A decadent cupcake with a surprise truffle filling!
These cupcakes! Just imagine biting into one of these only to find a creamy melted truffle in the center. My friend Shaley sent me this recipe a while back and I am so glad she did. I made these for my families birthday dinner last month because my brother requested them. They are one of his most favorite treats ever. If you are a white chocolate fan, you need to make these cupcakes as soon as possible!
To get the amazing melted chocolate center you simply cut an X into the top of the cupcake, then press the truffle down inside until it is flush with the cupcake. I am drooling as I type this!
I mean, look at that white chocolate just oozing out of the cupcake. Amazing I tell ya! Go ahead, treat yourself. You deserve one of these truffle filled cupcakes 🙂
White Chocolate Cupcakes
White chocolate cupcakes with a melted truffle in the center! A white chocolate lovers dream!
Author: Adell Goff
Recipe type: Dessert
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
- Preheat oven to 325 degrees. Place 12 paper liners in a muffin pan.
- Whisk flour and baking powder in a small bowl.
- Combine milk and vanilla in a small bowl.
- 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!)
- Beat butter and sugar in a mixer or medium sized bowl on medium speed until fluffy. Beat in sour cream until smooth.
- On medium speed, add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions. Mix until smooth.
- Whisk in one third of the egg whites
- Fold in the remaining egg whites using a whisk.
- Divide the cake batter evenly among the paper liners in muffin pan.
- Bake for 17-20 minutes or until toothpick comes out clean.
- (While the cupcakes are baking, I unwrap the 12 chocolate truffles.)
- After you get the cupcakes out of the oven, immediately snip a ½" deep X into the top of each cupcake.
- Press one truffle into each cupcake until flush with top of cupcake.
- Remove cupcakes from pan and cool 30 minutes or to room temperature.
- FOR THE FROSTING:
- Place white chocolate in a microwave safe dish. Melt according to package directions.
- Let the chocolate stand for 3 minutes or until slightly cooled.
- Add the cream cheese, butter and vanilla using beaters.
- Beat on medium speed until well blended.
- Slowly add powdered sugar and beat well.
- 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 source: The Pampered Chef
 *I suggest using Lindt white chocolate truffles. You can find cake flour in the baking section of most grocery stores. Here is a link to truffles on Amazon: Lindt Truffles
Hi Adell…saw your White Chocolate Cupcakes at Sat Night Fever link party, and I must say these sound better than good! Definitely saving this one! Thanks for sharing it.
DebNJoizee919@aol.com
Thank you for your comment. I hope you like them!
I love white chocolate, this sounds so delicious!!
Me too! White chocolate is one of my most favorites! Thank you!
What a healthy treat! This white chocolate cupcake recipe is indeed amazing. My kids would surely love this. Hope to try making this during the weekend. Two thumbs up for this. Yummy!
-http://www.norpak.net/
Does the truffle stay all melty and oozy once the cupcakes are cooled?
yes, the truffle has a soft center. so even when the cupcakes are cooled, they should still have an oozy delicious chocolate center 🙂
How far ahead of time have you made these? I made a batch last night (and, OMG, yum!) but foolishly stuck them in the fridge overnight. Well, of course, the truffle got hard as a rock. Still tasty but not the intended effect. I’m making them for an auction and I’d like to make them the night before but I’m concerned about timing and how long the cream cheese frosting will be sitting out.
I would make them and keep the cupcakes in an airtight container. Then frost when it gets closer to the auction if that is possible. I haven’t made them far in advance but the night before should be fine, I would just wait to frost them. You could keep the frosting in the fridge but just let it come to room temp so it is easier to frost the cupcakes. Hope that helps!
loved the sound of it! im dying to try these but sour cream is hard to find, is there an alternative for that?
Thank you! You can use a thick yogurt (like greek yogurt) or buttermilk. I have never tried that in these cupcakes but if you do, let me know if that worked for you! Here is a list of sour cream substations that I found: http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm