White Chocolate Twix Cupcakes

April 11, 2013 by 16 Comments

White Chocolate Twix Cupcakes by JavaCupcake.comSeveral months ago, my husband and I were shopping at the German market Edeka and we spotted a candy bar we had never seen before. White Chocolate Twix! WOAH!  My husband LOVES Twix and he LOVES white chocolate… but together, in the same candy bar… HOLY COW!  Of course the first thing to pop in my mind was how these would make the BEST cupcakes!

I really wanted to get that Twix cookie flavor into the cake part – so I used a basic sponge cake recipe and then incorporated crushed shortbread cookies into the batter.  The result is perfect – it’s hard to describe, but it’s almost like a soft cookie.  It has a thick crumb and tastes just like shortbread.  YUM!

White Chocolate Twix Cupcakes by JavaCupcake.com

The cupcake is filled with caramel sauce.  Now – since I wasn’t trying to spend ALL day in the kitchen, I used a jar of premade sauce, but you could definitely make your own.  Dulce de leche would be great in the middle of these cupcakes too!  When taking a bite into these cupcakes, instead of caramel oozing out all over the place, it was soaked up into the cake… so you get a burst of caramel flavor without the mess! Perfect!

Topping these little  yummies is a whipped white chocolate frosting.  I call it whipped because that’s what I did to it – whipped the heck out of it making it a light and fluffy frosting.  And on top of the frosting, a 1/3 of a White Chocolate Twix candy bar!

And – if I’m not mistaken, I’m pretty certain no one has ever made these before… I think it may actually be a cupcake first!!

Enjoy!

{Recipe} White Chocolate Twix Cupcakes by JavaCupcake.com

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White Chocolate Twix Cupcakes

Total Time: 2 hours

Yield: 24-30 cupcakes

Shortbread cake filled with caramel sauce and topped with whipped white chocolate frosting!

Ingredients

    Shortbread Cupcakes
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cup sugar
  • 4 eggs
  • 2 1/2 cups flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 cup whole milk
  • 1 Tbsp vanilla
  • 1 package (250g) Walkers Shortbread Cookies, crushed (both fine and chunky pieces)
  • 1 12.25oz jar Smuckers caramel sauce
    • Whipped White Chocolate Frosting
  • 200g Lindt white chocolate (you can use any brand of white chocolate, just not chips or candy melts)
  • 1 cup unsalted butter, room temperature
  • 750g (about 4 1/2 cups) powdered sugar
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy whipping cream
  • pinch of salt

Instructions

    Shortbread Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together the flour, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar until fluffy - about 3-4 minutes.
  4. Add the eggs, one at a time and mix until incorporated. Beat on high for 3-4 minutes.
  5. In a measuring cup, combine the milk and vanilla.
  6. In three parts add the flour mixture and mix on low... between each addition of flour, add half the milk. Mix only until just combined.
  7. Fold in the crushed shortbread cookies.
  8. Fill cupcake liners 3/4 full and bake for 16-18 minutes.
  9. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core each cupcake with an apple corer. Reserve the cake from the middle.
  11. Fill each cupcake with about a tablespoon of caramel sauce and place the cored cake on top of the caramel - filling the hole.
    12. Whipped White Chocolate Frosting
  12. Place chopped chocolate in a microwave safe glass bowl. Microwave in 30 second bursts at 60% heat until 80% melted. Stir until all the chocolate has melted. Set aside to cool.
  13. In the bowl of a stand mixer, beat the butter until smooth. Add the powdered sugar and mix on high until combined.
  14. Mix in the vanilla.
  15. With the mixer on low, pour in the white chocolate. Scrape the sides of the bowl and mix on medium speed until incorporated.
  16. Add the heavy cream & salt and whip for 4-5 minutes or until light and fluffy.
  17. If the frosting seems too soft, place it in the refrigerator for 10 minutes to slightly firm up.
  18. Use a large open, star tip (such as Wilton B8) to pipe a swirl of frosting onto each cupcake. Top the cupcake with 1/3 of a white chocolate Twix candy bar.
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Filed Under: candy cupcakes, caramel, caramel cupcakes, cupcake recipes, filled cupcakes, frosting and icing, recipes, white chocolate cupcakes, white chocolate frosting

Irish Stout Cake with Bailey’s Ganache

March 15, 2013 by 6 Comments

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

It’s that time of year again… the time where I stock up on Guinness beer and Bailey’s Irish cream and Jameson whiskey.   And why? you may be wondering… well, it’s St. Patrick’s Day!  The day American’s celebrate their Irish heritage by getting sloshed! HA! I don’t particularly drink too much… so I like to use my liquor in my baking and this year made a chocolate Guinness Irish stout cake filled with Bailey’s cream cheese frosting and covered in white chocolate Bailey’s ganache.

