White Chocolate Cupcakes

White Chocolate Cupcakes

If you’re looking for a dessert that’s both elegant and indulgent, these White Chocolate Cupcakes are the perfect choice. With a moist and fluffy base, a rich white chocolate ganache filling, and a creamy white chocolate buttercream frosting, these cupcakes are a true treat for any occasion. Whether you’re baking for a special celebration or just want to enjoy something sweet, this recipe will not disappoint.

Ingredients

For the Cupcakes:

• 1 ¼ cups (140 g) cake flour, spooned and leveled
• ¾ teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon salt
• 5 tablespoon (70 g) unsalted butter, softened
• ¾ cup (150 g) granulated white sugar
• 2 egg whites, at room temperature
• 2 teaspoon vanilla extract
• ½ cup (120 ml) buttermilk, at room temperature

For the White Chocolate Ganache:

• 4 oz (113 g) high-quality white chocolate bar, chopped (Lindt or Ghirardelli recommended)
• 2 tablespoon (28 g) unsalted butter
• 3 tablespoon (45 ml) heavy cream

For the White Chocolate Buttercream:

• ¾ cup (168 g) unsalted butter, softened
• ⅛ teaspoon salt
• 2 oz. (56 g) high-quality white chocolate, melted and slightly cooled
• 1 ½ cups (195 g) powdered sugar

Directions

For the Cupcakes:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
2. Prepare Dry Ingredients:
   In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream the Butter and Sugar:
   In a large bowl, use an electric hand mixer on high speed to cream together the softened butter and granulated sugar until the mixture is fluffy, about 2-3 minutes.
4. Add Egg Whites and Vanilla:
   Add the egg whites and vanilla extract to the butter mixture. Mix on medium-high speed for 1 to 2 minutes until the mixture becomes pale and smooth.
5. Combine Wet and Dry Ingredients:
   Alternate adding the dry ingredients and the buttermilk to the butter mixture, mixing on low speed first, then medium speed, until just combined. Be sure to scrape the sides of the bowl as needed. The batter should be thick.
6. Fill the Cupcake Liners:
   Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds to three-quarters full.
7. Bake the Cupcakes:
   Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.

For the White Chocolate Ganache:

1. Melt the Ganache Ingredients:
   In a double boiler over boiling water, combine the chopped white chocolate, butter, and heavy cream. Melt the ingredients together, stirring occasionally until smooth.
2. Cool and Whip the Ganache:
   Remove the ganache from the heat and transfer it to a small bowl. Allow it to cool to room temperature, then whip it with an electric mixer on high speed until the ganache is pale and fluffy. Transfer the whipped ganache to a piping bag for filling the cupcakes.

For the White Chocolate Buttercream:

1. Whip the Butter:
   In a large bowl, whip the softened butter and salt with an electric mixer on high speed for 5 to 10 minutes until the butter is pale, fluffy, and doubled in size.
2. Add the Melted Chocolate:
   Mix in the melted and slightly cooled white chocolate on medium speed until fully combined.
3. Incorporate the Powdered Sugar:
   Gradually sift the powdered sugar into the mixture, adding ½ cup (65 g) at a time. Mix on low speed initially, then increase to medium speed until each addition is fully incorporated. After the final addition, mix on high speed for about 1 minute until the frosting is light and fluffy. Transfer the buttercream to a piping bag fitted with a decorative tip.

Assembling the Cupcakes:

1. Fill the Cupcakes:
   Once the cupcakes are cool, use a small knife or a cupcake corer to remove the centers of each cupcake. Fill the centers with the white chocolate ganache.
2. Frost the Cupcakes:
   Pipe a generous amount of white chocolate buttercream onto each cupcake, covering the ganache-filled center.
3. Serve and Enjoy:
   Serve the cupcakes immediately, or store them in an airtight container for later. These cupcakes are perfect for any special occasion or just as a delicious treat to share with friends and family.

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 18 minutes
• Total Time: 38 minutes
• Servings: 12 cupcakes
• Calories: 340 kcal per serving

Tips for Success

• Room Temperature Ingredients: Make sure your butter, egg whites, and buttermilk are all at room temperature before you start. This ensures a smooth batter and a light, fluffy cupcake.
• Ganache Consistency: If your ganache is too runny to whip, allow it to cool a bit longer. If it’s too thick, gently reheat it to soften before whipping.
• Decorating: Get creative with your buttercream! Use different piping tips to create beautiful designs, or add sprinkles for an extra touch of fun.

Why You’ll Love This Recipe

These White Chocolate Cupcakes are a true indulgence with their soft, moist cake, rich ganache filling, and creamy buttercream frosting. Whether you’re making them for a special event or just to treat yourself, they’re sure to impress with their elegant look and irresistible flavor. Plus, they’re easy enough to make, so you can enjoy gourmet cupcakes anytime!

Try these White Chocolate Cupcakes for your next celebration, and watch them disappear from the dessert table in no time!