Chocolate Cupcakes with Lindt Chocolate Icing
Do you love chocolate? These chocolate cupcakes with Lindt chocolate icing are just the way to celebrate your chocolate love.
Servings: 24 people
Ingredients
Chocolate Cupcakes
- 150 grams unsalted butter
- 250 grams sugar
- 3 eggs
- 250 grams flour
- 2½ tsp baking powder
- 30 grams cocoa powder
- 1 pinch salt
- 125 ml brewed strong coffee
- 1 tsp vanilla extract
- 175 ml milk
Lindt Chocolate Icing
- 125 grams cream cheese
- 115 grams icing sugar
- 20 grams cocoa powder
- 180 grams Lindt chocolate (dark or milk if you prefer)
- 120 grams unsalted butter, room temp
- 100 grams sour cream
Instructions
- Preheat your oven to 170°C and line two cupcake pans with cupcake papers.
- Place the butter into a bowl of an electric mixer fitted with a whisk attachment. Beat the butter on high speed until it is white and fluffy this should take about 5 minutes.
- Add the sugar and beat for another minute.
- Add your eggs, one at a time and waiting at least one minute between each addition. Scrape the side of the bowl with a spatula to ensure the mixture is beating evenly.
- Sift the flour, salt, cocoa powder, and baking powder into a separate bowl and set aside.
- Combine the milk, vanilla and coffee into a jug.
- Alternate by adding the dry and wet ingredients to the egg mixture, on medium to low speed. Scraping down the sides of the bowl to ensure that the mixture is lump-free and mixing evenly.
- Fill the cupcakes cakes ¾ of the way full and bake in a preheated oven for 15 minutes. Allow to cool before icing.
- To make to the icing, sift together the cocoa powder and icing sugar. Place into a bowl of an electric mixer fitted with a whisk attachment.
- Add the butter and beat on high speed until light and fluffy, this can take about 10 minutes.
- Meanwhile, melt your chocolate over a double boiler. Set aside to cool slightly.
- Swop your mixer attachment to a paddle one and add the cubed cream cheese, beat until incorporated.
- Add the melted chocolate in a steady stream down the side of the bowl. Use a spatula to ensure everything is well mixed.
- Add the melted chocolate in a steady stream down the side of the bowl. Use a spatula to ensure everything is well mixed.
- Once the melted chocolate has been incorporated properly, add the sour cream and mix the icing until fluffy. Your icing is now ready for piping
- Add to a piping bag fitted with a pipping nozzle and pipe a swirl onto each cooled cupcake. Top with decorations of your choice. Enjoy!
