Description
Delicious vanilla cupcakes with a molten white chocolate center and creamy white chocolate buttercream, perfect for any occasion.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) milk, room temperature
- 4 oz (115 g) white chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 2 cups (240 g) powdered sugar
- 4 oz (115 g) white chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with liners.
- Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
- Beat 1/2 cup softened butter and granulated sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, scraping the bowl after each addition, then stir in the vanilla.
- Combine the dry ingredients in three additions, alternating with the milk.
- Fold the chopped white chocolate into the batter gently.
- Divide the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, then cool completely on a wire rack.
- Heat 1/2 cup heavy cream until simmering, pour over chopped white chocolate and stir until smooth, then chill until thickened.
- Core each cupcake and fill with ganache.
- Beat 1/2 cup softened butter and gradually add powdered sugar until combined, then stir in the melted white chocolate.
- Frost the cupcakes with the buttercream.
Notes
Use high-quality white chocolate for best flavor. For dairy-free, use vegan butter and plant milk.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American