Rating: 3.5 stars
18 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 4
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
freeze:
1 hr
bake:
15 mins
cool:
10 mins
total:
1 hr 50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For truffle filling, in a small saucepan combine chocolate pieces, cream, and 1 Tbsp. butter. Stir over low heat until chocolate is melted. Transfer to a small bowl; cool for 15 minutes, stirring occasionally. Cover and freeze about 1 hour, until fudgelike consistency. Divide filling in 12 portions. Working quickly with hands, roll each portion in a ball. Place truffles in freezer.

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  • Meanwhile, let 1/4 cup butter and egg stand at room temperature for 30 minutes. Preheat oven to 375°F. Line 12 (2-1/2-inch) muffin cups with paper bake cups. Set aside.

  • For batter, in a small bowl stir together flour, cocoa powder, and salt; set aside. In a medium mixing bowl beat the 1/4 cup softened butter with mixer on medium to high for 30 seconds. Gradually add sugar; beat on medium until combined. Beat on medium 2 minutes more, scraping bowl occasionally. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. In a small bowl combine baking soda and vinegar; stir into batter.

  • Divide half the batter among the prepared cups, partially filling cups. Place a frozen truffle on batter in each cup, centering truffles away from sides of cups. Spoon remaining batter into cups, covering truffles.

  • Bake for 15 to 18 minutes, until tops spring back when lightly touched. Remove from oven. Cool 10 minutes. Serve warm, topped with raspberry preserves.

How-To

For perfectly ooey-gooey cupcake centers, partially fill each cupcake with batter, then place a frozen truffle in the center of the cup--away from cup sides. Spoon in remaining batter and bake as directed.

Nutrition Facts

289 calories; fat 11g; cholesterol 39mg; saturated fat 7g; carbohydrates 44g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 30g; protein 3g; vitamin a 243IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 180mg; potassium 110mg; calcium 50.5mg; iron 1.1mg.
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