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Lindt Truffle Chocolate Cupcakes

These cupcakes are beyond delicious!  Divine is how my sister Becky described them.  I served these at her Bridal Shower on Saturday and everybody loved them!  I honestly think they are the best cupcakes I have ever eaten.  I'm not the only one who had that opinion either :) These are a chocolate lovers dream.  Here's the rundown.  A Lindt Lindor truffle is baked in the center of a rich and very moist
devils food cupcake.
Once cool, they are frosted with cream cheese frosting.   I was tempted to do some big frosting swirls, but I'm glad I didn't.  I think it would have been far too rich.  Since I was serving these for a Bridal Shower, I thought it would be cute to top them with a chocolate heart.  All in all, I was very happy with how these turned out and will definitely be making them again !


Lindt Truffle Chocolate Cupcakes 
from the Sister's Cafe


1 box devils food cake
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24

Unwrap milk chocolate Lindt truffles and place in a bowl for use later.  In a separate bowl, add all ingredients and mix well.  Fill cupcake liners 2/3 full.  Bake at 350.  After five minutes, lightly press a Lindt truffle into each partially baked cupcake.  Let the cupcakes bake an additional 13 minutes (total of 18 minutes).  Cool completely, then frost with cream cheese frosting.


Cream Cheese Frosting
from Annies' Eats



8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted


To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. (I used a large star tip to decorate these).  


* For the chocolate heart 
Choose a pattern you like and trace  it onto parchment or waxed paper.  Repeat  as many times as needed for the # you are making.  For the chocolate I used Wilton's Candy Melts.  Place about 1 cup in a zip lock bag.  Leaving the bag unzipped, place it in the microwave for about 10 seconds.  Massage candy melts.  Repeat until all the candy melts are smooth and no lumps remain.  Cut a very small corner (about 1/8 inch) off the bag.  Squeezing gently, trace the patterns you made.  Allow them to cool completely before removing them from the parchment.   Gently push them into the frosting.  

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Comments

Becca Bingham said…
Ooh I happen to have some of these truffle in my home; might try this. Of course any Bingham would love these it is in their blood to love caramel, or so it seems! Thanks for all the fun recipes! I love new recipes!
April 21, 2011 at 12:50 PM
Simply Gourmade said…
Becca- You're welcome ! I love to share recipes and am glad you are excited about them. I would also agree with you that the Bingham's have a sweet tooth :)

Pam
April 21, 2011 at 8:43 PM
CondieFamily said…
Ooo, I saw this recipe on sister's cafe but just haven't tried it yet. These look so good!!
April 26, 2011 at 10:40 AM
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