White Chocolate Truffle Cupcakes

White Chocolate Cupcakes

Servings: 18 cupcakes

Ingredients

For the cupcakes:

1-1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1/3 cup butter (5 and 1/3 tablespoon), softened

3/4 cup sugar

2 large eggs

4 oz good-quality white chocolate, chopped and melted

1 tsp vanilla

1 cup plus 1 tablespoon milk 

For the frosting:

8 oz cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

2 oz white chocolate, melted

2 tsp vanilla

6 tsp milk

4-6 cups powdered confectioners’ sugar

18 white chocolate truffles (I used Lindt)



Instructions

1. For the cupcakes: Preheat the oven to 325 degrees F.

2. Line a cupcake pan (or two) with the cupcake liners of your choice.

3. In a large bowl, whisk together the flour, baking powder, and salt; set aside.

4. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.

5. Add the eggs, one at a time, mixing well after each addition.

6. Add the melted white chocolate and vanilla, mixing well.

7. Alternately add the dry ingredients with the milk in 2-3 portions, mixing well after each addition.

8. Divide the batter evenly into the prepared cupcake pan.

9. Bake the cupcakes until a tester inserted into the center comes out clean, about 20-22 minutes or so.  Cut a small hole in the top of the cupcake or an x and insert truffle while still warm.  Then let cool completely before frosting. 

10. For the frosting: In the bowl of your standing mixer fitted with the paddle attachment, cream the cream cheese and butter on medium speed until smooth, about 1 minute.

11. Add the melted white chocolate, vanilla, and milk.

12. Reduce the mixer speed to low and add the confectioners’ sugar, until you reach your desired consistency. *I added the full 6 cups of sugar for proper piping consistency.

13. Pipe as desired onto completely cooled cupcakes.

adapted from the Curvy Carrot