White Chocolate Truffle Cupcakes

What can I say about these cupcakes? THEY ARE AMAZING! Growing up I was never fan of white chocolate. It has a different taste over the traditional milk chocolate that kids are used to; however, the older I have gotten the more and more I enjoy white chocolate.

I made these cupcakes as a dessert for Jessica & Brian’s wedding shower and they were perfect. The truffle in the middle is smooth, and the frosting is the most delicious part! (I was literally licking the bowl when I was done frosting the cupcakes!) The cake portion of this cupcake is a heavy cake so if you are looking for a light and airy cupcake, this isn’t the one!

White Chocolate Truffle Cupcakes
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Ingredients:
For the Cupcakes:
1 3/4 cups Cake Flour
2 teaspoons Baking Powder
2/3 cup Whole Milk
1/2 teaspoon Real Vanilla Extract
4 Egg Whites, at room temperature
6 tablespoons Unsalted Butter, at room temperature
1/2 cup Sugar
1/4 cup Sour Cream
12 Round White Chocolate Truffles, unwrapped

For the Frosting:
6 ounces White Chocolate, used for baking, finely chopped
8 ounces Cream Cheese, softened
1/4 cup Unsalted Butter, at room temperature
2 cups Powdered Sugar

Directions:
For the Cupcakes:
Preheat the oven to 325 degrees, and prepare the cupcake tins by placing paper liners into the cupcake wells.

In a small mixing bowl, whisk together the flour and the baking powder. In another small mixing combine the milk and the vanilla. In a large mixing bowl, using a hand mixer, beat the egg whites on high speed until stiff peaks form. In the bowl of a stand mixer add the butter and sugar. Cream them together on medium-high speed until light and fluffy, which will take about 5 minutes. Add in the sour cream and mix until smooth. With the mixer on medium speed, add the flour mixture and the milk mixture, alternating between the two and mix until smooth. Slowly mix in 1/3 of the egg whites. Using a large spatula, carefully fold in the remaining egg whites.

Using a scoop, divide the batter evenly among the liners. Bake 17-20 minutes or until a wooen pick inserted in the center comes out cleanly. Remove the pan from the oven and using a small paring knife, immediately cut a 1/2″ deep “X” into the top of each cupcake and press one truffle into each cupcake. Remove the cupcakes from the pan and finish cooling them for at least 30 minutes on a wire cooling rack.

For the Frosting:
Once the cupcakes are cooled you can begin to make the frosting. Place the white chocolate into a small microwave safe bowl and microwave on high for 1-2 minutes or until the chocolate is melted, stirring every 30 seconds so the chocolate does not burn. Allow the chocolate to sit for 3-4 minutes to cool slightly.

In a bowl to a stand mixer, combine the cream cheese, butter, vanilla and the melted white chocolate. Using the paddle attachment, beat on medium speed until well mixed. Slowly add powdered sugar and mix well.

Once the cupcakes are cooled, place the frosting into a piping bag and pipe frosting evenly around the tops of the cupcakes. Garnish as you desire!

Yields: Exactly 12 cupcakes!

Source: adapted slightly from The Pampered Chef.

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