I will confess that the it was the name of these cupcakes that caught my attention. (We all know I have a truffle addiction!)

But it was the simple instructions that sold me on these little gems!

After a very busy day, we were able to whip these up in a few minutes.

The ganache frosting was fast and easy and made for delicious licking! (and yes I shared – a little bit!)

Truffle Lover’s Cupcakes

Cupcakes

1 package chocolate cake mix with pudding
1 1/3 cup water
1/2 cup oil
3 eggs
1/2 cup miniature chocolate chips
1/3 cup toasted almonds
1 teaspoon almond extract
1 teaspoon vanilla

In large bowl beat together cake mix, water, oil, and eggs. Stir in the almond and vanilla extracts.

Fold in the chocolate chips and almonds.

Pour into 24 regular sized muffin cups. Bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.

Cool completely.

Ganache

1/3 cup whipping cream
1/2 cup chocolate chips

In a heavy saucepan heat whipping cream over medium high heat until hot but not boiling. Remove from heat and stir in the chocolate chips until melted and smooth.

Let this sit for about 5 minutes. Then dip the tops of the cupcakes into the ganache and sprinkle with mini chocolate chips or slivered almonds for garnish.

Store loosely covered in the refrigerator.

Enjoy!

I will admit that these cupcakes where an experiment.

It was Saturday afternoon and my daughter and I were looking for something new and different.

We had a fellowship dinner at church the next day and were both in the mood for a change.

We discovered this recipe in a cook book and decided to try them out.

They are quite chocolatey , but not overly sweet, which made them a favorite for certain people around here!

Chocolate Chunk Cupcakes

Mix together in a large mixing bowl:

2 cups flour
1/2 cup packed brown sugar
1/4 baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt

Add:

1 cup buttermilk
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1 egg

Stir in

1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1/4 cup slivered almonds

Pour into 18 regular- sized muffin cups that are either greased or lined with papers, filling each 3/4 full.

Bake at 375 degrees for 15-20 minutes. Be careful not to over bake! Cool 3 minutes in the muffin cups before removing.

No frosting is necessary, but you can always add some if you wish – chocolate of course!

Enjoy!