Mozart White Chocolate Cupcakes
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...
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
Ingredients
Cupcakes
- 1 ½ cups cake flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoon unsalted butter, room temperature
- ¾ cup sugar
- 2 egg whites
- 1 teaspoon 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
Mozart White Chocolate Frosting
- 1oz bakers white chocolate, melted
- ½ cup unsalted butter, room temperature
- 2 teaspoon Mozart white chocolate liqueur
- 1 teaspoon vanilla
- ¼ cup milk or cream
- 1lb sifted powdered sugar
Instructions
Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a measuring cup that pours, mix together the milk and sour cream.
- Using a double boiler on medium-high heat. Melt the chocolate. Set aside to cool.
- In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
- Add the egg whites one at a time and mix until incorporated. Scrape the sides of the bowl.
- Mix in the vanilla.
- On medium, slowly pour the chocolate into the egg/sugar/butter mixture. Scrape the sides and mix until completely combined.
- Add the flour and milk/sour cream alternating, beginning and ending with flour. Scrape the sides of the bowl and mix only until combined.
- Add the hot water and mix just until incorporated.
- Fill cupcake liners ¾ full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
- 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
- Cream the butter.
- While that is creaming, melt the white chocolate using a double boiler. Cool slightly after melted.
- Mix in the liquor and vanilla to the butter.
- Slowly drizzle the melted chocolate into the butter mixture until completely incorporated, scraping the sides.
- One cup at a time, add the powdered sugar and beat until smooth. Scrape the sides of the bowl.
- Add the milk until you get the consistency you desire.
- Mix on high for 3 minutes.
- With a Wilton 1M piping tip fitting on a piping bag, pipe a swirl of frosting onto the top of the cupcake.
Mozart White Chocolate Cupcakes
Makes about 12 cupcakes, maybe a couple more
1 ½ cups cake flour
2 teaspoon baking powder
¼ teaspoon salt
6 tablespoon unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 teaspoon 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
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a measuring cup that pours, mix together the milk and sour cream.
- Using a double boiler on medium-high heat. Melt the chocolate. Set aside to cool.
- In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
- Add the egg whites one at a time and mix until incorporated. Scrape the sides of the bowl.
- Mix in the vanilla.
- On medium, slowly pour the chocolate into the egg/sugar/butter mixture. Scrape the sides and mix until completely combined.
- Add the flour and milk/sour cream alternating, beginning and ending with flour. Scrape the sides of the bowl and mix only until combined.
- Add the hot water and mix just until incorporated.
- Fill cupcake liners ¾ full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
- 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 teaspoon Mozart white chocolate liqueur
1 teaspoon vanilla
¼ cup milk or cream
1lb sifted powdered sugar
- Cream the butter.
- While that is creaming, melt the white chocolate using a double boiler. Cool slightly after melted.
- Mix in the liquor and vanilla to the butter.
- Slowly drizzle the melted chocolate into the butter mixture until completely incorporated, scraping the sides.
- One cup at a time, add the powdered sugar and beat until smooth. Scrape the sides of the bowl.
- Add the milk until you get the consistency you desire.
- Mix on high for 3 minutes.
Well Betsy, you've just hit on my absolute favourite flavour ever!!! I *love* the sound of these! I'm soooo going to be baking them (just as soon as I can find a white chocolate liqueur somewhere in this neck of the woods...).
Thanks a million for sharing - and also for making that drop down list for your recipes!! So nice to be intrigued and encouraged by your baking 🙂
Lxo
Oh super! I'm glad you like the recipe!! Godiva makes a white chocolate liqueur that I'm sure you could order online. 🙂 xoxo
You said to add vanilla in the frosting but you don't say it in the recipe how much.
oops! Sorry about that!! 1tsp is standard for extract! 🙂 I updated the recipe! THANKS!
Mozart White Chocolate liquor is very popular here in Germany, and ladies that occasionaly partecipate in our Cupcake Happy Hour sessions are very fond of it, but putting in a cupcake is a really lightening to me. Great idea. Gotta try it.
Thanks and have a nice time.
I only got one little tiny bottle of it when I was in Salzburg. I should have gotten more!! When/where are your Cupcake Happy Hours? I'd love to come if I can!
If you need some bottle just give me a note, we can provide it, I believe that FDA allows sending alcoholic gifts in USA.
And if it happens that you pass by Stuttgart send me a notice, and it will be our pleasure to have you as a guest in our small cafe. My friend Angela and me, run small caffe and normaly men public after work, came to our happy hours we started to make, (at the beginning only Thursdays), our Cupcake Happy Hour, 16-19 for all busy Moms, but also for busy after work ladies who work, to differentiate something. Lately it became, daily session with new cupcakes and always something new around, and come not only women, but also men.
We run this small blog where we feature inspirations for our cupcakes, and to show some love to all you great bloggers who develope recipes we use.
If you don't mind, and allow, we can feature also your cupcakes, with all credits, of course, as we do always.
See you around.
Kind regards.
Smily
Sounds like I'll be needing to take a trip to Stuttgart soon!! Thanks so much!!
xoxo
Betsy
I am so happy I found this recipe. I work in a liquor store in Tennessee. We have Mozart Liqueurs. I am doing a sampling of Mozart this Friday. I also love to bake with different liqueurs. I did not know what to do with this one yet. I thankfully found this. I will let you know how it goes.
Ellcie Mae - that's so awesome that you'll be able to feature this recipe with the Mozart! Keep me posted!