Saturday, July 7, 2012

Lindor Truffle Cupcakes

I really considered not even posting these cupcakes because the pictures are a little shotty.

But... I couldn't NOT share this recipe with you all. It's just that good. My ratings of course were based on a bunch of chocolate hungry women... No bias there.

I made them for my coworker's birthday. A good dozen of them. And she was only willing to part with 4. After they hit the lunch room they were gone in a good 10 minutes. Gloating aside, these are some damn good cupcakes.

Make them to impress a crowd or hoard them... either way is fine with me. Also, you can switch out the cupcake, truffle and frosting flavor to meet your tastes; chocolate with caramel truffles and frosting. White chocolate. Cookies and cream. YUM!

For the Cupcakes:
makes around 22-24 cupcakes
(recipe from glorious treats)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

 Lindt Lindor truffles

  • Line muffin tin with cupcake liners and preheat your oven to 325 degrees.
  • In your stand mixer, combine the sugar, flour, cocoa powder, baking powder/soda and salt. Add in the eggs, milk, vegetable oil and vbanilla and beat on medium for 1 minute. Stir in the boiling water. The batter will be very runny, this is what makes it moist. Fill liners 1/2 to 2/3 full. Careful not to over fill the liners as they will over flow. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove cupcakes immediately from pan and place on wire rack. Unwrap your truffles and cut an X into the top of your cupcake. Push the truffle in the still hot cupcakes unt il the top of the truffle is flush  with the tfop of the cupcake. Let cool completely on the wire rack.

 (Three words: oozy, chocolate-y, deliciousness!!)

Now for the chocolate cream cheese frosting.

You will Need:
1/2 cup, or one stick butter (sitting at room temperature for 10 minutes)
8 oz cream cheese, pulled directly from fridge
1 teaspoon vanilla extract
1/2 cup cocoa powder
4 cups powdered sugar
2-3 tablespoons whole milk

  • Place butter in stand mixer and beat slightly. Add in cream cheese and blend until combined.
  • Add vanilla extract and cocoa powder and blend on low speed for 30 seconds. Start adding the powdered sugar in multiple additions, scraping the sides if need be, then increase to medium speed until fluffy. Slowly add in the milk, a little at a time, until you reach your desired consistency. Pipe immediately onto your cooled cupcakes.

Caution: these cupcakes have intense chocolate flavor. If chocolate ISN'T your thing, stay far far away. From me too... Because who doesn't like chocolate? The cupcakes are moist and the truffle oozes in the middle.... Can you say yum? I can... and it starts with Truffle Cupcakes! Enjoy!


  1. Dorothy, they. Are. Awesome!! Lol

  2. Oh my goodness! These must be the best cupcakes ever!

  3. I Need These Immediately! They look amazingly delicious - I love Lindor Truffles.Thanks for sharing the recipe. Visiting from Craftionary link up - Have a wonderful weekend:)

  4. These look awesome!! I love your blog! Im a new follower! Would love for you to visit mine!

  5. Oh my - this must just be true goodness. Love it.

  6. I LOVE Lindor truffle! This could be big trouble!!

  7. Thanks guys! They are definitely a MUST try! Especially since you can make them with any truffles you like!

  8. Yum! These look incredible!


  10. This maybe a silly question but I was going to make these today and the cupcakes in the picture are chocolate but the recipe doesn't show any? Unless I am missing it which is totally possible :)

  11. Oh my gosh there should be 3/4 cup cocoa powder after the flour. I'm so sorry I forgot to add it in!! I will change it now thak you for saying something!!

  12. Thank you!! Can't wait to try them! I am putting salted caramel on top with the milk chocolate truffle and chocolate cupcake OMG Can't wait!

  13. That sounds amazing! Let me know how they turn out!!

  14. Ok - you need to make the (makes 22-24) MUCH biiger - AND you need to say you need 24 truffles. I didn't see the tiny makes 22-24 (which underestimates the batter, I think) and saw that you only called for 12 truffles. I read through the recipe and you put one truffle per cupcake and thought this was for 12 cupcakes. It wasn't until I had started doubling the batter (and it was too late) that I realized this had to make more than 12 cupcakes. I ended up with 24 over-full cupcakes and 12 overfull Jumbo cupcakes. Those all didn't even fit in my over at one time so the last 6 jumbo had to be baked separately. The batter tasted good uncooked. They are in the oven now, but over-flowing because I was trying to get everything to fit.

    I picked this recipe because it's a homemade cake (whereas all the others I found for lindor truffle cupcakes used a boxed mix as a base). I think they'll be good, but a pain to get out of the pans. Please resize your "servings" and say 24 - 30 cupcakes as I think I would have gotten at least 28 cupcakes that were properly filled. Otherwise, I think these will be excellent cupcakes.

    I shall be using a dark chocolate butter cream frosting as I used the mint chocolate truffles.

  15. The finished cupcakes were a huge success - the cake recipe is very good (but I used a different frosting than listed here). Just be aware that this recipe makes about 30 cupakes :)

  16. I made them...yield appx 30. Very good, but they are seriously over the top rich and chocolatey. Cupcake was delicious, loved the icing.