Last Wednesday, I baked the most delightful Chocolate Truffle Cupcakes. They were the most perfect indulgence, especially when paired with a quick shot of espresso.
2/3 cup of granulated sugar.
1/2 cup of self-raising flour.
1/3 cup cocoa powder.
1/2 teaspoon baking powder.
1/4 teaspoon baking soda.
1/4 teaspoon salt.
1/3 cup buttermilk.
2 & 1/2 tablespoons of vegetable oil.
3/4 teaspoon of instant coffee.
1/3 cup of boiling water.
1/3 cup of margarine.
1 cup of double cream.
1 cup of chocolate chips.
1 tablespoon cocoa powder.
Chocolate sprinkles to decorate.
Pre-heat oven to 180 degrees.
In a bowl, measure all the dry ingredients. In another bowl mix together the buttermilk, egg and vegetable oil. Next make the small amount of coffee with the instant coffee and boiling water and pour into the wet mixture and lightly whisk together.
Gradually, sieve the dry ingredients into the wet mixture, stirring slowly, until all the ingredients are well incorporated.
Place muffin cases into a muffin tray and pour the mixture about 2/3rds of the way up. Place into the pre-heated oven for about 20 mins. Keep checking the cakes until a toothpick, when inserted comes out clean. This means that the cakes are cooked thoroughly.
This mixture yielded 9 muffin sized cakes.
For the Truffle Topping melt the margarine and double cream in a saucepan, until bubbling. Allow to bubble for two minutes and remove from heat. Place the chocolate chips into a heatproof bowl and pour over the cream mixture, this will melt the chocolate chips, stir until it is all combined. Put the mixture into the fridge for at least two hours, until the mixture has thickened. Finally, stir through the tablespoon of cocoa powder, this will allow the mixture to thicken to a piping consistency.
Pour into a piping bag with a 1M Wilton nozzle and swirl the mixture onto the top of the chocolate cupcakes. Generously, pour the chocolate sprinkle on top of the icing.