Use a spatula to add the buttercream to a large piping bag with a 8B Open Star Piping tip. And then pipe buttercream on to each cupcake, finish with a lindor truffle for decoration, and then enjoy!
Notes
– Store your lindor chocolate cupcakes in an airtight container at room temperature and consume within 3 days (although they are best on the same day!)
– For a plain vanilla sponge remove the 25g of cocoa powder and add an additional 25g of self raising flour.
– Don’t worry about the buttercream tasting bitter if you’re not a dark chocolate fan; the icing sugar means that this buttercream has a sweet yet deeply rich chocolate flavour! That said, you can use 150g of milk chocolate in replace of the of the 150g of dark chocolate if you prefer!
