Lindor Surprise Chocolate Cupcakes
12 cupcakes
Lindt Excellence 70%
45-60 minutes

Decadent chocolate cupcakes are filled Lindor Milk Chocolate Truffles and topped with a rich dark chocolate buttercream for an irresistible chocolate dessert

1 bar                            Lindt Excellence 70%              (each 100 g/3.5 oz)

1 1/3 cups (325 mL)    all-purpose/ plain flour           (160 g/5.6 oz)

1/2 cup (125 mL)         cocoa powder                         (50 g/1.3 oz)

1 tsp (5 mL)                 baking powder                        (5 g/0.2 oz)

1/2 tsp (2 mL)              bicarbonate of soda                (2 g/0.1 oz)

1/2 tsp (2 mL)              salt                                          (2 g/0.1 oz)

2                                  eggs, at room temperature

1/2 cup (125 mL)        vegetable oil                           (5 fl oz)

1 cup (250 mL)            caster sugar                            (225 g/8 oz)                            

1/4 cup (60 mL)          soft light brown sugar            (50 g/1.8 oz)   

1 tsp (5 mL)                 vanilla extract

1 cup (250 mL)            buttermilk                               (8.5 fl oz)

12                                Lindor Milk Chocolate Truffles

1/2 cup (125 mL)        vegetable oil                           (5 fl oz)



Preheat the oven to 350°F/180°C/ Gas Mark 4 . Line a 12-hole muffin tin with paper cases. Roughly chop the chocolate and set aside.



together the flour, cocoa powder, baking powder, bicarbonate of 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



dry ingredients alternating with buttermilk. Fold in the chopped chocolate. Divide the batter between the prepared tin, filling about three quarters full



for 20 to 25 minutes or until a cake tester inserted into the centre of the cake comes out clean. While still warm, press an unwrapped Lindor Milk Chocolate Truffle into the centre of each cupcake. Cool completely in the pan on a wire rack


Chocolate Buttercream Frosting

Chop the Lindt Excellence 70% Chocolate 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



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



the frosting to a piping bag fitted with a large star tip. Pipe frosting on top of each cupcake

Excellence 70% 100g

Excellence 70% 100g