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Chocolate & Raspberry Truffle Cupcakes
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Chocolate & Raspberry Truffle Cupcakes

Chocolate cupcakes with a chocolate ganache truffle filling, topped with raspberry buttercream and fresh raspberries
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 25 minutes
Decorating time 30 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 565kcal
Author thebakingexplorer

Ingredients

For the ganache

  • 100 ml Double cream
  • 100 g Dark chocolate chopped up, or use chocolate chips
  • 10 g Butter

For the sponge

  • 175 g Baking spread softened
  • 175 g Caster sugar
  • 3 Eggs large
  • 2 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • ¼ tsp Baking powder

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 15 g Freeze dried raspberry powder
  • 2-3 tbsp Milk

For decoration

  • 36 Fresh raspberries

Instructions

  • Make the ganache first as it needs time to cool. Heat the double cream and butter in a pan on a low heat, you want it to be warm, but not so hot you couldn't hold your finger in it. Take it off the heat and add the dark chocolate. Leave for a few minutes, then stir and the chocolate should have melted, if not, pop it back on a low heat until fully melted together. You can also do this in a microwave, put all of the ingredients into a bowl, microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until it's fully melted. Set aside to cool
  • Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
  • For the cupcake sponge, mix together the baking spread and caster sugar, ideally using an electric mixer (either handheld or a stand mixer with the paddle attachment), for 5 minutes until smooth and fluffy
  • Add the eggs and milk, and mix well until fully incorporated
  • Gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
  • Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
  • Using a cupcake corer, or a knife, make a hole in the centre of the cupcakes. Fill with the ganache, you can do this using a piping bag or a spoon
  • For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, freeze dried raspberry powder and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
  • Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle. Or spread on with a spoon
  • Top each cupcake with three of the fresh raspberries
  • Store in an airtight container in a cool place, eat leftovers within 3 days

Video

Notes

  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
  • You can use any cocoa powder for the cupcakes, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
  • You can either buy freeze dried raspberry powder, or blitz some freeze dried raspberry pieces in a blender to make a powder. If you can't get hold of freeze dried raspberries, you can add some pink food colouring to the buttercream and some raspberry flavouring.
  • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 565kcal | Carbohydrates: 63g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 261mg | Potassium: 147mg | Fiber: 2g | Sugar: 50g | Vitamin A: 994IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg