These fudgy Kahlua Brownie Truffles have a dense, dark chocolate center with hints of coffee liqueur, and are finished with a rich chocolate coating.
Writing a baking blog has its benefits. On any given day, there is a high probability that our kitchen will be chock full of leftover cookies, cupcakes, coffeecake, or muffins. There is always something sweet on hand for breakfast or dessert. This is a good thing, right? But on the other hand, sometimes we are up to our ears in baked goods. And not in a good way. After all, what are two adults supposed to do with nine cupcakes, more than a dozen cookies, and a handful of muffins? While our taste buds might be delighted to consume two or three cupcakes a day, this would be a profoundly bad idea for all sorts of reasons. The best option is to share our desserts with our friends or coworkers. But sometimes we have to be a little creative. Such was the case when I found myself with eight or nine leftover (unfrosted) chocolate cupcakes. I work in a small office with about 30 other people. I can't exactly bring in nine cupcakes, can I? Then there would be twenty-some folks who felt left out. We can't have that.
Instead, I crumbled up the leftover cupcakes and transformed them into truffles. Kahlua Brownie Truffles, to be exact. The process was quite simple. Just the cupcake crumbs, some homemade fudge sauce, butter, powdered sugar, and a generous amount of Kahlua. I had some leftover homemade fudge sauce (my favorite fudge sauce recipe is in this post), but feel free to use store-bought if you prefer. The mixture is chilled for about two hours, then rolled into little truffles. Those truffles are frozen for an hour to maintain their shape, then covered in melted dark chocolate. The interior of these truffles is incredibly thick and chewy, with a texture that is reminiscent of brownies. For the chocolate coating, I recommend using the highest-quality chocolate you can find. Trust me, you'll notice the difference. I covered the finished truffles with a variety of sprinkles to make them more festive. These were a big hit with my coworkers. I seem to remember that they had all disappeared by 10:30.
Kahlua Brownie Truffles
By The Land of Milk 'n' Cookies
These fudgy Kahlua Brownie Truffles have a dense, dark chocolate center with hints of coffee liqueur, and are covered in a rich chocolate coating.
Prep time:
Cook time: Total time:
Ingredients
- 4 cups chocolate cake crumbs*
- 1/4 cup fudge sauce, at room temperature
- 1/4 cup Kahlua or other coffee-flavored liqueur
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon confectioner's sugar
- 4 ounces good quality dark chocolate, chopped
- 1 teaspoon coconut oil or shortening
- assorted sprinkles, optional
Instructions
- In a medium bowl, stir together cake crumbs, fudge sauce, Kahlua, butter, and confectioner's sugar with a wooden spoon. Continue stirring until mixture is well incorporated. Cover bowl with plastic wrap and refrigerate for approximately 2 hours.
- Line baking sheet with wax paper or a silicone baking mat. Remove bowl from fridge. Form dough into balls, using 1.5-2 tablespoons of dough for each truffle (I used a medium-size cookie scoop). Arrange truffles on baking sheet, and freeze for 1 hour to harden.
- Right before removing truffles from the freezer, melt dark chocolate and coconut oil/shortening in a small saucepan set over a double boiler with very gently simmering water. Using two forks, gently roll each truffle in dark chocolate, then return truffle to baking sheet. Working quickly, repeat with remaining truffles. If desired, decorate with sprinkles. Refrigerate for another hour, or until chocolate coating has set.
Yield: 18 or 20 truffles
Notes: One cupcake typically yields about 1/2 cup of cake crumbs. I used approximately nine unfrosted cupcakes in this recipe.
Thanks for reading, friends! Just for fun, here's a little graphic to go along with today's post.
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