Truffle Chocolate Cupcakes
I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! —Amanda Noll, Spanaway, Washington
24 ServingsPrep: 40 min. + chilling Bake: 20 min. + cooling
Ingredients
- 1-1/2 cups semisweet chocolate chips
- 1/2 cup plus 2 tablespoons sweetened condensed milk
- 1 teaspoon butter
- 2 teaspoons vanilla extract
- CUPCAKES:
- 1 package devil's food cake mix (regular size)
- 4 eggs
- 1 cup (8 ounces) sour cream
- 3/4 cup canola oil
- 1/2 cup water
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream, whipped, optional
Directions
- For truffles, in a small saucepan, melt the chocolate, milk and
- butter over low heat; stir until blended. Remove from the heat. Stir
- in vanilla. Transfer to a small bowl; cover and refrigerate until
- firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour
- longer.
- For cupcakes, in a large bowl, combine the cake mix, eggs. sour
- cream, oil, water and vanilla; beat on low speed for 30 seconds.
- Beat on medium for 2 minutes.
- Fill paper-lined muffin cups one-third full. Drop a truffle into the
- center of each cupcake. Top with remaining batter. Bake at 350°