I love Lindt truffles. My favorite is the white chocolate truffle. These cupcakes are baked with the truffles inside, making them extra special. You can choose your favorite Lindt truffle. Besides white chocolate some other flavors are dark chocolate, milk chocolate, and mint chocolate. I put the truffle right in the batter before baking. The truffles melt; however, it adds a richness of extra chocolate. The other option is to push the truffle in the cupcakes 5 minutes after the start of baking. A third method is to push the truffle in immediately after baking. It will melt inside. All three methods will result in equally delicious cupcakes.

Lindt Truffle Chocolate Cupcake Recipe
Makes 24 cupcakes

Ingredients:

2 cups white sugar
2 cups flour
1 cup baking cocoa
1/2 tsp. salt
1 1/2 tsps. baking powder
1 1/2 tsps. baking soda
2 eggs
1 cup milk
1/2 cup canola oil
1 cup boiling water
1 tablespoon vanilla
24 Lindt truffles

1. Preheat the oven to 350 degrees.
2. Line a cupcake tin with cupcake wrappers.
3. Combine all the dry ingredients in a large mixing bowl.
4. Make a well in the center.
5. Add the milk, vanilla, and eggs and oil.
6. Beat until combined and smooth.
7. Beat in the boiling water last.
8. Fill each cupcake 2/3 full.
9. Add a truffle in each cupcake. The batter may not cover the entire truffle and that is fine.
10. Bake for 18-20 minutes or until a toothpick comes out clean.
11. Allow them to cool before frosting.

Cream Cheese Frosting Recipe

Ingredients:

2 pkgs. cream cheese, softened
2 sticks of butter, softened
2 1/3 cups confectioners’ sugar
1 tablespoon vanilla
6 tbsps. heavy whipping cream

Directions:

1. Cream together the butter and cream cheese until smooth.
2. Beat in the heavy cream and vanilla.
3. Slowly incorporate the sugar, a little at a time. Beat until smooth.
4. Frost the cupcakes.
5. Store any unused frosting in the refrigerator.

Enjoy and sweeten the soul with chocolate!