Chocolate Truffle Cupcakes

Truffle:

¼ c heavy cream

¼ c butter

1 c semi-sweet chocolate chips

 Bring heavy cream and ¼ cup butter to a boil.  Add the chocolate chips and gently stir until smooth.  Pour melted chocolate into a small glass casserole dish and place in the refrigerator to set.

Once it is cooled and has set, use a one tablespoon-sized scoop or spoon to scrape up the solidified chocolate into at least 12 truffles.  Place on a tray covered in parchment paper and return to the refrigerator.

 

Cupcakes:

¼ c cocoa powder

½ c cake flour

½ tsp baking soda

¼ tsp salt

½ c softened butter

½ c sugar

1 egg

1 tsp vanilla

¼ c sour cream

2 tbs milk

 Preheat oven to 350° F.

Whisk together ¼ cup cocoa powder, flour, baking soda and salt.  Set aside. 

Cream ½ c softened butter and ½ c sugar for 2 minutes.  Scrape bowl.  Add the egg and 1 teaspoon vanilla.  Beat for 2 minutes.  Add the sour cream and half of the cocoa and flour mixture.  Mix until moistened.

Add 2 tablespoons milk and the second half of the cocoa/flour mixture.  Stir until combined.

Divide the batter evenly between 12 lined cups.   Bake at 350° F for 18 -20 minutes.

Remove the cupcakes from the oven.  Immediately scoop out the middle and fill the end hole with a truffle.  Put the cupcakes (still in the muffin tin) in the refrigerator.  Let truffles set.

Remove and frost.

 

Frosting:

5 c powdered sugar

1 c cocoa powder

2 oz cream cheese

½ c shortening

½ c butter

2 tbs milk

1 tsp vanilla

 Sift together powdered sugar and 1 cup cocoa powder.  Set aside.  Beat cream cheese until smooth.  Add shortening and ½ cup butter.  Beat well.  Add sugar/cocoa mixture one cup at a time; mix well between each cup.

Add 2 tablespoons milk and 1 teaspoon vanilla.  Beat until fluffy. Frost and enjoy!