Truffle Cupcakes

Name: Truffle Cupcakes
Ingredients: 1/3 cup cocoa powder; 3/4 cup brown sugar; 1/2 cup butter, chopped; 10.5 oz dark chocolate, chopped; 3/4 cup ground almonds; 3 None eggs, lightly beaten; 1/2 cup heavy cream; 5 oz malted milk balls; 12 None coconut-almond truffles

9 ingredients

4 steps

Ingredients

1/3 cup cocoa powder
3/4 cup brown sugar
1/2 cup butter, chopped
10.5 oz dark chocolate, chopped
3/4 cup ground almonds
3 None eggs, lightly beaten
1/2 cup heavy cream
5 oz malted milk balls
12 None coconut-almond truffles

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

Whisk together cocoa powder and 1/4 cup hot water in a medium saucepan until smooth. Add sugar, butter and 3.5 oz chocolate. Stir over low heat for 2 mins, or until smooth. Remove from heat. Add ground almonds and eggs. Distribute between paper liners and bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

Meanwhile, combine heavy cream and remaining chocolate over low heat. Cook for 3-4 mins, until smooth. Chill for 30 mins, or until thickened. Spread over cooled cupcakes.
4

Decorate with malted milk balls and truffles.