Truffle Chocolate Cupcakes

11 ingredients
4 steps

Ingredients

  • 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 sour cream
  • 3/4 cup canola oil
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream, whipped, optional

Directions

  1. 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. 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. 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. 4
    Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

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