Truffle Chocolate Cupcakes Recipe
Truffle Chocolate Cupcakes Recipe photo by Taste of Home

Truffle Chocolate Cupcakes Recipe

Read Reviews
4.5 9 7
Publisher Photo
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
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min. + cooling
MAKES: 24 servings


  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup plus 2 tablespoons sweetened condensed milk
  • 1 teaspoon butter
  • 2 teaspoons vanilla extract
  • 1 package devil's food cake mix (regular size)
  • 4 large 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

Nutritional Facts

1 each: 275 calories, 17g fat (6g saturated fat), 52mg cholesterol, 195mg sodium, 29g carbohydrate (21g sugars, 2g fiber), 4g protein


  1. 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.
  2. 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.
  3. Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired. Yield: 2 dozen.
Originally published as Truffle Chocolate Cupcakes in Fun Food 2009 2009, p13

Reviews for Truffle Chocolate Cupcakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 12, 2016

"Amazing! Simple to make. They turned out perfect. Delicious!

The only thing I did different was use Vanilla Marshmallow frosting (instead of the whipped cream) and decorated them with hearts, roses, and Valentine's sprinkles."

Reviewed Aug. 1, 2012

"If you take and bake the cupcake without the truffle..once baked take the cooled cupcake and cut a hole in middle..drop in the truffle from the refrig and put the cap back on..frost as desired..this solves the problem of the truffle melting to the bottom of the cupcake..! Enjoy these delicious cupcakes..."

Reviewed Jan. 24, 2012

"cupcakes were good but i couldnt really tell there was a truffle in it.It kind of sunk to the bottom...melted...and leaked out the bottom.However I did use Lindor store bought truffles instead of homeade. Still made a moist chocolatey cupcake tho..."

Reviewed Oct. 23, 2011

"Love this recipe! it's moist, only thing is that the truffle melts to the bottom, so i freeze the truffle, then roll it in flour it seems to keep in the center of the cupcake. Tammara, Iowa"

Reviewed Sep. 26, 2011

"Great tasting cupcake.I topped this cupcake with a carmel alcohol infused whipped cream for an adults only desert,they were a big hit!"

Loading Image