Recipe: Chocolate Cupcakes with Chocolate Buttercream Frosting
Intensely dark and flavorful cupcakes topped with rich chocolate frosting: a must-have for every Easter celebration. For extra Easter fun, decorate with LINDOR Eggs!
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):
- 4 ounces, Lindt EXCELLENCE 70% Cocoa Bar, chopped
- 1/2 cup, butter, softened
- 1 & 1/3 cups, powdered sugar, sifted
- 1 teaspoon, vanilla extract
Instructions (Cupcakes):
- Preheat oven to 375 degrees Fahrenheit.
- Combine the 1.75 ounces of chocolate and the boiling water in a heat proof bowl.
- Stir until smooth and then cool.
- Sift the flour, baking powder and salt together.
- Combine the butter and sugar, and beat until light and fluffy.
- Add the eggs one at a time and beat until smooth.
- Stir in the vanilla extract.
- Scrape down the sides of the mixing bowl to make sure that all of the ingredients are well incorporated.
- Spoon the mixture into greased or lined muffin tins (if using muffin liners, opt for the foil versions).
- Fill each about 2/3 full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and place on a rack to cool.
Instructions (Frosting):
- Melt the 4 ounces of chocolate.
- Remove from heat and set aside to cool.
- Beat the butter until smooth and creamy.
- Add the powdered sugar and beat until light and fluffy.
- Add the vanilla extract.
- Add the chocolate and mix until combined.
- Scrape down sides of the mixing bowl.
- Increase the speed of the mixer and beat until the frosting is smooth.
Spread the frosting on top of the cupcakes, or using a pastry bag, pipe it on using a large star tip. Garnish with chocolate curls or chopped chocolate, if desired. Cover and store for optimal freshness.
Yield
Approximately 15 cupcakes
