White Chocolate Cupcakes with Truffle Filling

And last but not least, we have White Chocolate Cupcakes with Truffle Filling.  Yes, there is a Lindor Truffle shoved into each cupcake.

Quick Warning: After placing truffle in hot cupcake to melt, do not take a bite out of said cupcake unless you want white chocolate to gush and drip down your face and shirt.  Lesson learned, cupcake, lesson learned.  Instead, allow cupcake to fully cool so chocolate can set up again. #patienceisnotmystrongsuit

White Chocolate Cupcakes with Truffle Filling

Cupcakes:

1 ¾ cup flour

2 tsp baking powder

2/3 cup whole milk

½ tsp vanilla extract

4 egg whites, at room temperature

6 TBSP butter, softened

½ cup sugar

¼ cup sour cream

12 white or dark chocolate truffles, unwrapped (like Lindor)

Frosting:

6 oz white chocolate chips

8 oz cream cheese, softened

¼ cup (1/2 stick) butter, softened

½ tsp vanilla extract

2 cups (or more) powdered sugar

Preheat oven to 325 degrees.  Line cupcake pan with liners and set aside. 

Whisk flour and baking powder in small bowl.

Combine milk and vanilla in a small dish.

In a medium mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form.

In a large mixing bowl, beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.

Add in one-third of the egg whites with a whisk. Fold in remaining egg whites using whisk.

Using a cookie scoop or spoon, divide batter evenly among liners.

Bake 17-20 minutes or until tooth pick inserted in centers comes out clean. Remove pan from oven and set on cooling rack.  Immediately snip a 1/2-inch-deep “x” into the top of each cupcake using kitchen shears (or a knife). Press one unwrapped truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan.

Allow cupcakes to cool 30 minutes or to room temperature. (The Truffles will melt into cupcakes.)

For the frosting, place white chocolate in microwave safe dish and microwave for 30 second bursts (siring between each burst) until chocolate is mostly melted. Let stand 3 minutes or until slightly cooled.  

In a large 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. Add more powdered sugar to achieve desired consistency. 

Spread on cupcakes with a knife or place in a pastry bag to be all fancy and stuff.  

Source: Pampered Chef

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