Ready In:

40mins Plus overnight chill

Good For:

Morning tea, party, picnic


  • 220g dark chocolate- truffle

  • 70ml cream-truffle

  • 20g butter-truffle

  • 280g flour

  • 75g cocoa

  • 2.5 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 250g caster sugar

  • 3 eggs-beaten

  • 300ml buttermilk

  • 55g butter

  • 60ml oil- canola or vegetable

  • 2tsp instant coffee -optional

  • 150g dark chocolate – chopped

  • 60g melted milk chocolate

  • 150g chocolate- for icing

  • 30g butter-for icing

  • 60g icing sugar-sifted-for icing

  • 40ml cream, warm-for icing

  • chocolate shavings
  • cocoa- 10g

Step by Step Instructions

Step 1

 Heat the cream for the truffle, add the chocolate and butter, stir through until melted. Chill overnight. Next day roll into balls and then into icing sugar

Step 2

Beat together all the ingredients apart from the chocolate to a smooth consistency.

Add the melted chocolate and chopped chocolate to the mixture.

Spoon into cupcake wrappers filling no more two thirds.

Step 3

Bake in a preheated oven at 180°C for 12-14mins, or until the sponge springs back.

Remove onto a cooling rack.

Step 4

Over a hot water bath or bain-marie, melt chocolate and hot cream together to make the icing. Once melted stir through the butter.

Once mixed, stir through the icing sugar. Cool over a cold water bath to piping consistency.

 Step 5

To finish the cupcake pipe the icing over in a swirl and place a truffle in the middle. Scatter chocolate shavings over the top and dust with a little cocoa.



They freeze very well for up to three months.

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