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.
Advertisement - Continue Reading Below
For the cupcakes
- 12 Lindt lindor truffles
- 175 g light soft brown sugar
- 175 g unsalted butter, very soft
- 3 medium eggs, lightly beaten
- 125 g self-raising flour, sifted
- 50 g cocoa powder
- 2 tsp. vanilla extract
For the frosting
- 100 g white chocolate, chopped
- 150 g unsalted butter, softened
- 150 g icing sugar
- 4 Tbsp. Baileys
- 100 ml double cream
To decorate
- cocoa powder, for dusting
- mini marshmallows
- 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.
Per Serving:
- Calories: 540
- Fibre: 1 g
- Total carbs: 45 g
- Sugars: 37 g
- Total fat: 37 g
- Saturated fat: 23 g
- Protein: 5 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
