Truffle Frosted Cupcakes

Truffle frosted cupcakes are the most delicious cupcakes you can imagine. They will appear in the Chocolate Goddess cookbook in a few months. The cupcake is light and moist and light chocolate to contrast with the dense rich ganache frosting. Until then, the goddess suggests you try out the frosting. Take any chocolate cupcake recipe and make this truffle frosting. It is easier than you think, it just requires a tiny bit of patience.

16 ounces of good quality semisweet chocolate (not morsels)
16 ounces of heavy cream

That’s it! Chop the chocolate (I like the food processor you can get it very fine). Then place it in a bowl.

Heat the heavy cream on a medium heat in a saucepan. Stir frequently so it doesn’t develop a skin. As it begins to boil, remove it from the heat and pour it over the chopped chocolate. Let it sit 2 minutes and then stir until all the cream is incorporated. Do not beat it.

It will take about 2 hours for it to become truffle consistency. You may speed up things by putting it in the fridge but stir it every 15 minutes. If you leave it go too long it may get too hard.

Now spread it over your cupcakes. Reserve some to make truffles. Roll a dollop in your hands. You may roll these in cocoa, sprinkles or edible glitter, or just leave them plain.

Make them for your next dinner party or treat your coworkers and brighten their day – BE Goddess!