Zutaten für Truffle Imitator Cupcakes
- All Purpose Flour
- White Sugar
- Cocoa Powder
- Salt
- Baking Soda
- Baking Powder
- Milk
- Lime Juice
- Dark Brown Sugar
- Olive Oil
- Egg
- Almond Extract
- Strong Coffee
- Dark Chocolate
- Whipping Cream
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Zubereitung von Truffle Imitator Cupcakes
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the cupcake liners about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost generously with the chocolate ganache.
- **Chocolate Ganache Recipe:**
- Heat 1 cup heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over 6 ounces of finely chopped dark chocolate in a heatproof bowl.
- Let it sit for 5 minutes, then whisk until smooth and glossy.
- Allow the ganache to cool slightly before frosting the cupcakes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
70g
Fat
65g
Carbs
10g
