The end of the year approaches, and what a year 2012 has been for many of us, especially those in the British Isles with The Diamond Jubilee and the Olympic & Paralympic Games. Looking back, so much has happened, therefore fantastic celebrations are needed tomorrow to celebrate the end of this eventful year and the start of 2013!
If you are hosting, or heading to a party and want to whip-up a quick wow factor dessert, why not try these Chocolate Truffle Cupcakes, guaranteed to help see in the New Year with a bang! The decoration on top are Oreos Truffles, introduced to me by the lovely Lauren Bravo at a recent AWOT event in London (very safe to say that hers were much yummier than mine!)
Ingredients (makes around 12 cupcakes)
150g caster sugar
150g self-raising flour (sieved)
2 large eggs (beaten)
3 tbsp milk
1/2 tsp vanilla extract
100g white chocolate
110g butter (softened)
110g icing sugar
1 pack of Oreos
120g cream cheese
100g dark chocolate
Few chunks of white chocolate
Start by making the truffles, as once ready they will keep in the fridge for up to a week. Crush up the Oreos with a rolling-pin until very fine, or in a food processor if you have one. Mix in the cream cheese until all combined. Using your clean hands, roll the mixture into small balls and place on a tray covered in greaseproof paper. Put the tray in the freezer for 30 minutes (or the fridge for a few hours to harden up).
Melt the dark chocolate either in the microwave or in a bowl over a pan of barely simmering water – ensuring that the bowl does not touch the water. Take the tray of truffles out of the freezer, and using a fork, drip them in dark chocolate (allowing the excess to drip back in the bowl). Leave to dry on the baking tray. Once they are all coated, melted the white chocolate and drizzle over the top to create a pattern – either using a fork or a piping bag with a thin tube. Leave them in the fridge until needed.
For the cupcakes, preheat the oven to 180C and line a 12-hole cupcake tin with cupcake cases. Put the butter in a bowl and soften with a wooden spoon. Add the remaining ingredients and beat for a few minutes until it is well combined. Spoon the mixture into the cupcake cases, around two-thirds in each case. Place in the oven and bake for around 20 minutes, or until golden and risen. Allow the cupcakes to cool in the tin for 5 minutes and then move them onto a wire rack and allow to cool completely.
To make the icing, put the butter and half the icing sugar in a bowl and beat together. Mix in the rest of the icing sugar. Melt the white chocolate, allow to cool for a few minutes and beat into the icing.
Decorate the cupcakes with the icing either using a knife or a piping bag and tube. Once each one is done, place a truffle on top. These should keep in an airtight container for a few days, but are always best on the day of creation. I hope that everyone has a very Happy New Year, and I look forward to sharing more baking treats with you in 2013 🙂