Lindt Truffle Chocolate Cupcakes

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 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

Lindt Chocolate Ganache

• 3/4 cup chopped chocolate of choice I used Lindt 78% cocoa (170 grams, 6 oz
• 3/4 cup heavy cream 170 grams, 6 oz
• Chocolate Swiss Meringue Buttercream
• 200 grams Lindt Chocolate Ganache (recipe above) about 1 cup, 8 oz)
• 4 egg whites 160 grams, 5.6 oz
• 1 cup granulated sugar 200 grams, 7 oz
• 24 tablespoons unsalted butter cold 4 sticks, 453 grams, 16 oz
• 1 teaspoon vanilla extract
• To assemble
• 113 grams Lindt Chocolate Ganache (recipe above) about 1/2 cup, 4 oz
• 12 Lindt Truffles

Directions

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