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.
Icing Directions
7. In a large bowl add your sugar, butter, vanilla, and milk.
8. Beat at medium speed until all ingredients are mixed.
9. 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!
10. Add your melted truffles to your buttercream and using low speed mix until well blended.
11. 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.
12. Frost your cupcakes with the icing.
13. Garnish with either another truffle or one of Guylian's praline hearts ( pictured above )

Notes