February 4th • Posted in Recipe
– 10 days to the big day! Have you got something exciting planned?! Either if you don’t want to plan anything, you don’t have someone to spend your Valentine’s Day with, you have planned to organize a nice dinner for two or something special like a romantic picnic lunch, I’ve got something for you!
A pair of years ago I discovered this cupcake base recipe and decided this was *the one*. These chocolate cupcakes always have the best, thick, nice texture that pairs amazingly with any fluffy frosting or creamy heart you might want to experiment with. I developed the idea of using a truffle to obtain a creamy center a few years ago and since then I use and play with this recipe every year around Valentine’s Day, and every year I try it with different truffles and flavours. I’ve tried almost every Ferrero offering, but I’d say Mon Cheri and Ferrero Rocher were the most appropriate and my favourites so far, until a box full of Lindt Valentine treats was left on my doorstep…
Lindt’s romantic Valentine’s Day inspired offering are revisited Lindor truffles made out of white chocolate and a cream + strawberry smooth melting filling. Can anything else be more appropriate for this time of the year? I admit I had a few difficulties to avoid that all the Strawberries & Cream Lindor Truffles were gone before I had the time to properly shoot this recipe, and that I had to hide them away from myself too, but in the end the result was amazing, the creamy strawberry heart paired deliciously with the chocolate cupcakes I love, and the strawberry flavoured frosting on top was the perfect addition to the couple… I might need to buy a decent pastry bag and maybe obtain actual aesthetically pleasing cupcakes next time, but they were good, let me tell you this!
Makes 6 cupcakes | Ingredients:
For the cupcakes:
85g white flour
1 tsp baking powder
1 tbsp cocoa powder
55g soften unsalted butter
55g white sugar
1 large egg
3 Strawberry & Cream Lindor Truffles
For the frosting:
125g unsalted butter
70g white sugar
1 :: Preheat the oven to 190°C. Place six baking cups into a muffin tin.
2 :: Cut the cupcake butter into cubes and add it into a big mixing bowl together with the white sugar and beat with a spoon until soft and creamy.
3 :: Sift in the white flour and give it a nice stir, then add the cocoa powder, the baking powder and the egg and stir with a spoon until all the ingredients look nicely incorporated. You should get a thick and quite solid mixture. If it’s too solid and you can’t mix it with a spoon, add a splash of milk.
4 :: Place a tablespoon of cupcake mixture into every baking cup to create a base, then cut the Lindor truffles in half and place one half in every baking cup. Place another teaspoon (or a bit more) of cupcake mixture on top of the truffles to cover them up completely.
5 :: Place the tin in the oven for 20 minutes. The cupcakes will rise but still be quite thick and solid, and the truffle in the middle will melt to create a creamy heart. Once done, remove from the oven and set aside to cool completely or serve warm if you don’t want to make the topping!
6 :: Meanwhile make the frosting: wash the strawberries and mince them in an electric mincer with a pair of teaspoons of water to create a liquid strawberry syrup. It will give the colour and the flavour to the frosting.
7 :: In a very large and deep bowl, cream the butter, sugar and strawberry syrup together using an electric beater until pale and fluffy.
8 :: Use a pastry bag to apply the buttercream on top of the cooled cupcakes.