Directions

1. In a large saucepan, place the cream and butter and heat until boiling.
2. Add the chocolate chips and stir until melted. Remove from heat, then and vanilla and stir.
3. Pour the mixture into a glass baking pan and refrigerate the truffle mixture until firm (about an hour).
4. Prepare the cake mix in the stand mixer. Add the cake mix, eggs, water, oil, and sour cream, and then mix on medium speed for 2 to 3 minutes.
5. Using a spoon, scoop out a 1-inch-diameter hole in each cupcake.
6. Remove the truffle mixture from the fridge. Using a tablespoon-sized measuring spoon, scoop out a ball of truffle chocolate and drop a ball into the hole of each cupcake. (If you have truffle chocolate left over, you can add more to each cupcake at the end.)
7. Top each cupcake with chocolate buttercream frosting.