My sister was given some cupcakes by a friend and she said, “They are so good, you have to try them!”. Well, of course I do, and I did! She is so right, thanks Candace, they are great. How can you miss when you have a delicious chocolate cupcake, add a creamy truffle in the middle, and top it with smooth, rich cream cheese frosting. So I say to you…you have to try them!
1 box devils food cake mix
1 (3.4 oz) box instant vanilla pudding
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt – approximately 24 (I used milk chocolate & white chocolate, they have other flavors too)
Preheat oven to 350°. Place cupcake liners in cupcake pans. Unwrap truffles, set aside. In large bowl, mix cake mix, pudding, eggs, oil, water, and sour cream with electric mixer. Fill liners 2/3 full. Bake 5 minutes, remove from oven and lightly press a truffle into each partially baked cupcake. Return to oven and bake additional 13 minutes (for a total of 18 minutes). Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter
8 oz cream cheese
1 tsp vanilla
4 cups powdered sugar
Whip together all frosting ingredients with electric mixer. Frost completely cooled cupcakes.
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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.