Chocolate Truffle Stuffed Red Velvet Cupcakes

Cupcakes

1. Line two 12-count standard cupcake pans with liners; set aside. Preheat oven to 375F.
2. To the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl and handheld electric mixer, add the butter and beat on high speed until smooth and creamy.
3. Add the eggs, vanilla, and beat until smooth and incorporated. Stop to scrape down the sides of the bowl.
4. Ad the white vinegar and beat momentarily to incorporate.
5. Add the buttermilk, oil, and beat to incorporate.Stop to scrape down the sides of the bowl.
6. Add the cocoa powder, baking soda, salt, and beat to incorporate.
7. Add the red food coloring, as desired, and beat to incorporate. Tips - Use gel food coloring for best results. In my experience, the color mellows as it bakes so I go a bit heavy handed with the food coloring knowing it does tone down in the oven and that the finished cupcakes are not as vibrant as the batter appears.
8. Slowly add the flour, in 1/2-cup increments, and beat after each addition; however take care not to overmix or your cupcakes will be tougher.
9. Add 1 to 1 ½ tablespoons of batter to each cupcake liner.
10. Add one chocolate truffle*** (See Notes) to the center of each.
11. Top each with additional batter, until they are 3/4-full. Don't overfill.
12. Bake for about 13 to 16 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs, but no batter. Tips - If possible, bake both cupcake pans on the same oven rack, in the middle, and rotate once midway through baking. When checking for doneness, remember that there's a truffle inside so don't confuse the melted chocolate with batter. Notes - If you aren't going to fill these with truffles, they will take slightly longer to bake, about 2 to 4 minutes additional and you will yield 1 or 2 less cupcakes overall since a bit more batter is being used per cupcake.
13. Allow cupcakes to cool in the pans, for about 10 minutes, before removing and placing on a wire rack to cool completely. While they cool, make the frosting.

Cream Cheese Frosting

1. To the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl and handheld electric mixer, add the butter, cream cheese, and beat on high speed until smooth and creamy. Stop to scrape down the sides of the bowl.
2. Add the vanilla, salt to taste (helps balance the overall sweetness of the frosting), and beat to incorporate.
3. Slowly add the confectioners' sugar in 1/2-cup increments and beat to incorporate. Tips - If your frosting is a bit too thick, add a tablespoon of milk or half-and-half to thin it. And conversely, an extra tablespoon or two of confectioner’s sugar will thicken it up if it’s a bit too thin to pipe.
4. Transfer frosting to a piping bag fitted with the decorating tip of your choice. You can use any type of piping tip you like. I used a classic 1M tip but any tip will work. Pipe the frosting onto the cupcakes as desired. Note - You can also skip the piping bag and simply spoon the frosting onto the cupcakes if desired.
5. Optionally garnish with festive sprinkles, as desired.
6. Cupcakes can be served immediately or chilled before serving. Cupcakes will keep airtight at room temp for up to 24 hours OR airtight in the fridge (I recommend a cupcake carrier) for up to 1 week.