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    Truffle-Filled Chocolate Cupcakes

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    Truffle-Filled Chocolate Cupcakes

    • Vegetarian
    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes


    • 300g Waitrose Continental Plain Chocolate, chopped
    • 170ml carton double cream
    • 3 tbsp brandy
    • 1 tbsp icing sugar
    • 150g unsalted butter, softened
    • 175g unrefined light muscovado sugar
    • 125g self-raising flour
    • 50g cocoa powder
    • 1½ tsp baking powder
    • 3 eggs
    • 4 tbsp golden syrup
    • 100g Greek yogurt
    • 50g milk chocolate


    1. Preheat the oven to 180°C, gas mark 4. Line a 12-section muffin tray with paper cupcake cases. Put 100g of the chopped chocolate in a heatproof bowl resting over a pan of gently simmering water and leave until melted, stirring frequently. Alternatively, microwave on medium power for 2 minutes, stirring once, or until melted. Stir in 1 tablespoon of the cream, the brandy and icing sugar and chill for about 15 minutes while preparing the cake mixture.
    2. Beat together the butter, muscovado sugar, flour, cocoa powder, baking powder and eggs until smooth and creamy.
    3. Divide half the mixture among the paper cases, then make a cavity in the mixture with the back of a teaspoon. Spoon the chocolate cream into the centre of each. Spoon the remaining cake mixture on top. Bake for 20-25 minutes or until risen and just firm to the touch. Leave to cool.
    4. Put the remaining cream in a small saucepan with the golden syrup and cook gently until very hot but not boiling. Pour over the remaining plain chocolate in a bowl and leave until it has melted, stirring frequently. Stir in the yogurt.
    5. Heap large spoonfuls of the chocolate icing onto the cakes and spread roughly with a small palette knife.
    6. To decorate, pare small curls of milk chocolate using a vegetable peeler. If the chocolate breaks off in brittle pieces, pop it in the microwave for about 10 seconds to soften slightly, then try again. Scatter with the chocolate curls and store in a cool place (not the fridge) until ready to serve.

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    Cook's tips

    For a shortcut version, use 12 bought truffles, such as Waitrose Dark Champagne Truffles, in place of the home-made truffle paste.
    The chocolate topping should be softly peaking before you spread it over the cakes.
    If it’s a bit soft, leave to stand at room temperature for about 10 minutes first.
    Scatter over other small decorations, such as finely chopped pistachio nuts or little chocolate balls from a cylinder of Fiddes Payne Chocoholic's Delight.


    Average user rating

    4 stars