If you're the kind of baked goods eater who thinks there is no such thing as too much chocolate, then these Lindt Chocolate Stuffed Cupcakes are just for you! Soft chocolate cupcakes stuffed with Lindor balls and covered in a melted Lindt Chocolate Frosting.
Christmas cupcakes are some of my favourites, and if you love trying out new recipes over the festive season, don't miss out on these Vanilla Reindeer Cupcakes or these delicious Raffaello Coconut Cupcakes.
Why This Lindt Chocolate Stuffed Cupcake Recipe Works
- Recipe name: Lindt Chocolate Stuffed Chocolate Cupcakes
- Ready in: 1hr 15 minutes
- Serves: 24 cupcakes
- Main ingredients: Lindor balls, Lindt chocolate, butter, oil, eggs, flour, sour cream, icing sugar.
- Perfect for: Festive baking or even as the perfect chocolate birthday cupcakes.
- Why I love it: The frosting is the star of this recipe; it is super fudgey and addictive!
- Calories: 326kcal
SUMMARIZE & SAVE THIS CONTENT ON
Let's be honest, when it comes to judging chocolate cupcakes, it comes down to how chocolatey they actually are! And although you can get a great result with quality cocoa powder in your icing, nothing quite beats melted Lindt chocolate!
If you love chocolate recipes that celebrate real chocolate bars, you can't miss this Bar One Chocolate Cake, this Bounty Coconut Cake, or this delicious Vanilla Cake with Real Chocolate Frosting.
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Key Ingredients
- Lindt chocolate - Lindor balls are stuffed into the centre of these cupcakes after baking for a surprise chocolate centre. I used a mixture of flavours to keep everyone guessing! Lindt 78% dark chocolate and milk chocolate are used in the frosting.
- Golden syrup - Maple syrup will also work.
See the recipe card for full information on ingredients and quantities.
Variations
I have tried baking these cupcakes with Lindor balls in the batter, but they sink to the bottom and melt, which isn't ideal aesthetically, but they still taste delicious! If you'd like to fill these cupcakes after baking with a chocolate ganache, use this delicious ganache from the Chocolate Coffee Biscuit recipe.
How to Make Lindt Chocolate Stuffed Cupcakes
Chocolate Cupcakes
- Step 1: Preheat the oven to 180°C (350°F) and line 2x 12-hole cupcake pans with cupcake liners. Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
- Step 2: Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Step 3: In a large bowl, sift together the flour, salt, and cocoa powder.
- Step 4: In a jug, mix the cooled coffee, sour cream, milk, and vanilla.
- Step 5: With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients. Using a rubber spatula, scrape down the sides of the bowl and remix the cupcake batter. Ensuring that it is well-mixed and lump-free.
- Step 6: Using a jug or ice-cream scoop, pour the chocolate cupcake batter into the prepared cupcake liners and bake in a preheated oven for about 12 - 15 minutes or until a skewer inserted into the centre of a cupcake comes out clean. When baked and still warm, use an apple corer to remove the centre of each cupcake and fill it with a Lindt Lindor chocolate truffle.
Lindt Chocolate Frosting
- Step 1: In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly, then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment. Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Step 2: Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Step 3: Add the sour cream and beat until the frosting is well combined and homogeneous. At first, the mixture will look lumpy. Continue beating at medium-high speed. Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
- Step 4: With the mixer running at medium-high speed, add the cream and salt, and beat until fluffy. Add the frosting to a piping bag fitted with your chosen nozzle. Pipe a swirl of frosting over each cupcake. Decorate with halved Lindt Lindor chocolate truffles.
How to Make Fluffy Lindt Chocolate Frosting
I love using high-quality chocolate bars in my frosting rather than cocoa powder, but that does make this recipe a little more technical! There are two things you need to pay attention to when making this frosting. Firstly, do not overheat the butter and chocolate mixture as it melts, or the chocolate will seize. Secondly, whip the frosting sufficiently while scraping down the sides of the bowl often. This Chocolate Frosting with Melted Chocolate is my go-to recipe for cakes and cupcakes.
This frosting was delicious!
- Ana
Storage
Cupcakes cool quickly and dry out just as quickly, so try to frost them the same day they are baked. If you don't have time for this, store the unfrosted cupcakes in an airtight container or cover the cupcake trays with plastic wrap until the next day. Once frosted and filled, they will keep at room temperature for about 3-4 days in an airtight container.
Expert Tips
- Room temperature eggs and butter are a must for this cupcake batter.
- Choose unfilled chocolate bars for this frosting, nothing with a creamy centre.
- Do not overheat the chocolate and butter while making the frosting.
- Press the chocolate truffles into the cupcakes while they are still warm.
All my recipes are developed and tested using gram measurements. Switching to an accurate kitchen scale will take out the guesswork of measuring your ingredients and ensure a better end product.
I have tried this, and the truffle sinks to the bottom and melts. It is still delicious, but doesn't give that centre you are after. Some recipes open the oven door halfway through baking to add the truffles, but in my experience, this affects the cupcake's rise.
More Christmas Baking Ideas
I love making these chocolate cupcakes during the festive season when calories don't count! Serve them on a platter with scattered Lindt Lindor balls for an extra Christmasy touch. If you love having platters of goodies for people to tuck into during Christmas, you can't miss making these Butter Christmas Cookies or these Condensed Milk Chocolate Truffles.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next and love chocolate, have a look at this Chocolate Nut Cake!
📖 Recipe
Lindt Chocolate Stuffed Cupcakes
Ingredients
Chocolate Stuffed Cupcakes
- 100 g unsalted butter
- 100 ml sunflower oil
- 4 eggs extra-large
- 350 g self-raising flour
- 50 g cocoa powder
- ½ teaspoon salt
- 160 ml strong brewed coffee
- 120 g sour cream
- 140 ml milk whole
- 1 teaspoon vanilla
- 24 Lindt Lindor ball chocolate truffles
Lindt Chocolate Frosting
- 100 g 78% dark Lindt chocolate
- 100 g Lindt milk chocolate
- 90 g unsalted butter
- 1 tablespoon golden syrup
- 1 teaspoon vanilla extract
- 450 g icing sugar
- 90 g sour cream
- 2 tablespoon whipping cream
- ½ teaspoon salt
- mixed Lindt Lindor ball truffles for decorating
Instructions
Chocolate Stuffed Cupcakes
- Preheat the oven to 180°C (350°F) and line 2x 12-hole cupcake pans with cupcake liners.
- Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
- Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- In a large bowl sift together the flour, salt, and cocoa powder.
- In a jug mix together the cooled coffee, sour cream, milk, and vanilla.
- With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients.
- With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients.
- Using a jug or ice-cream scoop pour the chocolate cupcake batter into the prepared cupcake liners and bake in a preheated oven for about 12 - 15 minutes or until a skewer inserted into the center of a cupcake comes out clean.
- When baked and still warm, use an apple corer to remove the centre of each cupcake and fill this with a Lindt Lindor chocolate truffle.
Lindt Chocolate Frosting
- In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment.
- Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Add the sour cream and beat until the frosting is well combined and homogeneous. At first, the mixture will look lumpy, just continue beating at a medium-high speed.
- Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
- Add the frosting to a piping bag fitted with yout chosen nozzle. Pipe a swirl of frosting over each cupcake. Decorate with halved Lindt Lindor chocolate truffles.
Notes
- Press the chocolate truffles into the cupcakes while they are still warm.
- Do not overheat the butter and chocolate while melting.
- Beat the frosting until it is light and fluffy.
Ana says
This frosting was delicious!!