White Chocolate Lindt Truffle Cupcakes with White Chocolate Frosting

Chocolate is God’s apology for broccoli. – Richard Paul Evans

What about white chocolate then? Cauliflower?

Lindt Truffle stuffed White Chocolate Cupcake

White Chocolate Lindt Truffle Cupcakes with White Chocolate Frosting

For 12 of them you will need…

For the cake

  • 270 g flour
  • 2 tsp baking powder
  • 180 g milk
  • 1 tsp vanilla extract
  • 4 room temperature egg whites
  • 80 g butter
  • 140 g caster sugar
  • 100 g sour cream
  • 12 Lindor White Chocolate Truffles

Preheat oven to 160 °C and place 12 paper liners in a cupcake tin.

Mix flour and baking powder in a bowl.

Combine the milk and vanilla.

Beat the egg whites at high speed in an electric mixer until stiff peaks form. In a different bowl beat butter and granulated sugar  until fluffy, then beat in sour cream until smooth. On medium speed, add flour mixture alternating with milk mixture (three additions each), mixing until smooth. Whisk in one third of the egg whites and then fold in the remaining two thirds.

Divide batter evenly among liners and bake 17-20 minutes (until a toothpick comes out clean). Remove the tin from oven and, with a pair of scissors, immediately cut a 1 cm deep “x” into the top of each cupcake. Push one truffle into each cupcake. Remove the cupcakes from the pan and let them cool (the truffles will melt :)).

 

For the frosting and decoration

  • 85 g of chopped white chocolate
  • 110 g softened cream cheese
  • 30 g butter
  • 1/2 tsp vanilla extract
  • 170 g powder sugar
  • White chocolate curls

Melt the chocolate and let it cool slightly. Combine melted chocolate, cream cheese, butter and vanilla and beat on medium speed until well blended. Slowly add powdered sugar; beat well. Frost the cupcakes and decorate with a few chocolate shavings. You can make them with a bar of chocolate and a vegetable peeler!

White Chocolate Cupcake

White Chocolate Cupcakes

Kinder Bueno Cupcakes

Nutella-filled white chocolate sponge, topped with whipped cream and cream cheese based light and fluffy frosting with little Nutella swirls… These are amazing, and the frosting is the best thing you will ever eat.

The ultimate solution to a tough bench day!

Kinder Bueno Cupcakes

Kinder Bueno Cupcakes

Kinder Bueno Cupcakes

For 12 of them you will need…

For the cake

  • 225 g butter
  • 225 g sugar
  • 3 eggs
  • 3 tbsp milk
  • 100 g white chocolate, melted
  • 225 g self-raising flour
  • 1 jar of Nutella

First preheat the oven to 160 °C fan and line a 12-hole cupcake tin. 

For the white chocolate sponge, cream together butter, sugar, eggs and milk, then pour in the melted white chocolate and mix. Finally, blend in the flour until just combined.

Fill the cupcakes to around 1/3 with cake mix, then add a teaspoon of Nutella (or a bit more, ok…) and finally cover with more cake mix until the liners are almost full. Bake for 15 to 18 minutes.

Kinder Bueno Cupcakes

For the nutella-swirled, whipped cream and cream cheese frosting

  • 200 g whipping cream
  • 110 g cream cheese
  • 60 g powder sugar
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • Nutella
  • Kinder Bueno bars, broken into quarters

Whip the cream with a mixer until it forms stiff peaks. In another bowl, beat the cream cheese to soften it, before blending in the sugar, salt and vanilla until fully combined and creamy. Fold whipped cream into cream cheese mixture, then beat with the mixer until it’s fully combined and fluffy. For the nutella marble effect, drop a few teaspoons of Nutella into the mix and run a knife through it several times. Fill a piping bag with the frosting, chill the bag for 15 minutes to firm it up, and then pipe on the cupcakes with a closed star tip.

Store the frosted cupcakes in the fridge and decorate them with a Kinder Bueno piece just before serving!

Kinder Bueno Cupcakes

Kinder Bueno Cupcake

Espresso Cupcakes

Paul Erdos was convinced a mathematician is a device for turning coffee into theorems, I am positive a biochemist is just a coffee receptor that triggers a signalling cascade ending in a western blot response.
People never laugh until they have had their coffee (even great actors). If it weren’t for it, most of them would not have identifiable personalities. And obviously, the powers of a man‘s mind are directly proportioned to the quantity of coffee he drinks.
Therefore, starting the Monday morning with liquid coffee in combination with solid coffee can only lead to a good week!
 Espresso Cupcakes

Espresso Chocolate Cupcakes with Espresso Buttercream

For the Espresso Chocolate Cake

Makes 12

  • 115 g softened butter
  • 80 g brown sugar
  • 2 large eggs
  • 120 g self rising flour
  • 1 tbsp cocoa powder
  • 2 tbsp instant espresso powder
  • 60 g melted dark chocolate
  • 2 tbsp milk

Preheat the oven to 180 °C fan and line a 12-hole cupcake tray with paper cases. Melt the chocolate over a pan of simmering water. Combine the flour, cocoa and instant espresso in a bowl and mix thoroughly. Cream together the butter, sugar, and melted chocolate with an electric mixer. Beat in the eggs, one at a time, then add flour mixture, alternating with milk, until the batter is smooth, but without overmixing.

