Truffle Chocolate Cupcakes
Ingredients
- 1½ cups semisweet chocolate chips
- ½ cup plus 2 tablespoons sweetened condensed milk
- 1 teaspoon butter
- 2 teaspoons vanilla extract
- 1 package (18¼ ounces) devil’s food cake mix
- 4 eggs
- 1 cup (8 ounces) sour cream
- ¾ cup canola oil
- ½ cup water
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream, whipped (optional)
Directions
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 24 1-inch balls; chill 1 hour longer.
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 degrees for 17–22 minutes or until a toothpick inserted in 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.
Recipe courtesy of
Taste of Home magazineShare this recipe
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