Lindt Truffle Chocolate Cupcakes

Lindt Truffle Chocolate Cupcakes.These Cupcakes are baked with a Lindt truffle in the center, then topped with a Chocolate Swiss Meringue Buttercream. Ganache is poured over the frosting, and then, we top the cupcake with a Lindt truffle to make things even better

Lindt Truffle Chocolate Cupcakes
1 1/2 cups all-purpose flour 190 grams, 6.75 oz
1/4 cup unsweetened cocoa powder 31 grams, 1.125 oz
1 cup granulated sugar 200 grams, 7 oz.
1 teaspoon baking soda
3/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup brewed coffee
1 tablespoon white vinegar
2 teaspoons vanilla extract
1/2 cup canola oil 107 grams, 3.8 oz
12 Lindt truffles
Lindt Chocolate Ganache
3/4 cup chopped chocolate of choice I used Lindt 78% cocoa (170 grams, 6 oz
3/4 cup heavy cream 170 grams, 6 oz
Chocolate Swiss Meringue Buttercream
200 grams Lindt Chocolate Ganache (recipe above) about 1 cup, 8 oz)
4 egg whites 160 grams, 5.6 oz
1 cup granulated sugar 200 grams, 7 oz
24 tablespoons unsalted butter cold 4 sticks, 453 grams, 16 oz
1 teaspoon vanilla extract
To assemble
113 grams Lindt Chocolate Ganache (recipe above) about 1/2 cup, 4 oz
12 Lindt Truffles

Lindt Truffle Chocolate Cupcakes
Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.

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