Rich Lindt chocolate cupcakes with a Lindt chocolate centre, Lindt chocolate buttercream frosting, and a Lindor truffle! Perfect Lindt chocolate cupcakes!
Lindt chocolate cupcakes
Oh hey chocolate heaven… Lindt chocolate cupcakes! Well, not that long at all really as I post chocolate recipes ALL OF THE TIME (borderline too often), but Lindt chocolate? Oh my days it’s just in a league of it’s own.
This particular Lindt recipe is even in its own league again because I used the Lindt chocolate spread in it. Yes that’s right, there is Lindt spread! It’s essentially a much posher, smoother and delicious version of Nutella.
Lindt chocolate
The amazing thing about Lindt is that there are so many different flavours of the bars, and truffles, that you’ll always be able to make different flavours with this one recipe! They’re rich, delicious and incredibly moreish!
I tend to use 85% dark Lindt chocolate in a bake like these, as I adore the darker chocolates, but you can use any of the dark’s or milks! You can even use white chocolate, but I just don’t think it’s a proper chocolate cupcake that way!
Lindt spread
The problem with the Lindt spread is that it’s not the cheapest spread by any means, and it’s been so popular since it’s release it’s almost impossible to buy these days – but as I had a jar in the cupboard I thought why not use it!
I bought my spread in Sainsbury’s a little while ago, but it’s not showing on their website anymore so chances are they’ve stopped selling it. An obvious alternative is Nutella, but I would recommend the Gü spread instead as that is also incredible!
Chocolate sponge
For the chocolate sponges themselves, you can use cocoa powder to make it easy, and therefore you don’t have to buy toooo many Lindt products. I love the Lindt in the frosting, as that’s just an incredible taste, but I don’t think it’s too important in the actual sponges.
I make sure to use a rich and delicious cocoa powder in my sponges to get a lovely dark chocolate flavour, so that sort of takes care of itself! Other than using the cocoa powder, it’s basically just a classic chocolate Victoria sponge style cupcake! Why change what isn’t broken?!
Hidden centre
Once the cupcakes were baked, I cored out the middle, and stuffed in some of the spread. If you didn’t want to use spread at all, that’s fine.. or you can invest in enough Lindor Truffles to use one in the centre, but we all know the truffles can be extortionately priced so this is something you can experiment with if you wish!
Buttercream
I thought the best approach would be to do a standard buttercream frosting, but made delicious and chocolatey with melted Lindt chocolate. Honestly? What could be better for the Lindt chocolate cupcakes.
Decoration
I used a medium 2D closed star piping tip for these as I just adore the swirls, and I think it then looks great with a Lindor truffle on top! I also just used the regular Lindor Truffles as they were on offer at the time, but you can use any flavour your fancy!
I hope you love these as much as I do! Enjoy! x
Lindt Chocolate Cupcakes
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Ingredients
For the Cupcakes
- 175 g unsalted butter
- 175 g light brown sugar
- 135 g self raising flour
- 40 g cocoa powder
- 3 medium eggs
For the Decoration
- 12 tsps Lindt spread
- 150 g unsalted butter (not stork) (room temp)
- 300 g icing sugar
- 150 g Lindt chocolate (for the buttercream)
- 12 Lindor truffles
- Melted Lindt chocolate (for a drizzle)
Instructions
For the Cupcakes
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Preheat your oven to 180c/160c fan and get your cupcake cases ready.
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Beat together your butter and sugar until light and fluffy, and then add in the flour, cocoa powder and eggs.
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Beat again until smooth – split between the 12 cases evenly.
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Bake the cupcakes in the oven for 18-22 minutes, and then leave to cool fully.
For the Decoration
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Carefully core out the middle of the cupcakes, and add a heaped tablespoon of Lindt spread for each cupcake. Push the bit of cupcake back in, or eat it!
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Melt your Lindt chocolate carefully until smooth and leave to cool.
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Beat your room temperature unsalted butter on it’s own for a couple of minutes to loosen and get paler in colour.
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Add the icing sugar in a little at a time until fully incorporated, and then add in the melted and slightly cooled chocolate and beat again.
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Once made, pipe your buttercream onto your cupcakes, and add a Lindt Lindor truffle to the top of each cupcake!
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Sprinkle with sprinkles if you fancy, and drizzle with an extra bit of chocolate if you fancy, and enjoy!
Notes
- I used the Lindt chocolate spread in these, but you can easily use Nutella or the Gü spread instead – or leave it out completely.
- If you want to use Lindt chocolate in the cake mixture instead of the cocoa powder, up the flour to 175g, and add in 150g of melted Lindt chocolate.
- These will last for 3-4 days at room temperature.
- I used the medium 2D closed star piping tip for these!
- And some baking cups from Iced Jems!
ENJOY!
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J x
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