Cakespy: Truffle-Stuffed Cupcakes Recipe

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 1/4 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 3 squares (1 ounce each) bittersweet chocolate, melted
• 40-48 chocolate truffles
• 2 sticks butter, softened
• 1/2 cup cocoa
• 1 teaspoon vanilla
• 3 1/2 to 4 cups confectioners' sugar

1. Preheat your oven to 350u0b0F. Line two trays with cupcake liners.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, and salt; add to the creamed mixture, alternately with the buttermilk. Beat in the chocolate only until combined.
3. Fill each cupcake cup between 1/2 and 3/4 full with batter. Place one truffle in the center of each cup; you can fill with more batter to cover.
4. Bake for 18-23 minutes, or until the cakes have a dull finish on top. Remove from the oven, and let cool on a wire rack.
5. To make the frosting, cream the butter until fluffy; add the cocoa and vanilla, and mix again until thoroughly incorporated. Add the confectioners' sugar, starting with 2 cups and adding more until it has reached your desired spreading consistency. Frost each cupcake, and top with another truffle for bonus decadence.

butter, sugar, eggs, vanilla, cake flour, baking soda, salt, buttermilk, bittersweet chocolate, chocolate truffles, butter, cocoa, vanilla, sugar

Taken from www.seriouseats.com/recipes/2011/05/cakespy-truffle-stuffed-cupcakes-recipe.html (may not work)