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Truffle espresso cupcakes served
Decadent truffle espresso cupcake with smooth frosting

Chocolate truffle & espresso cupcakes

Author: Flavelo
Recipes Cakes and Desserts
The "truffle" here refers to chocolate ganache balls, not the mushroom! Coffee and chocolate live in symbiosis: a little coffee deepens the chocolate flavour without making the cake taste like coffee. But here we boldly use espresso to get a true grown-up dessert. The meeting of bitter coffee, sweet sponge, and rich chocolate.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 12 servings
🔥 Calories 390 kcal
🌍 Cuisine International / Modern

Ingredients

Equipment Needed

  • Muffin tin
  • Coffee machine
  • Mixer

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Soya (in chocolate)

Instructions

1 ✓

Prepare the batter as usual (butter-sugar-eggs), but mix the cocoa powder into the flour.

Tip: Sift the cocoa as it tends to lump.
2 ✓

Mix the cold coffee into the liquids (milk).

Tip: If you add hot coffee, it will melt the butter in the batter and ruin the emulsion.
3 ✓

Combine the wet and dry ingredients, then finally fold in the chopped chocolate.

Tip: Double chocolate delight.
4 ✓

Bake for 20 minutes at 180°C. Allow to cool.

Tip: Skewer test!
5 ✓

Whip the cream with the icing sugar. Decorate the cakes and plant a truffle ball on top of each.

Tip: The jewel in the crown.

Recipe FAQ

Can I use instant coffee?
Yes, dissolve 2 teaspoons of powder in 50ml hot water. But brewed espresso has a better aroma.

Ingredients

  • 200 g flour
  • 150 g sugar
  • 120 g butter (room temperature)
  • 2 pcs eggs
  • 100 ml milk
  • 10 g baking powder
  • 30 g unsweetened cocoa powder
  • 50 ml strong espresso (cooled)
  • 100 g dark chocolate (chopped)
  • 200 ml double cream
  • 50 g icing sugar
  • 12 pcs chocolate truffle balls or bonbons