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
- 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
- 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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