DANGER: These cupcakes may cause good children (and adults) to turn into brats.
- 12 tablespoons unsalted butter, softened
- 1 3/4 cups sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoon vanilla extract
- 3/4 teaspoon salt
- 4 large eggs
- 2 large egg yolks
- 2 3/4 cups all-purpose flour
- 1 1/2 cups milk
- 30 Lindt Dark Chocolate Truffles
Chocolate Truffle Buttercream
- 9 ounces dark milk chocolate, in pieces
- 6 ounces semi sweet chocolate, in pieces
- 3 ounce unsweetened chocolate, in pieces
- 2 sticks + 2 tablespoons unsalted butter, softened
1. Preheat oven to 350 degrees F. Line standard sized cupcake tins with paper liners.
2. Using the paddle attachment, cream together butter, sugar, baking powder, vanilla, and salt, until light and fluffy (about 5 minutes).
3. Add the eggs and yolks one at a time, beating well after each addition. On a slow speed, add one-third of the flour, then half the milk, then another third of flour, the rest of the milk then the rest of the flour. Scrape down in between.
4. Spoon batter into paper-lined cups, only filling half-way up. Press a truffle into the center of each.
5. Bake for 14 minutes or until a toothpick come out clean. (Stick the toothpick in a little off center and don’t go all the way down to the bottom.) Cool in the pan for 10 minutes, then remove to the cooling rack to cool completely before frosting.
6. For buttercream, melt the chocolate over a double boiler of hot water, but not simmering. You can remove it from the heat when it’s still lumpy and stir until smooth. Let it cool until no longer warm to the touch.
7. Whisk the chocolate into the butter, until uniform in color. Frost cupcakes with it and keep in room temperature. Eat within 24 hours.