OOooooooooooooooooooooh yeah.

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

This chocolate cake is seriously one of my all time favorites.   I mean, I could make this cake over and over and over again (and trust me, I already have) and NEVER get tired of it.

At first, I just wanted to make a single layer of cake and cover it in a simple white chocolate Bailey’s ganache.  BUT… I didn’t have a large enough round pan (I wanted a 10in round pan, but I only had an 8in round).   Boo.  So, two 8in rounds it was.   Between the  two layers of cake is a Bailey’s Irish cream & white chocolate ganache that I let set up overnight in the fridge so that I could spread it.  On top is hot ganache poured over the cake and down the sides.  I love that you can see the chocolate layers of this cake too.  Yaahh… this cake is good.

I brought it over to my neighbor Chrissy’s house to share with her family.  I served a big ole slice to her husband with a Guinness… HUGE hit!

Enjoy!

Irish Stout Cake with Bailey's Ganache by JavaCupcake.com

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Irish Stout Cake with Bailey’s Ganache

Total Time: 24 hours

Yield: 1 2-layer 8-inch cake

Dark chocolate Guinness Stout cake filled with Bailey's cream cheese frosting topped with Bailey's ganache and white chocolate shavings - the perfect St. Patrick's Day dessert!

Ingredients

    Irish Stout Cake
  • 2 cups flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1 cup unsalted butter
  • 1 12oz bottle of Guinness Stout beer
  • 3/4 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
    • Bailey's Cream Cheese Frosting
  • 6oz cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 2 1/4 cups powdered sugar
  • 1/8 tsp salt
  • 1 Tbsp Bailey's Irish Cream
    • Bailey's Ganahe
  • 6oz high quality white chocolate (not white chocolate chips)
  • 1/4 cup heavy cream
  • 1/4 cup Bailey's Irish Cream
  • 1 Tbsp unsalted butter
  • White chocolate shavings (garnish)

Instructions

    Irish Stout Cake
  1. Preheat oven to 375 F degrees. Grease and flour 2 8in round cake pans. I also lined mine with parchment paper.
  2. In a medium pot, melt the butter over medium-high heat. Whisk in the beer, cocoa powder and espresso powder until smooth. Bring to a simmmer and let bubble 1-2 minutes, stirring constantly. Set aside to cool 5-10 minutes.
  3. While it's cooling, sift together the flour, sugar, baking soda and salt in a large bowl. Set aside.
  4. In another large bowl, whisk together the vanilla, eggs and buttermilk.
  5. Once the chocolate mixture has slightly cooled, add 1-2 Tbsp of it to the eggs and milk and whisk until smooth. This is going to temper the eggs so they don't scramble. Slowly pour the remaining chocolate in with the eggs and whisk until incorporated.
  6. Make a well in the flour and pour in the chocolate. Use a spatula to fold together until no more flour can be seen. It will still be clumpy at this point. With your whisk, quickly stir the batter 20 strokes. Do not over mix. The batter may still have a few lumps in it, but that's okay.
  7. Divide the batter evenly into the prepared pans. (I got about 2 3/4 cup of batter into each pan.)
  8. Bake at 375 F degrees for 15 minutes. Reduce the temperature to 350 F degrees and cook another 14-16 minutes or until a toothpick comes out clean.
  9. Cool cake in the pans for 10 minutes until removing to a wire rack to cool completely.
  10. Once cooled, trim the tops so that each cake is level and the same height.
  11. Wrap cake layers and freezer for several hours or over night.
    12. Bailey's Irish Cream Frosting
  12. Using your stand mixer, cream together the cream cheese, butter and shortening until smooth.
  13. Add the powdered sugar and beat on high for 2 minutes. Scrape the sides of the bowl to ensure everything is incorporated.
  14. Add the Bailey's and salt and mix for 1 more minute.
  15. Chill in the freezer for about 10 minutes or until firm and easily spreadable without being too soft.
    16. Bailey's Ganache
  16. Run the white chocolate though the food processor until it is in very small, fine pieces. If you don't have a food processor you can just chop the chocolate into very small, fine pieces. Place them in a medium glass bowl.
  17. In a medium pot, bring the heavy cream, Bailey's and butter to a simmer. DO NOT BOIL. Pour cream over the chocolate and let it stand for 1 minute.
  18. Stir chocolate and cream slowly and smoothly until all the chocolate has melted. Do not over-stir the chocolate... you don't want to create air bubbles.
  19. Place the bowl in a ice bath until it has come to room temperature. Cover and chill for 1 hour or until it has thickened.
    20. Assembly
  20. Place first layer of cold from the freezer cake on your cake stand, cut side up. Using all the cream cheese frosting, spread an even, flat layer across the top of the cake to the edges. Place the second layer of cake, cut side down on top of the frosting. Press down gently until the top is level. Put cake in the freezer for 10-15 minutes.
  21. Remove the cake from the freezer and spoon ganache on the top of the cake. Using an offset spatula, GENTLY AND SLOWLY spread the ganache to the sides of the cake. Add more ganache when needed to create an even layer. You'll want the ganache to slightly drip off the sides, but most of it to remain on top. Pop any air bubbles with a toothpick.
  22. Garnish the top of the cake with white chocolate shavings.
  23. Store cake in refrigerator until ready to serve. Remove 15-20 minutes before you want to cut the cake.
  24. Store in an air tight container up to 2 days.
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Filed Under: alcohol, alcohol frosting, cake, chocolate, chocolate cake, dark chocolate, frosting and icing, ganache, ganache, holiday, recipes, St. Patrick's Day, white chocolate frosting

