White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

Name: White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: FOR THE CUPCAKES; 1 3/4 cup cake flour; 2 teaspoons baking powder; 1/8 teaspoon salt; 2/3 cup whole milk, at room temperature; 1 teaspoon vanilla extract; 4 egg whites, at room temperature; 1/2 teaspoon cream of tarter; 6 tablespoons unsalted butter, at room temperature; 1/2 cup granulated sugar; 1/4 cup sour cream; 12 white chocolate truffles; FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING; 8 ounces white chocolate, chopped, not chips; 1 cup heavy whipping cream; 1 1/2 teaspoon vanilla extract, divided use; 1/8 teaspoon salt; 8 ounces mascarpone cheese, at room temperature; 3 tablespoons confectioner's sugar; GARNISH; Fresh raspberries; red and purple sprinkles

fenway @Fenway

These white chocolate cupcakes are tender and fluffy with a decadent liquid white truffle center. The truffles shell melts into the cupcake with the white chocolate center remaing soft. The frosting is a creamy, not to sweet whipped white chocolate marscapone frosting. Store these, covered in the refrigerator but be sure to allow them to come to room temperature for the frosting to soften back up for the best flavor and texture.

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Ingredients

40 mins

12 servings

FOR THE CUPCAKES
1 3/4 cupcake flour
2 teaspoonsbaking powder
1/8 teaspoonsalt
2/3 cupwhole milk, at room temperature
1 teaspoonvanilla extract
4egg whites, at room temperature
1/2 teaspooncream of tarter
6 tablespoonsunsalted butter, at room temperature
1/2 cupgranulated sugar
1/4 cupsour cream
12white chocolate truffles
FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
8 ounceswhite chocolate, chopped, not chips
1 cupheavy whipping cream
1 1/2 teaspoonvanilla extract, divided use
1/8 teaspoonsalt
8 ouncesmascarpone cheese, at room temperature
3 tablespoonsconfectioner's sugar
GARNISH
Fresh raspberries
red and purple sprinkles

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Steps

40 mins

1

MAKE WHIPPED WHITE CHOCOLATE FROSTING. Do this first as it needs time to chill
2

Have chopped white chocolate in a large bowl. Heat cream until hot but not boiling, pour over white chocolate. Let stand 1 minute then stir until smooth stirring in vanilla and salt. Refrigerate until completely cold, at least 4 hours or overnight. Don't whip until cupcakes are cool and ready to frost
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4

MAKE CUPCAKES
5

Preheat oven to 325°F. Line 12 standard cupcake tins with paper liners
6

Wkisk flour, baking powder and salt in a bowl, set aside
7

Whisk in another bowl milk and anilla and set aside
8

In another large bowl beat sugar and butter until light and fluffy
9

Beat in sour cream until smooth
10

Stir in flour alternating with milk in 3 additions
11

With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended
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Divide batter evenly into prepared cupcake tins
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Bake 17 to 20 minutes until a toothpick comes out just clean
14

Have 12 truffles unwrapped
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Cut a slit in the top of each cupcake as soon as they come out of the oven. Press a truffle in each slit and gently press even with the top. Truffle will melt to cupcake. Remove from tins carefully and cool completely before frosting
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FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING
20

Beat chilled cream and white chocolate until it it has soft peaks
21

Beat mascarpone, confectioner's 6 and 1/2 teaspoon vanilla until smooth
22

Stir iinto white chocolate mixture and beat until light and fluffy
23

Frost cupcakes with frosting, Store cupcakes, covered in refrigerator but serve at room temperature.Top each cupcake with some red and purple sprinkles a fresh raspberry before serving
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fenway @Fenway

on January 27, 2016 00:59

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.