Blog Categories
Pairings & Recipes

National Chocolate Cupcake Day

Prev Post Next Post

National Chocolate Cupcake Day

Posted by Lindt ChocolatePairings & Recipes

2012-09_Lindt_LIN_Spider cupcake

National Chocolate Cupcake Day is October 18th!

With Halloween just around the corner, who wouldn’t love decadent chocolate cupcakes topped with a LINDOR truffle spider? Bring a few dozen to a costume party or festive gathering and watch them disappear. To make the spider’s legs, simply melt Lindt EXCELLENCE dark chocolate and use a piping bag with a small very tip to pipe individual chocolate strands onto parchment paper. Let the chocolate set and cool completely before carefully removing from the parchment and adorning your cupcakes!

If you’re searching for a rich and indulgent chocolate cupcake recipe, look no further. Lindt EXCELLENCE will take your cupcake creations to the next level with superior taste in both the cake and the frosting. The delicious cupcakes can also be dipped in melted chocolate, rather than frosted, for a simple, but still elegant, finish.

 

Lindt Double Chocolate Cupcakes

Flourless Toffee Cupcakes 014

INGREDIENTS (CUPCAKES):

  •  1.75 ounces, Lindt EXCELLENCE 70% Cocoa Bar, chopped
  • 1 cup boiling water
  • 1 & 1/3 cups, flour
  • 2 teaspoons, baking powder
  • 1/4 teaspoon, salt
  • 6 tablespoons, butter, softened
  • 1 cup, sugar
  • 2 eggs
  • 1 teaspoon, vanilla extract

INGREDIENTS (FROSTING):

METHOD (CUPCAKES):

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine the 1.75 ounces of chocolate and the boiling water in a heat proof bowl.
  3. Stir until smooth and then cool.
  4. Sift the flour, baking powder and salt together.
  5. Combine the butter and sugar, and beat until light and fluffy.
  6. Add the eggs one at a time and beat until smooth.
  7. Stir in the vanilla extract.
  8. Scrape down the sides of the mixing bowl to make sure that all of the ingredients are well incorporated.
  9. Spoon the mixture into greased or lined muffin tins (if using muffin liners, opt for the foil versions).
  10. Fill each about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from oven and place on a rack to cool.

METHOD (FROSTING):

  1. Melt the 4 ounces of chocolate.
  2. Remove from heat and set aside to cool.
  3. Beat the butter until smooth and creamy.
  4. Add the powdered sugar and beat until light and fluffy.
  5. Add the vanilla extract.
  6. Add the chocolate and mix until combined.
  7. Scrape down sides of the mixing bowl.
  8. Increase the speed of the mixer and beat until the frosting is smooth.
  9. Pipe frosting onto cooled cupcakes and garnish with chocolate curls or a Lindt EXCELLENCE diamond.

Cupcakes may be dipped in melted dark chocolate (as seen in photo) instead of topped with frosting.

YIELDS: 12-15 cupcakes

WHAT IS YOUR FAVORITE CHOCOLATE CUPCAKE RECIPE?

 

Prev Post Next Post

Shop Lindt Online

Choose from over 200 items crafted with care
by the Lindt Master Chocolatiers and delivered
right to your door.

Shop Now >

Blog Categories