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
1 package chocolate cake mix with pudding
1 1/3 cup water
1/2 cup oil
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.
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.