White Cupcakes with Truffle Cream Topping

These tender cupcakes are topped with a rich truffle frosting, so chocolate lovers can have their cake and chocolate, too.–Michael Recchiuti and Fran Gage

LC Black and White Note

These white cupcakes smothered with a rich ganache frosting are sorta the cake lovers’ equivalent of the black and white cookie from New York. Part black. Part white. Lovely through and through.

White Cupcakes with Truffle Cream Topping Recipe

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • Makes 12 cupcakes


  • For the cupcakes
  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup crème fraîche, at room temperature
  • 2 extra large eggs, at room temperature
  • 1 teaspoon vanilla extract, preferably Madagascar Bourbon
  • 6 tablespoons unsalted butter (ideally containing 82% butterfat), at room temperature
  • 3/4 cup granulated sugar
  • For the topping
  • 8 ounces 65% dark chocolate, coarsely chopped
  • 2/3 cup heavy whipping cream
  • 2/3 cup plus 2 tablespoons confectioners’ sugar
  • 4 tablespoons unsalted butter (ideally containing 82% butterfat), very soft (75°F or 24°C)
  • 1 tablespoon vanilla extract, preferably Madagascar Bourbon


  • Make the cupcakes
  • 1. Preheat the oven to 325°F (160°C) and adjust the oven rack to the center position. Line 12 standard muffin cups (2 1/2 inches top diameter and 1 1/4 inches deep) with paper liners.
  • 2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  • 3. Combine the crème fraîche, eggs, and vanilla extract in a medium bowl and whisk by hand until well combined.
  • 4. Put the butter in the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed until the butter is creamy. Add the granulated sugar and beat until fluffy and pale. Switch the mixer to low speed and add the flour mixture in 3 additions, alternating with the egg mixture in 2 additions.
  • 5. Using a spoon, divide the batter evenly among the muffin cups, filling them about 2/3 full.
  • 6. Bake until the cupcakes are puffed, lightly browned, slightly cracked on top, and a skewer inserted into the center of one comes out clean, 15 to 20 minutes. Place the pan on a wire rack and let the cupcakes cool completely.
  • 7. Carefully remove the cupcakes and their paper liners from the muffin cups.
  • Make the frosting
  • 8. Put the chocolate in a medium bowl.
  • 9. Dump the cream and confectioners’ sugar in a small saucepan and bring to a simmer over medium heat. Cook at a gentle simmer for 1 minute and then remove the pan from the heat. Immediately pour the hot cream mixture over the chocolate and let it set for 30 seconds or so. Then whisk the mixture by hand just until the chocolate melts. Then whisk in the butter until combined. And then whisk in the vanilla extract. Pour the mixture into a bowl, cover with plastic wrap so that the wrap is touching the surface, and refrigerate until the frosting is 70°F (21°C). This will probably take 30 to 40 minutes, but check after 20 minutes.
  • 10. When the cream is at the correct temperature, put it in the bowl of the stand mixer fitted with the whip attachment. Beat on high speed until the mixture is lighter in color and less dense.
  • 11. Put the topping into a pastry bag fitted with a 3/8-inch star tip. Pipe a swirl on the top center of each cupcake, distributing the topping evenly among them.
  • 12. Store in a cool place until serving. Like our other cupcakes, these are best when served the same day they are made.
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