July 15, 2020

Vanilla Cupcakes with Chocolate Truffle Cream

These tender vanilla cupcakes scented with Madagascar bourbon vanilla are topped with a rich truffle filling, so chocolate lovers can have their cake and chocolate, too. Enjoy the same day you make them for the best taste.

Yields: 12 Cupcakes   Time: About 1 Hour

Cupcake Ingredients:

  • 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup (8 ounces) crème fraîche, at room temp
  • 2 (4 ounces) extra-large eggs, at room temp
  • 1 teaspoon pure vanilla extract, preferably Madagascar Bourbon
  • 6 tablespoons (3 ounces) unsalted butter with 82% butterfat, at room temp
  • 3/4 cup (5 1/4 ounces) granulated cane sugar

Truffle Cream Ingredients:

  • 8 ounces 64% chocolate, coarsely chopped, like our 64% Baking Feves
  • 2/3 cup (5 ounces) heavy whipping cream
  • 2/3 cup, plus 2 tablespoons (3 ounces) powdered cane sugar
  • 4 tablespoons (2 ounces) unsalted butter with 82% butterfat, very soft (75f)
  • 1 tablespoon pure vanilla extract, preferably Madagascar Bourbon

        Make the Cupcakes:

        1. Preheat the oven to 325F. Line 12 muffin cups (2 1/2 inches top diameter and 1 1/4 inches deep) with paper liners.

        2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.

        3. Combine the crème fraîche, eggs, and vanilla extract in a medium bowl and whisk by hand until well mixed.

        4. Put the butter in the bowl of a stand mixer fitted with the paddle attachment.

        5. Beat on medium speed until the butter is creamy. Add the granulated sugar and beat until fluffy and pale.

        6. Switch the mixer to low speed. Add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions.

        7. Using a tablespoon, divide the batter evenly among the muffin cups, filling them about two-thirds full.

        8. Bake on the middle shelf of the oven until the cupcakes are puffed, lightly browned, slightly cracked on the top, and a skewer inserted into the center of one comes out clean, 15 to 20 minutes. Let cool completely in the pan on a rack. When cool, remove the cupcakes, still in their paper liners, from the muffin cups.

        Make the Cream and Assemble:

        1. Put the chocolate in a medium bowl.

        2. Put the cream and powdered sugar in a small saucepan and bring to a simmer over medium heat. Cook at a simmer for 1 minute and remove from the heat.

        3. Pour the hot cream mixture over the chocolate. Whisk the mixture by hand until the chocolate melts. Whisk in the butter, and then the vanilla extract.

        4. Pour into a bowl, cover with plastic wrap so that the wrap is touching the surface of the topping, and refrigerate until it is 70f. This will probably take 30 to 40 minutes but check after 20 minutes.

        5. When the cream is at the correct temperature, put it into the bowl for the stand mixer fitted with the whip attachment. Beat on high speed until the mixture is lighter in color and less dense.

        6. Put the topping into a pastry bag fitted with a 3/8 inch star tip. Pipe a swirl on the top center of each cupcake, distributing the topping evenly among them.

        7. Store in a cool place until serving.