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Lindt Chocolate Cupcakes
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Lindt Chocolate Cupcakes

Chocolate cupcakes with a Lindt truffle baked inside, topped with chocolate buttercream and a Lindt truffle
Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 673kcal
Author thebakingexplorer

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 25 g Cocoa powder
  • A pinch of Baking powder
  • 150 g Self raising flour
  • 12 Lindt Lindor milk chocolate truffles frozen

For the buttercream

  • 200 g Butter
  • 400 g Icing sugar
  • 100 g Dark chocolate, melted I used Lindt 70% dark chocolate
  • 1-2 tbsp Milk

For decoration

  • 12 Lindt Lindor milk chocolate truffles
  • Sprinkles optional

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with cupcake cases
  • Make the cupcake sponge by mixing together the butter and the caster sugar until smooth and fluffy
  • Add the eggs and milk and whisk in well
  • Add the self raising flour, cocoa powder and baking powder and whisk in
  • Divide the mixture between the cupcakes cases, then place one Lindt Lindor truffle in the middle of each one
  • Bake them for 20-25 minutes. Put them on a cooling rack to cool completely
  • To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the melted chocolate and mix until smooth, then mix in the milk. if the buttercream is too stiff then you can add a little more milk
  • Pipe the buttercream onto each cupcake, or spread on with a spoon, then add another Lindt Lindor on top and sprinkles if using
  • Store in an airtight container in a cool place, eat leftovers within 3 days

Nutrition

Calories: 673kcal | Carbohydrates: 62g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 243mg | Potassium: 131mg | Fiber: 2g | Sugar: 49g | Vitamin A: 848IU | Calcium: 28mg | Iron: 2mg