Truffle (I made this part the day before, and I doubled the truffle recipe so I could just use the whole can of sweetened condensed milk. I figured I could always freeze it for a time when I am going to be making them again)
1 1/2 C. semisweet chocolate chips
1/2 C plus two tablespoons sweetened condensed milk
1 teaspoon butter
2 teaspoons vanilla extract
Cupcakes
1 package devil's food cake mix
4 eggs
1 Cup (8 ounces) sour cream
3/4 Cup canola oil
1/2 Cup water
2 teaspoons vanilla extract
1 Cup heavy whipping cream, whipped (for on top)
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 refridgerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.
For cupcakes, in a large mixing 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.
Fill paper-lined muffin cups on-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350' for 17-22 minutes or until toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.
Enjoy, I sure have. I had to wait and make these at a time that I could take them somewhere to be shared or else I knew I would eat all 24 cupcakes, ok maybe I would have shared a couple with the girls:).
