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Perfectly Chocolate Cupcakes

From: Makebakecelebrate.com
SERVES 18

For the Buttercream:
12oz Melting Chocolate
1 1/2 Cup Unsalted Butter
4-6 TBS Heavy Whipping Cream (or milk)
Fot the cakes:
2 Cups Sugar
1-3/4 Cups All Purpose Flour
3/4 Cup Cocoa
1 1/2 TSP Baking Powder
1 1/2 TSP Baking Soda
1 TSP Salt
2 Eggs
1 Cup Milk
1/2 Cup Vegetable Oil
2 TSP Vanilla Extract
1 Cup Boiling Water
18 Milk Chocolate Lindt Truffles

Start with the frosting to allow time to chill.

Step 1: In a double boiler, microwave, or large chocolate melter, melt chocolate and butter together. Stir well. Pour into a large mixing bowl, or bowl of an electric mixer.

Step 2: Place in either the freezer or fridge until it cools, stirring and scraping the sides every few minutes to keep the chocolate from hardening on the sides. Mine took 25 minutes in the fridge.

Step 3: Using a kitchen mixer or a hand beater, beat the chocolate for about 1 minute, it will become lighter in color right away.

Step 4: Add in 4-6 TBS of heavy whipping cream or milk, and beat. You can use milk if you would like, but I prefer the creamy taste the heavy whipping cream adds.

For the cupcakes:

Step 5: In a large mixing bowl, or bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda, and salt until fully combined.

Step 6: Add in eggs, milk, oil, and vanilla extract. Pour in boiling water and beat for 2 minutes.

Step 7: Fill cupcake liners 2/3 full (I used 4TBS) and bake at 350 for 18 minutes or until toothpick comes out clean. Let cool completely.

Step 8: Unwrap all your truffles and gently press them into the center of your cupcakes.

Step 9: Pipe your frosting onto your cupcakes. It helps to first pipe a little extra blob in the center to fill the dent left by the truffles. If you would like more info on piping cupcakes check out Frosting Cupcakes 101.

Top with chocolate sprinkles.