Best Deep Fried Truffle Cupcakes Recipes

TRUFFLE LOVER'S CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups.
• Bake as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling rack. Immediately prick holes in tops of cupcakes with toothpick. Brush about 1/2 teaspoon liqueur over each cupcake. Cool completely, about 30 minutes.
• In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand 10 minutes. Dip tops of cupcakes in ganache. Top with miniature chocolate chips, grated orange peel or ground hazelnuts, if desired. Store loosely covered.

DEEP FRIED CUPCAKES

Steps:

• For cupcakes:.
• Beat butter until softened.
• Add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating until well combined.
• Measure the flour, baking powder, baking soda, salt, and cocoa powder
• into a small sized bowl and whisk to combine.
• Measure out the milk and vanilla and stir to combine.
• Add about a third of the dry ingredients to the butter/sugar and beat to combine.
• Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
• Scoop batter into cupcake cups about 1/2 full.
• Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
• For Ganache:.
• Place the chocolate in a small glass bowl.
• Heat the cream in a small saucepan until it just starts to boil.
• Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
• While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
• For batter:.
• Beat egg and milk.
• Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
• Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking.
• For frying:.
• Remove the cupcake wrapper. You do not want charred paper.
• Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
• Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do.
• Fry until all sides are golden brown (about 3 minutes).
• Remove from the fryer and dust with powdered sugar.

WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING

Steps:

• Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in Small Batter Bowl. Combine milk and vanilla in small bowl. In a 2qt mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In 4qt mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites. Fold in remaining egg whites using whisk. Using a large scoop, divide batter evenly among liners.
• Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a cooling rack. Immediately snip a 1/2-inch-deep (1-cm) "x" into top of each cupcake using kitchen shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.).
• Meanwhile, for frosting, place white chocolate in microwave safe bowl, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In a large mixing bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.
• Place frosting in a piping bag fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls.

CHOCOLATE TRUFFLE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
• In medium bowl, mix flour, 2/3 cup cocoa, the baking soda, coffee powder and 1 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 1 teaspoon vanilla. Alternately add flour mixture with buttermilk, beating on low speed until smooth. Divide batter evenly among muffin cups, using about 1/3 cup in each.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• Meanwhile, in small saucepan, heat filling ingredients over medium heat, stirring until chocolate is melted and mixture is smooth. Pour into 8-inch square or smaller pan; refrigerate 1 hour.
• With small ice cream scoop or spoon, scoop out 1/4- to 1/2-inch hole in top center of each cupcake. With 1/4-teaspoon measuring spoon, scoop out small balls of ganache and place 1 ball in each hole.
• In large bowl, beat 1 cup butter, 1/2 cup cocoa and 1/2 teaspoon salt with electric mixer on medium speed until creamy. Beat in 1 teaspoon vanilla and 1 teaspoon liqueur. Gradually add powdered sugar, beating on low speed until blended. Add milk; beat until frosting is stiff but creamy.
• Spoon frosting into decorating bag fitted with #1M or #2D pastry tip. Pipe large dollop in middle of cupcake and then circle 2 to 3 times to form rose shape.