White chocolate truffle cupcakes

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

12 servings

40 mins

These white chocolate cupcakes are tender and fluffy with a decadent liquid white truffle center. The truffles shell melts into the cupcake with the white chocolate center remaing soft. The frosting is a creamy, not to sweet whipped white chocolate mascarpone frosting. Store these, covered in the refrigerator but be sure to allow them to come to room temperature for the frosting to soften back up for the best flavor and texture.

Ingredients :

  • FOR THE CUPCAKES
  • 1 3/4 cup cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2/3 cup whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 4 egg whites, at room temperature
  • 1/2 teaspoon cream of tarter
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 12 white chocolate truffles
  • FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
  • 8 ounces white chocolate, chopped, not chips
  • 1 cup heavy whipping cream
  • 1 1/2 teaspoon vanilla extract, divided use
  • 1/8 teaspoon salt
  • 8 ounces mascarpone cheese, at room temperature
  • 3 tablespoons confectioner’s sugar
  • GARNISH
  • Fresh raspberries
  • red and purple sprinkles

Method :

1.

MAKE WHIPPED WHITE CHOCOLATE FROSTING. Do this first as it needs time to chill

2.

Have chopped white chocolate in a large bowl. Heat cream until hot but not boiling, pour over white chocolate. Let stand 1 minute then stir until smooth stirring in vanilla and salt. Refrigerate until completely cold, at least 4 hours or overnight. Don’t whip until cupcakes are cool and ready to frost

3.

MAKE CUPCAKES

4.

Preheat oven to 325°F. Line 12 standard cupcake tins with paper liners

5.

Wkisk flour, baking powder and salt in a bowl, set aside

6.

Whisk in another bowl milk and anilla and set aside

7.

In another large bowl beat sugar and butter until light and fluffy

8.

Beat in sour cream until smooth

9.

Stir in flour alternating with milk in 3 additions

10.

With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended

11.

Divide batter evenly into prepared cupcake tins

12.

Bake 17 to 20 minutes until a toothpick comes out just clean

13.

Have 12 truffles unwrapped

14.

Cut a slit in the top of each cupcake as soon as they come out of the oven. Press a truffle in each slit and gently press even with the top. Truffle will melt to cupcake. Remove from tins carefully and cool completely before frosting

15.

FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING

16.

Beat chilled cream and white chocolate until it it has soft peaks

17.

Beat mascarpone, confectioner’s 6 and 1/2 teaspoon vanilla until smooth

18.

Stir into white chocolate mixture and beat until light and fluffy

19.

Frost cupcakes with frosting, Store cupcakes, covered in refrigerator but serve at room temperature.Top each cupcake with some red and purple sprinkles a fresh raspberry before serving.

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