Double Chocolate Muffins Recipe

Directions:

1. FILLING: Place chocolate in bowl.
2. In small saucepan, heat cream to boil.
3. Pour over chocolate and let stand for 30 seconds to melt chocolate.
4. Stir until chocolate is completely melted.
5. Stir in vanilla extract.
6. Scrape filling into small container and cover with plastic wrap.
7. Freeze filling for at least 1 hour (or up to 3 days) or until firm.
8. Remove filling from freezer.
9. Divide filling into 12 portions.
10. Shape each portion into a ball and place on plate.
11. Loosely cover with plastic wrap and freeze truffles until ready to use.
12. MUFFINS: Preheat oven to 350°F.
13. Lightly butter 12 (3-inch) muffin cups.
14. Sift together flour, cocoa, baking powder, baking soda and salt into medium bowl.
15. Whisk together sour cream, egg, butter and sugar in medium bowl until combined.
16. Make well in center of flour mixture; add sour cream mixture and stir with wooden spoon just until combined.
17. Fill each muffin cup 1/3 full.
18. Place frozen truffle in center of each cup on top of batter.
19. Spoon remaining batter into cups, making sure each truffle is covered.
20. Bake 15 minutes or until toothpick inserted into batter part of muffins comes out clean.
21. Cool muffins in pan set on wire rack for 5 minutes.
22. Remove muffins from cups.
23. Serve warm or cool completely.
24. Store in airtight container.