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    Home » Recipes » Homemade Candy

    Chocolate Truffle Cupcakes

    Modified: Mar 4, '24 · Published: Feb 11, '16 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Cute little Chocolate Truffle Cupcakes make sweet Valentine's Day treats. Each bite-size white chocolate cup decorated with red polka dots is filled with a swirl of dark chocolate ganache and topped with a red Sixlet.

    chocolate truffle cupcakes with red polka dot white chocolate cups filled with a swirl of chocolate ganache.

    Chocolate truffles are an easy candy to make at home. You blend chocolate and heavy whipping cream together into a creamy chocolate ganache, let it firm up, scoop it, and roll it into a ball, then roll it in cocoa powder or other toppings.

    The bite-sized candies are perfection.

    But, today, we are going to make them even better. We are going to turn truffles into adorable little chocolate truffle cupcakes.

    Cute little chocolate truffle cupcakes with a swirl of chocolate ganache in red and white polka dotted white chocolate cups.

    How cute are these little chocolate treats? Each chocolate truffle is piped into a white chocolate cupcake wrapper.

    I made them for Valentine's Day, so I created red and white polka-dotted cups. They'd be fun for Christmas too. But, you can make your candy cups using any colors you like or no color at all.

    Plain white chocolate cups will look great too.

    a chocolate truffle cupcake cut open showing the shiny chocolate ganache inside the white chocolate cup

    So, let's make some bite-sized chocolate truffle cupcakes.

    Ingredients

    Chocolate Ganache:

    • heavy whipping cream - Use whipping cream that has a 36% fat content.
    • light corn syrup - Adding just a bit of corn syrup will give your chocolate ganache a beautiful shine.
    • semi-sweet chocolate - Use your favorite dark chocolate. The flavor of the chocolate will really shine through.

    White Chocolate Cups:

    • melted and tempered pure white chocolate or melted white Candy Melts - If you use Candy Melts, you could use 8 ounces of white and 2 ounces of red.
    • red candy coloring - Use this to color your pure white chocolate or white Candy Melts.
    • red Sixlets - These will be the cherry on top of your cupcakes.

    Items needed to make these Bite Size Chocolate Truffle Cupcakes can be found at Amazon.com. I earn a small commission when you use the Amazon affiliate links to make a purchase at no extra cost to you.

    Wilton Bon Bon Baking Cups:...Shop on Amazon Callebaut - W2 White Chocol...Shop on Amazon Wilton White Candy Melts, 1...Shop on Amazon Chefmaster Red Candy Color ...Shop on Amazon
    Wilton Red Candy Melts Cand...Shop on Amazon Testors 20-Pack Economy Pai...Shop on Amazon Wilton Disposable 16-Inch D...Shop on Amazon Wilton Open Star Piping Tip...Shop on Amazon 

    Instructions

    making chocolate ganache in a food processor.

    Make chocolate ganache.

    Start by making dark chocolate ganache. I like to make mine using a food processor. It makes this process quick and easy and I get wonderfully smooth ganache. Start by placing chopped chocolate in the bowl and pulsing it to fine crumbs.

    I wanted the ganache to be really glossy, so I added some corn syrup to the heavy whipping cream.

    Heat the cream and corn syrup in a saucepan set over medium heat until it just starts to bubble.

    Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes. Pulse for 5 seconds.

    Remove the lid and scrape down the sides and bottom of the food processor bowl. Return the lid and pulse for 5 more seconds or until the mixture is smooth. Don't over-mix your ganache or it will turn grainy as it sets up.

    Step-by-step process of making chocolate ganache using a bowl and spatula.

    If you don’t have a food processor, you can use a bowl and spatula or spoon.

    Pour the chopped chocolate into a bowl. Heat the cream and corn syrup then pour it over the chocolate. Let it rest for three minutes.

    Use a whisk or spatula to create an emulsion. Begin by stirring just in the center of the bowl, then slowly bring the whisk out to the edge of the bowl. Stir just until combined and the ganache is smooth. If you have chunks of chocolate remaining, place the entire bowl in the microwave and heat on high for 10 seconds. Stir until melted.

