Hello sweet friends! Happy 2016! I’m trying to get back into the swing of things post-baby. I’m not short on ideas, just energy! I’ve been wanting to make truffles for some time now. I never got around to rolling any though. Instead I stuffed them in a cupcake to bring you Chocolate Rum Truffle Cupcakes.
I have a confession to make… I’m just not that into Valentine’s Day. It is cute and if I have to be technical it was the first “holiday” I celebrated with my now husband 20 years ago. (Sheesh! Where’s the time go?!?) Don’t get me wrong, what girl doesn’t like chocolate and flowers?! I most certainly do (especially some Godiva truffles and orchids), but I LOVE it most when my hubby surprises me with something like that on what would normally be just an ordinary day. It tells me that he was thinking of me and he did it “just because”. 😉
All that said, that doesn’t mean that I won’t use a holiday as an excuse to make something tasty. Using Valentine’s Day as my inspiration, I had to go with chocolate, of course, and after being pregnant for nine months and birthing a 9lb, 21 inch mini turkey I wanted something spiked. So rum it was! I’ve never made truffles before, but it turns out that they’re super easy. If you’ve ever made ganache, then truffles definitely won’t be any trouble.
When I pulled the truffle filling out of the fridge to taste it… HOLY MOLY is all I can say. Then I tasted the filling with a little cake. MIND. BLOWN! My first thought was “WHY haven’t I done this before?!!” Seriously, pure decadence! The filling is like silk. This is definitely a rich dessert… not for the faint of heart. And if you’re not a rum fan, add your favorite liquor. Believe me, I’ll be making these again… I think I have some Amaretto hanging out in the cupboard.
So, send the kids to grandma’s and enjoy a little romance any day of the week with your special Valentine… oh and don’t forget the Chocolate Rum Truffle Cupcakes. 😉
Roxana- The Red Eye Baker
- TRUFFLE FILLING
- 10 oz dark chocolate, chopped
- 2/3 c heavy cream
- 5 Tbsp butter
- pinch of salt
- 1/4 c rum
- 1 c flour
- 1 c sugar
- 1/4 c, plus 2 Tbsp cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp instant coffee
- 1/2 c milk
- 1/4 c canola oil
- 1 egg, room temperature
- 1 tsp vanilla
- 1/2 c hot coffee
- TRUFFLE BUTTERCREAM
- 1/2 c (1 stick) butter, room temperature
- 1/8 tsp salt
- 1 tsp vanilla
- 2 c powdered sugar
- 1 Tbsp milk
- remainder of truffle filling
- Place the chopped chocolate in a heat safe bowl and set aside.
- In a small saucepan, over medium heat bring the heavy cream and butter to a very low simmer. Do not allow the cream to boil.
- Poor the cream over the chocolate and stir it with a whisk until well combined.
- Add the pinch of salt and rum and mix well.
- Place the bowl in the refrigerator to cool for at least 2-3 hours or overnight.
- Preheat oven to 350 degrees and line cupcake pans with 12-15 liners.
- In the bowl of a stand mixer, combine all dry ingredients (flour, sugar, cocoa, baking powder, baking soda, salt, & instant coffee) and stir them up using the whisk attachment.
- With the mixer on the lowest speed add the milk, oil, eggs, and vanilla. Increase the speed to medium and mix until well combined. Scrape down your bowl as needed.
- Return the mixer to low speed and slowly add the hot coffee, scrape the bowl down, and beat on high for about 1 minute.
- Using a scoop, divide the batter into the lined pans filling them about ¾ full.
- Bake in a preheated oven for 14 – 17 minutes, or until a toothpick inserted in the center of a few cupcakes comes out clean.
- Cool in pan for about a minute and move cupcakes to a cooling rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining truffle filling on medium high for 1-2 minutes.
- Add the butter and continue beating until light and fluffy scraping down the bowl as needed.
- Add the powdered sugar one cup at a time. Begin on the lowest setting mix until incorporated and turn the mixer to high.
- Add the vanilla, milk, and salt and beat on medium high speed until the buttercream is nice and fluffy.
- Using a knife or a melon baller scoop out the centers of the cupcakes.
- Scrape the filling with a spoon and gently press it down into the center of each cupcake. You can smooth it out with the back of the spoon.
- Using a 1M tip, pipe rosettes onto each cupcake. I took it easy on the frosting since these are so rich.
- Decorate with sprinkles and enjoy!