Chef Jean-Georges Vongerichten’s ooey-gooey molten chocolate cake introduction of 1987, set the stage for all sorts of ’90s chocolate excesses to follow. These very chocolatey truffle-centered cupcakes–a cheater’s easy version made by inserting a truffle into the batter before baking, will satisfy choco cravings for a good, long while. Have napkins handy.
Makes 2 dozen cupcakes
- 2 oz unsweetened bittersweet baking chocolate
- ¾ cup unsalted butter, softened
- 1 ½ cups sugar
- 3 eggs, plus 2 yolks, beaten
- 1 cup all-purpose flour mixed with ½ cup cake flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1/2 cup cocoa powder for baking
- 2 tsp vanilla
- 1 cup buttermilk
- 2, 5-oz boxes of Lindor milk chocolate truffles
- Melt chocolate at 50% in the microwave, stirring every 40 seconds. Set aside.
- In mixer bowl of stand mixer, cream butter and sugar together. Whisk in eggs, beating well. Mix melted chocolate into egg/butter/sugar mixture. Add vanilla.
- In a separate bowl, sift flour, salt, baking powder, and cocoa powder together. Alternating wet and dry ingredients, add in buttermilk and flour and mix. Line two cupcake tins with paper liners: fill each 2/3 full with batter. Drop a truffle in each, pressing to bottom. With a spoon, spread batter to cover the truffles, dividing any remaining batter over the top of each. Bake at 350 for 20 minutes. Cool slightly. Dust with powdered sugar. Eat within an hour if you want the molten centers.