Super chocolately birthday cupcakes for my friend Amber! I doubled the batch so we could have some too and I’m glad I did because they are amazing! The cupcake and frosting recipe comes from Hersheys and then I added the truffle filling because what’s better than chocolate? More chocolate!
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons oil
1 tablespoon white vinegar
1 teaspoon vanilla
3 sections (1/2 oz each) Hershey’s unsweetened chocolate baking bar, melted
1 Heat oven to 350. Line muffin pans with paper baking cups.
2 Stir together flour, sugar, baking soda and salt in mixing bowl. Add water, oil, vinegar and vanilla and beat until batter is smooth. Blend in chocolate. Fill muffin cups.
3 Bake 16 – 18 minutes or until wooden pick inserted in center comes out clean. Remove to wire rack to cool.
1 bag Lindor truffles of your choice
1 Immediately upon removing cupcakes from oven, cut an “X” into the center of each with kitchen scissors and push an unwrapped truffle into each X in each cupcake. Allow cupcakes to cool and truffles to melt before frosting.
3 tablespoons butter, softened
1 cup powdered sugar
1/4 cup Hershey’s cocoa
2 – 3 tablespoons milk
1/2 teaspoon vanilla
1 Beat butter, add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.
2 Frost cupcakes by first placing a blob of frosting over the hole with the melted truffle and sealing the edges of the hole with the frosting to prevent the truffle from mixing in with the frosting. Continue to frost as desired.
Happy Birthday Amber! Hope you enjoyed the cupcakes!