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Truffle Chocolate Cupcakes

Total Time

Prep: 40 min. + chilling Bake: 20 min. + cooling

Makes

2 dozen

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

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 large eggs
  • 1 cup 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 in 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.
Editor's Note
Decorative cupcake liners can be found at fancyflours.com.

Nutrition Facts

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

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