Dutch Truffle Cupcakes
Eggless chocolate cupcakes with a moist crumb, topped with silky dark chocolate ganache. Easy bakery-style cupcakes made with curd and oil.
Dutch truffle is the bakery name for a very chocolatey cupcake or cake finished with ganache, and it is easy to recreate at home. The cupcake itself is a simple eggless chocolate batter made with curd, oil and a little milk, which keeps it soft for days. The ganache on top, made with dark chocolate and cream, supplies the truffle-like richness. Leave the cupcakes to cool completely before topping them so that the ganache sets with a neat shine.
Method
- Preheat the oven to 180 C. Line a muffin tray with 9 paper liners.
- Sift the maida, cocoa, baking powder, baking soda and salt together twice.
- Whisk the curd and powdered sugar until smooth. Add the oil, milk and vanilla and whisk until glossy.
- Fold in the dry ingredients in two batches until just combined; the batter should be thick but pourable.
- Fill each liner two-thirds full and tap the tray lightly to settle the batter.
- Bake for 18-20 minutes, until a skewer comes out clean. Cool in the tray for 5 minutes, then on a wire rack until completely cold.
- For the ganache, heat the cream until steaming, pour it over the chopped chocolate, rest for 2 minutes and stir until smooth. Cool for 30-40 minutes until it thickens.
- Spread or pipe the ganache over the cupcakes and top with sprinkles or chocolate shavings.
Chef's tips
- Do not fill the liners to the brim, or they will spill and sink.
- Use curd at room temperature so the batter mixes smoothly.
- Check at 18 minutes; over-baked cupcakes turn dry.
- Whisk the cooled ganache for 1 minute for a lighter, pipeable topping.
Watch Purna make something similar
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What to serve it with
Serve at room temperature with a cup of coffee or cold milk. For parties, add a small chocolate bar piece on top.
Storage
Keep in an airtight box at room temperature for 1 day, or in the fridge for 4 days. Bring to room temperature before serving.
Variations
- Core the centre of each cooled cupcake and fill it with a spoon of ganache before topping.
- Top with whipped cream instead of ganache for a lighter finish.
- Fold in 2 tbsp chocolate chips for a chunkier crumb.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
What is a Dutch truffle cake?
It is a chocolate sponge layered and covered with chocolate truffle ganache, a popular bakery item in India. These cupcakes are the same idea in small form.
Why did my cupcakes sink?
Common causes are opening the oven early, overmixing, or too much baking soda. Measure carefully and do not open the door in the first 12 minutes.
Can I use cocoa only for the topping?
Ganache needs real chocolate for a glossy, firm finish. Cocoa and butter frosting is a different topping, so choose it only if you want a sweeter, lighter finish.
Can I make these in a pressure cooker?
It is possible but unreliable for cupcakes, and results vary. We recommend an oven for even rise and colour. Steam can make cupcake tops wet and the texture gummy, so we recommend an oven and the timings given here.
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