Lindt Lindor Cupcakes with Salted Caramel Buttercream

My mum loves Lindt Lindor, they are her absolute favourite chocolates and I can always guarantee that getting her a box of them will go down well on any occasion. As it’s Mother’s Day this weekend I wanted to surprise her by baking Lindt Lindor Cupcakes. I added Salted Caramel Buttercream as she loves salted caramel too. I got the idea after seeing A Life Of Geekery‘s post, she uses the caramel Lindor and a pre-flavoured icing sugar. I’ve made mine differently, but the results are equally as yummy!

Jump straight to the recipe!

First things first, I put my Lindt Lindor in the freezer for at least 1 hour. I learnt this trick when I made Creme Egg Cupcakes last year.

I started by making a simple vanilla sponge by creaming together butter and caster sugar, adding eggs and vanilla extract and whisking in. Finally I folded in self raising flour.

I divided the batter into the baking cases, then placed the frozen Lindt Lindor (I used the red wrapper kind) in the middle.

The cupcakes baked for 20 minutes.

To make the buttercream I mixed together butter, icing sugar, Dr Oetker Caramel flavour, and salt. Add some salt and test the flavour, see if you like it, as I’ve noticed different people like different strengths of salted caramel. Or you can leave it out if you don’t like salt in it at all.

Lindt Lindor Cupcakes

I piped the buttercream on top of the cooled Lindt Lindor Cupcakes, then added another whole Lindor on top and a sprinkling of edible gold glitter!

Of course I had to test one before giving them to my mum… I cut one open and the Lindor chocolate hadn’t quite done what I expected. It melted and created a delicious chocolatey bottom to the cake! As for the buttercream…drool!

I put the Lindt Lindor Cupcakes in a decorative box and jumped straight in the car to take them to my mum. She loved the surprise and said the cakes were ‘amazing, divine and yummy’. Definitely a winner then! My boyfriend had one too and made lots of ‘yummmm’ noises whilst he gobbled it up.

Lindt Lindor Cupcakes with Salted Caramel Buttercream

Cupcakes with a Lindor truffle baked inside, topped with salted caramel buttercream and another Lindor truffle

Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer


For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 9 Lindt Lindor frozen

For the buttercream

  • 300 g Icing sugar
  • 1 1/2 tsp Caramel extract
  • 150 g Butter
  • 1/2 tsp Salt

For decoration

  • Edible gold glitter
  • 9 Lindt Lindor


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with cupcake cases

  2. Make the sponge by creaming together the butter and the caster sugar

  3. Add the eggs, milk and vanilla extract and whisk in

  4. Fold in the self raising flour

  5. Divide the batter into the baking cases, then place one Lindt Lindor in the middle

  6. Bake the cupcakes for 20 minutes. Leave to cool

  7. To make the buttercream mix together the butter, icing sugar, caramel extract and salt

  8. Pipe the buttercream on top of the cooled cakes, then add another Lindt Lindor on top and a sprinkling of edible gold glitter

  9. Store in an airtight container in a cool place, eat leftovers within 3 days

If you like this, check out more of my Cupcake recipes!

8 comments / Add your comment below

  1. I love Lindt Lindor too and always have some at home in my giant Lindt ball that I got for Christmas one year. These cupcakes are a brilliant idea especially the hidden chocolate inside.

  2. Great idea! These look so pretty. The piping is perfect and the addition of the little truffle ball on the top makes them look so special! I can see why your Mum was thrilled….. Love the sound of the salted caramel buttercream. I used to love Lindor, but sadly they are not gluten free!

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