Chocolate Truffle Cupcakes with Mocha Buttercream Icing
User Reviews
4.9
Chocolate Truffle Cupcakes with Mocha Buttercream Icing
Description
Chocolate Truffle Cupcakes are made by pureeing cooked beets with eggs, vanilla, oil, and sugar to form a moist and colorful batter. The dry ingredients—flour, baking soda, salt, and cocoa powder—are combined separately and then mixed with the beet puree to create a soft, chocolate-flavored cupcake base.
A whole chocolate truffle is dropped into the center of each cupcake before baking, producing a melted core that contrasts with the cake's texture. Baking at 350°F until a tester comes out clean ensures the cupcakes are fully cooked but still tender.
The mocha buttercream frosting is made by creaming butter with confectioners’ sugar, cocoa powder, vanilla, and cold strong coffee, delivering a creamy, lightly coffee-infused topping with spreadable consistency. The cupcakes are cooled before frosting to maintain the structure.
The recipe highlights using quality cocoa and organic ingredients for the best flavor. Decorating can be done creatively with the rich buttercream.
Ingredients
Cupcakes:
- 1 large beet cooked and cooled (I like baking them in foil to keep them dry)
- ½ tsp vanilla extract
- ⅞ cup sugar
- 8 oz neutral cooking oil I used olive oil and avocado oil, generic cooking oil
- 3 egg
- 1 ¼ cups all-purpose flour
- 1 ⅛ tsp baking soda
- ⅛ tsp salt
- 4 ½ Tbsp unsweetened cocoa powder good quality (I used Barry, dark
- 24 chocolate truffles if using
Buttercream Frosting:
- ¼ cup butter at room temperature
- 2 ½ cups confectioners' sugar
- ⅜ cup cocoa powder good quality, unsweetened
- ⅛ to ¼ cup coffee cold, strong
- ½ tsp vanilla
Instructions
- Preheat oven to 350℉ (180℃).
- Prepare two, cupcake pans by placing liners in them.
- Puree the beets in a food processor along with the eggs, vanilla, oil and the sugar.
- In a large bowl, place the dry ingredients, then add the pureed mixture. Beat with an electric or stand mixer on low speed until well combined.
- Pour a little batter into prepared liners and drop in a truffle. Add more batter, then bake in preheated oven for about 25 minutes, or until a tester (or skewer) comes out clean.
- Remove from pans after a few minutes and allow to cool completely on racks.
- Meanwhile, make the buttercream frosting by beating the butter until soft, then adding the sugar, cocoa, ⅛ cup (30 ml) coffee and salt, and mixing until creamy and smooth. Continue to add more coffee until a soft, spreadable, or pipe-able consistency is reached.
- Decorate as desired.
Notes
- Use fresh cooked beets, preferably baked in foil to retain moisture, for the best texture and color.
- Choose high-quality chocolate truffles to enhance the rich center.
- Allow cupcakes to cool completely before frosting for best results.
- Adjust coffee in the buttercream to reach desired consistency and flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 258kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 97mg | 4% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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