Hello friends! Today’s recipe is for these delicious Lindt Truffle Cupcakes! This post was initially published almost 2 years ago, in 2018. But I am updating it with a video and new pictures!
These Lindt Truffle Cupcakes are filled with a Lindt truffle baked in the chocolate cupcakes, then frosted with Chocolate Swiss Meringue Buttercream, and topped with Chocolate Ganache and a Lindt Truffle.
Also, today I am editing this post to change something in the instructions. The first time I published it, I was instructing for the truffles to be inserted in the middle of the cupcakes before baking.
However, with some cupcakes from the batch (not all), the truffles would often sink to the bottom of the cupcakes.
So I’ve experimented with freezing the truffles, coating them in flour, and adding them to the middle of the cupcakes this way. Same thing happened, some would sink, and some would stay in the middle of the cupcakes.
Then I knew I had to come up with a better alternative. And I did!
To make this happen in the best way possible, and have the truffles stay in the middle of the cupcakes without sinking, they have to be added to the cupcakes mid-baking.
So after the cupcakes have been baking for about 10 minutes, open the oven and quickly top each cupcake with a truffle.
It’s very important to be quick when doing this so the oven doesn’t loose a lot of heat in the process. Make sure to unwrap the truffles before hand, and have them ready to go when it’s time.
In the video located on this page and on my Youtube channel, you can see precisely how I do this.
A few other tips I have about these Lindt Truffle Cupcakes are mainly concerning the Chocolate Swiss Meringue Buttercream.
Making Swiss Meringue Buttercream can be tricky if you aren’t aware of some tips.
So please read the tips below to help you make the perfect Swiss Meringue Buttercream, and troubleshoot any issues you might be having.
Tips on how to make Chocolate Swiss Meringue Buttercream
First and foremost, you will have to make the ganache beforehand, because by the time you make the Chocolate Swiss Meringue Buttercream, the ganache should be at room temperature to be added to the frosting.
Which leads me to one of the most important factors about making Swiss Meringue Buttercream: you have to ensure that the butter is at room temperature as well.
And by this, I mean the butter can’t be warm and melty. If the butter has been sitting out for too long, it’s not going to be optimal.
Ideally, you want to remove the butter from the fridge 1 to 2 hours before making the buttercream. And that’s depending on how warm or cold the kitchen is.
The butter should be firm, but not cold. It should be softened, but not warm. This is very very important!
My next tip is: make sure to whip the meringue to stiff peaks!
This is crucial!
If you don’t whip the meringue to stiff peaks, the buttercream will never come together.
Troubleshooting the Swiss Meringue Buttercream
If the buttercream is soupy and not coming together no matter how long you whip it, it’s one of two things that went wrong: the butter was too soft, or the meringue wasn’t stiff.
In the case that the butter was too soft, this can be fixed by placing the bowl with the frosting in the fridge for about 10 minutes, and then trying to whip it again after. It should come together. If not, leave it in the fridge a bit longer.
Now, if this didn’t work at all, and if you are sure the butter was at optimal temperature, the issue is with the meringue. And if the meringue was too soft before adding the butter, there’s nothing we can do to fix it now.
If the buttercream is lumpy, it’s because the butter wasn’t at room temperature when you added. If the butter is cold, it will form lumps in the buttercream, and there’s not much that can be done to fix this either.
I’ve done this before, and even leaving the buttercream at room temperature and then re-whipping in, in the hopes that the butter would soften up, did not work for me.
Which is why it’s super important to pay attention to the butter temperature when making Swiss Meringue Buttercream.
Anyway, I hope you enjoyed today’s recipe. Make sure to watch the video on this page or on Youtube to see how I made these delicious Lindt Truffle Cupcakes.
More Cupcake suggestions (click on the names below to be directed to the recipes):
- Cinnamon Roll Cupcakes
- Romeo and Juliet Cupcakes
- Oreo Cupcakes
- S’mores Cupcakes
- Grape Cupcakes
- Mocha Cupcakes
- Chocolate Strawberry Cupcakes
- Hot Chocolate Cupcakes
- Alfajor Cupcakes
- Dulce de Leche Cupcakes
And click here to see all the Cupcake recipes from the blog!
Thanks for reading and tag me on instagram, and please leave a review below if you make these!
Lindt Truffle Cupcakes
Lindt Truffle Cupcakes are chocolate cupcakes filled with Lindt Truffles baked into them, frosted with Chocolate Swiss Meringue Buttercream. Chocolate ganache is poured over the frosting, and then, we top the cupcake with a Lindt truffle to make things even better.
Lindt Truffle Chocolate Cupcakes
- 1 1/2 cups all-purpose flour 190 grams, 6.75 oz
- 1/4 cup unsweetened cocoa powder 31 grams, 1.125 oz
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp espresso powder optional
- 1/4 tsp fine sea salt
- 1/2 cup canola oil 107 grams, 3.8 oz
- 1 cup brewed coffee (or hot water)
- 1 tbsp white vinegar (or apple cider)
- 2 tsp vanilla extract
- 1 cup granulated sugar 200 grams, 7 oz.
