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White Chocolate Cupcakes

By itself, white chocolate is not incredibly assertive, but it works very well as a means to add vanilla flavor to these cupcakes. If you wish, a tart jam filling contrasts with the sweetness of the cupcakes and frosting; I like raspberry, though strawberry or even currant are also good. The cupcakes are just fine without the filling, too.

If you’d like to make this as a layer cake, double the recipe, use two 9-inch pans, and bake for about 40 minutes.–Kathleen King

LC To Fill Or Not To Fill? Note

To fill these fine-crumbed, vanilla-y little cakes with a spoonful of shocking red preserves or not to fill? That is the question.

Well, actually, that’s not the only question. You could also ask yourself whether you want to instead grace the center of this cupcake with a dollop of something more decadent—say, a spoonful of the frosting, maybe even frosting mixed with sprinkles if you’re making these for kiddos. Although with or without a filling, these cakes have a spare sophistication that will easily appease kids and parents and maybe even those fussy foodies you invited to your next dinner party.

Special Equipment: Pastry bag (optional)

White Chocolate Cupcake Recipe

  • Quick Glance
  • 25 M
  • 1 H
  • Makes 12 cupcakes

Ingredients

  • 5 ounces white chocolate, finely chopped
  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 cup cake flour, preferably unbleached
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 2/3 cup granulated sugar
  • 4 tablespoons (2 ounces) salted butter, at room temperature
  • 2 large eggs, at room temperature
  • 3/4 cup raspberry jam or other gooey filling (optional)
  • White Chocolate Cream Cheese Frosting

Directions

  • 1. Position an oven rack in the center position and preheat the oven to 350°F (176°C). Line twelve 3-by-1 1/2-inch muffin cups with paper liners.
  • 2. Place the white chocolate in a heatproof bowl. Bring a skillet of water to a simmer over medium heat. Turn off the heat and place the bowl in the hot water. Let it stand, stirring occasionally, until the chocolate is completely melted and smooth. Be careful not to let any water get in the bowl or the chocolate will seize and clump. Remove the bowl from the water and let cool until tepid.
  • 3. In a small bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt.
  • 4. In a glass measuring cup, stir together the milk and vanilla.
  • 5. In the bowl of a stand mixer or in a large bowl with a handheld electric mixer, beat the sugar and butter on high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, scraping the sides of the bowl as needed. Beat in the tepid chocolate. Reduce the speed to low and beat in the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, and mix until smooth. Using a 1/3-cup measure or a spoon, scoop the batter into the prepared cups. The cups will be full.
  • 6. Bake until a wooden toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes. Do not overbake. Don’t be alarmed if the cupcakes don’t rise appreciably or if they fail to turn golden brown. Let the cupcakes cool in the tin on a wire rack for 10 to 15 minutes. Transfer the cupcakes from the muffin cups to the wire rack and cool completely.
  • 7. If filling the cupcakes, place the jam in a pastry bag fitted with a plain tip about 1/2 inch wide. Insert the tip about 1/2-inch deep into a cupcake and squeeze to pipe about a tablespoon jam deep into the heart of the cupcake. Repeat with the remaining cupcakes and jam.
  • 8. Frost the tops of the cupcakes with the frosting. (For an especially professional look, use an ice-cream scoop to top each cupcake with the frosting, then use a small spatula to smooth each portion of frosting into a dome.) Refrigerate until about 1 hour before serving.
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