My birthday was last week and I started on a quest to make Chocolate Truffle Cupcakes inspired by a rich chocolate cupcake I had at Panera. These Chocolate Truffle Cupcakes have a moist, truffle center with a pile of decadent chocolate buttercream on top.
Today is National Chocolate Day so it is the perfect time to share this outstanding dessert! Then, last week, a fellow food blogger and friend, Joan Hayes from the blog Chocolate, Chocolate and More, passed away unexpectedly in her sleep.
And my Chocolate Truffle Cupcakes became so much more than just my birthday dessert, today they also are also being shared in remembrance of Joan, who was a huge part of the food blogging community.
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Joan Hayes of Chocolate, Chocolate and More is the 4th person from the right, in the back row.
The blogging world is very different from your typical 9 to 5 office job. Most of us work from home and our “co-workers” are other bloggers. Although we are miles apart, the food blogging community is very tight-knit and very supportive. Many bloggers travel to conferences, go on blogger retreats and take trips sponsored by brands. For the most part, I haven’t done any of those things except for one dinner meet-up with some local bloggers and a trip to the Pillsbury test kitchens where I was fortunate enough to meet Joan in person.
I am quiet and reserved most of the time and especially around people I don’t know. I was super nervous to head down to the lobby of our hotel to meet a group of food bloggers for the very first time. Joan, on the other hand, was in her element. She lived life to the fullest and you could tell that she truly loved interacting with and meeting new people. She came right up to me and started a conversation. She knew who I was and what kinds of things I was currently working on. Joan had a way of making people feel comfortable and everyone was her friend. I was able to visit with her more over dinner that night and briefly the next day at Pillsbury.
Unfortunately, we never had the chance to meet in person again but we continued to interact online. If I had questions about blogging, I knew I could count on her. When I needed help getting onto some larger group boards on Pinterest, she invited me to join a few of her boards. She shared some of my blog posts on her Facebook page with over 2.5 million followers which brought a flood of traffic to my site. And now that she is no longer with us, I’ve heard time and time again that Joan did the same kinds things for hundreds of other bloggers. Not only did she run a very successful blog, but she was also very supportive to everyone in the food blogging community. Joan was a wonderful woman and she will be greatly missed by all.
Today the food blogging community is sharing #ChocolateForJoan. Please show your support by following the hashtag, checking out the chocolate recipes by my fellow bloggers, tagging your own chocolate images with #ChocolateForJoan, visiting her blog Chocolate, Chocolate and More and by sharing some of Joan’s recipes with your family and friends. She had things set up so that her blog, and the income it creates, will continue to provide for the three children she left behind. By visiting her blog and sharing her recipes, you can help support them as well!
So, for the love of chocolate, let’s get to the recipe for Chocolate Truffle Cupcakes. This recipe starts with…you guessed it…TRUFFLES!! Bring heavy cream and butter to a boil in the microwave. Add semi-sweet chocolate chips and stir gently until smooth. Pour the melted chocolate into a small, glass casserole dish and place it in the fridge to set. Once it has cooled and is set, use a one tablespoon sized cookie dough scoop (or a large spoon) to scrape up the solidified chocolate into truffle sized balls.
Place them on a tray covered with parchment paper and return to the fridge while baking the cupcakes.
Remove the cupcakes from the oven, immediately scoop out the middle and fill each of the holes with one of your homemade chocolate truffles! My truffles were flat on the bottom so I placed the rounded, domed part into the hole with the flat part of the truffle on top.
The truffles will immediately start to melt and it is a beautiful thing! You can return them to the still-warm oven for a couple of minutes to melt the truffles even more so that they completely fill in the hole, but it’s totally optional. Do not attempt to remove the cupcakes from the muffin pan while the cupcakes are still warm. The chocolate truffle will spill over the sides and you will have a mess…a delicious mess…but a mess none the less.
Return the cupcakes, still in the muffin pan, to the fridge to allow the chocolate truffle center to set. Then, remove them from the fridge, frost with swoon-worthy chocolate buttercream and sprinkle with chocolate curls.
And then, of course, this picture says it all, dig into the delicious, decadent Chocolate Truffle Cupcake and sigh with pleasure! From the moist chocolate cake with the rich chocolate truffle center to the fluffy chocolate buttercream frosting these Chocolate Truffle Cupcakes are a force to be reckoned with. I know that Joan would’ve loved these cupcakes and I hope that when you make them you think of her and say a prayer for her family and for her children.
- 1/4 cup heavy cream
- 1/4 cup butter
- 1 cup semi-sweet chocolate chips
- Bring heavy cream and butter to a boil.
- Add the chocolate chips and gently stir (you don't want to create air bubbles) until smooth.
- Pour the melted chocolate into a small, glass casserole dish and place it in the fridge to set.
- Once it has cooled and is set, use a one tablespoon sized cookie dough scoop (or a large spoon) to scrape up the solidified chocolate into at least twelve truffle sized balls.
- Place them on a tray covered with parchment paper and return to the fridge while baking the cupcakes.
- Preheat oven to 350 degrees.
- Whisk together flour, cocoa powder, baking soda and salt. Set aside.
- Cream softened butter and granulated sugar for about two minutes. Scrape the bowl.
- Add the egg and vanilla. Beat for two minutes.
- Add the sour cream and half of the flour/cocoa mixture. Mix until moistened.
- Add the milk and the second half of the flour/cocoa mixture. Stir until just combined.
- Divide the batter evenly between twelve lined muffin cups.
- Bake at 350 degrees for 18-20 minutes.
- Remove the cupcakes from the oven, immediately scoop out the middle and fill each of the holes with one of your homemade chocolate truffles. The truffles will immediately start to melt. You can return them to the still-warm oven for a couple of minutes to melt the truffles even more so that they completely fill in the hole, but it’s totally optional. Do not attempt to remove the cupcakes from the muffin pan while the cupcakes are still warm. Move the cupcakes, still in the muffin pan, to the fridge to allow the chocolate truffle center to set.
- Remove from the fridge, frost with chocolate buttercream frosting (recipe below) and garnish with chocolate curls.
- Sift together powdered sugar and cocoa powder. Set aside.
- Beat cream cheese until smooth.
- Add butter and shortening, beat well.
- Add the sugar/cocoa mix, one cup at a time, mixing between each cup.
- Add the milk and vanilla. Beat until fluffy.
Can’t get enough chocolate? Here are a few more of my chocolate recipes: