Best Chocolate Truffle Cups Recipes

CHOCOLATE TRUFFLE BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
• Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.

CHOCOLATE TRUFFLE BROWNIE CUPS

Steps:

• Cooking Aids: mini muffin baking pan, mini muffin cups, medium scoop (cookie drop size or tablespoon).
• Preheat oven to 350 degrees and prepare mini muffin pan with paper liners.
• Stir brownie mix, water, oil and eggs until well blended.
• Fill muffin cups 3/4 full with batter, use the medium scoop for less mess.
• Bake 20 to 22 minutes or until tooth pick comes out clean.
• Cool completely before glazing.
• Glaze: Heat whipping cream in small saucepan over low heat just until hot but not boiling; remove from heat.
• Stir in chocolate until melted.
• Let stand about 15 minutes.
• Spoon mixture over brownie and add sprinkles.

MINT CHOCOLATE TRUFFLE COOKIE CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
• Combine flour, cocoa powder, baking soda and salt in a separate bowl, then stir into the butter mixture until well blended.
• Use a cookie scoop to drop balls of dough into a prepared mini-muffin tin. Tin should be greased or paper baking liners/cups should be used.
• Bake cookie cups for 10 minutes in the preheated oven, or just until set.
• While cookie cups are baking, remove the wrapping from the kisses and place them in a bowl for ready use.
• Remove baked cookie cups. Quickly press a kiss, tip pointing down, into the center of each cookie cup. Kiss will soften and melt.
• Cookies are best served within 12-24 hours.

CHOCOLATE-RASPBERRY TRUFFLE CUPS

Steps:

• Melt 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
• Microwave white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
• Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.

CRUNCHY CHOCOLATE TRUFFLE CUPS

Steps:

• Place mini foil baking cup in each of 30 mini muffin cups. Spray foil cups with cooking spray.
• In medium bowl, place 3/4 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add crushed granola bars and marshmallows; mix well. Spoon slightly less than 1 measuring tablespoonful mixture into each muffin cup; gently press into cups.
• In small bowl, place 2/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Spoon melted chocolate over each crunchy truffle; smooth top with tip of spoon. Decorate with candy sprinkles.
• Refrigerate about 3 hours or until firm. Store covered in refrigerator.

TRUFFLE STUFFED CHOCOLATE CHIP COOKIE CUPS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Cut each cookie dough round in half; place one half in each muffin cup. Bake 17 to 19 minutes until cookies are golden brown and puffed.
• Remove from oven and immediately use bottom of wooden spoon to create indentation in center of each cookie cup. Cool cups completely in muffin pan on cooling rack.
• Run butter knife gently along edges of cooled cookie cups to remove from muffin pan. Using small, sharp serrated knife, gently cut truffles in half. Set aside.
• In small microwave-safe bowl, heat chocolate chips on High 1 minute. Stir, then heat on High in 30-second intervals, stirring after each until chocolate is melted and smooth. Pour chocolate into small resealable plastic bag. Cut off one tip of bag.
• Pipe 1 teaspoon melted chocolate into centers of cookie cups. Top each with one truffle half, cut side-down. Pipe more melted chocolate over cookie cups (you may not use all the melted chocolate). Decorate with sprinkles. Let chocolate set completely before serving.

CHOCOLATE TRUFFLE BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 42 miniature muffin cups. Make brownie batter as directed on box. Fill muffin cups about 3/4 full (about 1 tablespoon each) with batter.
• Bake 19 to 21 minutes or until toothpick inserted into edge of brownie cup comes out clean. Do not overbake. Cool 10 minutes before removing from pan. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat whipping cream over low heat just until hot but not boiling; remove from heat. Stir in chocolate until melted. Let stand about 15 minutes or until mixture coats spoon. (It will become firmer the longer it cools.) Spoon about 2 teaspoons chocolate mixture over each brownie cup. Sprinkle with chocolate sprinkles.

CHOCOLATE TRUFFLE CUPS

Steps:

• Microwave white chocolate and 1 Tbsp. milk in small microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Add 2 Tbsp. reduced-fat cream cheese; beat with whisk until well blended. Set aside.
• Repeat with semi-sweet chocolate and remaining milk in separate microwaveable bowl.
• Spoon chocolate mixtures, side-by-side, into 4 dessert dishes. Refrigerate 15 min. Garnish with Chocolate-Dipped Strawberries or Chocolate Shapes (see Tips) just before serving, if desired.

CHOCOLATE-MINT TRUFFLE CUPS

Steps:

• Place foil cups on baking sheet. Stir bittersweet chocolate in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 115°F. Remove from over water. Using 1-inch-wide pastry brush, coat insides of foil cups with enough chocolate to coat thickly to top edge of cups (rewarm chocolate over simmering water as necessary to maintain temperature). Reserve remaining bittersweet chocolate. Place cups on baking sheet and refrigerate until firm, about 30 minutes.
• Bring cream to simmer in heavy small saucepan. Reduce heat to low; add white chocolate and stir until melted and smooth. Remove from heat. Whisk in extract, then sour cream. Cool to barely lukewarm, about 10 minutes. Mix in 1/4 cup crushed peppermint candies.
• Spoon enough white chocolate mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 level teaspoonful per cup). Refrigerate until filling sets, about 30 minutes.
• Rewarm remaining melted bittersweet chocolate to 115°F in bowl set over barely simmering water. Spoon enough chocolate (about 1 teaspoon) over filling in each cup to cover completely. Tap on counter to level. Top each with candied violet, green candy decor, or crushed peppermint candies. Chill cups until firm, about 1 hour. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
• Available at cake and candy supply stores and specialty foods stores.