- 14 Lindt truffles
Lindt Chocolate Ganache
- 3/4 cup chopped chocolate of choice I used Lindt 78% cocoa (170 grams, 6 oz)
- 3/4 cup heavy cream 180 ml
Chocolate Swiss Meringue Buttercream
- 170 grams Lindt Chocolate Ganache (recipe above) about 3/4 cup, 6 oz
- 3 egg whites
- 3/4 cup granulated sugar 150 grams, 5.3 oz
- 18 tbsp unsalted butter 255 grams, 9 oz
- 2 tsp vanilla extract
- 113 grams Lindt Chocolate Ganache (recipe above) about 1/2 cup, 4 oz
- 14 Lindt Truffles
Lindt Truffle Chocolate Cupcakes
Pre-heat oven to 350F. Line a cupcake pan with cupcake liners or grease it with butter and flour. This recipe makes 14 cupcakes.
Sift the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt together in a large bowl.
In another bowl, mix the oil, coffee, vinegar, vanilla, and sugar. Pour the dry sifted ingredients over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
- Distribute batter evenly in cupcake pan.
Bake the cupcakes for about 10 minutes, until they are puffy but not fully baked. Open the oven and quickly place one Lindt truffle in the middle of each cupcake, the truffle will sink in naturally, or you can press it down gently.
Continue to bake for another 8-10 minutes until completely baked.
- Remove and let it cool.
Lindt Chocolate Ganache
Chop the chocolate finely.
Heat the heavy cream in the microwave or in a small saucepan, until very hot.
Pour the hot cream over the chocolate.
Whisk until combine. Make sure all chocolate melts. If you see little pieces of chocolate that aren’t melting, microwave for about 10 seconds at a time, stirring in between, until all little specs of chocolate have melted.
Set the ganache aside to cool. You want the chocolate to cool completely.
3/4 cups of the ganache will be used in the Chocolate Swiss Meringue Buttercream, and the rest will be used to drip on top of the cupcakes.
You want the consistency of the ganache to be just perfect. You don’t want the ganache to be even slightly warm when you add it to the Chocolate Swiss Meringue Buttercream, because that will melt the butter in the frosting.
Make sure the ganache is 100% at room temperature, not warm at all, but also not cold, because then it will form lumps in the buttercream.
Chocolate Swiss Meringue Buttercream
Very important before starting to make the Chocolate Swiss Meringue Buttercream is to make sure that the butter is at room temperature. Not too soft to the point that it's losing shape, and not cold. If the butter is too soft, it will make the buttercream soupy, and if it's cold, the buttercream will have tiny lumps of butter in it that won't incorporate.
So before you begin, make sure both the butter and the ganache are at room temperature!
Place the egg whites and sugar in a heat-proof bowl or in a double boiler pan with barely simmering water, making sure the bottom of the bowl isn't touching the water, so that the whites won't get cooked.
Whisk constantly until the egg whites and sugar reach 140ºF temperature. This ensures that the egg whites will have reached a safe temperature to be consumed.
As soon as the egg whites and sugar reach temperature, remove the syrup from the double boiler and immediately start whisking with an electric mixer at medium speed.
Beat the meringue until stiff peaks form. Now, this might take a while. Usually takes me about 10 to 15 minutes. The reason for that is that the egg whites have to cool down first and then they will be able to reach stiff peak. Make absolute sure that the meringue has reached stiff peaks.
Once your meringue has reached stiff peaks, start adding butter, with the mixer on medium-high speed.
Add one slab of butter at a time. Waiting a few seconds before adding the next one, to give the butter a chance to incorporate.
- At times, you will question yourself if your meringue will ever form, the answer is mostly likely: yes it will form. Just be patient. Keep whisking it.
After adding all the butter, you may have to keep whisking for another few minutes, until the buttercream firms up and becomes fluffy and creamy.
Once that happens add the vanilla extract.
Now, pour the cooled 3/4 cup of ganache over the Swiss Meringue Buttercream, and whisk briefly until completely incorporated. Scrape the sides of the bowl to make sure everything is well incorporated.
Frost each cupcake with the Chocolate Swiss Meringue Buttercream. Then, pour a little bit of ganache over cupcakes. Top with a Lindt truffle.
To pour the ganache, you can use a spoon or a piping bag.
If the ganache is too thick, and not pouring, then insert it in the microwave for 3 to 5 seconds at a time, mixing in between, checking for consistency.
If the ganache becomes too thin, then either wait for it to cool down a bit, or insert it in the fridge for a few minutes, mixing in between and inserting back in the fridge if necessary.
Cupcakes will keep well in the fridge for up to 4 days, in a covered container.
Canola oil: feel free to use any oil you prefer such as avocado, grape seed, or another vegetable oil.
Coffee: feel free to use hot water if you don’t want to use coffee.
Espresso: totally optional. The coffee and the espresso powder give a depth of flavor to the chocolate cupcakes.
Truffles: be very quick when adding the truffles to the middle of the cupcakes, because you don’t want the oven loosing too much heat.
Chocolate for the ganache: feel free to use chocolate chips instead. Some readers have reported they have used milk Lindt chocolate, and it compliments the Lindt truffle theme really well.
Ganache: make sure the ganache is at room temperature (not warm, not cold) before adding to the buttercream and dripping it on top of the cupcakes.
Soupy buttercream: if the buttercream is too soupy and not coming together, it can be because the butter was too soft, or your kitchen is too hot. In this case, insert the frosting bowl in the fridge for about 10 minutes, and then try whipping again to see if it comes together. If it doesn’t come together, it can be because you didn’t whip the meringue to stiff peaks. In this case, not much can be done. So make sure to whip the meringue into stiff peaks before adding the butter.
Butter: make sure the butter is at room temperature, not warm and melty, and not cold.
Frosting: I used an Ateco 828 tip to frost the cupcakes.