These hot chocolate cupcakes are incredibly moreish but make the perfect sweet treat if you're a chocolate fan.
It's inspired by the flavours of a hot chocolate and features an entire Lindt lindor truffle, stuffed into the middle of the cupcake batter, so when you bite into it, it oozes with decadent chocolate truffle.
The frosting is spiked with Baileys (yum), but if you'd prefer to keep it alcohol-free you can omit it, or swap it for your favourite liqueur instead. Amaretto would also work very well in place, too.
For more decadent chocolate recipes, we have a whole gallery to give you all the inspiration you need.
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Yields:
12 serving(s)
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
540
Ingredients
For the cupcakes
12
Lindt lindor truffles
175g
light soft brown sugar
175g
unsalted butter, very soft
3
medium eggs, lightly beaten
125g
self-raising flour, sifted
50g
cocoa powder
2tsp.
vanilla extract
For the frosting
100g
white chocolate, chopped
150g
unsalted butter, softened
150g
icing sugar
4Tbsp.
Baileys
100ml
double cream
To decorate
cocoa powder, for dusting
mini marshmallows
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into a deep 12-hole muffin tin. Unwrap the Lindor and set aside.
Step 2
Put all the cupcake ingredients except the Lindor into a large bowl with 4tbsp boiling water and beat with an electric hand whisk briefly until smooth and combined. Divide the mixture evenly among the cases.
Step 3
Bake for 10min, then, working quickly, remove the cakes from the oven and carefully push a Lindor into the top of each until it is nearly submerged (it will begin to melt as you do it, so don’t hesitate as you press it in). Don’t worry if the cake mixture bulges a little as you do it – the tops will be covered by the frosting. Bake the cakes for another 8-10min. Carefully lift the cakes out of the tin and transfer to a wire rack to cool completely.
Step 4
When the cakes have cooled, make the frosting. Put the white chocolate in a small heatproof bowl and set over a small pan of barely simmering water (don’t allow the bottom of the bowl to touch the water). Heat gently, stirring frequently, until smooth and melted. Remove from heat and allow to cool for 5min or until melted but just at room temperature.
Step 5
In a large bowl, beat the butter, icing sugar and Baileys together with an electric hand whisk, then quickly whisk in the cooled chocolate. Whip the cream in a separate bowl until it just holds its shape, then fold it into the cream cheese bowl.
Step 6
Fit a disposable piping bag with a star nozzle and fill the piping bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes.
Step 7
Decorate each cake with a dusting of cocoa powder and a few mini marshmallows. Serve.
To serve warm:Alternatively, if you want to serve the cakes warm as a pudding, don’t make frosting and leave cakes to cool for 5min in the tin, then carefully peel off the paper and serve in bowls with a little double cream and Baileys drizzled over the top.
To store: The iced cakes will keep for 1 day in an airtight container in the fridge. The paper cases may start to peel off due to the moisture in the container, so remove them completely before serving, if this happens. Allow to come to room temperature before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
