Back in the fall, I posted about these super yummy Triple White Chocolate Cupcakes. Which consist of white chocolate cake, topped with white chocolate icing, and a Lindt white chocolate truffle tucked inside. They immediately became one of my favorite cupcakes, and since then they’ve became a reader favorite as well. You guys seem to be crazy about those cupcakes, and I don’t blame ya!
I had never even tried a Lindt truffle until those cupcakes came about. Now, I’m hooked on them, they rank right with Reese cups in my book! I don’t dare buy a bag, because I just might eat every last one and destroy the evidence, before the hubs even smells the chocolate! ;) On our trip to Miami we visited a Lindt truffle store, ohh mmyy gooooodness (that’s all I’ll say about that). Then it occurred to me…why hadn’t I made cupcakes with milk chocolate truffles!! And so these chocolately cupcakes came about!
Also, it gave me a chance to finally work on my chocolate buttercream recipe. I always tend to stray away from making chocolate buttercream because I just haven’t found one I like. I whipped up this batch in one try and I LOVE it! It’s really creamy and buttery, but every bit as chocolate! It’s so easy and only 3 ingredients, it also piped great. The cake of course is my favorite, Hershey’s perfectly chocolate recipe.
Chocolate Buttercream
12oz Melting Chocolate
1 1/2 Cup Unsalted Butter
4-6 TBS Heavy Whipping Cream (or milk)
Hershey’s Perfectly Chocolate Cupcakes
2 Cups Sugar
1-3/4 Cups All Purpose Flour
3/4 Cup HERSHEY’S Cocoa
1 1/2 TSP Baking Powder
1 1/2 TSP Baking Soda
1 TSP Salt
2 Eggs
1 Cup Milk
1/2 Cup Vegetable Oil
2 TSP Vanilla Extract
1 Cup Boiling Water
18 Milk Chocolate Lindt Truffles
*These recipes will make and frost 18 cupcakes, however, you will have extra batter.
You will want to start with the frosting this time, because it takes time to chill.
Step 1: In a double boiler, microwave, or large chocolate melter, melt chocolate and butter together. Stir well. Pour into a large mixing bowl, or bowl of an electric mixer.
You can do this together in a double boiler or separate and mix together if you would prefer. I attempted to do it in my chocolate melter and it barely fit and was not fun to stir, so I wouldn’t recommend it! I don’t like to use double boilers so next time I’ll melt the chocolate in the chocolate melter and the butter in the microwave then stir together in my mixing bowl. However you would like to melt it, just be careful not to over heat it. For more tips on melting chocolate check out Melting Chocolate 101.
Step 2: Place in either the freezer or fridge until it cools, stirring and scraping the sides every few minutes to keep the chocolate from hardening on the sides. Mine took 25 minutes in the fridge.
Step 3: Using a kitchen mixer or a hand beater, beat the chocolate for about 1 minute, it will become lighter in color right away.
Step 4: Add in 4-6 TBS of heavy whipping cream or milk, and beat. You can use milk if you would like, but I prefer the creamy taste the heavy whipping cream adds.
Now for the cupcakes (I made these while waiting for my chocolate to cool).
Step 5: In a large mixing bowl, or bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda, and salt until fully combined.
Step 6: Add in eggs, milk, oil, and vanilla extract. Pour in boiling water and beat for 2 minutes.
Step 7: Fill cupcake liners 2/3 full (I used 4TBS) and bake at 350 for 18 minutes or until toothpick comes out clean. Let cool completely.
Step 8: Unwrap all your truffles and gently press them into the center of your cupcakes.
Step 9: Pipe your frosting onto your cupcakes. It helps to first pipe a little extra blob in the center to fill the dent left by the truffles. If you would like more info on piping cupcakes check out Frosting Cupcakes 101.
I topped mine off with some yummy chocolate sprinkles, which kind of makes them a quadruple chocolate cupcake…right? ;)
Ingredients
- 12oz Melting Chocolate
- 1 1/2 Cup Unsalted Butter
- 4-6 TBS Heavy Whipping Cream (or milk)
- 2 Cups Sugar
- 1-3/4 Cups All Purpose Flour
- 3/4 Cup HERSHEY’S Cocoa
- 1 1/2 TSP Baking Powder
- 1 1/2 TSP Baking Soda
- 1 TSP Salt
- 2 Eggs
- 1 Cup Milk
- 1/2 Cup Vegetable Oil
- 2 TSP Vanilla Extract
- 1 Cup Boiling Water
- 18 Milk Chocolate Lindt Truffles.
