Monday, October 15, 2012

Truffle Filled Cupcakes (Broomstick Style)




These won the cupcake contest at this year's family Halloween party. I'm telling you they are amazing!!

Truffle Filled Cupcakes (Broomstick Style)  

Truffles

  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup plus 2 tablespoons sweetened condensed milk
  • 1 teaspoon butter
  • 2 teaspoons vanilla extract
 Cupcakes
  • 1 package (18-1/4 ounces) devil's food cake mix
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 3/4 cup canola oil
  • 1/2 cup water
  • 2 teaspoons vanilla extract
Topping
  • 1 large tub of cool whip
  • 1 pkg instant butterscotch pudding mix (dry) 
  • 1 bag small  Reeses pieces buttercups 
  • bag of pretzel sticks
  
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 2/3 full of batter. Bake at 350° for 17-22 minutes or until a toothpick inserted near the center comes out clean. Scoop out a small hole in the top of each cupcake. Insert a truffle ball into hole. 

In cool whip container add dry pudding mix and stir well. Spread topping on cupcakes.  Unwrap buttercups and with a chopstick carefully pierce a hole in the top of each buttercup. Insert a pretzel for the broomstick. Serve chilled or at room temperature. Enjoy!







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