Truffle Christmas Cupcakes

It doesn’t feel like the holidays until we get in the kitchen to bake together.  Today I’m sharing a new favorite- Truffle Christmas Cupcakes.

Surprisingly I haven’t posted cupcakes on 30days… I guess I am drawn to cookies and make them more often.  Truthfully they are easier to transport and deliver so I make them a lot more.  But these cupcakes are too delicious to keep for myself.

My family members LOVE chocolate.  My mother in law is from Switzerland so chocolate practically runs through her veins.  She found a recipe for chocolate truffle cupcakes using Lindt balls (our favorite!) that I just twisted a bit to make my own.  Let’s get baking, shall we?

Christmas Cupcake Ideas

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Truffle Christmas Cupcakes

These cupcakes are deliciously decadent - a must-try for your holidays!

Prep Time20 mins

Cook Time18 mins

Drying Time1 hr

Total Time1 hr 38 mins

Course: Dessert

Cuisine: American

Keyword: Truffle Christmas Cupcakes

Servings: 24

Calories: 394kcal

Author: Mique Provost

Ingredients

Cupcakes:

• 15.25 oz Devil’s Food Cake Mix
• 3.4 oz instant vanilla pudding
• 4 eggs
• ½ c oil
• ½ c water
• 1 c sour cream
• 24 Milk chocolate Lindor truffles by Lindt

Cream Cheese Frosting:

• ½ c butter
• 8 oz cream cheese
• ½ tsp vanilla
• 3 c powdered sugar

Chocolate Trees:

• 12 oz green candy melts
• 4 candy canes crushed (or more depending on your preference)

Instructions

Cupcakes:

• Unwrap milk chocolate Lindt truffles and set aside.
• Mix all cupcake ingredients together.
• Fill cupcake liners 2/3 full (do not overfill).
• Bake at 350.
• After five minutes, lightly press a Lindt truffle into each partially baked cupcake (don't push too far).
• Let the cupcakes bake an additional 13 minutes (total of 18 minutes).
• Cool completely.
• Frost with cream cheese frosting.

Cream Cheese Frosting:

• Cream butter and cream cheese together, then add vanilla.
• Slowly add powdered sugar.

Chocolate Christmas Trees/Hearts:

• Lay printable on counter for Christmas trees and/or hearts.
• Place a sheet of wax paper on top.
• Follow directions on package to melt chocolate.
• Add it to a squeezable bottle/piping bag.
• Trace the trees or hearts.
• Let dry for at least an hour.
• After frosted, sprinkle with crushed candy canes.
• Top with chocolate trees and/or hearts.

Nutrition

Calories: 394kcal | Carbohydrates: 49g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 59mg | Sodium: 305mg | Potassium: 72mg | Fiber: 0g | Sugar: 38g | Vitamin A: 8.1% | Vitamin C: 0.1% | Calcium: 6% | Iron: 7.5%

Here’s what the cupcakes looked like after I added the Lindt balls (5 minutes after they went into the oven as directed above):

While my cupcakes were baking, I made the chocolate trees and hearts to add to the top.  They are so easy to make but give the already awesome cupcakes an added touch.  I used one bag of green Wilton candy melts.  I followed the directions for melting in the microwave and then filled a bottle with a fine tip full of the melted chocolate.  I printed out a Christmas tree and heart template and added a piece of wax paper to the top:
Originally I sprayed the wax paper with cooking spray because I wasn’t sure the trees and hearts would come up easily.  But then I tried it without the cooking spray and it was fine too.  So I piped the chocolate over the top of the template:

After I was happy with my trees and hearts, I let them harden and had my trusty baking partner (Drew, 7) crush candy canes.  We love to crush candy canes at this time of year.  We add them to hot chocolate with whip cream and other recipes too.  I keep them in a little bottle for easy access.

After the cupcakes came out of the oven, we waited for them to cool, frosted them, sprinkled with crushed candy canes and simple lifted the Christmas trees and hearts and placed them on top of each cupcake.

If you like this recipe, you’ll like these too:

• Cranberry Pistachio Christmas Cookies
• Reindeer Peanut Butter Holiday Cookies