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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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