The Ultimate White Chocolate Cupcake
White chocolate cupcakes are perfect for white chocolate lovers. It's filled with ganache and topped with silky white chocolate buttercream and chocolate curls.
Ingredients
White Chocolate Cupcake
- 1 cup Cake Flour
- ½ cup Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 3 tablespoon Unsalted Butter Room Temperature
- 3 tablespoon Oil neutral
- 1 large Egg Room Temperature
- 3 tablespoon Sour Cream
- 1 teaspoon Vanilla Extract
- 2 oz White Chocolate bar Melted, Cooled
- ½ cup Milk Hot
Vanilla Bean White Chocolate Ganache
- 6 oz White Chocolate Bar
- 2 oz Heavy Cream
- 1 teaspoon Vanilla bean Paste Optional
White Chocolate Buttercream
- 8 oz Unsalted Butter Room Temperature
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
White Chocolate Cupcake
- In a small bowl melt your white chocolate. Place bowl into the microwave and melt and stir in 15 to 20-second intervals. Once melted set it to the side and let it cool until needed.
- In a medium mixing bowl add in all the dry ingredients (cake flour, baking powder, baking soda, salt, and sugar) whisk, and set aside.
- With a large mixing bowl cream butter and oil until blended and then add egg, vanilla extract, sour cream, and cooled melted white chocolate. This mixture should be thick and almost creamy.
- Heat milk in a small saucepan on low heat or the microwave until it's hot but still warm to the touch, roughly 115F.
- Add the dry ingredients to the wet ingredients and whisk until almost combined. Scrape the sides with a rubber spatula and then add in the hot milk. Continue to mix until the batter comes together the cupcake batter should be liquidy and not thick.
- Line the cupcake pan with 12 cupcake liners. Fill cupcake cavities until ⅔ full and bake at 350 for 12 to 14 minutes.
Vanilla bean white chocolate ganache
- Place white chocolate into a medium bowl.
- In a small saucepan heat up the heavy cream until it simmers. Pour the heavy cream over the chocolate and then place a plastic wrap over it and set aside for 2-3 minutes.
- After a couple of minutes take off the plastic wrap add in the vanilla bean paste and mix until combined. Set aside until needed.
White Chocolate Buttercream
- In a stand mixer with the paddle attachment add in the butter and cream on medium-high speed for 3 minutes.
- Add in the powdered sugar, and whip on low speed to medium speed for 3 minutes.
- Add in half of the white chocolate ganache, scrape the sides of the bowl, and then continue to whip for another 3 minutes until light and creamy.
- Place the white chocolate buttercream into a piping bag with a large star tip.
Cupcake Assembly:
- Once the cupcakes have cooled remove the centers of the cupcakes pipe ganache into the centers and pipe white chocolate buttercream on top of the cupcake.
- Top cupcakes with white chocolate curls or decoration of choice.