White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting
White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have white chocolate truffle cupcakes with whipped white chocolate mascarpone frosting using 22 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
  1. Take FOR THE CUPCAKES
  2. Make ready cake flour
  3. Prepare baking powder
  4. Make ready salt
  5. Make ready whole milk, at room temperature
  6. Get vanilla extract
  7. Take egg whites, at room temperature
  8. Make ready cream of tarter
  9. Get unsalted butter, at room temperature
  10. Prepare granulated sugar
  11. Make ready sour cream
  12. Take white chocolate truffles
  13. Make ready FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING
  14. Take white chocolate, chopped, not chips
  15. Take heavy whipping cream
  16. Get vanilla extract, divided use
  17. Get salt
  18. Make ready mascarpone cheese, at room temperature
  19. Get confectioner's sugar
  20. Make ready GARNISH
  21. Take Fresh raspberries
  22. Make ready red and purple sprinkles
Instructions to make White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting:
  1. MAKE WHIPPED WHITE CHOCOLATE FROSTING. Do this first as it needs time to chill
  2. Have chopped white chocolate in a large bowl. Heat cream until hot but not boiling, pour over white chocolate. Let stand 1 minute then stir until smooth stirring in vanilla and salt. Refrigerate until completely cold, at least 4 hours or overnight. Don't whip until cupcakes are cool and ready to frost
  3. MAKE CUPCAKES
  4. Preheat oven to 325Ā°F. Line 12 standard cupcake tins with paper liners
  5. Wkisk flour, baking powder and salt in a bowl, set aside
  6. Whisk in another bowl milk and anilla and set aside
  7. In another large bowl beat sugar and butter until light and fluffy
  8. Beat in sour cream until smooth
  9. Stir in flour alternating with milk in 3 additions
  10. With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended
  11. Divide batter evenly into prepared cupcake tins
  12. Bake 17 to 20 minutes until a toothpick comes out just clean
  13. Have 12 truffles unwrapped
  14. Cut a slit in the top of each cupcake as soon as they come out of the oven. Press a truffle in each slit and gently press even with the top. Truffle will melt to cupcake. Remove from tins carefully and cool completely before frosting
  15. FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING
  16. Beat chilled cream and white chocolate until it it has soft peaks
  17. Beat mascarpone, confectioner's 6 and 1/2 teaspoon vanilla until smooth
  18. Stir iinto white chocolate mixture and beat until light and fluffy
  19. Frost cupcakes with frosting, Store cupcakes, covered in refrigerator but serve at room temperature.Top each cupcake with some red and purple sprinkles a fresh raspberry before serving

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