Easy Upgrade: Truffle-Stuffed Cupcakes

Wanna get some major oohs and ahhs without much extra effort?

Spoiler alert: For me, the answer to that question is always, always YES. So, shot in the dark, I'm guessing you're on board. Plus I'm about to say the words truffle-stuffed cupcakes, so now you're hooked for certain.

Nothing extra to bake or stir here, just two little tricks that make that box of cake mix transform. First, bake your cupcakes as normal. Then, when they're coming fresh out of the oven (i.e. still piping hot), take a sharp knife and cut a small 'x' in the top of each cake. Try not to hit the bottom of the pan, but slice as deep as possible. Then, unwrap that truffle and stuff 'er in. Like so:

Next trick? Once the cupcakes are completely cooled, grab a spatula and a sandwich bag. Scoop your frosting out of the can (or okay, if you go by Ms. Crocker, scoop it out of the mixing bowl) and into the bag. Seal it closed, getting as much air out as possible. Snip off one corner, about the size of a dime. With one hand firmly grasping the bag, squeeze the frosting out of the cut corner in a circular motion on each cupcake. 

You'll probably take a few to experiment with pressure and speed, but you'll just be forced to eat the 'mistakes'. Shoot.

The frosting will cover the hole, so that problem is now solved. Dust with sprinkles, especially if you're using chocolate frosting. Because you don't want any allusions to, well, you make your own assumptions about what a pile of chocolate frosting looks like.

Each time I make these I get asked where I bought them, followed up by an incredulous look: "Wait, you made these?!" They're great with any flavor of cake and any flavor of truffle. I can't wait to do mint chocolate for the holidays... Enjoy the compliments and the deliciousness!