So I saw this recipe by William and Sonoma for truffle-filled cupcakes. The idea was basically to bake a cupcake, insert a truffle while they were cooling and then frost them and add chocolate curls as garnish. I really wanted to try it... with a couple tweaks of course. First of all... I am on a diet. I know, I know. I am a baker. How on earth does a baker diet while baking deliciousness all the time? Easy. We cut out soda, replace chips and fries with veggies and allow ourselves one over-the-top delicious sugar-filled treat a week.
This was my week for truffle-filled cupcakes.
So I baked up my usual white cake recipe cupcakes. Cut out a small hole in the tops when they came out of the oven (I have seen those fancy cupcake-corers in the William and Sonoma stores but I just used a good old-fashioned orange juice sipper). The William and Sonoma recipe called for their cupcake recipe but it had a lot of William and Sonoma specialty products that I was not willing to drive the hour it takes me to get to one of their stores and then pay ridiculous prices to use a tsp. here and a tbsp. there - never to use again!
I baked 18 cupcakes. I stuffed half of them with a dark chocolate Lindt truffle and and the other half with a white chocolate Lindt truffle. Then I let them melt into the cupcakes until they had completely cooled. A huge dollop of buttercream icing late they were looking a little... plain.
What could I do to make these bakery worthy cupcakes look the part? Well I needed some way of differentiating the dark and white chocolate apart so what better way then to garnish with another delectable truffle? And who doesn't love jimmies?
So there you have them. Be warned they are rich. I certainly had my sugar fill of the week from a single cupcake. Had trouble sleeping that night. That's what happens when you keep sugar from the system and then shell-shock it with one of these bad boys. As for the other 17... some very lucky family members and co-workers will be enjoying them. I am on my diet after all.
