Egg-free chocolate truffle cupcakes. Learn how to make these delicious and fluffy egg-free chocolate cupcakes filled with chocolate truffles and topped with a creamy chocolate ganache! Perfect for birthday parties, holidays, or any other occasion!
If you like cupcakes, check out the recipe for these Vanilla, Strawberry, and Chocolate Cupcakes, or these Apple Pie Cupcakes with Cream Cheese Frosting!
Active time: 20mins | Cook time: 20mins | Yield: 12 cupcakes
Ingredients:
For the Cake:
- 1 1/2 cups (180g) All-purpose flour
- 1/4 cup (22g) Unsweetened cocoa powder
- 3/4 cup (150g) Granulated sugar
- 1 tsp (6g) Baking soda
- 1/4 tsp (1g) Salt
- 1 cup (240g) Plain yogurt at room temperature
- 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
- 1 tsp (5g) Vanilla extract
- 1/3 cup (80g) Lukewarm milk
Filling:
- 12 Store-bought truffles
Chocolate Ganache Frosting:
- 300g (about 2 cups) Semi-sweet chocolate, chopped (about 40-50% cacao)
- 2/3 cup (160g) Heavy cream (bring to room temperature)
- 3 Tbsp (42g) Unsalted butter at room temperature
Video:
Directions:
For the Cake:
- Line a cupcake pan with 12 paper liners. Set it aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, sugar, baking soda, and salt into a large bowl. Whisk to combine the dry ingredients.
- Add the yogurt, oil, vanilla, and milk. Using a wire whisk, stir gently until just combined. Don’t overmix the batter.
- Divide the batter evenly among the liners, about half full.
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes. Transfer the cupcakes to a wire rack and let them cool completely at room temperature.
- Using an apple corer or a teaspoon, remove the center of the cupcakes.
- Place a truffle into the center of each cupcake.
Chocolate Ganache Frosting:
- In a medium bowl, place the chocolate and heavy cream. Melt using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add the butter and stir until well combined. The heat of the chocolate will melt the butter.
- Let the ganache cool at room temperature for about 2 hours or refrigerate for 20-40 minutes until thick enough to pipe. Stir occasionally to make sure the ganache will firm up evenly.
- Frost the cupcakes using a piping bag fitted with a 1M piping tip.
Store the cupcakes at room temperature or remove them from the fridge about 1 hour before serving.
You may also like:
Apple Pie Cupcakes with Cream Cheese Frosting
Vanilla, Chocolate, and Strawberry Cupcakes
Cherry Vanilla Cupcakes with White Chocolate Frosting
