Lindt Fall Recipe Contest: 3rd Prize Winner

Our third prize winner is Rhonda E. from Tacoma, Washington for her White Chocolate Pumpkin Frost Cupcakes.

These sumptuously moist pumpkin cupcakes, feature a white chocolate center made of Lindor truffles, topped with a creamy white chocolate frosting from a Lindt Classic Recipe White Chocolate bar and topped with a touch of cinnamon and a Lindor truffle.

They’re sure to be a crowd pleaser at any holiday table.

Thank you Rhonda!

Ingredients

Cake:

  • 4 eggs (room temp)
  • 1 ½ t. salt
  • 15 oz. canned pumpkin
  • 1/2 c. buttermilk
  • 1 c. vegetable oil
  • 3 c. white sugar
  • 2 t. baking soda
  • 2 T. vinegar (red wine)
  • 13 oz. cake flour
  • 1 t. ground cinnamon
  • 1 t. ground nutmeg
  • 1 t. allspice

The Center:

  • White Chocolate Lindt Truffle

Glaze:

  • 5 oz. powdered sugar
  • 2 T. plus 1-2 t. milk
  • 1/8 t. orange oil

Ganache:

  • 4 oz. heavy whipping cream
  • 4 oz. Classic Recipe White Chocolate Bar

White Chocolate Cream Cheese Frosting:

  • 8 oz. cream cheese, softened
  • ¼ c. heavy whipping cream
  • 4 oz. Classic Recipe White Chocolate Bar
  • Dash of salt
  • 1 t. vanilla (optional)
  • 5 c. sifted powdered sugar

Garnish:

  • A sprinkle of Cinnamon
  • One Lindor Truffle White Chocolate

Directions:

Preheat oven at  350 F

Cake:

  1. Mix eggs with salt til slightly frothy.
  2. Add pumpkin, buttermilk, oil, and sugar, mix to combine.
  3. In a separate bowl, slowly add vinegar to baking soda. Be cautious though – there will be a lot of fizz action – and if the bowl isn’t large enough it could spill over.
  4. Add foamy brew to pumpkin mix.
  5. Sift cake flour with spices.
  6. With mixer on a slow speed, add cake flour to pumpkin then mix just until smooth and creamy.
  7. For sake of beauty and competition, I used the jumbo size cupcake.
  8. Using an ice cream scoop, plop first batter into cupcake holder, add truffle, top with 2nd scoop of batter.
  9. Bake for 24 minutes

Glaze:

  1. Whisk together powdered sugar, milk and orange oil.
  2. Brush glaze over cupcakes.
  3. For a shiny glaze: brush glaze on warm cupcakes; for a white satin glaze: cool cupcake completely before glazing.

Ganache:

  1. Chop chocolate into smaller pieces.
  2. Place in microwave save bowl, add heavy whipping cream.
  3. Heat cream just til slightly boiling, gently stir chocolate til smooth.
  4. Remember, stir gently or you’ll get air bubbles in your ganache.
  5. Spread over cakes when cooled.

Frosting:

  1. Chop chocolate into smaller pieces.
  2. Place in microwave save bowl, add heavy whipping cream.
  3. Heat cream just til soft boil, gently stir chocolate til smooth.
  4. Whip the cream cheese with white chocolate mix, add dash of salt.
  5. Slowly add powdered sugar, increase amount to achieve right texture

Garnish:

Garnish with a sprinkle of Cinnamon
One Lindor Truffle White Chocolate
yield: 12 dozen jumbos; 24 regular size cupcakes

 

 

  • Anonymous

    Cup cakes are favorites desserts specials these seem like a truffle !