Mint Cream Truffle Cupcakes

Everyone’s favorite mini-cake is all decked out and ready to party in this whimsical recipe from Sprinkle Bakes blogger Heather Baird. Decadent chocolate cake is filled with marshmallow fluff and topped with melt-in-your-mouth mint buttercream. Add sprinkles and a Fair Trade Certified truffle, and voilà: a holiday treat that will have even the pickiest guests asking for seconds. Celebrating the holidays never tasted so good. 

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Ingredients

For the cupcake base

For the marshmallow-mint filling

  • 10 oz marshmallow cream or fluff
  • ½ tsp mint extract

For the mint buttercream frosting and décor

 

Preparation Instructions

Makes about 2 dozen cupcakes

Make the cupcake base

  1. Preheat oven to 350°F. Line cupcake tins with paper liners.  
  2. Beat the butter in a large bowl with an electric mixer until creamy. Add the sugar and eggs; beat until lightened in color. Add the cocoa, baking soda, vanilla extract and salt; mix well. Beat in the flour and sour cream in three alternating additions, beginning and ending with flour. Add the hot coffee and mix until a smooth, thin batter forms. 
  3. Fill cupcake liners about 3/4 full and bake for 15-20 minutes, or until the cupcakes spring back when pressed in their centers. Let cool completely on a wire rack. 
  4. Using a serrated knife, carve a 1-inch hole in the center of the bottom of each cupcake. Hole should be 1–1½ inches deep, depending on your desired amount of filling. 

Make the marshmallow-mint filling

  1. Place marshmallow cream in a large, microwave-safe bowl and heat in the microwave for about 30 seconds or until softened. Add mint extract and stir until smooth. 
  2. Transfer mixture to a piping bag with ends snipped. Pipe a small amount of cream inside each cupcake. (Note: You can use a spoon if you do not have a piping bag.)

Make the mint buttercream and add décor

  1. In an electric mixer fitted with the whisk attachment, mix together butter and confectioners sugar on low speed until combined. Beat in heavy cream a little at a time until thinned, and then mix on high for 3 minutes. Add mint extract and beat again. 
  2. Transfer the frosting into a piping bag with a plain ½-inch decorator tip. Pipe a large swirl of buttercream on each cupcake, pausing to add sprinkles immediately after adding frosting to each cupcake. Top each cupcake with a truffle.