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Lindt Excellence Chocolate Cupcakes

Lindt Excellence Chocolate Cupcakes

Recipe by Lindt
Cooking time: 25 minutes
Serves: 8 cupcakes (medium)
85 g cake flour

85 g castor sugar
5 g baking powder (5ml)
35 g butter
pinch of Salt (three finger pinch)
10 g cocoa powder (best quality available)
100 g Lindt Excellence Almond and Mango
100 g milk (100 ml)
50 g egg (1 large egg)
5 g vanilla extract (5ml)    
Heat the milk adding the chopped Lindt chocolate, mix until dissolved -set aside to cool. Combine all the dry ingredients with the butter. Rub together until a fine sand-like texture is achieved. Then add the egg to the cool chocolate milk liquid – mixing well to combine.

Make a well in the dry ingredients and add the chocolate, milk  and egg liquid.
Mix well until combined using a whisk. Don't over work the mixture, once smooth & slightly thicker stop mixing.

Portion 1/2 way into cupcake-holders or papers and bake in a pre-heated oven for 20 min on 150 °C middle shelf of oven
Allow to cool completely at room temp before attempting to frost and decorate.
Butter Cream Frosting

25 g white sugar
35 g milk (35ml)
50 g glucose syrup or honey or golden syrup (50ml)
100 g butter, soft room temperature)
100 g Lindt Excellence Caramel with a Touch of Seasalt
Place the sugar /milk & syrup of choice into a saucepan and warm slightly until all dissolved. Set aside to cool completely.

Chop or break the Lindt chocolate into pieces and melt gently until all dissolved
Place the soft butter into a mixer bowl and beat well with a paddle or whisk attachment. Start adding the milk syrup slowly to be absorbed while beating the butter continuously.

Then only add the melted Lindt chocolate. Beat well until a smooth shinny buttercream has been achieved. Remember to scrape down the sides of the bowl in between mixing.

Decorate cupcakes with frosting and with blocks of Lindt Excellence of your choice.

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