    Chocolate ganache dripping off a spoon into a bowl.

    Place a piece of plastic wrap over the surface of the chocolate ganache and set it aside for about an hour.

    You want the ganache to thicken just enough so that you can pipe it. Too thick and you won't be able to pipe it. So, keep an eye on it.

    How to make polka dot white chocolate cups to use to create chocolate truffle cupcakes.

    Make white chocolate cups.

    To make edible chocolate cups, you can use melted and tempered white chocolate or melted white confectionery coating (candy melts, almond bark, candy coating.) You can find detailed information regarding choosing the right chocolate and melting it on my Chocolate Making Tips page.

    Color some of it using red candy coloring, then use a food use only paint brush to paint red polka dots on the inside of some small paper candy cups. Pop them in the refrigerator, if using pure chocolate, or freezer, if using candy melts, for a few minutes to allow the candy to harden.

    Remove, then paint the bottom and sides of the cup using white chocolate. Chill until hardened, about 5 minutes.

    I used foil candy cups because they are sturdier than paper cups. If you use plain paper cups, you might want to keep two cups together to make them more sturdy. Candy cups come in several different sizes. I used 1 inch, measured across the bottom of the cup. If you use mini cupcake cups, which are between 1 ¼ and 1 ½ inches, your candies will be larger and you'll make fewer candies using the ingredients listed in the recipe.

    You can also do this using a candy mold if you have one on hand.

    mini white chocolate cupcake cups with red polka dots filled with a swirl of chocolate ganache and a red Sixlet on top.

    Fill the cups with a swirl of ganache.

    Remove the candy cups from the refrigerator and peel or tear the paper cups off.

    Once the chocolate ganache is firm enough to pipe, spoon it into a pastry bag fitted with a large, cupcake swirl-size star tip (1M Wilton tip.)

    Pipe a big swirl of chocolate ganache into each chocolate cup and immediately top with a round candy-coated chocolate or sprinkles, if you prefer.

    If you are in a hurry, you can refrigerate the ganache, for 10-minute increments, stirring after each until thickened. Do not forget about it though, because once it becomes too firm, you will not be able to pipe it into a swirl in your chocolate cups.

    Bite Sized Chocolate Truffle Cupcakes

    The chocolate ganache will firm up even more but should maintain its pretty glossy appearance.

    Storage

    Store the candies in an airtight container for up to 2 weeks. If you refrigerate them, be sure to remove the container and set it on the counter, unopened for at least an hour, while the candy comes to room temperature to avoid getting condensation on the candies.

    Related Recipes

    chocolate raspberry truffles coated in freeze-dried raspberries and chocolate shavings served in a glass candy dish next to fresh raspberries.

    Chocolate Raspberry Truffles

    conversation heart truffles

    Conversation Heart Truffles

    salted caramel truffles made using milk chocolate, salted caramel ice cream, toffee, and sprinkles

    Salted Caramel Chocolate Truffles

    If you enjoy all these chocolate recipes be sure to check out all of my Valentine's Day Recipes and Christmas Recipes.

    5 from 1 vote
    chocolate truffle cupcakes with red polka dot white chocolate cups filled with a swirl of chocolate ganache.
    Print
    Chocolate Truffle Cupcakes
    Prep Time
    45 mins
    Cook Time
    5 mins
    Total Time
    50 mins
     
