White Chocolate Cupcakes
Author: 
Recipe type: Dessert
 
White chocolate cupcakes with a melted truffle in the center! A white chocolate lovers dream!
Ingredients
  • FOR THE CUPCAKES:
  • 1¾ cups cake flour
  • 2 tsp. baking powder
  • ⅔ cup whole milk
  • 1 tsp. vanilla
  • 4 egg whites, room temperature
  • 6 T. butter, softened
  • ½ cup sugar
  • ¼ cup sour cream
  • 12 round white chocolate truffles, unwrapped*
  • FOR THE FROSTING:
  • 6 oz white chocolate chips
  • 1 package cream cheese, softened (8 ounces)
  • ¼ cup butter, softened
  • 1 tsp. vanilla
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 325 degrees. Place 12 paper liners in a muffin pan.
  2. Whisk flour and baking powder in a small bowl.
  3. Combine milk and vanilla in a small bowl.
  4. Beat egg whites in a small bowl on high with an electric mixer until stiff peaks form. (You will have 3 bowls at this point, a lot of bowls I know!)
  5. Beat butter and sugar in a mixer or medium sized bowl on medium speed until fluffy. Beat in sour cream until smooth.
  6. On medium speed, add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions. Mix until smooth.
  7. Whisk in one third of the egg whites
  8. Fold in the remaining egg whites using a whisk.
  9. Divide the cake batter evenly among the paper liners in muffin pan.
  10. Bake for 17-20 minutes or until toothpick comes out clean.
  11. (While the cupcakes are baking, I unwrap the 12 chocolate truffles.)
  12. After you get the cupcakes out of the oven, immediately snip a ½" deep X into the top of each cupcake.
  13. Press one truffle into each cupcake until flush with top of cupcake.
  14. Remove cupcakes from pan and cool 30 minutes or to room temperature.
  15. FOR THE FROSTING:
  16. Place white chocolate in a microwave safe dish. Melt according to package directions.
  17. Let the chocolate stand for 3 minutes or until slightly cooled.
  18. Add the cream cheese, butter and vanilla using beaters.
  19. Beat on medium speed until well blended.
  20. Slowly add powdered sugar and beat well.
  21. Frost cupcakes using your preferred method. I like to use a ziplock bag. Add frosting to the bag and snip the corner of the bag and frost in a circular motion.
Recipe by Baked in AZ at http://bakedinaz.com/white-chocolate-cupcakes/