LINDT TRUFFLE CHOCOLATE CUPCAKES #dessert #cakes #chocolate #cupcakes #paleo

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I can even tell both of you photos of the best way to stuff these cupcakes with the truffles before heating them.

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Ingredients :

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 espresso powder optional
• 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

Instructions :

Lindt Truffle Chocolate Cupcakes

1. Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
2. Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
3. 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.
4. Distribute batter evenly in cupcake pan.
5. UPDATE: At this point, bake the cupcakes for about 10 minutes, then place one Lindt truffle in the middle of each cupcake, and press it down gently .
6. Continue to bake for another 8-10 minutes until completely baked.
7. Remove and let it cool.

Source : bit.ly/2RZVDqJ

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