I never thought White Chocolate cupcakes would taste this good. Mix in milk until just combined. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. Join my mailing list - and receive a free eBook! Both melted white chocolate and white chocolate chips get mixed into the cupcake batter. Line twelve 3-by … Judy, so glad to know you enjoyed the recipe. 3 Make some homemade buttercream frosting for a rich treat. (For an especially professional look, use an ice-cream scoop to top each cupcake with the frosting, then use a small spatula to smooth each portion of frosting into a dome.) Home » White Chocolate Cupcakes with White Chocolate Buttercream. Ok, this was just my 2 cents plus more than 40 years of baking experience. And they were perfectly shaped, formed and a perfect small dome. Not too rich. Place the white chocolate in a heatproof bowl. TRIED MY RECIPE? Like I said, this one was absolutely perfect. SAVE THIS RECIPE ON PINTEREST FOR LATER. The recipe made exactly 12 cupcakes and the frosting was more than enough to frost the 12 cupcakes using a piping bag and making a nice size swirl of frosting on top. Stir in white chocolate chips and macadamia nuts by hand. Store the cupcakes at room temperature for up to four days or refrigerate for up to one week. My kids expect to be able to take them to school even when I am not the Halloween party mom! I think regular buttercream would have been way too sweet and taken away from the white chocolate flavor. Cupcakes are light and fluffy. Please let me know as I love vanilla! Originally published June 21, 2013.–Renee Schettler Rossi. Mix in the melted white chocolate (it should be cool enough to touch) until just combined. Continue to beat for another minute. The darker the chocolate the better for me. The frosting is super creamy and the cupcakes super fluffy. The frosting is out-of-this-world scrumptious. The frosting will cover all of the cupcakes if you make a small swirl. White chocolate cupcakes are a stunning spectacle of restraint. Just made these cupcakes. *First, cut off the straight end of the vanilla bean. The chocolate will make the buttercream firm, which is great for piping. I followed the recipe (filling the cups up instead of doing them 1/2 to 3/4 full like I normally would) so the cups ended up overflowing onto the pan, resulting in messy, flat-topped cupcakes. Use of these names, logos, and brands does not imply endorsement. No one thought the jam was a great addition. Click here to leave a comment and rating. These cupcakes are for the true white chocolate lover! I adore this recipe. Please try again. I liked that this frosting was cream cheese-based. So pleased to hear you love these as much as we do! I'm probably among the few who actually can eat 70% dark chocolate as a snack! I have made these twice now and absolutely love them! And again, thank you. I think that would be closer to the cake flour found in the US. Thanks for letting us know. I did use excellent vanilla and vanilla bean, and will in the frosting as well, can’t hurt might help ;0) I can’t wait for them to cool so I can frost them! SUBSCRIBE TO LILY’S FOR THE LATEST RECIPES, OFFERS AND MORE. There are few things you can do to bake similar size cupcakes - we discussed that in detail here - How to bake same size cupcakes. After they're cooled, core them with a cupcake corer or a … Mix in the melted white chocolate (it should be cool enough to touch) until just combined. Once white chocolate is safe to touch, add it to the frosting. I topped the cupcakes with the white chocolate cream cheese icing. Using a 2-inch diameter ice cream scoop or a 1/3 cup measuring cup, scoop the batter into the prepared cups. Dressed in a rich soft, (1 stick, ½ cup) unsalted, room temperature, 32% or more only if needed for consistency. Glad your little one liked the cupcakes. White Chocolate Cupcakes Recipe © 2012 Kathleen King. These cupcakes are good and easy to make. The cake is simple: a vanilla cake mix that I added some white chocolate instant pudding mix to. I made this tonight, as a matter of fact, the last batch of cupcakes are in the oven as I type. I suspect that a dark chocolate frosting or a Nutella-based frosting would be better than the white chocolate frosting. I just hope I have enough left for the baby shower! Very nice ones. I filled a cupcake with Nutella. Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.She writes about cooking, baking, desserts, and cake decorating. Alternatively, you can put the white chocolate in a microwave-safe bowl and microwave in 20 second increments until melted, stirring in between each time. And yet, this white chocolate buttercream is an exception. Thank you. Use a double boiler to melt white chocolate. Never leave cupcakes in the fridge open for long as they will dry out. