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.


– 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.


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


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.


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