Chocolate Truffle Cupcakes with Chocolate Buttercream Frosting

It was Ralph’s 85th birthday last week and we helped him celebrate with these nummy cupcakes.  You make a chocolate truffle and drop it in the center of the batter before you bake them which makes it very chocolatey and a wonderful surprise in the middle.  The decadent chocolate buttercream starts out with beaten egg whites and sugar over a bain marie and then you slowly add almost a pound of butter and half a pound of melted bittersweet chocolate. The cupcakes are really moist and have a deep rich chocolate taste.  A quick tip is to use a pancake batter dispenser and fill the cupcake liners super fast.  I love all the beautiful cupcake wrappers you can find these days, but like to bake them in regular cupcake liners and then put them in the fancy paper once they have been frosted so the oil doesn’t seep through as you bake.  Click here for the recipe….