Chocolate Truffle Cupcakes


1 cup of all purpose flour
½ cup of cocoa powder
1 cup of home-made curd
¾ cup of granulated sugar
½ teaspoon of baking soda
teaspoon of baking powder
½ cup of olive oil
1 teaspoon of vanilla extract
400 grams of ganache


1. Preheat oven to 200 C. Grease and line a muffin pan. Sift flour 2-3 times.
2. In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 4 lots, blending in well after each addition.
3. Using an ice-cream scoop pour batter in the prepared muffin pan. Bake at 200°C for 10 minutes, reduce temperature to 170°C and bake for 8-10 minutes or till a toothpick inserted into the cake comes out clean. Allow the cupcakes to cool completely.
4. Whip prepared ganache in large bowl. Transfer the whipped ganache into a piping bag with Wilton 1M tip. Frost the cupcakes with ganache as per your liking and serve.


The cupcakes can be made one-day ahead. Frost them before guests arrive if you wish.