I love love love Lindt Lindor Truffles. Really, who doesn’t? High quality, creamy, melt in your mouth chocolate. Mmmm. How can perfection be made any better? Well, how about combining Lindt truffles with…
The result? The most amazing, out-of-this-world cupcake I have ever eaten. EVER. And I am not the only one who thought so. I made these for a family lunch following my baby’s blessing, and everyone in attendance gave rave reviews. Even my mom, and she really isn’t a cake kind of girl. So if you really want to wow your love this Valentine’s Day, I suggest you pick up the supplies and be ready to knock some socks off. Why not wow your friends and family, too? I mean, it does make a few cupcakes… Thanks to my friend Brandi Fotheringham for introducing me to my newest love!
P.S. I made the cupcakes the night before the blessing, and they were absolutely fabulous the next day. But I did test one the night before when the chocolate was still kind of warm in the center of the cupcake, and it was wonderful, too.
P.P.S. I tried white chocolate and dark chocolate truffles, as well. Not as good. I think milk chocolate is definitely a must here.
Lindt Truffle Chocolate Cupcakes
Submitted by Mindy ~ The Sisters Cafe
1 box devils food cake
1 box instant vanilla pudding (small box)
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24
Unwrap milk chocolate Lindt truffles and place in a bowl for use later. In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After five minutes, lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake an additional 13 minutes (total of 18 minutes). Cool completely, then frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar
Cream butter and cream cheese together, then add vanilla. Slowly add powdered sugar.