Lindt Truffle Chocolate Cupcakes

Jim is on outage for the next month, so I won't be doing much in the line of dinners.  But lots of treats for him to take and share with the office.  And these guys love sweets!  I ran across this recipe some time ago and have been waiting to try it out on my favorite guinea pigs!  As I've said in the past, I don't have a sweet tooth, but these babies are gooood!!!!!!  How could they not be?  There's a Lindt Milk Chocolate Truffle stuffed smack down in the middle of these cupcakes!  If you are a chocolate-holic, you will be hooked.  Some good comments from his co-workers like these were the BEST cupcakes they had ever eaten.  Oh, so good!  (P.S.  I doubled the cupcake recipe, but one recipe of the frosting worked for the 48 cupcakes, but I tend to go pretty light on icing since I can't handle all that sugar.)

LINDT TRUFFLE CHOCOLATE CUPCAKES (makes 24 cupcakes, if not overly-stuffed)

1 box devil's food cake mix
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk Chocolate Lindor truffles by Lindt (the 5.1 oz bag contains 12 truffles....this recipe makes about 24 cupcakes)

Unwrap milk chocolate Lindt truffles and place in a bowl for later use.  In a separate bowl, add all ingredients and mix well.  Fill cupcake liners 2/3 full (do not overfill or cupcakes will sink when you add the truffles).  Bake at 350 for 5 minutes.  Remove cupcakes from oven and lightly press the truffle into each partially baked cupcake, pressing the truffle to the bottom of the cupcake tin.  Let the cupcakes bake an additional 13 minutes (total baking time of 18 minutes).  Cool completely, then frost with cream cheese frosting.  Garnish with sprinkles or jimmies if desired.

CREAM CHEESE FROSTING

1/2 cup butter
8 oz cream cheese
1/2 tsp vanilla
3 cups powdered sugar

Cream butter and cream cheese together, then add vanilla.  Slowly add powdered sugar.