I would like to thank everyone who submitted their fantastic recipes into our Thanksgiving Dessert Recipe Contest here on Lindt Chocolate Unwrapped. It was hard to choose my favorite but this recipe below stood out with the use of Lindt’s Lindor truffles and the presentation of the dessert through the photo.
Congratulations to Michele R. from Florida who won a $100 Lindt chocolate gift card with her submission of Chocolate Cupcakes with Lindt Hazelnut Truffle Center & Lindt Stracciatella Truffle Buttercream! Cupcakes are wonderful because you can be extremely creative with flavors, frostings and decorations. This recipe uses two of our favorite Lindor truffles – Hazelnut and Stracciatella and is sure to be a hit after any Thanksgiving dinner!
We would also like to give an honorable mention to Carmel C. who submitted a great recipe for her Triple Chocolate Truffle Torte. Thank you to all who entered!
Master Chocolatier – Lindt USA
Michele: “Here are decadent chocolate cupcakes made with the rich and luxurious flavors of Lindt Hazelnut and Stracciatella Truffles.”
- 1 box (18.5 oz) Devil’s Food or Milk Chocolate cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 eggs
- 10 Milk Chocolate Lindt Lindor Truffles, chopped up
- 24 Hazelnut Lindt Lindor Truffles
Stracciatella Butter Cream:
- 5 egg whites
- 1 cup + 2 tablespoons sugar
- 1 lb (4 sticks) unsalted butter, room temperature
- Pinch of salt
- 1 ½ teaspoons vanilla extract (clear if possible)
- 12 Lindt Stracciatella Truffles
- 1 bar Lindt Dark Chocolate (place in refrigerator)
Line 24 cupcake tins with liners.
Preheat oven to 350 degrees.
- Place cake mix, buttermilk and oil in mixing bowl and with paddle attachment, mix on medium until well combined (about 30 seconds).
- Set mixer to low and add eggs one at a time.
- Scrape down sides of bowl and set on medium speed for about 1 minute.
- Meanwhile, chop the Milk Chocolate Truffles into course pieces (I cut them into 8 pieces each).
- Stop the mixer and lightly mix the Milk Chocolate pieces into the batter with a wooden spoon or spatula.
- Fill the cupcake liners 2/3 full. Bake for 15 – 20 minutes.
- Check cupcakes by inserting a toothpick. When the toothpick comes out clean, the cupcakes are ready.
- Have the 24 Hazelnut Truffles unwrapped and ready before the cupcakes come out of the oven.
- Remove the cupcakes from the oven and immediately press a Hazelnut Truffle into the center of each cupcake. Don’t push all the way to the bottom, just until they go below the surface.
- Let the cupcakes sit for about 1 minute, then remove and allow to continue cooling on wire rack. Cupcakes must be completely cool before adding butter cream or butter cream will melt.
Stracciatella Butter Cream: (makes about 5 cups)
If you are going to pipe the butter cream, make two batches. Otherwise one batch will do.
- Place egg whites, sugar and salt in a heatproof pan or mixing bowl and set over boiling water (double boiler).
- Whisk the mixture continuously until sugar is dissolved (mixture will have a silky and smooth texture when sugar has dissolved – takes about 5 minutes).
- With a whisk attachment, mix the heated egg white mixture on low for 1 minute and then to medium-high until mixture has cooled (about 10 minutes). The mixture should form stiff peaks.
- Feel the bottom of the mixing bowl to determine whether the mixture has cooled.
- Set mixer to medium and add 1 tablespoon of butter at a time.
- Add the vanilla extract.
- Once the butter is incorporated (the mixture will look smooth), set mixer to medium and mix for 3 minutes.
- Unwrap the 12 Stracciatella Truffles and place in a microwaveable bowl.
- Melt the truffles for 25 seconds until they are a creamy mixture. Keep an eye on them as they melt pretty fast.
- Stop the mixer and pour the melted Stracciatella Truffles into the buttercream mix.
- Replace the whisk attachment with the paddle attachment and mix on medium high until the buttercream becomes thick and smooth with no air bubbles (about 5 minutes).
- Take Lindt Dark Chocolate bar out of fridge and using a vegetable peeler or knife, curl the chocolate onto the top of the cupcakes.
- If the chocolate is still too soft, place in freezer for about 5 minutes and curl the chocolate again.
- Serve immediately or store in air tight container for up to 3 days.
Makes 24 cupcakes.