My truffle mix never really got firm, it remained the consistency of condensed milk even after putting it in the freezer so getting a mound was pretty much impossible. But, this could be a result of either using milk chocolate, or because of the extreme heat and humidity in my area... But I think the fact that my truffles never really got firm is why they bubbled out the edges and top of the cupcakes. The cupcakes were REALLY moist and dense and rather good. There didn't seem to be enough raspberry for the amount of cake, but this may have been from the size of my cakes. I used Wilton's large cupcake pan, which are 1 cup sized cakes. I think if I tried this recipe again, I would use regular sized cupcakes and probably follow Maito's suggestion and partially cook before adding the truffle so it doesn't escape.
Fabulous! Very grown up cupcakes! I toyed a bit with the proportions, most notably, doubling the truffle part. I baked them for about 5 minutes first before I put the truffles in. I also skipped the raspberries. These were so delicious, no one would leave one of these babies uneaten!