Recipe courtesy of Tariq Hanna
Recipe courtesy of Tariq Hanna
Watch how to make this recipe.
Deep-Fried Truffle Cupcakes
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- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 888
- Total Fat
- 51 g
- Saturated Fat
- 16 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 11 g
- Cholesterol
- 168 mg
- Sodium
- 267 mg
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 888
- Total Fat
- 51 g
- Saturated Fat
- 16 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 2 g
- Sugar
- 41 g
- Protein
- 11 g
- Cholesterol
- 168 mg
- Sodium
- 267 mg
Ingredients
Cupcakes:
Truffle:
Batter:
Directions
- Preheat the oven to 350 degrees F.
For the cupcakes:
- Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.
- Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated.
- In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated.
- Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.
For the truffles:
- In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip.
For the batter:
- In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Combine all the batter ingredients in a large bowl and stir until just combined. Do not overmix. Cover and refrigerate until ready to use.
- With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly.
- Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides. Remove from the fryer and drain on paper towels for a few seconds. Transfer to a serving platter, then indulge.
