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White Chocolate Cupcakes with White Chocolate Ganache and Buttercream Recipe

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★★★★★

4.8 from 54 reviews

Decadent and moist white chocolate cupcakes topped with a luscious white chocolate ganache filling and smooth white chocolate buttercream frosting. Perfectly balanced sweetness and a tender crumb make these cupcakes an irresistible treat for any occasion.

Ingredients

Scale

Cupcakes

  • 1 1/4 cups (140 g) cake flour, spooned and leveled
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 5 tbsp (70 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated white sugar
  • 2 egg whites, at room temperature
  • 2 tsp vanilla extract
  • 1/2 cup (120 ml) buttermilk, at room temperature

White Chocolate Ganache

  • 4 oz (113 g) high quality white chocolate bar, chopped (Lindt or Ghirardelli)
  • 2 tbsp (28 g) unsalted butter
  • 3 tbsp (45 ml) heavy cream

White Chocolate Buttercream Frosting

  • 3/4 cup (168 g) unsalted butter, softened
  • 1/8 tsp salt
  • 2 oz. (56 g) high quality white chocolate, melted and slightly cooled (Lindt or Ghirardelli)
  • 1 1/2 cups (195 g) powdered sugar

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream together the softened butter and granulated white sugar until fluffy, about 2-3 minutes.
  3. Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium-high speed for 1 to 2 minutes until the mixture is pale and smooth.
  4. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture in small portions, mixing on low speed, then medium speed for each addition, until the batter is smooth and fully combined.
  5. Fill Cupcake Liners: Divide the batter evenly into 12 cupcake liners, filling each two-thirds to three-quarters full.
  6. Bake Cupcakes: Bake in a preheated 350°F (175°C) oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Make White Chocolate Ganache: Place chopped white chocolate, butter, and heavy cream in a double boiler over boiling water. Stir occasionally until melted and smooth. Remove from heat and let cool to room temperature. Whip with an electric mixer on high speed until pale and fluffy. Transfer to a piping bag and trim the tip.
  8. Prepare Buttercream Frosting: In a large bowl, whip softened butter and salt on high speed for 5 to 10 minutes until pale and doubled in size. Add melted and slightly cooled white chocolate, mixing on medium speed. Gradually sift in powdered sugar, ½ cup at a time, mixing on low then medium speed until smooth. Finish by whipping on high speed for 1 minute until light and fluffy. Transfer to a piping bag fitted with a decorative tip.
  9. Assemble Cupcakes: Once cupcakes are completely cool, remove the centers using a cupcake corer or small knife. Fill each cavity with white chocolate ganache. Pipe a generous swirl of white chocolate buttercream on top of each cupcake. Serve immediately or store appropriately.

Notes

  • Use high quality white chocolate like Lindt or Ghirardelli for best flavor and smooth texture.
  • Ensure all wet ingredients are at room temperature for proper mixing and texture.
  • Do not overmix the batter to keep cupcakes tender and light.
  • The ganache should be whipped only after it reaches room temperature to achieve the fluffy texture.
  • For neater cupcakes, chill the buttercream before piping if your kitchen is warm.

Keywords: white chocolate cupcakes, white chocolate ganache, white chocolate buttercream, baked cupcakes, moist cupcakes, decadent dessert

Find it online: https://recipeswithria.com/white-chocolate-cupcakes-with-white-chocolate-ganache-and-buttercream-recipe/