Recipe for Truffle Chocolate Cupcakes

I got this recipe out of a Taste of Home Magazine. It has been my go to recipe for when going to a pot luck.

Truffle Chocolate Cupcakes

1 1/2 cups semi-sweet chocolate chips

1/2 cup plus 2 tablespoons sweetened condensed milk

1 teaspoon butter

2 teaspoons vanilla extract

Cupcakes:

1 package devil's food cake mix

4 eggs

1 cup sour cream

3/4 cup canola oil

1/2 cup water

2 teaspoons vanilla extract

1 cup heavy whipping cream, whipped, optional

For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1 inch balls, chill 1 hour longer.

For cupcakes, in a large bowl, combine the cake mix, eggs, sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350 degrees for 17-22 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.