I don't want to drive up to the pearly gates in a shiny sports car, wearing beautifully tailored clothes, my hair expertly coiffed, and with long perfectly manicured fingernails. I want to drive up in a station wagon that has mud on the wheels from taking the kids to scout camp. I want there to be a smudge of peanut butter on my shirt from making sandwiches for a sick neighbors children. I want to be there with a little dirt under my fingernails from helping to weed someone's garden. I want to be there with children's sticky kisses on my cheeks and the tears of a friend on my shoulder. I want the Lord to know I was really here and that I really lived.
~Marjorie Pay Hinckley~

Monday, October 18, 2010

Truffle Cupcakes



So these are totally my new favorite dessert! They are so yummy! I found this recipe in Taste of Home magazine.

To make the truffles:
In a small saucepan melt 1 1/2 cups semisweet chocolate chips, 1/2 cup plus 2 tablespoons sweetened condensed milk, and 1 tablespoon butter over low heat; stir until blended. Remove from heat and add 2 teaspoons vanilla. Put into a small container and refrigerate covered at least 1 hour.

For the cupcakes:
1 package devil's food cake mix
4 eggs
1 cup sour cream
3/4 cups oil
1/2 cup water
2 teaspoons vanilla

Combine all ingredients and beat until well blended (about 2 minutes)

Fill paper lined muffin cups about 1/3 full. Roll truffles into 1 inch balls. Drop a truffle into the center of each cupcake. Top with remaining batter, making sure truffles are covered. Bake at 350 degrees for 17-22 minutes. Cool and then top with whipped cream.
These are pretty simple to make, but oh so yummy! My husband told me they were the best cupcakes he has ever eaten!
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