Lindt Truffle Cupcakes

These Lindt Truffle Cupcakes are filled with a Lindt truffle baked in the chocolate cupcakes, then frosted with Chocolate Swiss Meringue Buttercream.

INGREDIENTS

– all-purpose flour  – unsweetened cocoa powder  – baking soda – baking powder – espresso powder (optional) – fine sea salt – canola oil

Step-by-step instructions!

Follow our easy instructions for success!

Pre-heat oven to 350F. Sift the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt together in a large bowl.

1

In another bowl, mix the oil, coffee, vinegar, vanilla, and sugar. Pour the dry sifted ingredients over wet ingredients.

2

Distribute batter evenly in cupcake pan. Bake the cupcakes for about 10 minutes, until they are puffy but not fully baked.

3

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.

4

Continue to bake for another 8-10 minutes until completely baked.  Remove and let it cool.

5

Swipe up for full recipe.