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!