Now if that title doesn't get your attention I don't know what will. Anyways I mentioned a little bit ago about a fabulous coconut frosting recipe I found that I loved, but the rest of the cupcake I wasn't completely satisfied with. So I gave it another go around and this time I was more that satisfied.
After I made my cupcakes and while they were still warm I cut an "x" in the top of the cupcake that was about 1/4th inch deep. Than inside that "x" I placed a dark chocolate truffle.
Than I let it cool slightly more and frosted it with this fabulous coconut butter cream. I finished it off with a light dusting of the dutch process cocoa and the results were divine.
If you eat it slightly warm still the truffle with be soft and melted and fabulous or you can wait for it to dry up and you will get a somewhat hard yummy shell in the middle of your cupcake. Both ways are super duper yummy.
Here is what it looks like hardened up.
Just in case you don't have a chocolate cupcake recipe here is what I used (it comes from pampered chef)
1 c flour
1 c sugar
1/2c cocoa (I used the dutch process)
1/2tsp baking soda
1/4tsp baking powder
3/4 c water
2 tsp vanilla (use the real stuff)
Combine dry ingredients, add water, oil, and vanilla. Beat on low until combined. Beat on med speed 2 min, add egg and beat 2 min more.
Bake cupcakes at 350 for 18-22min
And in case you missed it HERE is the frosting recipe.
I hope you enjoy it as much as I did. And word to the wise if you photograph truffles where little hands can reach it you might end up a photo that looks like this.