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Ruby Cacao Truffle Cupcakes

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For the cupcake:

  • 4 tablespoons unsalted butter (softened)
  • ¼ cup granulated sugar
  • ¼ teaspoon almond extract
  • ¼ teaspoon vanilla extract
  • 1 egg white (at room temperature)
  • 2 tablespoons sour cream (at room temperature)
  • 6 tablespoons flour
  • ½ teaspoon baking powder
  • pinch salt

For the frosting:

  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 drop blue food gel coloring (optional)
  • 2 drops red food coloring (optional)
  • ¼ teaspoon vanilla extract
  • 4 Ruby Cacao Truffles ( for decorating)


  • Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
  • First, make the cupcakes: In a medium bowl, beat with an electric mixer the butter, sugar, vanilla and almond extract. Beat until light and fluffy, at least 30 seconds.
  • Add the egg white and beat until combined.
  • Next, beat in the sour cream.
  • Finally, sprinkle the flour, baking powder and salt evenly over the batter, and then beat until just combined.
  • Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
  • Let the cupcakes cool.
  • To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary. Finally, add the food coloring, if using.
  • Scrape the frosting into a piping bag fitting with a large star tip. To make this shape, place the tip perpendicular to the cupcake, and squeeze with even pressure until a mound of frosting forms that begins to collapse onto itself.
  • Place a Ruby Cacao Truffle on top of each cupcake and serve.
Author: Christina Lane
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