I enjoy food 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, WA
PREP: 40 MIN. + CHILLING • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
1 1/2 cups semisweet chocolate chips
1/2cup plus 2 tablespoons sweetened condensed milk
1teaspoon butter
2teaspoons vanilla extract
CUPCAKES
1package devil’s food cake mix (regular size)
4eggs
1cup (8 ounces) sour cream
3/4cup canola oil
1/2cup water
2teaspoons vanilla extract
1cup heavy whipping cream, whipped, optional
1. For truffles, in a small saucepan, melt chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and chill 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 center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.