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Recipe: Chocolate Cupcakes with Chocolate Buttercream Frosting

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Recipe: Chocolate Cupcakes with Chocolate Buttercream Frosting

Posted by Lindt ChocolatePairings & Recipes

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

Lindt Chocolate Easter Cupcakes

Ingredients (Frosting):

 

 

Lindt Chocolate Easter Cupcakes

 

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

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