Truffle Chocolate Cupcakes |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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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! 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:
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.
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