Chocolate and Mint Christmas Cupcakes

Intense chocolate and refreshing mint is a winning flavour combination any time of the year. Our Lindt Master Chocolatiers have used this perfect pairing to create these delicious Christmas cupcakes with a hidden LINDOR White Chocolate Truffle filling - a brilliant alternative for friends and family who are not fans of traditional mince pies. 

 

Chocolatier’s Tip

Try swapping the LINDOR White Chocolate Truffles for our LINDOR Mint for a stronger mint flavour.

Medium
12 people

Ingredients

  • 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 LINDOR White Chocolate Truffles, unwrapped (see Tip)
  • To decorate:
  • 500 g vanilla buttercream
  • 12 edible chocolate stars
  • Edible gold sugar decorations

Method

Step 1.

Preheat the oven to 180°C/160°C Fan /Gas Mark 4. Line a 12-hole muffin tin with paper cases.

Step 2.

Place the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and set aside.

Step 3.

In a large bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Set aside.

Step 4.

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).

Step 5.

Add the dry ingredients to the mixture in three batches, alternating with milk and stirring well between each addition. Fold in the melted chocolate.

Step 6.

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.

Step 7.

Using a small spoon, scoop out 1 tsp from the centre of each cupcake. Place a LINDOR White Chocolate Truffle in the centre of each cupcake.

Step 8.

Spoon the buttercream into a piping bag fitted with a star nozzle and pipe swirls onto the cupcake. Top with a chocolate star and sprinkle with edible gold sugar decorations.

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