LINDOR SURPRISE CHOCOLATE CUPCAKES
Decadent chocolate cupcakes are filled LINDOR milk chocolate truffles topped with a rich dark chocolate buttercream for an irresistible chocolate dessert.
· LINDT EXCELLENCE 70% Cocoa
· LINDOR Milk Chocolate
· Time: 45 to 60 minutes
· Level: Ambitious
INGREDIENTS
CUPCAKES:
- 1 bar (100 g) Lindt EXCELLENCE 70%
- 1 1/3 cups (160 g) All-purpose flour
- 1/2 cup (50 g) cocoa powder
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2 ml) baking soda
- 1/2 tsp (2 ml) salt
- 2 eggs, at room temperature
- 1/2 cup (125 ml) vegetable oil
- 1 cup (225 g) granulated sugar
- 1/4 cup (50 g) light brown sugar
- 1 tsp (5 ml) vanilla extract
- 1 cup (250 ml) buttermilk
- 12 Lindor Milk Chocolate Truffles
CHOCOLATE BUTTERCREAM FROSTING:
- 1 bar (100 g) Lindt EXCELLENCE 70%
- 1/2 cup (125 ml) unsalted butter, room temperature
- 1/4 cup (25 g) cocoa powder, sifted
- 1/4 tsp (1 ml) salt
- 1 1/2 cups (185 g) icing sugar, sifted
- 2 tbsp (30 ml) whipping cream, straight from the fridge
DIRECTIONS
CUPCAKES:
- Preheat the oven to 350°F/180°C. Line a 12-hole muffin tin with paper cases.
- Roughly chop the chocolate and set aside
- Sift together the flour, cocoa powder, baking powder, baking soda and salt, then set aside
- In a separate bowl, beat together the eggs, oil, sugar and brown sugar until light and fluffy; beat in the vanilla extract
- Add dry ingredients alternating with buttermilk; fold in the chopped chocolate; divide the batter between the prepared tin, filling about three quarters full
- Bake for 20 to 25 minutes or until a cake tester inserted into the centre of the cake comes out clean; while cupcake is still warm, press an unwrapped Lindor Milk Chocolate Truffle into the center of each cupcake
- Cool completely in the pan on a wire rack
CHOCOLATE BUTTERCREAM FROSTING:
- Chop up the Lindt EXCELLENCE 70% cocoa bar; place in a heat-proof bowl set over a saucepan of barely simmering water for 5 minutes or until the chocolate is melted and can be stirred; cool completely
- Beat the butter with an electric mixer until light and fluffy
- Beat in the cooled, melted chocolate and salt until smooth
- Beat in the icing sugar until blended, then beat in the cream until blended
- Chill in the refrigerator for 10 to 15 minutes or until thick enough to spread
- Transfer the frosting to a piping bag fitted with a large star tip; pipe frosting on top of each cupcake
Tip
Substitute with homemade buttermilk. For 1 cup (250 ml) buttermilk: add 1 tbsp (15 ml) lemon juice or white vinegar to a measuring cup. Fill with milk to measure 1 cup (250 ml). Let stand for 10 minutes.