White Chocolate Cupcakes

These white chocolate cupcakes taste just like a giant truffle in cupcake form! They are moist vanilla cupcakes with a Lindt white chocolate truffle baked right into the cupcake. The cupcakes are topped with a creamy white chocolate frosting. When you bite into the cupcake, the inside of the truffle will ooze right out!

When I was recipe testing white chocolate cupcakes I wanted an easy recipe that makes the cupcake taste gourmet.

The cupcakes are filled with a white chocolate truffle, which makes them super easy to make! These fluffy cupcakes are perfect for a special occasion like valentine’s day!

If you are looking for more white chocolate recipes, try white chocolate cinnamon blondies, raspberry white chocolate cake, and white chip double chocolate cookies.

Why You Will Love This White Chocolate Cupcake Recipe

• Moist vanilla cupcakes- These cupcakes are super moist cupcakes because they are beaten for a total of 5 minutes. This really aerates the butter and gives the cupcakes a great crumb.
• White chocolate truffle filled- The cupcakes have an entire truffle in the middle.
• White chocolate buttercream frosting- This frosting is incredible. It honestly tastes like a truffle in frosting form.
• Easy to make-These cupcakes look incredible, but they are easy to make. They have a great white chocolate flavor.

Ingredient Notes for White Chocolate Cupcakes

• Flour- Make sure flour is spooned and leveled or use a kitchen scale. Too much flour can dry out the cupcakes.
• Unsalted Butter- Pull butter out 2 hours before baking.
• Oil- You can use canola oil or vegetable oil.
• Vanilla- Pure vanilla gives it the best flavor. You can use clear vanilla to get a sweeter taste.
• Eggs- Pull the large eggs out 2 hours before baking.
• Buttermilk- You can also use whole milk mixed with 1 TBSP of lemon juice. Let it sit for 10 minutes before using.
• White chocolate truffles- I used Lindt white chocolate truffles.
• Powdered sugar- Make sure this is sifted to avoid any lumps in the frosting.
• White chocolate bar- Use a good quality like Ghirardelli for best taste.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven’t tested this gluten free. Let me know if you do.
• Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.

Step By Step Instructions

Here is how to make and bake these cupcakes. This cupcake recipe uses an electric mixer, either stand mixer with paddle attachment or an electric hand mixer.

STEP 1: Beat butter, oil and white sugar. In a large mixing bowl or the bowl of a stand mixer, beat these on high speed for 3 minutes in a large bowl. It will be very light and fluffy. Almost white in color.

STEP 2: Add in wet ingredients. Next, add in vanilla extract, sour cream, and eggs to the butter mixture. Mix on high speed for 2 minutes. Don’t skip this step!

Make sure to scrape the sides of the bowl with a rubber spatula.

STEP 3: Add in dry ingredients and buttermilk. Alternate these 2 until combined on low speed. Don’t over mix the batter at this step.

Make sure the all-purpose flour is sifted before adding. This will lighten the texture in the fluffy cupcake.

STEP 4: Fill cupcake pan. Next, divide batter into the cupcake tins with cupcake liners 3/4ths full with the cupcake batter.

STEP 5: Bake for 10 minutes. Then, pop a white chocolate truffle into the middle of the cupcake. Make sure to go quickly to not let out too much heat from the oven.

STEP 6: Bake for another 8-10 minutes. Make sure to cool completely on a wire rack before decorating.

STEP 7: White chocolate frosting. First, beat the butter on high. Then, add in the powdered sugar slowly. Next, add in the melted white chocolate, heavy cream, vanilla, and salt. The frosting will be light and fluffy.

STEP 8: Decorate the cupcakes. Pipe the cupcakes with the frosting by using a piping bag, then add the truffle on top of each cupcake.

Expert Tips

These cupcakes need to have a total of 5 minutes of being beaten. Make sure to set a timer for best results.

When you add the truffles into the cupcakes, the best way is to just pull open the oven door. Have all the truffles ready.

Place the truffles on top of the cupcake. Then, lightly press them in. They don’t need much. The cupcake will bake around it.

When making the frosting, it is crucial to follow these three steps:

1. Let the butter be slightly cold. Too cold butter will be impossible to aerate for a fluffy frosting. If the butter is room temperature, the frosting will be like soup.
2. Sift the powdered sugar. If you don’t sift the powdered sugar, the frosting can be gritty.
3. White chocolate. The white chocolate needs to be slightly cooled, so it doesn’t melt the butter. If the melted chocolate is too cool, it will harden. Cool for 5 minutes.

FAQ

Recipe Variations

• You can skip the truffle in the middle if you want.

Storing and Freezing

Store these moist white chocolate cupcakes in an airtight container in the fridge. Store up to 5 days. The cupcakes are best eaten at room temperature.

Freezing

Freeze the decorated cupcakes in an airtight container. Freeze up to 30 days.

Thaw for 1-2 hours before eating.

Other Cupcake Recipes To Try

Try These White Chocolate Recipes

• White chocolate cheesecake
• White chocolate cake
• Raspberry white chocolate cookies
• White chocolate blondies
• Red velvet cookies

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