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Lindt Truffle Chocolate Cupcakes

Ingredients
Lindt Truffle Chocolate Cupcakes

  • 1 1/2 cups all-purpose flour 190 grams, 6.75 oz
  • 1/4 cup unsweetened cocoa powder 31 grams, 1.125 oz
  • 1 cup granulated sugar 200 grams, 7 oz.
  • 1 teaspoon baking soda
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup brewed coffee
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil 107 grams, 3.8 oz
  • 12 Lindt truffles

Lindt Chocolate Ganache

  • 3/4 cup chopped chocolate of choice I used Lindt 78% cocoa (170 grams, 6 oz
  • 3/4 cup heavy cream 170 grams, 6 oz
  • Chocolate Swiss Meringue Buttercream
  • 200 grams Lindt Chocolate Ganache (recipe above) about 1 cup, 8 oz)
  • 4 egg whites 160 grams, 5.6 oz
  • 1 cup granulated sugar 200 grams, 7 oz
  • 24 tablespoons unsalted butter cold 4 sticks, 453 grams, 16 oz
  • 1 teaspoon vanilla extract
  • To assemble
  • 113 grams Lindt Chocolate Ganache (recipe above) about 1/2 cup, 4 oz
  • 12 Lindt Truffles
Lindt Truffle Chocolate Cupcakes

Directions

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