Truffle-Filled Cupcakes
“All creatures of All Hallows’ Eve are sure to delight in this treat with its unexpected surprise. You can use store-bought frosting to keep prep simple.” —Beverly Nowling, Bristol, Florida
| Servings | Prep Time | Cook Time |
| 1-1/2dozen | 1hour + chilling | 20minutes + cooling |
| Servings | Prep Time |
| 1-1/2dozen | 1hour + chilling |
| Cook Time |
| 20minutes + cooling |
Ingredients
- 3/4 cup dark chocolate chips
- 1/3 cup heavy whipping cream
- 1 package white cake mix regular size
- 1-1/4 cups water
- 3 large egg whites
- 1/3 cup canola oil
- 1/2 tsp orange paste food coloring
- Frosting:
- 1/2 cup butter softened
- 3-3/4 cups confectioner's sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 oz unsweetened chocolate melted
- 4 tbsp to 5evaporated milk
- Assorted decorations:
- regular and Mega M&M's
- Laffy Taffy
- Candy Corn
- Mega Buttons
- Oreo cookies
- sprinkles
- pretzels
- marshmallows
- edible pens
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Cool to room temperature, stirring occasionally. Refrigerate, covered, until firm.
- Preheat oven to 350°. Line 18 muffin cups with paper liners. In a large bowl, combine cake mix, water, egg whites, oil and food coloring; beat on low speed 30 seconds. Beat on medium 2 minutes.
- Fill prepared cups three-fourths full. Top with 2 teaspoons chocolate mixture. Bake 18-22 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely.
- For frosting, in a small bowl, beat butter, confectioners' sugar, vanilla and salt until smooth. Beat in melted chocolate and enough milk to reach desired consistency. Frost cupcakes. Decorate as desired.
