White Chocolate Cupcakes
Indulge in irresistible white chocolate cupcakes—moist, soft, and bursting with creamy white chocolate flavor. Filled with silky ganache and topped with cloud-like buttercream, each bite is pure celebration.
Equipment
- Muffin Pan
- 12 cupcake liners
- Mixing Bowls:
- Electric Mixer
- Piping bag and tip
- Microplane (optional)
Ingredients
Ganache Filling
- 1 cup white chocolate chopped
- 1/4 cup heavy whipping cream
Cupcakes
- 1/2 cup full‑fat sour cream
- 1/2 cup water
- 1/4 cup vegetable or canola oil
- 1 large egg
- 1 Tbsp vanilla extract or paste
- 1 1/4 cups all‑purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
Buttercream Frosting
- 1/2 cup white chocolate chopped
- 1/4 cup heavy whipping cream
- 2 sticks unsalted butter room temperature
- 2 tsp vanilla extract or paste
- 1/4 tsp fine salt
- 3 1/2 cups powdered sugar
Instructions
- Make ganache: Microwave 1 cup white chocolate + ¼ cup heavy cream for 1 minute. Stir until smooth and let cool to room temperature.
- Preheat oven to 350°F (175°C). Line a 12‑cup muffin pan with liners.
- In a large bowl, whisk together sour cream, water, oil, egg, and vanilla.
- Sift in flour, sugar, baking powder, and salt. Mix until just combined—do not overmix.
- Fill liners ¾ full. Bake for 18–21 minutes until a toothpick shows moist crumbs. Cool in pan 10 minutes, then transfer to a rack.
- Make frosting: Microwave ½ cup white chocolate + ¼ cup cream for 1 minute. Stir and cool slightly.
- Beat butter until fluffy. Add cooled chocolate mixture, vanilla, and salt; blend well.
- Add powdered sugar gradually until frosting is light and pipeable.
- Core each cooled cupcake and fill with ganache. Chill 5 minutes to set.
- Pipe frosting swirls atop each. Drizzle any leftover ganache and garnish with white chocolate shavings.
Notes
Use high‑quality white chocolate for best flavor. Avoid overmixing. Bakers can add raspberries, lemon zest, or switch half of the chocolate to dark for variations.