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Preheat the oven to 350 degrees F.
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For the cupcakes:
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Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.
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Combine the egg yolks and water in a small bowl.
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Add to the dry ingredients in 3 stages, stirring until smooth.
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Add the melted butter and vanilla and stir until well incorporated.
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In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks.
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Gently fold the whites into the cupcake batter, just until incorporated.
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Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.
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For the truffles:
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In a small saucepan add the cream and bring just to a boil over low heat.
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Put the chocolate into to a medium bowl and pour in the hot cream.
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Let stand for 1 minute, then stir until smooth.
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Stir in the butter and mix until incorporated.
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Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour.
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When the chocolate is cool, transfer to a pastry bag fitted with a large tip.
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For the batter:
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In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
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Combine all the batter ingredients in a large bowl and stir until just combined.
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Do not overmix.
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Cover and refrigerate until ready to use.
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With a paring knife, remove the middle of the cupcakes, but leave the tops intact.
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Using the pastry bag, fill the holes with the chocolate.
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Replace the top firmly.
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Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides.
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Remove from the fryer and drain on paper towels for a few seconds.
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Transfer to a serving platter, then indulge.
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
