Truffle-Filled Cupcakes

• 3/4 cup dark chocolate chips
• 1/3 cup heavy whipping cream
• 1 package white cake mix (regular size)
• 1-1/4 cups water
• 3 large egg whites
• 1/3 cup canola oil
• 1/2 teaspoon orange paste food coloring
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 ounces unsweetened chocolate, melted
• 4 to 5 tablespoons evaporated milk
• Assorted decorations: regular and Mega M&M's, Laffy Taffy, Candy Corn, Mega Buttons, Oreo Cookies, sprinkles, pretzels, marshmallows and edible pens

1. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Cool to room temperature, stirring occasionally. Refrigerate, covered, until firm.
2. Preheat oven to 350u0b0. Line 18 muffin cups with paper liners. In a large bowl, combine cake mix, water, egg whites, oil and food coloring; beat on low speed 30 seconds. Beat on medium 2 minutes.
3. Fill prepared cups three-fourths full. Top with 2 teaspoons chocolate mixture. Bake 18-22 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. For frosting, in a small bowl, beat butter, confectioners' sugar, vanilla and salt until smooth. Beat in melted chocolate and enough milk to reach desired consistency. Frost cupcakes. Decorate as desired.

chocolate chips, heavy whipping cream, white cake, water, egg whites, canola oil, orange paste food coloring, butter, sugar, vanilla, salt, chocolate, milk, regular

Taken from www.tasteofhome.com/recipes/truffle-filled-cupcakes/ (may not work)