Ingredients
1-1/2 cups semisweet chocolate chips1/2 cup plus 2 tablespoons sweetened condensed milk1 teaspoon butter2 teaspoons vanilla extractCUPCAKES:1 package devil’s food cake mix (regular size)4 large eggs1 cup sour cream3/4 cup canola oil1/2 cup water2 teaspoons vanilla extract1 cup heavy whipping cream, whipped, optional
Preparation
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 refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer.
For cupcakes, in a large 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 one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a 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.
