truffle surprise mini cakes

This weekend, although swamped (yay!) with cake orders, I needed to pull together a yummy dessert to take to a friends house. We’re talking just a couple of hours of leeway, so there was no time for digging through recipes…but I wanted something decadent and memorable.  We don’t always have time for complicated around here, and I imagine we aren’t the only ones who face the dreaded time crunch every so often.

So, I resorted to Betty Crocker. She’s my little box buddy.  I pulled out a box of Devils Food cake and went to work on it.  Don’t worry, I made my own adjustments and additions, and because I am feeling nice, I’ll give you the recipe at the end of the post.

I poured the prepared batter into my paper brioche cups (you could certainly use cupcake liners) and then baked them off until barely done. Once I could handle them, I cut out a piece from the top about halfway into the cake, and pushed half of a Lindt Lindor Truffle inside.  Some were White Chocolate, some Dark, some Milk, but each cake got half of a truffle. You never knew which flavor you were going to get until you bit into it…so, Surprise! What a great reason to keep eating them!  (Sorry – I am getting ahead of myself, but I do that a lot, don’t I?)  After I put the truffle inside, I replaced the cake top that I had cut out and stuck the prepared cakes back into the still warm oven for a couple of minutes just to let it melt in a bit.

For icing, I winged it.  But oh, what a wing! I melted down 2 of each type of truffle in the microwave and allowed it to cool a little. In the meantime, I beat 2 sticks of butter until well creamed and soft, added about 1/3 cup of heavy cream and beat for another 5 minutes, then poured in the melted truffles and beat it again for about 5 minutes.  After that was all mixed, I added 2 Tablespoons of Godiva Liqueur, a teaspoon of vanilla, and about a cup of powdered sugar and allowed that to beat for another 5 minutes.  i tasted as I went, and you should too, just to get the rich flavor that you want. I was going for kind of whippy and light, with a hint of rich, expensive undertones, if that makes any sense.  It worked!

I piped this icing on top of the cakes, in horrible fashion, as I was in a hurry and my good piping tip was recently ruined in our garbage disposal by an unnamed two year old that lives in my house.  Then I drizzled warm chocolate ganache over them for a nice little effect.

Verdict? These were awesome.  The cake was just the right amount of cakiness, the truffles were perfectly gooey. The icing I could eat with a spoon, and have, if you must know the truth.  I would make these again in a heartbeat.  So, give it a shot if you are wanting to impress but haven’t got time for both baking and a nice hot shower.  Sometimes, something’s gotta give. (That means, make these and go to your friend’s house clean, okay?)

Truffle Surprise Mini Cakes

For the cakes:

• 1 Box Betty Crocker Devils Food Cake
• 1 Stick melted Butter
• 1/2 cup milk
• 3/4 cup water
• 3 eggs
• 1 Box cheesecake pudding

Preheat oven to 350F.  Combine all ingredients and beat for 2 minutes.  Pour into paper brioche cups or cupcake liners. bake for 18-22 minutes.  Remove from oven.

*At this point, you will add 1/2 Lindor Truffle to the inside of each cake, then return to still warm (but off) oven for 2 minutes.  Top with the above Truffle Icing once cooled, and drizzle with warm chocolate ganache or, if in a pinch, chocolate syrup.

On a side note, I had a special order for a Kitchen Aid Stand Mixer charm from my Etsy Shop. I love it so much I made one for myself, too – cute, huh?  I love having it on my keychain! Let me know if you need one too! (Hey – it’s under $5!)

Have a great week, everyone…I’m in the kitchen today making my Martha Stewart Competition Pie, and leaving for New York on Wednesday …so wish me luck!