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Chocolate Cupcakes
Serves: 24-36 cupcakes
Lindt EXCELLENCE Dark Chocolate 70% Cocoa
45-60 minutes
Medium

Add a touch of romance to your favourite cupcake recipe by placing a Lindor Heart on top.

4.6 ounces of Lindt EXCELLENCE Dark Chocolate  70% Cocoa, chopped

1 cup plus ½  tablespoon butter, softened

⅓ cup powdered sugar

Pinch of salt

6 eggs, separated

1/4  cup plus 2 tablespoons sugar

1/4  cup plus 2 tablespoons flour, sifted

Credit - Frosting Recipe xoshadyxo from All Recipes

1/4  cup unsalted butter, softened

1 ½  teaspoons vanilla extract

2 cups confectioners’ sugar, sifted

2 tablespoons milk

1

Preheat oven to 350°F. Line two cupcake pans with paper liners.

2

Melt the chocolate according to tempering instructions on page 32 and set aside.

3

Cream butter, powdered sugar, and salt.

4

Add the egg yolks one at a time to the butter mixture.

5

Add the melted chocolate.

6

Whip the egg whites, gradually adding the sugar and beating until stiff.

7

Carefully fold 1/3 of the egg whites into the chocolate mixture.

8

Fold in the remaining egg whites and sifted flour.

9

Divide the batter evenly amongst the cupcake tins, filling each about 2/3 full. Bake in the oven approximately 20- 22 minutes. Cakes are done when a toothpick inserted in the center of the cake comes out clean.

 

STEPS FOR THE FROSTING:

Credit - Frosting Recipe xoshadyxo from All Recipes

10

Cream room temperature butter with a hand mixer or paddle attachment of a stand mixer until smooth and fluffy.

11

Gradually add in the confectioners’ sugar and beat until fully incorporated.

12

Beat in vanilla extract.

13

Pour in milk and beat for an additional 3-4 minutes.

14

Use an offset spatula or piping bag to frost the cooled cupcakes. Top with LINDOR Milk Heart truffles and enjoy!

© 2019 Chocoladefabriken Lindt & Sprüngli AG