White Cupcakes with Truffle Filling and White Chocolate Cream Cheese Frosting

White Cupcakes with Truffle Filling and White Chocolate Cream Cheese Frosting are a fun cupcake with a gooey truffle center. They are super easy to make too!

This past weekend marked a special second birthday ~ Alida’s Kitchen turned 2!  Of course a birthday is not a birthday without cake, right?  I’ve been looking for a white chocolate cake for a long time and actually have several recipes I want to try.  This particular recipe won me over with two little words “truffle filling.”

While the original recipe called this cake white chocolate, it strikes me as closer to a white cake with a little tang from the sour cream.  So my quest for a white chocolate cake continues, but these White Cupcakes with Truffle Filling are definitely tasty.  I used a combination of white chocolate and dark chocolate truffles for the center, and both were good.  The White Chocolate Cream Cheese Frosting deliciously rounds everything out, making these cupcakes worthy this special 2-year celebration!

White Cupcakes with Truffle Filling and White Chocolate Cream Cheese Frosting

 

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Ingredients

• Ingredients
• 1¾ cups cake flour
• 2 teaspoons baking powder
• ⅔ cup milk
• 1 teaspoon vanilla
• 4 egg whites, room temperature
• 6 tablespoons butter, softened
• ½ cup granulated sugar
• ¼ cup sour cream
• 12 round white or dark chocolate truffles (such as Lindt)
• Frosting:
• 4 ounces white chocolate baking bar, chopped
• 1 package (8 ounces) light cream cheese, softened
• ¼ cup butter, softened
• 1 teaspoon vanilla
• 2 cups powdered sugar

Instructions

1. Preheat oven to 325 degrees. Line a 12-cup muffin tin with paper liners and set aside.
2. In a small bowl, whisk flour and baking powder.
3. In a liquid measuring cup, combine milk and vanilla.
4. In a medium bowl, beat egg whites on high until stiff peaks form.
5. In a large bowl, beat butter and sugar until fluffy. Add sour cream, and continue beating until smooth.
6. On medium speed, alternate adding flour and milk to butter mixture, ending with flour, and beat until smooth.
7. Stir in ⅓ of the egg whites. Fold in remaining egg whites until combined.
8. Divide batter evenly among 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove cupcakes from oven and while hot, cut a ½ inch "X" into the tops of each cupcake. Insert the truffle and press until truffle is flush with the top of the cupcake. Truffle will melt into cupcake. Let cool completely before frosting.
10. Make frosting: Place white chocolate in microwave-safe bowl. Microwave on high for 1 minute and stir. Continue in 30 second increments until melted. Let cool for 3 minutes.
11. In a large bowl, combine melted chocolate, cream cheese, butter and vanilla and beat on medium speed until combined. Slowly add powdered sugar and continue beating until smooth.
12. Frost cupcakes and decorate as desired.

Notes

Source: Pampered Chef

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