Instructions
- Step 1: In a double boiler, microwave, or large chocolate melter, melt chocolate and butter together, stir well. Pour into a large mixing bowl, or bowl of an electric mixer.
- Step 2: Place in either the freezer or fridge until it cools, stirring and scraping the sides every few minutes to keep the chocolate from hardening on the sides. (about 25 minutes in the fridge)
- Step 3: Using a kitchen mixer or a hand beater, beat the chocolate for about 1 minute, it will become lighter in color right away.
- Step 4: Add in 4-6 TBS of heavy whipping cream or milk, and beat. You can use milk if you would like, but I prefer the creamy taste the heavy whipping cream adds.
- Step 5: In a large mixing bowl, or bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda, and salt until fully combined.
- Step 6: Add in eggs, milk, oil, and vanilla extract. Pour in boiling water and beat for 2 minutes.
- Step 7: Fill cupcake liners 2/3 full (approx. 4TBS) and bake at 350 for 18 minutes or until toothpick comes out clean. Let cool completely.
- Step 8: Unwrap all your truffles and gently press them into the center of your cupcakes.
- Step 9: Pipe your frosting onto your cupcakes. It helps to first pipe a little extra blob in the center to fill the dent left by the truffles.
These look absolutely decadent! Not just triple chocolate…quadruple with the sprinkles!
Hi Tony! This is a great recipe and your photos are stunning!
I really wanna try this but I’m wondering what does it mean by ‘melting chocolate’ in the butercream ingredients. Did you used bittersweet/semisweet and melt them? Please help!
Melting chocolate is chocolate specificly used for melting and coating treats. I generally use Milk Chocolate Almond Bark or Milk Chocolate Candy Quick. They come in large bars that can be broken into chunks normally on the shelf about the chocolate chips. Hope that helps!
hi tony! i just wanted to ask you a question i know that it shows how to make choclate icing/frosting but how do you make white mixed withchoclate covere icing/frosting please help?!
Are you looking for white chocolate icing? Or just white icing?
I’ve featured these super chocolaty cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
Don’t mind a bit, thanks for the feature! :)
Hello! I am speechless! This cupcake looks delicious! How many cupcakes does this recipe yield? Thank you!
Toni, how do you keep your liners coming out true to color????? When I bake dark cuppies (chocolate, red velvet etc), I always have to go with foil wrappers because the dark color of the cake will darken the wrappers and you can’t really see the design! Do you use two or more wrappers or just one???? Seriously, this is perfection!!!! Thank you :-)
I use grease proof liners from Sweets & Treats boutique! They are seriously the BEST liners! You can check out her shop by clicking her banner in our sponsor section to the right. :)
Thank you so much! I fumbled around on Monday until I found a post where you mentioned the actual site. I order a couple of different ones that same day and can’t wait to receive them! Thanks again!
Tywana
Awesome!
I made these yesterday. They taste wonderful! I did, however, have issues with the cupcake splitting when I put the truffle in there. I ended up spooning some of the cupcake out to make room for the truffle. Am I making my cupcakes too small? I used a larger cupcake pan (at least I thought I did). Any suggestions?
I’m sorry you had that complication, I’ve have never had cupcakes crack while doing this so I can’t be for certain, but it impossible maybe the cupcakes were over baked? Each over is different and it can be very easy to over bake cupcakes, I pull them out as soon as they “spring back” when touched. You can always certain core they cupcakes like you did, that is my non truffle method, lol! Glad they tasted good though!
Do you have to use melting chocolate or can i use ghirardelli chocolate chips for the buttercream?
You can absolutely try to use the Ghiradelli chocolate chips, however, I try to stay away from using chocolate chips of any kind because they don’t get quiet as smooth as melting chocolate, or stay liquid as long. If they aren’t melted just right you might definitely have an issue with chocolate lumps throughout you’re frosting.