salted vanilla + chocolate truffle cupcake


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?!


(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


  • 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!