Hot Chocolate Truffle Cupcakes


Hot Chocolate Truffle Cupcakes. I felt it this morning.  Bleeech. Snow on the ground, freezing temperatures.  And then I saw the recipe for Hot Chocolate Truffle Cupcakes, and I knew I could make it through another Sleeting Season Of Death.  (Or, winter, as it is known by more cold weather types.)



  • One box of devil’s food chocolate cake mix
  • 3 eggs
  • 1/2 cup of vegetable oil
  • 1 1/4 cups of water


  • White melting chocolate – 8 squares
  • Mini-Marshmallows
  • Mini candy canes
  • 24 Lindor (or your favorite) chocolate truffles- no nuts!


You can make a “from scratch” mix for the cupcakes, but that seems like a lot of … you know … effort. Prepare your favorite cake mix, and pour it into cupcake tins, about two-thirds of the way full. Drop a truffle into the center of each one.

Bake at 325 for around 15 minutes. This part’s a little tricky, because inserting the standard toothpick into the molten chocolate truffle center isn’t giving you an accurate measurement of when they’re done, so I use the “shake test,” if the centers are moving sluggishly but hold firm, they’re done.

After cooling for 20-30 minutes, they’re ready to be decorated. Here’s my trick: I use white dipping chocolate, frosting never holds the way it’s supposed to and structurally, it doesn’t work for this recipe. Sneaky inside tip on the chocolate: put it in a microwave-safe bowl and heat it for a minute. Pull it out, stir, put the chocolate back for 30 seconds. Pull it out, stir and so on until it’s all melted stirs smoothly. Let the chocolate cool for 5 minutes for a slightly thicker consistency. (Sneaky inside tip #2: I’m a freak about peppermint, so I’ll add a drop or two of peppermint extract to the chocolate.)

Dip the top of each cupcake in the chocolate, then start placing the marshmallows on top. I drizzle a little more chocolate on top so I can make a nice little mountain of marshmallows. (Don’t judge me, it’s pretty.) Dip just the base of a candy cane in the chocolate and attach it to the base of the cupcake and leaning into the top of the cupcake to form the “handle.” Let everything sit for ten minutes to “settle,” and dive in. They’re gorgeous and ridiculously easy to make.

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