Lindt Truffle Chocolate Cupcakes

These really are delicious, they made Morgan say, "I really hope there is chocolate in heaven!!"--Elena "I tried these with different middles...I used junior mints; mini receses peanut butter cups; and the peanut butter lindt truffles...worked with all three although the receses didn't melt much."--Elnora






1 box Devils Food cake mix
1 box instant vanilla pudding (small box)
4 eggs
1/2 c. oil
1/2 c. water
1 cup sour cream
24 Milk chocolate Lindor truffles by Lindt (the red ones)


Unwrap milk chocolate Lindt truffles and place in a bowl for later use.
[If you don't eat them all first].
In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 for FIVE minutes. After five minutes, lightly press a Lindt truffle into each partially baked cupcake.
NOW, I would not have pushed the truffles in so hard next time.
They ended up at the bottom of the cupcake kinda smushed.
Let the cupcakes bake an additional 13 minutes (for a total of 18-19 minutes).
Cool completely, then frost with cream cheese frosting.


Cream Cheese Frosting:
1/2 c. softened butter
1 brick Philly cream cheese
1 t. vanilla
1 box powdered sugar (abt 3 cups)
1-2 T. milk