Cakespy: Truffle-Stuffed Cupcakes

Ingredients

• 1 teaspoon baking soda 
• 3 ounce bittersweet chocolate melted
• 2 sticks butter softened
• 1 cup buttermilk 
• 2.3 cups cake flour 
• 40  chocolate 
• 0.5 cup cocoa powder 
• 3.5 cups powdered sugar 
• 4  eggs 
• 1 teaspoon salt 
• 2 cups sugar 
• 1 teaspoon vanilla 

Equipment

• oven
• mixing bowl
• wire rack
• muffin liners

Directions

1. Preheat your oven to 350°F. Line two trays with cupcake liners.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. Combine the flour, baking soda, and salt; add to the creamed mixture, alternately with the buttermilk. Beat in the chocolate only until combined.
5. Fill each cupcake cup between 1/2 and 3/4 full with batter.
6. Place one truffle in the center of each cup; you can fill with more batter to cover.
7. Bake for 18-23 minutes, or until the cakes have a dull finish on top.
8. Remove from the oven, and let cool on a wire rack.
9. To make the frosting, cream the butter until fluffy; add the cocoa and vanilla, and mix again until thoroughly incorporated.
10. Add the confectioners' sugar, starting with 2 cups and adding more until it has reached your desired spreading consistency. Frost each cupcake, and top with another truffle for bonus decadence.