Truffle Cupcakes
Source of Recipe
S. Stodgell
Recipe Introduction
These cupcakes have a wonderful surprise in the middle.
List of Ingredients
2 1/4 cups all purpose flour
1/2 cup Nestle unsweetened cocoa powder
1 Tbs. baking powder
1 cup (2 sticks) butter
1 3/4 cups sugar
3 large eggs
3/4 cup milk
1/4 hazelnut liqueur
1/2 Tsp. vanilla extract
1 pkg. (5.3 oz.) chocolate-hazelnut truffles
1 jar (13 oz.) hazelnut chocolate spread
1/4 cup chopped hazelnuts Recipe
Preheat oven to 350 F. Line depressions of 2 jumbo muffin pans (12 total) with paper or foil liners. Into a small bowl, sift flour,cocoa and baking powder. In large bowl, beat butter until smooth. Beat in sugar until fluffy, 3 minutes. Beat in eggs, one at a time. On low speed, alternately beat flour mixture and milk mixture into butter mixture, beginning and ending with flour. Divide batter among prepared cups, about 1/2 cup each. Unwrap truffles; press one down to bottom of each cupcake and spread batter over top of truffle to cover. Bake in preheated oven until tops spring back when lightly pressed, 25 minutes. Let cupcakes cool in pan on wire rack 5 minutes. Remove cupcakes to rack; let cool. Frost each with 1 rounded Tbs. hazelnut spread. Garnish with nuts. Store in airtight container for 1 week
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