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    You are in: Home / Recipes / Individual Chocolate Truffle Cakes Recipe
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    Individual Chocolate Truffle Cakes

    Average Rating:

    2 Total Reviews

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    • on June 27, 2008

      My truffle mix never really got firm, it remained the consistency of condensed milk even after putting it in the freezer so getting a mound was pretty much impossible. But, this could be a result of either using milk chocolate, or because of the extreme heat and humidity in my area... But I think the fact that my truffles never really got firm is why they bubbled out the edges and top of the cupcakes. The cupcakes were REALLY moist and dense and rather good. There didn't seem to be enough raspberry for the amount of cake, but this may have been from the size of my cakes. I used Wilton's large cupcake pan, which are 1 cup sized cakes. I think if I tried this recipe again, I would use regular sized cupcakes and probably follow Maito's suggestion and partially cook before adding the truffle so it doesn't escape.

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    • on November 19, 2007

      Fabulous! Very grown up cupcakes! I toyed a bit with the proportions, most notably, doubling the truffle part. I baked them for about 5 minutes first before I put the truffles in. I also skipped the raspberries. These were so delicious, no one would leave one of these babies uneaten!

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    Nutritional Facts for Individual Chocolate Truffle Cakes

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 346.0
    Calories from Fat 225
    Total Fat 25.0 g
    Saturated Fat 14.6 g
    Cholesterol 200.2 mg
    Sodium 33.8 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 1.2 g
    Sugars 20.2 g
    Protein 4.7 g

    The following items or measurements are not included:


    bittersweet chocolate chips


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