Vanilla Fudge Filled Cupcakes
The ultimate treat! These Vanilla Fudge Filled Cupcakes are fluffy, filled with rich fudge, and topped with creamy frosting. Perfect for any occasion, they are a sweet delight that will leave you craving more!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoons salt
- 3/4 cup granulated sugar
- 6 Tablespoons butter, unsalted at room temperature
- 1 large egg
- 1 egg white egg white
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 12 chocolate truffles chocolate truffles
- 1/2 cup butter, unsalted at room temperature
- 3 cups powdered sugar
- 2-3 tablespoons milk
- 2 teaspoons vanilla extract
- 1/4 teaspoons salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a muffin pan with baking liners.
- If you haven't prepared the chocolate truffles yet, go ahead and do that now. You can freeze them while you prepare the cupcakes.
- In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- In a large mixing bowl, beat together 3/4 cup granulated sugar and 6 tablespoons unsalted butter on medium-high speed until light and fluffy, about two to three minutes.
- Reduce the mixer speed and add in 1 large egg and 1 egg white one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup whole milk, starting and ending with the flour mixture. Mix until just combined.
- Divide half of the batter among the lined muffin cups, filling each about halfway.
- Place a frozen chocolate truffle in the center of each filled liner. Cover with the remaining batter.
- Bake in the oven for 15 to 18 minutes or until the tops are lightly golden and a toothpick comes out clean. Let cool completely.
- For the frosting, beat together 1/2 cup unsalted butter, 3 cups powdered sugar, 2-3 tablespoons of milk, 2 teaspoons vanilla extract, and 1/4 teaspoon salt until smooth and fluffy.
- Frost the cooled cupcakes generously and decorate with your favorite toppings!
Notes
- Storage: Keep leftover cupcakes in an airtight container at room temperature for up to three days. You can refrigerate them for longer freshness.
- Freezing: You can freeze un-frosted cupcakes for up to three months. Just make sure to wrap them tightly in plastic wrap.
- Pairing: These cupcakes pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
- Variations: Feel free to experiment with different fillings, such as caramel or peanut butter, to give them a unique twist.
- Decorations: Get creative with toppings! Try using fresh fruits, chocolate shavings, or edible glitter to make your cupcakes stand out.