Today is #CupcakeLoversDay, so we’re joining some of our bloggy friends in a cupcake-filled celebration! (BIG Thank you to The Baking Fairy for organizing this recipe round-up!)
A few days again, Jess and I made and posted a recipe for white chocolate wine truffles. As we were perfecting the recipe, we realized that we had some white chocolate left over.
So we did the only rational thing…
We made cupcakes!
These cupcakes have white chocolate in the batter, so even though they look like vanilla, they actually have a pretty strong white chocolate flavor. We also pushed a white chocolate wine truffle in the middle of each one.
So two things:
1. If you don’t want to make truffles, you can use store-bought truffles instead. You can also use a flavor other than white chocolate or just leave out the truffle completely and instead have a plain white chocolate cupcake.
2. If you don’t want to use wine in this cupcakes, you don’t have to. Just add water in the same amount to make sure it isn’t too dry.
We used chocolate icing for these cupcakes, but if you really want to drive home the white chocolate, you could also use this white chocolate frosting recipe. The super cure sprinkles were left over from a batch we ordered from Sprinkle Pop, which is my favorite sprinkle shop. They aren’t sponsoring this post or anything… I just love their adorable sprinkle mixes! (I was introduced to them when they sponsored #Chocotoberfest last year.)
Here’s the printable recipe. Scroll down for a list of all the cupcake recipes being posted today!
White Chocolate Truffles Cupcakes
White chocolate cupcakes with a gooey white chocolate surprise in the middle!
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 eggs seperated
- 6 ounces white chocolate
- 1/2 cup white chocolate wine or warm water
- 1 3/8 cups flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 18 white chocolate truffles
- frosting as desired
- sprinkles as desired
Preheat oven to 325 degrees Fahrenheit.
Melt white chocolate. (If done in the microwave, do so slowly (20 sec at a time) to avoid seizing up the chocolate.) Set aside.
Cream together butter and sugar. Add vanilla and egg yolks.
In a separate bowl, beat egg whites until they hold stiff peaks. Refrigerate until ready to add later.
Add melted white chocolate and wine to butter/sugar mixture and mix.
In a separate small bowl, combine flour, salt, and baking soda. Add to butter/sugar mixture, alternating with buttermilk until both are added completely.
Gently fold in egg whites just until combined.
Scoop batter into lined cupcake tins so each is rough 2/3 full. Bake for 15-18 minutes.
When almost cool, cut an X into each cupcake and insert a truffle. (Do not do so when cakes are still hot or truffle will completely melt inside.)
When completely cool, frost and decorate as desired.
Yeilds 18 cupcakes
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