- For the cupcakes:
- 160 g plain flour
- 50 g cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- 2 large eggs
- 125 ml sunflower oil
- 225 g caster sugar
- 50 g soft light brown sugar
- 1 tsp vanilla extract
- 250 ml buttermilk
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, roughly chopped
- 12 Lindor Milk Chocolate Truffles, unwrapped
- For the chocolate buttercream:
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 115 g unsalted butter, at room temperature
- 25 g cocoa powder, sifted
- 185 g icing sugar, sifted
- 2 tbsp double cream
Preheat the oven to 180C/160 Fan/Gas 4. Line a 12-hole muffin tin with paper cases and set aside.
Sift 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.
Add the dry ingredients in batches, alternating with the buttermilk. Mix well to combine. Fold in the chopped chocolate until evenly distributed through the mix.
Spoon into the prepared cases until ¾ full. Bake 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. Leave to cool in the tin for 10 minutes before transferring to a wire rack to finish cooling completely.
For the chocolate buttercream: put 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 leave to cool completely.
Beat the butter until pale and fluffy. Beat in the cooled melted chocolate until smooth. Beat in the cocoa powder and icing sugar, followed by the cream, until you have a smooth buttercream. Cover and chill for 10 to 15 minutes until thick enough to pipe.
Spoon into a piping bag fitted with a star nozzle and pipe swirls onto the cupcakes.
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