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!
Servings: 12 cupcakes
Ingredients
- 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
- 1¼ tsp baking powder
- ½ cup olive oil
- 1 tsp vanilla extract
- 400 gram chocolate ganache
Instructions
- 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
Notes
The cupcakes can be made one-day ahead. Frost them before guests arrive if you wish.