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Healthy low carb recipes that are easy to make

Vanilla Fudge Filled Cupcakes | Small Batch Recipe

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A light and delicate cupcake with a surprise chocolate filling! These Fudge Filled Vanilla Cupcakes with a buttercream frosting makes enough to serve twelve!

12 Fudge Filled Vanilla Cupcakes - The Foodie Affair

 

Remember those chocolatey creamy truffles that I shared last week? Well I have another recipe you can use them in. I put those same truffles right smack in the middle of these vanilla cupcakes!

If you eat these right out of the oven you’ll have a molten flood of chocolate goodness, and when the cupcakes cool down and are frosted, the ganache is a sweet surprise of dense rich chocolate.

 

12 Fudge Filled Vanilla Cupcakes - The Foodie Affair

 

You don’t expect to taste a truffle when biting into a vanilla cupcake with buttercream frosting, but what a delectable treat when you notice that the cupcake isn’t as basic as it looks from the outside!

You can make the truffles several days in advance and even use the ones covered in sprinkles and cocoa! This recipe is a smaller batch, yielding twelve delicate cupcakes, which is the perfect amount to share with six of your closest friends 😉

We have a birthday celebration this week for a co-worker, and we always have too many goodies, so a dozen will be just the right amount to bring to the lunch-time bash!

 

Fudge Filled Vanilla Cupcakes - The Foodie Affair

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Fudge Filled Vanilla Cupcakes

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Prep Time 15 mins Cook Time 18 mins Yields 12

Ingredients

  • Vanilla Cupcakes
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 6 Tablespoons butter, unsalted at room temperature
  • 1 large egg, plus 1 egg white at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 12 chocolate truffles
  • Buttercream Frosting
  • 1/2 cup (1 stick) butter, unsalted at room temperature
  • 3 cups powdered sugar
  • 2-3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees. Line a muffin pan with baking liner and set aside.
  2. Prepare truffles if you haven't made them in advance and freeze while preparing the cupcakes.
  3. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  4. In a large bowl on medium high speed beat together the sugar and butter until light and fluffy (2-3 minutes). Reduce the speed and add one at a time the egg and egg white. Beat in the vanilla. Add flour mixture alternating with the milk and ending with the flour and beat just until combined.
  5. Divide half of the batter among prepared baking liners. Place a truffle on the batter in the center of each baking liner. Spoon remaining batter on top of truffle. Bake for 15-18 minutes or until the cupcakes are lightly golden on the top. Cool completely before frosting.
  6. For Buttercream Frosting
  7. Beat the butter, powdered sugar,milk, vanilla and sald until combined, then increase the speed and beat until fluffy (2-3 minutes).
  8. Frost cupcakes and add colored sugars or nonpareils for decorating.

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Inspired by Williams-Sonoma Vanilla Cupcakes

12 Fudge Filled Vanilla Cupcakes - The Foodie Affair

 

Hugs Sandra Signature
 

Reader Interactions

Comments

  11. oh I didn’t even realize about the filling until I scrolled down! These look so delicate – they look professional made

    Reply

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