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Rudolph Truffle Cupcakes

Rudolph Truffle Cupcakes

[box type=”info”] Tune into Food Network on November 26th at 8pm CST and see today’s contributor Jenny Johnson featured on the show Unwrapped!
This delightful fellow is sure to be a hit during the holidays!

One of my favorite holiday traditions as a kid was watching the Claymation production of Rudolph The Red-Nosed Reindeer. I remember being just giddy with excitement when the promos for this would start to air. I don’t know if I was more excited about seeing it or the fact that I knew it signified Christmas was just around the corner.

In my house, the Rudolph special was pretty much our first holiday event of the year so its airing was a big event. The only thing that remotely excited me this much was Christmas itself. I remember anxiously awaiting the school day to end, dinner to be eaten and the long, long wait for the late hour of 7pm. This was way before the days of the DVR or even the VCR so it was very important we were nestled in with snacks in hand so as not to miss a single moment. Missing the Rudolph special would be like missing, well….um, Christmas!

It is just such a feel good story. You are immediately drawn in by the cute little reindeer with the candy red nose and big eyes. You feel sorry for him when he can’t “join in the reindeer games” and you cheer for him when his “nose so bright” guides Santa’s sleigh on that foggy night. The clumsy, lovable little reindeer becomes the unlikely hero who saves Christmas. Who could watch that and not get into the Christmas spirit?

As an adult I still love the Rudolph special and have a favorite treat that will bring a smile to both young and old alike and make you the heroine of the holiday dessert table. These Rudolph Truffle Cupcakes are easy, adorable and not to mention quite delicious! Working with chocolate can be a little like working with clay, I guess-except a lot tastier. And on the upside, unlike the Claymation creators, you can eat your mistakes!

These yummy little morsels start with a deep chocolate cupcake. I suppose you could make another flavor but in my book, there’s no better flavor than good chocolate. I prefer using the foil cupcake liners as they are a bit sturdier than the paper ones. But the paper ones will work just fine if that’s what you have on hand. In order to make all of your cupcakes the same size, use an ice cream scoop to fill the cupcake liners. It’s quicker, easier and neater than using a spoon.

A pair of cotton gloves are ideal for rolling the truffles. These can typically be found in cake supply stores or online and are made for handling chocolates. Now, you don’t have to wear any gloves but they do make the process much neater. Other food-safe gloves which you can find in the grocery store can be used but the chocolate does tend to stick to them when rolling. To perfectly portion your truffles, use a melon baller.

Here’s to a new holiday tradition!

Rudolph Truffle Cupcakes

  • 1 Dozen Chocolate Cupcakes with Chocolate Frosting Made with Dove Chocolate Discoveries™ Dark Chocolate Baking Mix
  • 1 Dozen Milk Chocolate Truffles (Recipe below)
  • 24 Dove Chocolate Discoveries™ Leaves
  • Red Candies for Nose
  • White or Yellow Gel Frosting
  • Black Gel Frosting

Bake, cool and frost cupcakes per box directions. Top each cupcake with a flattened truffle that has been dusted with cocoa. Place 2 chocolate leaves under truffle pressing into the frosting for the antlers. Using a toothpick hollow out 2 small holes for eyes and one where the nose will go. If you do not hollow out the eyes, the gel will not stick to the cocoa powder. Using either white or yellow gel, pipe in the eyes and a dollop of gel to hold on nose. Place nose and carefully add a black pupil to each eye.

Milk Chocolate Truffles

  • 6 oz. Dove Chocolate Discoveries™ Chef Series Milk Chocolate
  • ¼ Cup Heavy Cream
  • Cocoa Powder for Dusting

Chop chocolate into ¼ inch or smaller pieces and place into a 4-quart bowl. In a small pan heat the heavy cream over medium low heat to a roiling boil. Remove from heat and pour over chocolate. Let stand for 5 minutes then stir until smooth. Refrigerate 1 hour or until firm before shaping into 1-inch balls. Roll in cocoa powder.


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