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Gold TEDDY Chocolate Cupcakes

Looking for a delicious Christmas bake for chocoholics? Discover these decadent chocolate cupcakes decorated with rich chocolate buttercream and a delicate milk chocolate Mini Gold TEDDY. Perfect for treating your loved ones (or yourself!) throughout the festive season…

Chocolatier’s Tip

Our adorable Gold TEDDY makes this the ideal Christmas bake (especially when combined with festive-themed cupcake cases). However, this recipe is a delicious throughout the year; try using spring-themed cases and decorating with our 10 g Lindt Mini GOLD BUNNY at Easter, red or pink cases and blissful LINDOR truffles (or hearts from our Pick & Mix) for a romantic Valentine’s Day treat, or your favourite cases with curls of our exquisite EXCELLENCE milk, white and dark chocolate for indulgent triple chocolate birthday cupcakes.

12 people


  • For the cupcakes:
  • 90 g plain flour
  • 40 g cacao or cocoa powder
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 125 ml buttermilk
  • 80 ml light tasting olive oil
  • 2 large eggs
  • 130 g caster sugar
  • 30 g soft brown sugar
  • For the frosting:
  • 230 g butter, softened
  • 300 g icing sugar
  • 40 g cacao or cocoa powder
  • 60 ml double cream
  • 12 x 10 g Lindt Mini Gold TEDDY, unwrapped (see Tip)


Step 1.

Preheat your oven to 180C/160 Fan. Line a 12-hole muffin tin with cases (see Tip).

Step 2.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.

Step 3.

In a large jug, whisk together the buttermilk, olive oil, eggs and sugars until combined.

Step 4.

Add the wet ingredients to the dry ingredients and whisk until just combined.

Step 5.

To make transfering the batter into your cupcake liners easier, transfer your cake batter back into the large jug. Pour the mixture into your cupcake liners, filling them ½ - ⅔ of the way.

Step 6.

Bake in the preheated oven for 18-20 minutes - or until well risen and the sponge bounces back when gently touched. Leave to cool in the tins for 5 minutes, before transferring to a wire rack to finish cooling completely.

Step 7.

Meanwhile, prepare your frosting: in a large bowl, using an electric handheld mixer, beat the softened butter until smooth.

Step 8.

Sift in half of the icing sugar and cacao or cocoa powder. Beat to combine. Sift in the remaining sugar and add the cream before beating until smooth.

Step 9.

When the cupcakes have completely cooled, spoon your frosting into a piping bag fitted with a star nozzle and pipe swirls onto the cupcakes.

Step 10.

Top each cupcake with a Lindt Mini Gold TEDDY and enjoy!


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