Description
Delightful White Chocolate Cupcakes emerge as a luxurious dessert with silky smooth frosting and delicate crumb. Chocolate enthusiasts will savor this elegant treat that promises pure indulgence in each carefully crafted bite.
Ingredients
Scale
White Chocolate Cupcakes
Main Ingredients:
- 1 ¼ cups (140 g) cake flour
- ¾ cup (150 g) granulated white sugar
- 5 tablespoons (70 g) unsalted butter, softened
- ½ cup (120 ml) buttermilk, at room temperature
Leavening and Seasoning:
- ¾ teaspoon baking powder
- 1/8 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Egg and Protein Component:
- 2 egg whites, at room temperature
White Chocolate Ganache Ingredients:
Main Chocolate and Butter Components:
- 4 ounces (113 g) high-quality white chocolate bar, chopped
- 2 ounces (56 g) high-quality white chocolate, melted and slightly cooled
- ¾ cup (168 g) unsalted butter, softened
- 2 tablespoons (28 g) unsalted butter
Sweetening and Liquid Components:
- 1 ½ cups (195 g) powdered sugar
- 3 tablespoons (45 ml) heavy cream
Additional Seasoning:
- 1/8 teaspoon salt
Instructions
- Prepare the oven by heating to 350°F (175°C) and arrange cupcake liners in a standard muffin pan.
- In a medium mixing bowl, thoroughly combine cake flour, baking powder, baking soda, and salt using a whisk.
- Using an electric hand mixer, cream softened butter and granulated sugar for 2-3 minutes until the mixture becomes light and airy.
- Incorporate egg whites and vanilla extract into the butter mixture, blending until the consistency becomes pale and smooth.
- Gradually integrate the dry ingredient mixture and buttermilk into the butter base, mixing carefully to ensure minimal overmixing.
- Distribute the batter evenly among the cupcake liners, filling each approximately two-thirds full.
- Transfer the pan to the preheated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack.
- For the ganache, create a double boiler and gently melt white chocolate, unsalted butter, and heavy cream together.
- Allow the ganache to cool, then whip until it reaches a fluffy consistency.
- Prepare the buttercream by whipping butter and salt for 5-10 minutes until light and fluffy.
- Gradually fold melted white chocolate into the buttercream, then slowly incorporate powdered sugar.
- Using a cupcake corer or small knife, create a center cavity in each cooled cupcake.
- Fill the cavities with the prepared white chocolate ganache.
- Pipe the white chocolate buttercream on top of each cupcake using a decorative piping tip.
- Serve and enjoy the decadent white chocolate cupcakes.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain their delicate texture and prevent drying out.
- Refrigerate any leftovers, but let them come to room temperature before serving to restore their original softness and flavor intensity.
- Freeze unfrosted cupcakes wrapped tightly in plastic wrap for up to 2 months, ensuring no moisture or freezer burn affects their quality.
- For best results, use room temperature ingredients to create a smoother, more consistent batter that bakes evenly and rises perfectly.
- White chocolate can easily burn, so melt it gently using a double boiler or microwave in short 15-second intervals, stirring between each burst.
- Avoid overmixing the batter to prevent tough, dense cupcakes; stop mixing as soon as ingredients are just combined for a light, tender crumb.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg