Jul 14 2026
Restaurants›Banks' Seafood Kitchen and Raw Bar›Belgian Chocolate Truffle Cupcake Recipe

Belgian Chocolate Truffle Cupcake Recipe

Inspired by Banks' Seafood Kitchen and Raw Bar
Time2h
Serves12

Crème anglaise, raspberry sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cupcake Batter

Chocolate Truffle Filling

Crème Anglaise

Raspberry Sauce

Method

Cupcake Batter

  1. 1

    Prepare the oven

    Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.

  2. 2

    Mix dry ingredients

    In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

  3. 3

    Combine wet ingredients

    In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth.

  4. 4

    Combine mixtures

    Gradually add the wet mixture to the dry ingredients, mixing until just combined. Then stir in the boiling water until the batter is smooth.

  5. 5

    Bake

    Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

  6. 6

    Cool

    Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate Truffle Filling

  1. 7

    Heat cream

    In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.

  2. 8

    Melt chocolate

    Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

  3. 9

    Stir to combine

    Add the butter to the chocolate and cream mixture. Stir until the chocolate is fully melted and the mixture is smooth.

  4. 10

    Chill

    Refrigerate the truffle filling for at least 1 hour until it thickens.

Crème Anglaise

  1. 11

    Heat cream and milk

    In a saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until it starts to steam, but do not let it boil.

  2. 12

    Whisk yolks and sugar

    In a bowl, whisk together the egg yolks and the remaining sugar until light and frothy.

  3. 13

    Temper the yolks

    Slowly pour the hot cream mixture into the yolks while whisking constantly to temper the eggs.

  4. 14

    Thicken the mixture

    Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.

  5. 15

    Add vanilla

    Remove from heat and stir in the vanilla. Strain through a fine-mesh sieve into a bowl.

  6. 16

    Cool

    Allow to cool to room temperature, then cover and refrigerate until ready to use.

Raspberry Sauce

  1. 17

    Combine ingredients

    In a saucepan, combine the raspberries, sugar, and lemon juice.

  2. 18

    Cook sauce

    Cook over medium heat, mashing the raspberries gently until they break down and the sauce thickens, about 5-7 minutes.

  3. 19

    Strain (optional)

    If a smoother sauce is desired, strain the mixture through a fine-mesh sieve to remove the seeds.

  4. 20

    Cool

    Let the sauce cool completely before serving.

More from Banks' Seafood Kitchen and Raw Bar