Molten Chocolate Truffle Cakes

From Truffled Chocolate Chip Cookies to Molten Chocolate Truffle Cakes – I have you 100% covered for holiday baking!

I’m not messing around when it comes to dessert. In my opinion, it’s not worth eating unless it’s super decadent. Go big or go home, right? Which is exactly why these Molten Chocolate Truffle Cakes are going to steal the show this year. Devil’s Food Cupcakes stuffed with any variety of GODIVA’s Signature Holiday Truffles are baked to perfection and then topped with a dollop of freshly whipped cream. They get a little dusting of cocoa powder to seal the deal, and then they are ready to shine and spark a little joy in your kitchen.

To keep things on the easy side, you can make these Molten Chocolate Truffle Cakes with store bought Devil’s Food Cake Mix and then top it with the homemade whipped cream. Hey, it’s all about keeping things easy during the holidays right? And can we just admire what the inside of these mini cakes look like when you break one open?? That molten chocolate center made from the melted Truffle is pure gold!!

Molten Chocolate Truffle Cakes

Author: Gaby Dalkin

5 from 2 votes

Devil’s Food Cupcakes stuffed with any variety of GODIVA’s Signature Holiday Truffles are baked to perfection and then topped with a dollop of freshly whipped cream. 

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

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Ingredients

  

1x2x3x

• ▢ 24 GODIVA Signature Holiday Truffles
• ▢ 1 box Devils Food Cake plus necessary ingredients to make the cake

For the Whipped Cream Topping:

• ▢ 2 cups heavy whipping cream
• ▢ ¾ cup powdered sugar
• ▢ 1 vanilla bean
• ▢ Dutch cocoa powder for dusting

Instructions

 

• Make the Devils Food Cake mixture according to the package instructions.
• Prepare 2 12-spot cupcake tins with cupcake liners. Fill each cupcake liner ½ way with the cake batter. Add a GODIVA signature holiday truffle and then transfer the cupcake tray into the oven and bake according to the package directions.
• Once done, remove the cupcake tray from the oven and let cool. The truffle will most likely be concealed once baked.

For the Whipped Cream Topping:

• In a mixer, combine the whipping cream, vanilla bean seeds and powdered sugar. Whip until soft peaks form. Transfer to a bowl and refrigerate.
• Before serving, top each mini cake with a dollop of the whipped cream topping and dust with cocoa powder. Serve as needed.

Notes

You can make the cupcakes ahead of time and simply whip and frost at time of serving. Otherwise you'll need to make room in the fridge for the frosted cupcakes.

Nutrition Information

Calories: 182kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 158mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg

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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

is post is brought to you in collaboration  with GODIVA. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking.