it's national truffle day! FINALLY a day i can get on board with. aside from the obvious of celebrating by stuffing my face with endless LINDOR truffles, i thought it would be nice to bake them into something too! a salted vanilla cupcake, stuffed with a surprise milk chocolate LINDOR truffle. if a surprise gooey chocolate truffle isn't enough, i finished them off with a drizzle of truffle ganache & a sprinkle of sea salt. i know my sister in alberta is beyond jealous looking at this right now, because these are one of her favourite chocolates too. good thing it's her birthday this week & she will be flying home.. should i be a nice sister & save her one!? when i worked downtown, there was a LINDOR store in the concourse of my office building. they had piles & piles of different flavours of truffles i didn't even know existed! i was like a kid in a candy store. what is your favourite flavour of truffles?!
ingredients
(makes one dozen cupcakes)
for the cake
- 1/2 cup unsalted butter, softened
- 3/4 cups white sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
* 12 LINDOR truffles, whole
for the frosting
- 1 cup unsalted butter, room temperature
- 3 cups icing sugar, or to taste
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- coarse sea salt, for topping (like sprinkles)
for the chocolate ganache
* 6 LINDOR truffles, roughly chopped
- 1 teaspoon heavy cream
directions
- preheat oven to 325 degrees F.
- in the bowl of a stand mixer cream the butter and sugar. add the egg & vanilla extract, beat until light and fluffy.
- in a separate bowl sift the flour, baking powder, and salt. gradually add it to stand mixer at low speed, alternating with the milk.
- divide the batter evenly amongst 12 lined cupcake tins. place a whole LINDOR truffle in the centre of each cupcake & push down.
- bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- for the buttercream add the butter, sugar, vanilla & salt to the bowl of a stand mixer. beat until frosting is light & fluffy, about 8 minutes.
- while the buttercream is whipping make the chocolate ganache. melt truffles in a microwave safe bowl. Add cream & stir until silky smooth. let cool slightly.
- pipe each cupcake as desired. drizzle with truffle ganache & a sprinkle of coarse salt.
this post was created in partnership with lindt chocolate. happy national truffle day!