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For the Cupcakes
Place your lindor truffles in the freezer for at least 1 hour before starting! Heat oven to 180°C. Line a cupcake tray with 12 cupcake cases.
Cream the butter/stork and caster sugar together until light and fluffy.
Add the eggs and sieve in the flour and cocoa powder. Mix until smooth.
Divide the mixture evenly between the 12 cupcake cases. Bake for 10 minutes, then take out of the oven and quickly but carefully press a frozen lindor in to each cupcake. Return to the oven and bake for an additional 10-15 minute (20-25 minutes total cook time), or until the cupcakes are springy to touch, and a skewer/toothpick comes out clean.
Allow to cool for a minute in the cupcake tray, then transfer the cupcakes in their cases to a wire cooling rack. Allow to fully cool before decorating with buttercream.
For the Buttercream and Decoration
Melt the chocolate in a heatproof bowl over boiling water (or in the microwave in 10 second burstS) and set aside to cool slightly.
Beat room temperature butter for a couple of minutes using a hand or stand mixure until the butter has softened.
Add in the icing sugar, and beat till the buttercream is smooth, softened, turned lighter in colour.
Add the melted chocolate and beat for another couple of minutes. Add 1-2 tablespoons of milk until the desired consistency has been reached Be careful, don’t add too much – a little goes a long way. You’re looking for a smooth and workable buttercream!
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