Chocolate Truffle Cupcakes
These gorgeous little cupcakes should satisfy all your chocky cravings! They are super rich so I recommend just one a day! I’m giving you 3 divine fillings, but one will do fine - just remember to triple the ingredients.
Course Desserts & Sweet Treats
Cuisine International
Servings 24 mini truffles
Equipment
- small baking bun tray, small canapé bun cases
Ingredients
- 220 g dark chocolate 70% +
- Filling 1: 60g 3 tbsp ‘Biona’ Salted Caramel Coconut Bliss + 1 tbsp melted coconut oil
- Filling 2: 60g 3 tbsp Hazelnut spread
- Filling 3: 60g 3 tbsp Crème Fraiche +1/4 honey or maple syrup + ¼ tsp vanilla extract
Instructions
- Break chocolate and place in a heatproof bowl. Sit bowl over pan (bain-marie) of barely simmering water till chocolate melts, stirring occasionally. Remove from heat and let it cool slightly.
- Spoon 3 tbsp of the melted chocolate into each of above fillings and mix.
- Line a canape cupcake tray with mini bun cases. Spoon 2-3 teaspoons of each of above fillings into the paper bun cases. Decorate with whatever takes your fancy. Allow to chill at room temperature before placing in fridge to set.
- Set in fridge 20 minutes.
- Store in fridge in airtight container.
Maggie's Tips
- Making your own homemade treats ensures that you have complete control of ingredients added.
- Instead of hazelnut spread try peanut butter, cashew butter, almond butter or tahini.
- Instead of Crème fraiche try mascarpone cheese or fresh ricotta.
- For dairy free or vegan friendly version use coconut yoghurt. Also check that the chocolate is dairy and vegan friendly
- Gluten free: Make sure your choice of chocolate is GF
- These are a suitable treat for diabetics or those on a keto or low-carb diet.
- Decorate with edible flowers, chopped nuts, bee pollen, toasted seeds, freeze dried fruits etc.
- The links in the ingredient list are just a guideline to some of my favourite products.