Lindt Truffle Chocolate Cupcakes

These really are delicious, they made Morgan say, "I really hope there is chocolate in heaven!!"--Elena "I tried these with different middles...I used junior mints; mini receses peanut butter cups; and the peanut butter lindt truffles...worked with all three although the receses didn't melt much."--Elnora






1 box Devils Food cake mix
1 box instant vanilla pudding (small box)
4 eggs
1/2 c. oil
1/2 c. water
1 cup sour cream
24 Milk chocolate Lindor truffles by Lindt (the red ones)


Unwrap milk chocolate Lindt truffles and place in a bowl for later use.
[If you don't eat them all first].
In a separate bowl, add all ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350 for FIVE minutes. After five minutes, lightly press a Lindt truffle into each partially baked cupcake.
NOW, I would not have pushed the truffles in so hard next time.
They ended up at the bottom of the cupcake kinda smushed.
Let the cupcakes bake an additional 13 minutes (for a total of 18-19 minutes).
Cool completely, then frost with cream cheese frosting.


Cream Cheese Frosting:
1/2 c. softened butter
1 brick Philly cream cheese
1 t. vanilla
1 box powdered sugar (abt 3 cups)
1-2 T. milk

Blueberry Lemon Cupcakes with Lemon Cream Cheese Frosting

This recipe is not one we grew up with. It apparently comes from ahintofhoney.blogspot.com but was sent to me from a blog that sends me regular emails. Brittany was anxious to try them and we would definitely make them again. Very yummy!--Elnora


Blueberry Lemon Cupcakes
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish


Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divid the batter evenly between the prepared liners, filling each about 3/4 full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

Lemon Cream Cheese Frosting
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla, lemon juice, and lemon zest. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries. (Makes about 16 cupcakes.)