Ingredients:
Filling:
– 8 ounces of semi-sweet baking chocolate
– ½ cup heavy cream
Cupcakes:
– 2 ½ cups flour
– ½ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup softened butter
– 2 cups sugar
– 4 eggs
– 1 cup sour cream
– ½ cup milk
– 1 ounce of red food coloring
– 2 teaspoons vanilla extract
Directions:
Filling:
1. Heat the heavy cream in a saucepan over medium heat until it starts to simmer.
2. Pour the hot cream over the chopped baking chocolate and stir until smooth.
3. Refrigerate the mixture for a minimum of 2 hours.
Cupcakes:
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set this mixture aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, incorporating each fully before adding the next. Then mix in the sour cream, milk, food coloring, and vanilla extract.
5. Slowly blend in the dry ingredients until just combined.
6. Line a cupcake tin with liners and fill each one about halfway with the batter.
7. Take the filling from the fridge, scoop tablespoon-sized portions, and place one ball in the center of each cupcake.
8. Bake for about 20 minutes, or until a toothpick inserted into the side comes out clean.
9. Dust with powdered sugar or serve with ice cream, and enjoy!
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