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Dark Chocolate Truffle Cupcakes


It's winter.  It's the weekend.  There's definitely lots of reasons to celebrate and indulge even if you aren't getting married or celebrating a milestone this week.  For anyone who wants the most indulgent cupcakes in the universe for their no-reason celebration, or for a very important event - this is the recipe for you.  We've used it for weddings, birthdays and for just... well... because it's a chocolatey kind of weekend.

Dark Chocolate Truffle Cupcakes
(Makes 24)

200 grams 85% cacao chocolate (or any bittersweet chocolate)
350 grams butter
445 grams sugar
8 eggs
180 grams plain flour
30 grams cocoa powder, unsweetened
1-1/2 teaspoons baking powder
1/4 teaspoon salt

Pre-heat oven to 180 degrees.  Prepare 2 x 12 muffin trays.  Chop chocolate and transfer into the bowl of a standing mixer.  Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.  Remove from heat and stir in sugar. Let mixture cool for 10 minutes.  Beat in an electric mixer for 3 minutes.  Add one egg at a time, mixing for 10 seconds between each.  Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.  Scoop into cupcake cups and bake at 180 C for 25 minutes or until a toothpick comes out clean.

Simple Chocolate Ganache

170 grams 85% cacao chocolate (or any bittersweet chocolate)
1 cup heavy cream
1 teaspoon vanilla
pinch salt

Chop chocolate and transfer into a heat proof bowl. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.  Let sit for 1 minute then stir until combined. Add vanilla and salt. Stir until combined.  Let cool until at spreading consistency.  If you want chocolate overload, finally dust with fine chocolate flakes.

Note: If the ganache gets too thick, like you forget it on the counter or in the fridge, soften over a pan of simmering water just enough to get it back to spreading consistency.


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