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Truffle-Topped White Chocolate Cupcakes 

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Servings 12

Ingredients:

For White Chocolate Cake:

  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 1 large egg + 1 egg white
  • 2 tablespoons vegetable oil
  • 3 teaspoons vanilla extract
  • ½ cup whole milk
  • 4 ounces white chocolate (chopped)
  • 1 box Harry and David white chocolate truffles (for topping)

For White Chocolate Frosting:

  • ½ cup unsalted butter (softened)
  • 4 ounces cream cheese (softened)
  • 8 ounces white chocolate (melted and slightly cooled)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions: 

For Cupcakes:

  • Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
  • In a small bowl, whisk together the flour, baking powder and salt. Set it aside.
  • Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter on high speed until fluffy, 2 to 3 minutes.
  • Add in the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed.
  • Add in the oil and vanilla extract, beating on medium speed for another minute.
  • With the mixer on low speed, add in half of the dry ingredients.
  • Pour in the milk. Add in the other half of the dry ingredients and mix them on medium speed until the batter is combined.
  • Use a large spatula to stir in the chopped white chocolate.
  • Fill the liners up 2/3 of the way with the batter. Bake until the tops are set and golden, about 18 to 20 minutes.

For White Chocolate Frosting:

  • Add the butter and cream cheese to the bowl of an electric mixer and beat on high speed until creamy and combined.
  • With the mixer on low speed, slowly add in the melted white chocolate.
  • Add in the sugar. Beat until the sugar is incorporated and add vanilla extract. Scrape down the sides of the bowl if needed.
  • Beat the frosting on high speed for 2 to 3 minutes until fluffy and creamy. If the frosting seems too thick, beat in the tablespoon of milk for 1 to 2 minutes until combined.
  • Frost the cupcakes and top with a white chocolate truffle.