Mozart White Chocolate Cupcakes

July 15, 2011 by 4 Comments

A few weekends ago, my family and I took a little weekend trip to Salzburg, Austria. Salzburg is home to many things including Mozart and the classic film, The Sound of Music. Also in Salzburg you’ll find Mozart Chocolate Ball, made by a Salzburg confectioner in 1890 and named after Mozart.

I picked up a trio of Mozart Chocolate Liquors which included a white chocolate liqueur… which meant that I had to make a White Chocolate cupcake!

What I came up with was this delicious little piece of white chocolate heaven…

White chocolate cake drenched with Mozart White Chocolate Liqueur topped with a white chocolate & Mozart Liqueur buttercream. I call these White Chocolate Mozart cupcakes!

These would be amazing filled with strawberries too… I’m just sayin’… white chocolate + strawberries = yum!

Mozart White Chocolate Cupcakes
Makes about 12 cupcakes, maybe a couple more

1 ½ cups cake flour
2 tsp baking powder
¼ tsp salt
6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract
3 oz white bakers chocolate, melted
¼ cup milk
¼ cup sour cream
¼ cup hot water

¼ cup white chocolate Mozart liquor

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, mix together the milk and sour cream.
  4. Using a double boiler on medium-high heat.  Melt the chocolate.  Set aside to cool.
  5. In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
  6. Add the egg whites one at a time and mix until incorporated.  Scrape the sides of the bowl.
  7. Mix in the vanilla.
  8. On medium, slowly pour the chocolate into the egg/sugar/butter mixture.  Scrape the sides and mix until completely combined.
  9. Add the flour and milk/sour cream alternating, beginning and ending with flour.  Scrape the sides of the bowl and mix only until combined.
  10. Add the hot water and mix just until incorporated.
  11. Fill cupcake liners ¾ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  14. After the cupcakes have completely cooled, poke 10-15 holes with a toothpick in each cupcake.  Brush the liquor over the top, making sure it soaks into the cupcake.

Mozart White Chocolate Frosting

1oz bakers white chocolate, melted
½ cup unsalted butter, room temperature
2 tsp Mozart white chocolate liqueur
1 tsp vanilla
¼ cup milk or cream
1lb sifted powdered sugar

  1. Cream the butter.
  2. While that is creaming, melt the white chocolate using a double boiler.  Cool slightly after melted.
  3. Mix in the liquor and vanilla to the butter.
  4. Slowly drizzle the melted chocolate into the butter mixture until completely incorporated, scraping the sides.
  5. One cup at a time, add the powdered sugar and beat until smooth.  Scrape the sides of the bowl.
  6. Add the milk until you get the consistency you desire.
  7. Mix on high for 3 minutes.
Filed Under: cupcake recipes, featured, frosting and icing, recipes, white chocolate cupcakes, white chocolate frosting