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

Truffle-Filled Cupcakes
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
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.