White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting
White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is something which I have loved my entire life. They are nice and they look fantastic.

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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting using 22 ingredients and 25 steps. Here is how you cook that.

The ingredients needed to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
  1. Make ready FOR THE CUPCAKES
  2. Prepare 1 3/4 cup cake flour
  3. Get 2 teaspoons baking powder
  4. Get 1/8 teaspoon salt
  5. Prepare 2/3 cup whole milk, at room temperature
  6. Get 1 teaspoon vanilla extract
  7. Prepare 4 egg whites, at room temperature
  8. Take 1/2 teaspoon cream of tarter
  9. Make ready 6 tablespoons unsalted butter, at room temperature
  10. Prepare 1/2 cup granulated sugar
  11. Take 1/4 cup sour cream
  12. Take 12 white chocolate truffles
  13. Prepare FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
  14. Make ready 8 ounces white chocolate, chopped, not chips
  15. Get 1 cup heavy whipping cream
  16. Take 1 1/2 teaspoon vanilla extract, divided use
  17. Take 1/8 teaspoon salt
  18. Get 8 ounces mascarpone cheese, at room temperature
  19. Prepare 3 tablespoons confectioner's sugar
  20. Get GARNISH
  21. Get Fresh raspberries
  22. Prepare red and purple sprinkles

Add oil, white chocolate, and vanilla* and stir until smooth. Alternately add dry ingredients and buttermilk. Beginning and ending with dry ingredients. Whisk till the chocolate melts. set bowl in ice bath till chilled.

Instructions to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
  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 frost1. MAKE CUPCAKES
  3. Preheat oven to 325°F. Line 12 standard cupcake tins with paper liners
  4. Wkisk flour, baking powder and salt in a bowl, set aside
  5. Whisk in another bowl milk and anilla and set aside
  6. In another large bowl beat sugar and butter until light and fluffy
  7. Beat in sour cream until smooth
  8. Stir in flour alternating with milk in 3 additions
  9. With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended
  10. Divide batter evenly into prepared cupcake tins
  11. Bake 17 to 20 minutes until a toothpick comes out just clean
  12. Have 12 truffles unwrapped1. 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 frosting1.
  13. FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING
  14. Beat chilled cream and white chocolate until it it has soft peaks
  15. Beat mascarpone, confectioner's 6 and 1/2 teaspoon vanilla until smooth
  16. Stir iinto white chocolate mixture and beat until light and fluffy
  17. 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 serving1.

While the cupcakes cool, take the chilled white chocolate ganache and whip it with your mixer until it forms soft peaks. You'll notice it lighten in color and get light and fluffy. Cut the centers out of the cupcakes and fill them with the whipped white chocolate truffle filling. This recipe makes enough mascarpone frosting for a sheet cake or large round cake. I like to use this chocolate mascarpone frosting for my chocolate layer cake recipe.

So that’s going to wrap it up for this exceptional food white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!