Chocolate Cupcakes with Guylian Truffle Infused Buttercream

227 Flares Filament.io Made with Flare More Info'> 227 Flares ×
Share this Post
Pinterest0Twitter0Google+19Facebook0Reddit0StumbleUpon0tumblrEmailbuffer

DWR_GuyLian_Cupcake1

 

Guylian sent me a wonderful assortment of their Belgian Truffles..again. This time they included some of their amazing Valentine’s day packaging. Let me tell you, they would make amazing gifts! I love Guylian’s truffles because they are so decadent. They are marbled with Milk, Dark, and White Belgian chocolate and filled with their signature hazelnut filling. They are simply amazing and of course the shell and seahorse shapes are just too cute!

About Guylian:

The story of Chocolaterie Guylian began in the late 1950’s with the marriage of Guy Foubert and Liliane. Guy and Liliane joined their names in our company name: Chocolaterie Guy-lian. Guy soon realised that the world was ready for something totally new. On which the young couple created for the first time chocolates in the shape of seashells. Guy developed the recipe of our signature hazelnut praliné filling; Lilliane added the artistic touch by designing the shining marbled look and the delicately sculptured shapes. A true love story of romance and chocolate.

After sampling these delectable treats I decided to do something new with them. I have been thinking about making chocolate cupcakes for awhile now but it seems like being a chocolate lover, I wanted a twist. While eating one of them I started thinking about what an amazing buttercream they would make. So after a little tweaking the Chocolate Cupcake with Guylian Truffle Infused Buttercream was born. This is a rich cupcake and so delicious. I hope you enjoy the recipe and if you make them please let me know!

 

Chocolate Cupcakes with Guylian Truffle Infused Buttercream

Chocolate Cupcakes with Guylian Truffle Infused Buttercream

Ingredients

    Chocolate Cupcakes
  • 3/4 cup boiling water
  • 3/4 cup cocoa powder
  • 6 ounces butter
  • 2 cups sugar
  • 1 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • Icing
  • 4 cups powder sugar
  • 1/2 stick of butter, softened
  • 1 tsp. vanilla
  • 6 tbsp. milk
  • 16 Guylian Belgian Truffles with Hazlenut Filling (chopped up)
  • Garnish:
  • Guylian Truffle Hearts with Praline filling or Guylian's Signature Seahorses

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Whisk together boiling water and cocoa. Cover and set aside.
  3. With a mixer, cream together the butter, sugar, salt and vanilla extract.
  4. Add the eggs, 1 at a time, and continue creaming until light and fluffy.
  5. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk.
  6. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
  7. Icing Directions
  8. In a large bowl add your sugar, butter, vanilla, and milk.
  9. Beat at medium speed until all ingredients are mixed.
  10. Using a microwave safe bowl melt your truffles at 30 second intervals until they are completely melted and smooth. Take care not to burn them!
  11. Add your melted truffles to your buttercream and using low speed mix until well blended.
  12. Using a chopstick poke holes in each cupcake. Fill a pastry bag with icing ( you do not need a lot) and using a large round tip squeeze about 1/4 tsp. icing in each cupcake. Be careful you do not over fill, causing the cupcake to split.
  13. Frost your cupcakes with the icing.
  14. Garnish with either another truffle or one of Guylian's praline hearts ( pictured above )

Notes

Devils Food Cupcake recipe is from Food Network. This is not Decorators icing! Please do not try to use tips to pipe pretty designs, it will fall flat. It is best to just traditionally icing it.

http://dishinwithrebelle.com/chocolate-cupcakes-with-guylian-infused-buttercream/

 

 

 

 

 

 

I received product in exchange for this post. All thoughts and opinions are my own.

 

Google+ Comments

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge