Chocolate cupcakes with truffles spread icing

• 1/3 cup butter, room temperature
• 3/4 white sugar
• 1 tablespoon dark rum
• 1/3 cup 5% sour cream
• 90g 72% dark chocolate, finely chopped
• 3 egg whites
• 1 1/4 all purpose flour
• 2 tablespoons baking powder
• 2 pinches salt
• 1/3 cup dark chocolate milk
• About 15 cacao truffles with hazelnuts chunks from Trufettes de France

• 1/2 cut salted butter, room temperature
• 1/2 cup vegetal shortening
• 4 cups icing sugar
• 1/2 cup truffles spread
• 5 tablespoons milk

• Preheat the oven at 350°F.
• In the bowl of a stand mixer with the flat beater, mix the butter and sugar at medium speed for 2-3 minutes to whiten. Scrape the sides.
• Add the rum, sour cream, chocolate and egg whites then mix for 1-2 minutes to combine. Scrape the sides once again.
• In a bowl, combine the flour, baking powder and salt. Add half of the mix in the stand mixer bowl then mix for 2 minutes to combine.
• Add the milk and the rest of the flour mix and beat for 1-2 minutes to obtain a smooth consistency. Do not over mix.
• Place parchment paper linings in a muffin mold then fill them 2/3 with the batter. Push a chocolate truffle in the center of each one of them then spread the cupcakes mix to cover. Place in the oven and cook for 15-20 minutes or until a toothpick come out dry when poked in the center of a cupcake. Let cool down entirely.

For the icing : 

• In the bowl of a stand mixer with the flat beater, mix the butter and shortening at medium speed for 30 seconds to combine.
• Add 2 cups icing sugar and continue beating for 1 minute to combine. Scrape the sides.
• Add the rest of the sugar along with the truffles spread and milk then mix for 1-2 minutes for a nice texture. Pour in a pastry bag and garnish the cupcakes using your inner artist skills! Decorate with decorative chocolate bits or grated chocolate!