Deep-Fried Truffle Cupcakes

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Recipe Courtesy of


Servings: 12
Prep Time: 20 min
Cook Time: 30 min
Difficulty: Moderate

Ingredients Add to grocery list

Cupcakes:

1 3/4 cups sugar
2 3/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
9 eggs, separated
1 cup water
2 tablespoons butter, melted
1 tablespoon vanilla extract

Truffle:

1 cup heavy cream
1 cup semisweet chocolate
1 tablespoon butter, room temperature
Peanut oil, for frying

Batter:

1 1/2 cups all-purpose flour
1 1/2 cups rice flour
3 tablespoons sugar
1/2 teaspoon baking powder
1 egg
1 1/2 (12-ounce) bottles beer

Directions

Preheat the oven to 350 degrees F.

For the cupcakes:

Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.

Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated.

In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated.

Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.

For the truffles:

In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip.

For the batter:

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.

Combine all the batter ingredients in a large bowl and stir until just combined. Do not overmix. Cover and refrigerate until ready to use.

With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly.

Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides. Remove from the fryer and drain on paper towels for a few seconds. Transfer to a serving platter, then indulge.

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Reader Comments:

54321

i can'T WAIT TO MAKE THESE CUPCAKES I CAN'T EAT THEM BUT MY FAMILY WILL ENJOY THEM. I AM ON A FEEDING TUBE BUT I STILL ENJOY TO COOK AND WATCH PAULS DEEN; INDIANA FAN

By Anonymous on October 21, 2011

54321

To Sarah: You could very easily use club soda.

By James on September 16, 2011

54321

Can I use something other than beer to use make these?

By sarah on February 05, 2011

54321

That looked like the best, funnest, most decadent southern new cupcake recipe I ever saw. Can't wait to make it.

By Anonymous on February 15, 2010

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