    Little white chocolate cups decorated with red polka dots are filled with dark chocolate ganache and topped with a candy coated chocolate.
    Course: Candy
    Cuisine: American
    Keyword: chocolate truffle cupcakes
    Servings: 24
    Calories: 175 kcal
    Author: Beth Klosterboer
    Ingredients
    Chocolate Ganache:
    • ¾ cup heavy whipping cream
    • 1 ½ tablespoons light corn syrup
    • 12 ounces semi-sweet chocolate finely chopped
    White Chocolate Cups:
    • 10 ounces melted and tempered pure white chocolate or melted confectionery coating
    • red candy coloring*
    • Candy Coated Chocolate Balls
    • *If you use confectionery coating you could use 8 ounces of white and 2 ounces of red.
    Instructions
    Chocolate Ganache:
    1. Combine heavy whipping cream and corn syrup in a microwave safe bowl.
    2. Heat for 1 minute then stir.
    3. Pour chopped chocolate into the bowl of a food processor or in a mixing bowl and pour hot cream over top.
    4. Allow to sit for 3 minutes, then pulse or stir until smooth.
    5. Let cool for one hour until thickened.
    White Chocolate Cups:
    1. Color 2 ounces of white chocolate or confectionery coating using red candy coloring.
    2. Use a food use only paint brush to paint polka dots on the inside of 24 paper candy cups.
    3. Refrigerate for 5 minutes until the dots are hardened.
    4. Spoon about ½ teaspoon of white chocolate into a cup and brush it up around the sides of the cup.
    5. Refrigerate for 5-8 minutes until hardened. Freeze if using confectionery coating.
    6. Peel the paper off the white chocolate cups.
    Assemble the Chocolate Truffle Cupcakes
    1. Pour thickened chocolate ganache into a pastry bag fitted with a large star tip.
    2. Pipe a big swirl of ganache into each candy cup.
    3. Immediately top with a chocolate coated candy ball.
    Recipe Notes

    Store your chocolate cupcake truffles in an airtight container at room temperature for up to two weeks. 

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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    1. Debe says

      November 13, 2021 at 10:09 am

      This looks so fun! Nothing says a hot chocolate bomb and hot chocolate like a winter in Wisconsin! Would love to do this with my sister as we are looking for projects as I an a new widow and trying to keep busy. Yumo!

      Reply
      • Beth says

        November 13, 2021 at 10:18 am

        I'm so sorry to hear about your sister's loss. I am sure she would love spending time with your making these cute treats. Enjoy!

        Reply
    2. Debbie says

      January 07, 2021 at 12:30 pm

      So cute!! If using tempered chocolate can they sit out for the 2 weeks or should they be refrigerated. If refrigerated how does this affect the chocolate?

      Reply
      • Beth says

        January 07, 2021 at 6:23 pm

        Hi Debbie, if you make these using tempered white chocolate (or dark chocolate) you can store them in an airtight container at room temperature for up to 2 weeks. The ganache will be fresh for at least two weeks. It will get moldy once it gets bad (typically at about the 24-30 day mark) so it's easy to see that they are no longer good to eat. I never recommend refrigerating chocolate shells, cups, or candies, as refrigeration affects the texture of the chocolate and can cause condensation (beads of water) to adhere to the candy. I hope that helps. Enjoy!

        Reply
    3. Jessy @ The Life Jolie says

      February 15, 2016 at 10:19 am

      What a gorgeous dessert! Pinning!

      Reply
      • Beth says

        February 15, 2016 at 12:38 pm

        Thanks so much for the pin!

        Reply
    4. The Partiologist says

      February 13, 2016 at 9:02 am

      So adorable Beth, I too thought at first they were paper wrappers, but finding they are edible, makes them so much more fun!

      Reply
      • Beth says

        February 14, 2016 at 2:50 am

        Thanks, Kim. My husband is really loving his special treats.

        Reply
    5. Lucy says

      February 12, 2016 at 12:10 pm

      These are super cute!! Another yummy idea would be to put a candied/maraschino cherry on top . . .I may have to try these out.

      Reply
      • Beth says

        February 12, 2016 at 7:55 pm

        Thanks, Lucy. Cherries would taste great, but they will be quite a bit larger than the candies.Have fun making your candies.

        Reply
    6. Charlotte @ whatcharlottebaked says

      February 11, 2016 at 5:15 pm

      Oh my god. These are amazing! I didn't realise at first that the cups were made from chocolate too either. I am so impressed right now.

      Reply
      • Beth says

        February 12, 2016 at 7:56 pm

        Thanks so much, Charlotte. 🙂

        Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

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