats and honey
6 ounces semisweet chocolate, chopped
2 tablespoons shortening
2 cans (16 ounces each) vanilla frosting, divided
Green paste food coloring
36 cupcakes of your choice

Steps:

  • In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle. , Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes., Pipe frosting laces onto footballs. Tint remaining frosting green. Using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.

Nutrition Facts :

LEMON LOVER'S CUPCAKES



Lemon Lover's Cupcakes image

Time 1h6m

Number Of Ingredients 18

1 Recipe for Lemon Curd
-----------------------
Cupcakes:
-----------------------
1 (16 - 18 ounce) box of white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cup water
2 Tablespoons vegetable oil
1 cup prepared lemon curd
2 large eggs
-----------------------
1 Recipe for Lemon Whipped Cream
-----------------------
1 Recipe for Lemon Buttercream Frosting
-----------------------
Lemon Drop Candy

Steps:

  • Prepare Lemon Curd ahead of time and allow to cool to room temperature or chilled. Preheat oven to 325*F Line cupcake pan with liners and set aside. Using a stand mixer or hand mixer, combine cake mix, flour, sugar and salt. Mix to incorporate. Add water, oil, and eggs. Mix well until mixture is smooth. Add 1 cup of lemon curd. This is what will give your cupcakes a light lemon flavor. Using a large 3 Tablespoon cookie scoop, fill each liner 3/4 full with cake batter. Bake for 16 minutes or until toothpick inserted into center comes out clean. While cupcakes are cooling, make lemon whipped cream and fill a piping bag. If you don't have a piping bag you can use a large ziploc bag. Then make Lemon Buttercream Frosting and set aside. Piping Tip Instructions: With piping tip, stab it in the top middle of the cupcake and gently squeeze your piping bag. fill center until the cupcake bulges a bit. Remove tip and repeat for all other cupcakes. Ziploc Instructions: Hollow out the center of each cupcake down to half the cupcake (not to the cupcake wrapper), saving the top nub of the hollowed out piece. Fill cupcake with lemon whipped cream then replace top nub. Pipe Frosting onto cooled and filled cupcakes. Top entire cupcake with a lemon drop candy. Immediately devour one or two cupcakes!

TRUFFLE LOVERS' POPCORN



Truffle Lovers' Popcorn image

The flavors of truffle oil, parsley, and Parmesan cheese combine to create a whimsical gourmet appetizer or snack.

Provided by Holly

Categories     Appetizers and Snacks     Snacks     Popcorn Recipes

Time 10m

Yield 4

Number Of Ingredients 5

4 teaspoons white truffle oil
2 tablespoons dried parsley
¼ cup grated Parmesan cheese
1 (3.5 ounce) package microwave popcorn, popped
¼ teaspoon sea salt, or to taste

Steps:

  • Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl.
  • Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 14.7 g, Cholesterol 4.4 mg, Fat 13.1 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 444.1 mg, Sugar 0.4 g

Tips:

  • Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more smoothly and result in a more evenly baked cupcake.
  • Don't overmix the batter. Overmixing can make the cupcakes tough and dense. Mix just until the ingredients are combined.
  • Use high-quality chocolate. The chocolate is the star of these cupcakes, so it's important to use a good quality brand that you enjoy the taste of.
  • Be patient when making the truffle filling. It takes a little time to achieve the right consistency, but it's worth it. If the filling is too thick, it will be difficult to spread. If it's too thin, it will run out of the cupcakes.
  • Use a piping bag to fill the cupcakes. This will help you get a neat and even filling.
  • Chill the cupcakes before frosting them. This will help the frosting set more quickly and prevent it from melting.
  • Decorate the cupcakes with your favorite toppings. Chocolate shavings, sprinkles, or even fresh fruit would all be delicious.

Conclusion:

These truffle-lovers' cupcakes are the perfect dessert for any chocolate lover. They're rich, decadent, and absolutely delicious. With a moist chocolate cake, a creamy truffle filling, and a rich chocolate frosting, these cupcakes are sure to be a hit at your next party or gathering. So what are you waiting for? Start baking!

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