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white chocolate cupcakes

White Chocolate Nutella Cupcakes | JavaCupcake.com

White Chocolate Nutella Cupcakes

White chocolate cake filled with white chocolate ganache topped with whipped Nutella buttercream make these cupcakes the perfect cupcake to satisfy your sweet tooth!

White Chocolate Nutella Cupcakes | JavaCupcake.com

A  couple months ago, my husband Dave transitioned into the Warrior Transition Unit – Europe.  The WTU is a special unit in the Army that specializes in helping injured soldiers get well or transition out of the Army.   After 11 years serving on active duty, 2 deployments to Iraq and 1 to Afghanistan and countless hours of training, Dave suffers from combat related PTSD, TBI (traumatic brain injury), anxiety, depression, nightmares, sleepless nights… just to name a few.

White Chocolate Nutella Cupcakes | JavaCupcake.com

So when Dave asked if I would make cupcakes for him to bring to his combat stress support group, well… of course I said yes.  Anything I can do to help bring a little bit of joy, comfort and happiness to these injured soldiers I’m more than happy to do.

Dave’s two favorite flavors are white chocolate and Nutella so what better opportunity to make a cupcake filled with his favorites.  Thus this White Chocolate Nutella Cupcake was born!

White Chocolate Nutella Cupcakes | JavaCupcake.com

The base of this cupcake starts with a white chocolate cake that has chunks of white chocolate folded into the batter.  Filling the cake is a simple to make, yet rich and delicious white chocolate ganache.  Topping these cupcakes is a whipped Nutella buttercream, white chocolate shavings and a hazelnut wafer cookie.

The best part about these cupcakes though… Dave frosted and decorated every last one of them.   He’s pretty darn good with a piping bag!

White Chocolate Nutella Cupcakes | JavaCupcake.com

I think my favorite bite of these cupcakes was one where I got a bit of the white chocolate ganache and a bit of the Nutella buttercream.  Creamy, delicious goodness.

When Dave brought them to his group and the soldiers could hardly believe Dave helped make them… let alone frost them.   Needless to say, they were a huge hit and everyone loved them.

Enjoy!

White Chocolate Nutella Cupcakes

White Chocolate Nutella Cupcakes

Yield: 2 dozen
Cook Time: 18 minutes
Total Time: 18 minutes

Ingredients

Cupcakes

  • 3 cups cake flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 14 Tbsp unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 vanilla bean, deseeded
  • 6 egg whites
  • 1 cup milk
  • 1 tsp vanilla
  • 100g white chocolate, roughly chopped

Filling

  • 200g heavy cream
  • 200g white chocolate

Frosting

  • 1 cup unsalted butter, room temperature
  • 1 heaping cup Nutella
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt
  • White chocolate, for shavings
  • Hazelnut wafer cookies

Instructions

Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar for 2 minutes. Add the vanilla bean seeds and mix until combined
  4. In another bowl, whisk together the egg whites, milk and vanilla. Pour this in 4-5 parts into the egg/butter mixture mixing well after each addition.
  5. Add the flour mixture and mix only until just combined. Make sure to scrape down the sides and bottom of the bowl to ensure everything is incorporated but do not overmix the batter.
  6. Fold the chopped chocolate into the batter.
  7. Fill cupcake liners ¾ full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  10. After the cupcakes have cooled, core the center out of each cupcake.

Filling

  1. Chop the chocolate into small pieces and place in a small glass bowl.
  2. Heat the cream until just bubbling, but do not boil.
  3. Pour the hot cream over the chocolate and let sit for a few minutes. Stir gently with a rubber spatula until all the chocolate has melted. Set aside to cool.
  4. Once cooled, fill the hole of each cupcake with ganache.

Frosting

  1. In the bowl of your stand mixer, cream together the Nutella and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
  6. Fill a piping bag fitted with a Wilton 1M piping tip with buttercream and pipe swirls of frosting on to each cupcake.
  7. Top with shaved pieces of white chocolate and a hazelnut wafer cookie.

 

White Chocolate Twix Cupcakes

These White Chocolate Twix cupcakes are a shortbread cookie cupcake filled with caramel and topped with white chocolate and a White Chocolate Twix candy! Seriously… it’s sheer perfection!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

White Chocolate Twix Cupcakes

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.

Whipped White Chocolate Frosting

  1. 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.
  2. In the bowl of a stand mixer, beat the butter until smooth. Add the powdered sugar and mix on high until combined.
  3. Mix in the vanilla.
  4. With the mixer on low, pour in the white chocolate. Scrape the sides of the bowl and mix on medium speed until incorporated.
  5. Add the heavy cream & salt and whip for 4-5 minutes or until light and fluffy.
  6. If the frosting seems too soft, place it in the refrigerator for 10 minutes to slightly firm up.
  7. 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.

 

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.

Mozart White Chocolate Cupcakes

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

Mozart White Chocolate Cupcakes

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

Cupcakes

  • 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

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

Instructions

Cupcakes

  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

  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.
  8. 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 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.
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