Prep Time: 25 Minutes Total Time: 1 Hr, 15 Min. Yield: 12 Cupcakes
Cupcakes:
1 3/4 c. cake flour
2 tsp baking powder
2/3 c. whole milk
1/2 tsp. double-strength vanilla (1 tsp. vanilla)
4 egg whites, room temperature
6 TBSP butter, softened
1/2 c. granulated sugar
1/4 c. sour cream
12 round white or dark chocolate truffles, unwrapped
Frosting & Garnish
6 oz. white chocolate, chopped
1 pkg. (8 oz) cream cheese, softened
1/4 c. butter (1/2 stick), softened
1/2 tsp. double-strength vanilla (1 tsp. vanilla)
2 c. powdered sugar
White chocolate curls or finely chopped white chocolate chips
Directions:
1.Preheat oven to 325 degrees. Place paper lines in wells of muffin pan. Whisk flour and baking powder in small bowl.
2. Combine milk and vanilla in 1 c. measuring cup.
3. In medium mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In large mixing bowl, beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth (not pictured-I messed this step up...Ok, I'm not perfect!)
4. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites with whisk. Fold in remaining egg whites using whisk. Using ladle or another large scoop, divide batter evenly among 12 liners.
5. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to cooling rack (don't take out the cupcakes yet). Immediately snip a 1/2"-deep "X" into the top of each cupcake using kitchen shears.
6. Press one truffle into each cupcake until flush with top of cupcake. (Truffles will melt into cupcakes).
7. Remove cupcakes from cool. Cool 30 minutes or until room temperature.
8. Meanwhile, for frosting, melt white chocolate slowly either in microwave, stirring every 30 seconds, or in a double-broiler on a stovetop, stirring constantly (white chocolate seizes easily, so be careful). Let stand 3 minutes or until slightly cooled. In clean mixing bowl, combine melted chocolate, cream cheese, butter, and vanilla. Using clean beaters, beat on medium speed until well blended.
Slowly add powdered sugar; beat well.
Using baker's frosting bag, squeeze frosting onto cooled cupcakes. Top with white chocolate curls or chopped chocolate pieces. Enjoy!
Can you make the frosting ahead of time? Also do you have to serve right away so the truffle stays warm?
ReplyDeleteYou can most definitely make the frosting ahead of time! It refridgerates well. And no, they don't have to be served warm. As long as you put the truffle in while it's still in the baking pan it will melt, and then you can just store them in an airtight tupperware until you're ready to frost and serve.
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