Sweet Perfection: Lindt Truffle Cupcakes for October Indulgence
- Oct 3, 2024
- 2 min read
INGREDIENTS:
Lindt Truffle Chocolate Cupcakes
1 1/2 cups all-purpose flour 190 grams, 6.75 oz
1/4 cup unsweetened cocoa powder31 grams, 1.125oz
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp espresso powder optional
1/4 tsp fine sea salt
1/2 cup canola oil 107 grams, 3.8 oz
1 cup brewed coffee (or hot water)
1 tbsp white vinegar (or apple cider)
2 tsp vanilla extract
1 cup granulated sugar 200 grams, 7 oz.
14 Lindt truffles
Lindt Chocolate Ganache
3/4 cup chopped chocolate of choice I used Lindt 78% cocoa (170 grams, 6 oz)
3/4 cup heavy cream 180 ml
Chocolate Swiss Meringue Buttercream
170 grams Lindt Chocolate Ganache(recipe above) about 3/4 cup, 6 oz
3 egg whites
3/4 cup granulated sugar 150 grams, 5.3 oz
18 tbsp unsalted butter 255 grams, 9 oz
2 tsp vanilla extract
To assemble
113 grams Lindt Chocolate Ganache(recipe above) about 1/2 cup, 4 oz
14 Lindt Truffles
INSTRUCTIONS:
Lindt Truffle Chocolate Cupcakes
Pre-heat oven to 350F. Line a cupcake pan with cupcake liners or grease it with butter and flour. This recipe makes 14 cupcakes.
Sift the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt together in a large bowl.
In another bowl, mix the oil, coffee, vinegar, vanilla, and sugar. Pour the dry sifted ingredients over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
Distribute batter evenly in cupcake pan.
Bake the cupcakes for about 10 minutes, until they are puffy but not fully baked. Open the oven and quickly place one Lindt truffle in the middle of each cupcake, the truffle will sink in naturally, or you can press it down gently.
Continue to bake for another 8-10 minutes until completely baked.
Remove and let it cool.
Lindt Chocolate Ganache
Chop the chocolate finely.
Heat the heavy cream in the microwave or in a small saucepan, until very hot.
Pour the hot cream over the chocolate.
Whisk until combine. Make sure all chocolate melts. If you see little pieces of chocolate that aren’t melting, microwave for about 10 seconds at a time, stirring in between, until all little specs of chocolate have melted.
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