Photo by GourmetCupcakeCo Via Etsy
Recipe for a dozen Chocolate Truffle Rose Cupcakes
For the truffle centres:
100g good quality dark chocolate
1 tbsp double cream
2½ tbsp brandy
1 tsp rose extract
1 tbsp icing sugar
Place the chocolate in a heatproof bowl over a pan of gently simmering water and melt, stirring frequently.
Then stir in the cream, the brandy, rose extract and icing sugar.
Chill this for about 15 minutes while you prepare the cake mixture.
Or… cheat! Buy a box of chocolate truffles and pop one into the centre of each cake before baking.
For the cupcakes:
120g good quality dark chocolate
115g unsalted butter
250g caster sugar
1 tsp decent vanilla extract
3 large eggs
100g plain flour
¼ tsp salt
Preheat oven to 170 degrees C and line a muffin tin with 12 cupcake cases.
Melt the chocolate in a heatproof bowl over a pan of simmering water.
Let cool for a few minutes and mix in the sugar with an electric hand mixer.
Add the vanilla and the eggs one at a time beating well after each addition.
Mix in the salt and the flour.
Divide half the mixture among the cupcake cases then make a small recess in each one with the back of a teaspoon. Spoon the chocolate truffle mixture into the centre of each then spoon the remaining mixture on top to cover it.
Bake for around 20-25 minutes until firm to the touch.
For the frosting:
125g good quality dark chocolate
150g unsalted butter, softened
150g icing sugar
2 tsp vanilla extract
Melt the chocolate as before and leave to cool to room temperature.
Using a hand mixer, beat the butter with the sugar for about 2 minutes until it is light and fluffy.
Beat in the vanilla extract then add the chocolate and beat on low speed until all incorporated.
Increase the speed and beat for a further 2 minutes until frosting is smooth.
Swirl or smother on the cupcakes, whichever takes your fancy.
Compliments of Etsy!!
Find the full article from Etsy with more on Eloise Durrant
of The Gourmet Cupcake Company here
HAPPY VALENTINES DAY!!!!!