Take a bite into a moist delicious chocolate cupcake only to find a hidden chocolate truffle in the center. Chocolate bliss at its finest. This doctored Devils food cake mix makes a moister, more fudge-like cupcake. Then drop in the truffle made with semi-sweet chocolate and sweetened condensed milk. These Chocolate Truffle Cupcakes, which are heaven sent and easy to make, are super fun to share.
Anyone who likes chocolate will love these Chocolate Truffle Cupcakes. The truffle is tucked away in the center of a Devils food cupcake that’s been doctored with sour cream. So good!
It’s an easy recipe with a few steps, but totally worth the decadence waiting for you in that first bite.
Making Chocolate Truffle Cupcakes
Start with the truffles
You need 4 ingredients for the truffles: semi-sweet chocolate chips, sweetened condensed milk, butter, and vanilla extract.
In a small saucepan on low heat, add the chocolate, milk, and butter.
Once the chocolate is melted, smooth, and creamy, remove from the heat and stir in the vanilla.
Refrigerate for 1 hour.
Next, roll the chocolate into 24 1-inch balls. Place the truffles back into the frig while you make the cupcake batter.
Time to make the cupcakes
In a large bowl, mix all of the wet ingredients: eggs, sour cream, oil, and water.
Next, add the cake mix with the beaters on low speed. Once mixed, beat for another 2 minutes on medium speed.
Fill cupcake liners about 1/3 full, then place a truffle into the cup. Top with remaining cake batter. Easy.
Bake in a preheated oven set at 350° for 20 – 24 minutes, or until a toothpick comes out clean.
Remove the cupcakes from the muffin pan to a wire rack to cool completely. Your kitchen smells amazing at this point.
Frosting Chocolate Truffle Cupcakes
I love frosting…especially chocolate frosting. Making cupcakes gives me the best excuse to make frosting.
Starting with the chocolate frosting shown above is a Chocolate Butter Frosting. It’s smooth, creamy, and loaded with melted unsweetened baking chocolate. Delicious!
There’s also the powdered sugar with a dollop of Cool Whip. Yummy, quick, and easy.
Another scrumptious chocolate frosting is listed under my Chocolate Pumpkin Cupcakes. The pumpkin cupcakes are great, too, but check out the frosting.
If you love coffee and chocolate together, try this Mocha Frosting recipe. I even show you how to make it dual colored for that fancy look.
For a splash of color, this Raspberry Whipped Cream would not only taste wonderful with the chocolate, but it’s pretty darn pretty.
For more frosting recipes, check out the Frosting section on my blog.
Chocolate Truffle Cupcakes
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup plus 2 Tbsp. sweetened condensed milk
- 1 tsp. butter
- 2 tsp. vanilla extract
- 4 large eggs
- 1 cup sour cream
- 3/4 cup canola oil
- 1/2 cup water
- 1 box Devil's Food Cake mix
- In small saucepan, melt chocolate, milk, and butter over low heat until smooth. Remove from heat, stir in vanilla. Refrigerate for 1 hour. Roll into 24 1-inch balls. Refrigerate while you make cupcakes.
- Preheat oven to 350°.
- In large bowl, beat eggs, sour cream, oil, and water until mixed. Add cake mix on low speed until mixed. Beat on medium for 2 minutes.
- Fill paper-lined muffin cups about 1/3 full. Drop 1 truffle into each cup. Top with remaining batter.
- Bake for 20 - 24 minutes or until toothpick inserted near middle comes out clean. Remove from muffin pans to wire rack to cool completely.
- Top with your favorite frosting or a dollop of whipped cream. Enjoy!
Chocolate Truffle Cupcakes
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