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 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.
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.
So, let's make some bite-sized chocolate truffle cupcakes.
- 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.
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.
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.
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.
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.
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.
The chocolate ganache will firm up even more but should maintain its pretty glossy appearance.
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.
- ¾ cup heavy whipping cream
- 1 ½ tablespoons light corn syrup
- 12 ounces semi-sweet chocolate finely chopped
- 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.
Combine heavy whipping cream and corn syrup in a microwave safe bowl.
Heat for 1 minute then stir.
Pour chopped chocolate into the bowl of a food processor or in a mixing bowl and pour hot cream over top.
Allow to sit for 3 minutes, then pulse or stir until smooth.
Let cool for one hour until thickened.
Color 2 ounces of white chocolate or confectionery coating using red candy coloring.
Use a food use only paint brush to paint polka dots on the inside of 24 paper candy cups.
Refrigerate for 5 minutes until the dots are hardened.
Spoon about ½ teaspoon of white chocolate into a cup and brush it up around the sides of the cup.
Refrigerate for 5-8 minutes until hardened. Freeze if using confectionery coating.
Peel the paper off the white chocolate cups.
Pour thickened chocolate ganache into a pastry bag fitted with a large star tip.
Pipe a big swirl of ganache into each candy cup.
Immediately top with a chocolate coated candy ball.
Store your chocolate cupcake truffles in an airtight container at room temperature for up to two weeks.