Chocolate Truffle Cupcakes


Chocolate Truffle Cupcakes is a kid friendly eggless dessert. Whipped ganache is swirled on top. Everyone loves a bite of this decadent and delicious cupcake. Frost it the way you please and serve to a crowd!

Chocolate Truffle Cupcakes

Everytime kids attend a party, there is a definite excitement for the party favours! Honestly speaking I would also like to come back with party favours too. :)

Chocolate Truffle Cupcakes

When I host a party, I do try to give some gifts and this year’s birthday party was no different.

Chocolate Truffle Cupcakes

I made my super-hit chocolate cake recipe into cupcakes and frosted them with whipped ganache. Kids had a holiday that day so they directed the photoshoot for these cupcakes with polka dot toppers and their own smiles.

Chocolate Truffle Cupcakes

The recipe in itself is great but with just little addition of flags and ganache, it became beautiful and appealing to kids and adults alike.

Chocolate Truffle Cupcakes

Chocolate Truffle Cupcakes

Chocolate Truffle Cupcakes is a kid friendly eggless dessert. Whipped chocolate ganache is swirled on top. Everyone loves a bite of this decadent and delicious cupcake. Frost it the way you please and serve to a crowd!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, chocolate, cupcake, eggless
Servings: 12 cupcakes


  • 1 cup all purpose flour
  • ½ cup cocoa powder unsweetened
  • 1 cup yogurt homemade curd or buttermilk
  • ¾ cup sugar granulated
  • ½ tsp baking soda
  • tsp baking powder
  • ½ cup olive oil
  • 1 tsp vanilla extract
  • 400 gram chocolate ganache


  • Preheat oven to 200 °C. Grease and line a muffin pan. Sift flour 2-3 times.
  • 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.
  • 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.
  • 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.
  • Notes


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

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  1. Lovely chocolate truffle cupcakes

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