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Truffle Chocolate Cupcakes

 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


  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup plus 2 tablespoons sweetened condensed milk
  • 1 teaspoon butter
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 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 McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream, whipped, optional


  • 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°

2 of 2

Truffle Chocolate Cupcakes (continued)

Directions (continued)

  • for 17-22 minutes or until a toothpick inserted near the center
  • comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool
  • completely. Top with whipped cream if desired. Yield: 2 dozen.