Lindt Chocolate Stuffed Cupcakes

5 from 1 vote

Lindt Chocolate Stuffed Cupcakes

These Lindt Chocolate Stuffed cupcakes are made from soft chocolate cupcakes stuffed with Lindor balls and covered in a melted Lindt Chocolate Frosting. They are perfect for Christmas and birthdays!

Prep Time1

Cook Time15

Cooling Time1

Course: Cupcakes

Cuisine: Dessert

Servings: cupcakes

Calories: 326kcal

Author: Cat Spiller

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.

Nutrition