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Thank you for sharing this amazing recipe. Really looking forward to hearing which recipe on the site you try next. Insert the tip about 1/2-inch deep into a cooled cupcake and squeeze to pipe about a tablespoon jam deep into the heart of the cupcake. Here’s what I can say: (1) these are absolutely incredibly amazing. I researched this recipe by accident since I have an unsuccessful white chocolate whipped cream frosting in my fridge (part white chocolate and heavy cream) and then I gave this recipe a try, since I only have left over bluuberry filling, I decided to swirl it on top. OMG! The texture is perfect and the are not overly sweet. If you prefer a really large swirl, double the frosting recipe. Welcome to Cupcake Project, where everyone from novice bakers to professional pastry chefs can find sweet and savory recipes to inspire and treasure. Can’t wait to hear what recipe from the site you try next…. In the bowl of a stand mixer with the paddle attachment cream butter and sugar until light and foamy. Pair with a peanut butter butter cream icing for an amazing experience. I cannot guarantee its accuracy. (2) I didn’t have whole milk, we only use 1 %, but it seemed to do just fine. Thanks but I have just added it at the end as I needed to get the cake finished, I think the directions need to be a bit clearer. This is gonna be on my recipe folder. Sounds like a lovely experiment, Michelle. Gently fold the melted cooled white chocolate into the butter/flour mix. white chocolate cupcakes with white chocolate frosting recipe. Magnficent, Deneshiat F.! You’d be best served by searching for an eggless white chocolate cupcake recipe on the Internet. We didn’t test it with any kind of an egg substitute, and we don’t want to guess as to how to make it come out perfectly. I like to place them for just 5 to 7 minutes in the freezer. Bake them until just done - over-baking can dry them out. I used a sour cherry preserve for the filling and it was soooo delicious! ½ cup vegetable oil (120ml) ½ cup white chocolate, melted and cooled (85g / 3oz) 1 vanilla bean* (or 2 tsp vanilla extract) ½ cup buttermilk (120ml) . I think that vanilla was the more pronounced flavor rather than the white chocolate. White Chocolate Cupcakes with White Chocolate Buttercream Buttercream. The cups should not be more than 2/3 full. P.S. You are so very welcome, Khishy. These white chocolate cupcakes are cupcakes for the true white chocolate lover! Hate tons of emails? By Star Pooley. So glad to hear of your success. Also, it’s great that the cake doesn’t need to be refrigerated, which would make the fat in the cake congeal and take on a weird texture. I thought that the frosting really adds to the white chocolate flavoring and makes for a very nice cupcake to frosting combo. Use a double boiler to melt white chocolate. Cake Decorating for Beginners - Masterclass, Rich Shortcrust Pastry -Pâte Sablée (Creaming Method), Classic Puff Pastry from Scratch - Pate Feuillettee, Melt the white chocolate in the microwave or. There was an error submitting your subscription. Wonderful Kelley! It’s easy to make, easy to make gluten-free, and soft, pillowy, and chocolatey. I’d like to try this recipe but living in the UK I’m not sure what ‘cake flour’ is? Sprinkle more chocolate chips while the buttercream is still wet. Mix in powdered sugar a little bit at a time. Yum! Bring a skillet of water to a simmer over medium heat. Mix wet ingredients into dry ingredients a little bit at a time until just combined. Add eggs, one at a time, beating until well combined. Beginning and ending with dry ingredients. We have self-raising flour which contains raising agents and is often used for baking but we also have baking flour which has a finer, lighter texture than all purpose flour. Top the cupcakes with big swirls of white chocolate buttercream frosting for the complete white chocolate experience. I’ve also heard of UK bakers using all purpose flour with a bit of added cornstarch to approximate cake flour. But seriously, this is a phenomenal recipe. The following tips help with these specific cupcakes. White Chocolate Cupcakes with White Chocolate Buttercream, These moist white chocolate cupcakes are infused with sweet white chocolate goodness. I leave the nuts the same size that they come in the package of chopped nuts. Happens to me sometimes, too. Light and fluffy with a soft, tender yet flaky crumb. Remove cupcakes from cupcake tin immediately and set on the counter to cool. Hi Catherine, it should be fine to make these the day before. Stir in white … If you’ve had white chocolate macadamia nut cookies, you know how well those two flavors go together. Grease cupcake liners using a cooking spray and fill halfway full with batter. I chose not to do a filling in them, and topped them with a maple sugar frosting. Line two 12 cup muffin pans with 16-17 cupcake liners and set aside. These cupcakes are for the true white chocolate lover! The texture is light and fluffy, and they taste delicious. My kids love these cupcakes. Bake 'em up until they're nice and pretty and let them cool. Our testers raved about the taste and texture of these, and I hope you will, too. Light and fluffy with a soft, tender yet flaky crumb. If so, how would you recommend these be stored? Mix in milk until just combined. These white chocolate cupcakes have both melted white chocolate and white chocolate chips mixed into the batter! Measure the flour, baking powder, and salt into a small-sized bowl and whisk to combine. This recipe produced exactly 12 cupcakes, as promised. Cream butter and sugar until light and fluffy (no need to wash the mixer bowl after the eggs). I would store them in the refrigerator and allow them to come to room temperature before serving. Whip for a good few minutes so you incorporate some air in) 7 ounces white chocolate, high-quality like Guittard brand, chopped 3/4 cup butter, unsalted 1-1/2 cups sugar, white granulated 2 teaspoons vanilla extract 6 eggs 1-1/4 cups flour, … Thank you! I have a heck of a time finding a “white” cake base that I really care for, granted its not a true “white” but for as good as this is, I don’t think anybody would really notice, or care ;0) Thank you so much for sharing. Have you tried this recipe? Oh, one more thing, use an ice cream scoop. The only 2 things I did differently because it was all I had, (1) I substituted pasteurized egg whites.