These moist Lindt Truffle Chocolate Cupcakes are literally packed full of flavor! With each and every bite, you can be certain that your taste buds are getting chocolate, chocolate, and more chocolate! Give your love these homemade cupcakes this Valentine’s Day to show them how “sweet” you are on them!
Let’s talk chocolate. Seriously, who can say no? With Valentine’s Day approaching, the time has come for boxes and boxes of chocolate to be lining the shelves. But those store box chocolates just aren’t the answer. The love in your life deserves to be treated to these Lindt Chocolate Truffle Cupcakes made with Lindt Lindor Chocolate. Chocolate cupcakes and chocolate frosting topped with even more chocolate? Yes, please!
Seriously, one look at these, and your Valentine’s sweetie will be head over heels! Good thing this cupcake recipe makes more than one!
How do you keep your cupcakes from drying out when cooking?
As long as you follow the directions, and measure carefully, these chocolate cupcakes should bake perfectly. Dryness comes from the recipe not being followed or “guessing” on the measurements.
No one likes dry cupcakes…no one! Don’t make these Valentine’s Day cupcakes without following the recipe perfectly!
Can you make this chocolate cupcake recipe with a boxed cake mix?
Can you Bake A Lindt Chocolate Truffle Into A Cupcake?
You can but in this recipe, I chose not too. You could fill your liners like usual, and then gently push the truffle into the middle, leaving half of it above the batter. The batter will rise to cover and the truffle will not end up at the bottom of the cupcake. Once the cupcakes cool, the chocolate will melt into the cake.
How To Make Lindt Chocolate Truffle Cupcakes:
Homemade Chocolate Cupcakes
Ingredients
For the chocolate cupcakes:
- 1 C flour
- ¼ C unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ C light brown sugar
- ½ C sugar
- ⅓ C Canola oil
- ½ C buttermilk
- 1 large egg
- 1 tsp. vanilla extract
Chocolate frosting
- 1 C unsalted sweet cream butter, softened
- 2 1/2 C powdered sugar
- 1/2 C Hershey Cocoa Powder
- 2 tsp vanilla extract
- 5 tbsp heavy whipping cream
- 1 piping bag fitted with large star tip
Chocolate ganache layer
- 1 C semi sweet chocolate chips
- 1/2 C heavy whipping cream
- 1 large squeeze bottle
Decoration ingredients
- Milk chocolate Lindt Lindor chocolates
- Lindt Lindor milk chocolate caramel stick
- Chocolate shavings
Instructions
- Preheat Oven to 350 degree and line cupcake pan with cupcake liners
- Preheat Oven to 350 degree and line cupcake pan with cupcake liners
- Add in the sugar and brown sugar stir until combined.
- Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.
- Fill cupcake liner 3/4 of the way full.
- Bake for 21 minutes.
- Remove the cupcakes from the oven.
- Transfer the cupcakes to a wire rack to cool
Frosting directions
- Using a standing mixer, beat together all ingredients until smooth and stiff peaks form
- Scoop into a piping bag and set aside
Chocolate Ganache
- Using a small saucepan, heat up the heavy whipping cream over medium heat
- Place the semi-sweet chocolate chips into a heatproof glass bowl
- Once the whipping cream starts to simmer pour over the chocolate chips and allow to sit for 1 minute
- Whisk the chocolate chips and heavy whipping cream until smooth
- Pour ganache into the squeeze bottle and set aside
Decorating cupcakes
- Frost cooled cupcakes with chocolate frosting
- Pipe on some chocolate ganache
- Unwrap the Lindt chocolate truffle and place in the middle
- Break off pieces of the caramel bar and place behind the Lindt chocolate truffle
- Sprinkle chocolate shavings all over the cupcake
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Winona Rogers
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