Chocolate on chocolate on chocolate. Lindt specificially. That’s how we are doing things over here today. Not a summer fruit in sight. Before I started to make and assemble these cupcakes I made a Lindt ganache. This was equal measures (300g each) of Lindt chocolate bars crushed and double cream. I then made my favourite chocolate cupcakes recipe. Once they had cooled I piped some of the ganache into the centre of the cupcakes. For the frosting I mixed even amounts of vanilla buttercream and Lindt ganache. To top them I melted the remaining ganache and dripped this on each one and finished with Lindt ball. Lindt overload…in the best possible way.