Divide the batter into the cupcake cases and bake until a toothpick comes out clean (14-18 minutes). Cool completely on a wire rack before frosting them.

Espresso Buttercream

  • 110 g softened butter
  • 150 g powder sugar (to start with)
  • 1 tsp vanilla extract
  • 1.5 tsp instant espresso powder mixed in 1 tbsp water

Beat butter on medium high until pale. Slowly add the powder sugar, beating. Once fully incorporated, add the vanilla and espresso paste and mix thoroughly.

Check the consistency of the buttercream: if it does not hold its shape, add more powdered sugar a little at a time.

Pipe the buttercream onto the cupcakes (for the roses I used a closed star tip) and sprinkle with cocoa powder for decoration.

Espresso Cupcakes

Caramel Cupcakes

When in doubt what to bake I head to the Caked Crusader blog. Tbh, I head there every Monday at lunch time to check what she baked on the weekend… Some weeks ago she made these beautiful caramel cupcakes that I could´t resist reproducing. They do taste fantastic.

Caramel Cupcakes

Caramel Cupcakes

I won’t even bother to write the recipe, if you are interested, just head to her blog by clicking here and read it there, you will get all the details you might possibly need in her lovely writing. Plus do look around the blog, there are plenty of great baking ideas!

On the meantime, I will bask in the glory of what I’ve created (whilst I eat it).

Caramel Cupcakes

Caramel Cupcakes

Black Forest Cupcakes

The centenary cake I was talking about a few days ago has produced an immense amount of baking literature around it. Together with the original recipe, I tried a BBC twist in the form of cupcakes. Tbh, I saved a little drizzle of the cherry kirsch sauce just for it, because this recipe was calling out loud: try me!!!

Black Forest Cupcakes

Black Forest Cupcakes

  • 125 g softened butter

  • 175 g caster sugar

  • 2 eggs

  • 200 g self-raising flour

  • 2 tbsp cocoa powder

  • 125 ml milk

  • 100 g 70 % dark chocolate

Preheat the oven to 150 °C fan and line a 12-hole cupcake tray with paper cases. Beat butter and sugar together until light and fluffy. Add one egg at a time, beating, and then sift in the flour and cocoa powder and mix until well combined. Finally fold in the milk and melted chocolate. Spoon  the mixture into the cupcake cases and bake for 18-20 minutes.

Whilst still hot, pierce the cakes with a skewer and carefully pour about a teaspoon of kirsch liquor over each one. When completely cold, pipe cream onto the cakes, top with a glacé cherry, drizzle with the thickened kirsch and sprinkle some chocolate.

Black Forest Cupcakes

Black Forest Cupcakes

  Black Forest Cupcakes
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Black Forest Cupcake

Rainbow Cupcakes

I got some new toys branded Americolor, and I desperately wanted to test them all. Immediately.

Of course, any kind of cake dough on rainbow mode was the obvious choice. I know, I know, such a cliché…

Rainbow Cupcakes

Rainbow cupcakes

  • 150 g caster sugar
  • 150 g butter
  • 130 g self-raising flour
  • 20 g cornflour
  • 3 eggs
  • 30 ml milk
  • 1tsp vanilla extract
  • 6 different food colours (Americolor Cake Colours)
  • 100 ml whipping cream
  • 1 tsp custard powder
  • Decorating sprinkles

Preheat the oven at 160 °C and place 12 cases in a muffin tin. Beat sugar and butter with vanilla essence until light and fluffy. Add 1 egg, one third of the flour and some milk, beat until just combined. Repeat until all the ingredients are used up. Divide the batter in 6 small plastic bags, add a different food colouring to each one and mix. Snip the corner off the purple bag and squeeze a layer covering the bottom. Repeat with layers of the other colours (in rainbow order), and use a toothpick to arrange the batter over the previous colour after each addition.

Bake for 25 to 30 minutes.

Just before eating (and when the cupcakes are cold), whip the cream adding the custard slowly during the process (stabilises the cream and adds nice flavour). Pipe the whipped cream on top of the cupcakes (I used a closed star tip) and decorate with sprinkles!

Rainbow Cupcake

Whipped Cream frosted Rainbow Cupcakes

A little dust of powder sugar is a nice alternative, and easier to handle for traveling cupcakes.

Do you remember from school the correct order of the colours in a rainbow? If not, take into account that Richard Of York Gave Battle In Vain!

Rainbow Cupcake