Truffle Imitator Cupcakes

Indulge in the decadence of Truffle Imitator Cupcakes—an irresistible treat that transforms classic chocolate cupcakes into sophisticated, truffle-inspired delights. These moist, rich cupcakes are made with a perfectly balanced combination of cocoa, buttermilk, and a touch of brown sugar for extra depth. Topped with an ultra-smooth chocolate ganache and a dusting of cocoa powder, they mimic the luxurious flavors of a fine chocolate truffle. Whether you're hosting a gourmet celebration or simply satisfying a chocolate craving, these elegant cupcakes are sure to impress. Effortlessly quick to prepare, they’re ready in just 40 minutes and perfect for sharing—or keeping all to yourself!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 2 large eggs
• 0.75 cup buttermilk
• 0.3 cup vegetable oil
• 1.5 teaspoons vanilla extract
• 0.75 cup boiling water
• 0.75 cup heavy cream
• 8 ounces bittersweet chocolate (chopped)
• 2 tablespoons unsalted butter
• 2 tablespoons cocoa powder (for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.

Step 3

In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Step 5

Pour in the boiling water and carefully mix until the batter is smooth. The batter will be thin; this is normal.

Step 6

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

To make the ganache frosting, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.

Step 10

Remove the cream from the heat and pour it over the chopped bittersweet chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth.

Step 11

Stir in the unsalted butter until the ganache is glossy and well blended. Let it cool slightly to thicken.

Step 12

Once the cupcakes are completely cool, spread or pipe the ganache onto the cupcakes.

Step 13

Dust the tops of the cupcakes with cocoa powder for a truffle-like finish.

Step 14

Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Facts

Serving size	1385.5 grams (1385.5g)

Amount per serving	% Daily Value*
Calories	4356

Total Fat 277.70g	356%
Saturated Fat 132.70g	664%
Polyunsaturated Fat 40.70g
Cholesterol 634mg	211%
Sodium 3125mg	136%
Total Carbohydrate 478.80g	174%
Dietary Fiber 73.20g	261%
Total Sugars 364.10g
Protein 61.70g	123%

Vitamin D 177IU	886%
Calcium 656mg	50%
Iron 39mg	217%
Potassium 3754mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 5.3%

Carbs: 41.1%