Lindor Truffle Cupcakes

I really considered not even posting these cupcakes because the pictures are a little shotty.

But... I couldn't NOT share this recipe with you all. It's just that good. My ratings of course were based on a bunch of chocolate hungry women... No bias there.

I made them for my coworker's birthday. A good dozen of them. And she was only willing to part with 4. After they hit the lunch room they were gone in a good 10 minutes. Gloating aside, these are some damn good cupcakes.

Make them to impress a crowd or hoard them... either way is fine with me. Also, you can switch out the cupcake, truffle and frosting flavor to meet your tastes; chocolate with caramel truffles and frosting. White chocolate. Cookies and cream. YUM!

For the Cupcakes:
makes around 22-24 cupcakes
(recipe from glorious treats)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

 Lindt Lindor truffles

• Line muffin tin with cupcake liners and preheat your oven to 325 degrees.
• In your stand mixer, combine the sugar, flour, cocoa powder, baking powder/soda and salt. Add in the eggs, milk, vegetable oil and vbanilla and beat on medium for 1 minute. Stir in the boiling water. The batter will be very runny, this is what makes it moist. Fill liners 1/2 to 2/3 full. Careful not to over fill the liners as they will over flow. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove cupcakes immediately from pan and place on wire rack. Unwrap your truffles and cut an X into the top of your cupcake. Push the truffle in the still hot cupcakes unt il the top of the truffle is flush  with the tfop of the cupcake. Let cool completely on the wire rack.

 (Three words: oozy, chocolate-y, deliciousness!!)

Now for the chocolate cream cheese frosting.

You will Need:
1/2 cup, or one stick butter (sitting at room temperature for 10 minutes)
8 oz cream cheese, pulled directly from fridge
1 teaspoon vanilla extract
1/2 cup cocoa powder
4 cups powdered sugar
2-3 tablespoons whole milk

• Place butter in stand mixer and beat slightly. Add in cream cheese and blend until combined.
• Add vanilla extract and cocoa powder and blend on low speed for 30 seconds. Start adding the powdered sugar in multiple additions, scraping the sides if need be, then increase to medium speed until fluffy. Slowly add in the milk, a little at a time, until you reach your desired consistency. Pipe immediately onto your cooled cupcakes.

Caution: these cupcakes have intense chocolate flavor. If chocolate ISN'T your thing, stay far far away. From me too... Because who doesn't like chocolate? The cupcakes are moist and the truffle oozes in the middle.... Can you say yum? I can... and it starts with Truffle Cupcakes! Enjoy!