Delicious chocolate cupcakes with a chocolate butter cream icing, and topped with an indulgent Christmas truffle for decoration.
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Now that we are in November, does that mean it’s finally acceptable to talk about Christmas?
Who am I kidding?! Of course it’s time to talk about Christmas! You wouldn’t have found yourself on this page if you didn’t think the same!
So! Where do we start? How about these Christmas Truffle Cupcakes? A cupcake, with a truffle on top that looks like a Christmas pudding. I think everything about that sentence spells ‘winner’!
As I have mentioned previously in my recipe, if it’s on a cupcake it doesn’t count. So if you think having a truffle and a cupcake is greedy, have them together and it’s just one sweet treat! Problem solved.
Disclaimer – that’s probably not factual but I like to believe it, what can I say?
So, as usual, you can change the flavouring of the cupcake if you prefer, I just thought the chocolate went well with the Christmas pudding chocolate truffle.
I would recommend storing the truffles separately from the cupcakes, in the fridge in an airtight container, and placing them on the cupcakes before serving. The cupcakes are best stored in an airtight container at room temperature. This way, they are both kept to their best.
I personally find that this Dr Oetker’s Dark Cocoa Powder is the best cocoa powder to bake with, it’s always my go-to ingredients for chocolate bakes.
As for the truffles, I love a combination of milk chocolate and 70-74% dark chocolate. The milk chocolate and cream take the sting out of the dark chocolate that dark chocolate haters hate, whereas the dark actually gives it the richness needed for a luxurious chocolate truffle. My mouth is watering even at the thought of it!om
Here’s how I made my Christmas truffle cupcakes
What you’ll need to make these Christmas Truffle Cupcakes
Wire Cooling Rack
Large Drop Flower Nozzle
Cake Tools (Also includes flower cutter for the white icing)
Cutters (for the holly leaves)
- 5oz Caster sugar
- 5oz Butter/Margarine
- 3 Eggs
- 5oz Self Raising flour
- 2 Tablespoons cocoa powder
- 18 Oz Icing sugar
- 9 Oz butter
- 2 Tablespoons cocoa powder
- 4oz milk chocolate
- 3oz dark chocolate
- 20ml double cream
- a pinch of salt
- 30g butter
- white ready to roll icing
- red ready to roll icing
- green ready to roll using
To prepare, preheat the oven to 180 degrees and place 12 cupcake cases in a bun tin.
- Firstly, place the caster sugar and butter/margarine in the mixer and mix until light and fluffy.
- Secondly, add the eggs and mix until combined.
- Add the self raising flour and cocoa powder and mix until combined. If you’re using vanilla extract, you can also add that at this stage.
- Divide the mixture evenly between 12 cupcake cases in a bun tin, and bake on the middle shelf of a preheated oven at 180 degrees for around 20 minutes or until risen and springy to the touch. Don’t open the oven door until you think they look ready. If when you press on the top, they sink, carefully shut the oven door and bake for longer.
- Once the cupcakes are ready, remove them from the oven and place onto a wire cooling rack. Leave to cool completely before decorating.
- Place the icing sugar, cocoa powder and butter in the mixer and mix until combined.
- Place the chocolate buttercream mixture in a piping bag with a large drop flower or open star nozzle. I’ve linked the one that I use in the ‘what you’ll need’ section above.
- Firstly, chop both chocolates into pieces and place in a bowl over a pan of water over a low heat on the hob with the butter. Melt slowly whilst stirring and avoid the chocolate over heating and sticking to the bowl.
- Add a pinch of salt to bring out the flavour.
- Once the chocolates are completely melted, pour in the double cream whilst carefully whisking by hand.
- When everything is combined, place the bowl in the fridge and chill for at least 2 hours. You can leave over night with clingfilm on if that’s easier.
- After 2+ hours, remove the bowl from the fridge and use a teaspoon or a very small ice cream scoop to scoop out small pieces of the size truffle you want and place them on a sheet of greaseproof paper.
- Use your hands to roll the pieces into balls, before placing them back in the fridge until you’re ready to serve the cupcakes.
- Before serving, roll out white icing and use a small flower cutter to cut out the icing for each cupcake truffle. Place the flower shaped, white icing on top of the truffle as photographed.
- Roll out the green icing with a rolling pin and cut 3 pieces per cupcake into the shape of holly leaves. You can use a straw or the outside of a cookie cutter to shape the edges. Add them to the top of the truffle.
- Roll 3 small balls of red icing per cupcake, add them on to the holly to form the berries, and use a cake tool to press a dot in each.
- Finally, complete by placing the Christmas truffles on top of the cupcakes and serve.
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If you liked this Christmas truffle cupcakes recipe, why not try my Chocolate Brownie Dessert to serve after Christmas dinner. Click here to read the recipe.