Preheat oven to 350°F. Line a 12 cup muffin pan with liners. Set aside.
In a mixing bowl, sift the flour, baking powder, and salt. Set aside.
1 ¾ cup All-purpose flour, 1 teaspoon Baking powder, ½ teaspoon Salt
Using a mixer, beat the butter, oil, and sugar on high for 3 minutes. Add in sour cream, vanilla, and eggs. Mix on low until combined. Then, switch to high and beat for 2 minutes until fluffy.
6 tablespoon Unsalted butter, 2 tablespoon Oil, ¾ cup White granulated sugar, ½ tablespoon Pure vanilla extract, ⅛ cup Sour cream, 2 Large eggs
Add in ⅓rd of the dry ingredients and half of the buttermilk. Mix slightly. Add in another ⅓rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients. Scrape the bowl to make sure it is all combined.
½ cup Buttermilk
Fill the pan ¾ths full with batter.
Bake for 10 minutes. While you wait, unwrap all 12 truffles and have them ready to go. After 10 minutes, pop the truffles onto the cupcakes, press down slightly. Place the truffle in with the cupcakes still in the oven. Work fast to not let out too much heat from the oven.
12 White chocolate truffles
Bake for 8-10 minutes until a toothpick inserted comes out clean. Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Let them cool completely before decorating.