Chocolate and Mint Christmas Cupcakes
Lindt Lindor White Truffles 200g
- 100 g Lindt Excellence Mint Intense, finely chopped
- 180 g plain flour
- 50 g cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
- 115 g unsalted butter, at room temperature
- 2 large eggs
- 250 ml full-fat milk
- 12 White chocolate Lindor truffles, unwrapped
- To decorate:
- 500 g vanilla buttercream
- 12 edible chocolate stars
- Edible gold sugar decorations
Preheat the oven to 180°C/160°C Fan /Gas Mark 4. Line a 12-hole muffin tin with paper cases.
Place the chopped chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and set aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt, then set aside.
In a separate bowl, beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, incorporating each fully before adding the next one (if the mix looks like it is beginning to curdle, add a tablespoon of the sifted flour mix).
Add the dry ingredients to the mixture in three batches, alternating with milk and stirring well in between each addition. Fold in the melted chocolate.
Spoon into the cases, filling each about three quarters full. Bake for 20 to 25 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 5 minutes before removing from the tin and transferring to a wire rack to finish cooling completely.
Using a small spoon, scoop out 1 tsp from the centre of each cupcake. Place a white chocolate Lindor truffle in the centre of each cupcake cake.
Spoon the buttercream into a piping bag fitted with a large star nozzle and pipe swirls onto the cupcake. Top with a chocolate star and sprinkle with edible gold sugar decorations.
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