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White Chocolate Cupcakes with White Chocolate Frosting

From the book The Essential Baker by
Yield 12 cupcakes

Introduction

These individual little cakes are elegant enough for any celebration or gathering. A light, moist, white chocolate cake is baked into individual cupcakes and topped with a creamy white chocolate and cream cheese frosting. Cupcakes are fun to serve because everyone gets his own little cake and they are just the right serving size.

Ingredients

Cupcakes

2 oz. white chocolate, finely chopped
¼ cup heavy whipping cream
5 Tbsp. unsalted butter, softened
½ cup superfine sugar
¼ cup light brown sugar, firmly packed
1 extra-large egg yolk, at room temperature
1 tsp. pure vanilla extract
1 cup all-purpose flour
¾ tsp. baking soda
¼ tsp. salt
¼ cup buttermilk
2 extra-large egg whites, at room temperature
¼ tsp. cream of tartar

Frosting

8 oz. white chocolate, finely chopped
8 oz. cream cheese, softened
1 tsp. pure vanilla extract
cups confectioners’ sugar, sifted

Steps

  1. Center a rack in the oven and preheat it to 350 degrees. Line each cavity of the muffin pan with a paper muffin cup.
  2. Place the chopped chocolate in a small bowl.
  3. Place the cream in a small saucepan and bring to boil over medium heat. Pour the cream over the chocolate and let it stand for 1 minute. Stir the mixture together using a heat-resistant spatula, whisk, or immersion blender until very smooth.
  4. Place the butter in the bowl of an electric stand mixer or in a bowl. Use the flat beater attachment or a hand-held mixer to beat the butter on medium speed until it’s fluffy, about 2 minutes.
  5. Add the superfine sugar and brown sugar, and cream together well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
  6. Use a fork to lightly beat together the egg yolk and vanilla in a small bowl. Add to the butter mixture and blend together well. The egg mixture will sit on top of the butter mixture, so scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly. The mixture will look curdled as the eggs are added, but as you stop and scrape down the bowl, the mixture will smooth out.
  7. Over a medium piece of waxed paper or parchment paper or a bowl, sift together the flour and baking soda. Add the salt and toss to mix.
  8. Add the dry ingredients to the butter mixture alternately with the buttermilk in 3 stages. Mix completely after each addition. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.
  9. Add the melted white chocolate to the batter and blend together thoroughly.
  10. Place the egg whites in the grease-free bowl of an electric stand mixer or in a grease-free medium bowl. Use the wire whip attachment or a hand-held mixer to whip the egg whites on medium speed until frothy. Add the cream of tartar and whip on medium-high speed until the egg whites hold glossy and firm, but not stiff, peaks.
  11. Fold the whipped egg whites into the batter in 4 stages, blending thoroughly.
  12. Use a spoon to divide the batter evenly among the 12 muffin cups, filling them about ¾ full.
  13. Bake the cupcakes 20 to 25 minutes, until they are light golden brown and a tester inserted in the center comes out clean. Remove the pan from the oven and cool completely on a rack. Lift the cupcakes from the muffin pan.
  14. For the frosting: Place the chopped chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides very dry. Or place the chocolate in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst.
  15. Place the cream cheese in the bowl of an electric stand mixer or in a large bowl. Use the flat beater attachment or hand-held mixer to beat the cream cheese on medium speed until it’s fluffy, about 2 minutes.
  16. Add the vanilla to the cream cheese and mix together thoroughly.
  17. Add the sugar to the cream cheese in 3 stages. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula. Beat together until thoroughly blended.
  18. Add the melted white chocolate and blend together completely.
  19. Use a flexible-blade spatula to spread the top of each cupcake with an equal amount of frosting in a small mound. Make swirls in the frosting with the spatula or the back of a spoon.
  20. Chill the cupcakes for about 1 hour loosely covered with waxed paper, then tented with aluminum foil. Serve at room temperature.

Notes

Read Carole Bloom’s blog post on baking cupcakes.

This content is from the book The Essential Baker by Carole Bloom.

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Comments
There are 5 comments on this item
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20% recommend this recipe
1. by anonymous on Dec 11, 2008 at 8:42 AM PST

at what temperature should these cupcakes be baked?

2. by Kim on Dec 11, 2008 at 10:18 AM PST

Sorry for the confusion. We’ve corrected the recipe: 350 degrees. Thanks for drawing this to our attention!

3. by anonymous on Dec 13, 2008 at 6:46 AM PST

Thanks a lot, i thought it must be 350 so i had a go anyway!
I followed the recipe exactly but my poor cupcakes domed beautifully only to sink as they cooled..
They tasted lovely though and disappeared before id even had a chance to put on the frosting!!

Im going to have another go today i think as i now have a bowl full of frosting and nothing to frost! any idea what i could do to stop them sinking this time?

thankyou

4. by anonymous on Jul 18, 2011 at 3:24 PM PDT

Hello! I have been trying to find a good white/yellow cake for years....either light but too dry or moist but too heavy. I like the sound of this recipe but how would it work for a 10 inch cake?

5. by Caroline Cummins on Aug 6, 2011 at 5:14 PM PDT

Anonymous: You should be able to make a two-layer cake from this recipe; the only difference is the cake may need to bake about 10 minutes longer. Check as you go.

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