White Chocolate Truffle Cupcakes with Whipped White Chocolate Mascarpone Frosting. These white chocolate cupcakes are tender and fluffy with a decadent liquid white truffle center. The truffles shell melts into the cupcake with the white chocolate center remaing soft. The frosting is a creamy, not to sweet whipped white chocolate marscapone frosting.

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

1. It’s of FOR THE CUPCAKES.
2. Prepare 1 3/4 cup of cake flour.
3. You need 2 teaspoons of baking powder.
4. It’s 1/8 teaspoon of salt.
5. It’s 2/3 cup of whole milk, at room temperature.
6. Prepare 1 teaspoon of vanilla extract.
7. You need 4 of egg whites, at room temperature.
8. Prepare 1/2 teaspoon of cream of tarter.
9. It’s 6 tablespoons of unsalted butter, at room temperature.
10. Prepare 1/2 cup of granulated sugar.
11. It’s 1/4 cup of sour cream.
12. Prepare 12 of white chocolate truffles.
13. Prepare of FOR THE WHIPPED WHITE CHOCOLATE MASCARPONE FROSTING.
14. It’s 8 ounces of white chocolate, chopped, not chips.
15. Prepare 1 cup of heavy whipping cream.
16. Prepare 1 1/2 teaspoon of vanilla extract, divided use.
17. Prepare 1/8 teaspoon of salt.
18. Prepare 8 ounces of mascarpone cheese, at room temperature.
19. It’s 3 tablespoons of confectioner's sugar.
20. Prepare of GARNISH.
21. Prepare of Fresh raspberries.
22. Prepare of red and purple sprinkles.

Surprise Vanilla Cupcakes with White Chcolate Cream Frosting A surprise in every cupcake! I made my go to butter cake in to cupcake tins, then hollowed out the centers and filled them with mini M&M's then put the to back on then frosted them with a light white white chocolate cream frosting. Press one truffle into each cupcake until the truffle is just below the surface of the cupcake top. Remove the cupcakes from the pan.

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

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. .
4. MAKE CUPCAKES.
5. Preheat oven to 325°F. Line 12 standard cupcake tins with paper liners.
6. Wkisk flour, baking powder and salt in a bowl, set aside.
7. Whisk in another bowl milk and anilla and set aside.
8. In another large bowl beat sugar and butter until light and fluffy.
9. Beat in sour cream until smooth.
10. Stir in flour alternating with milk in 3 additions.
11. With clean beaters beat egg whites with cream of tarter until it holds stiff peaks . Fold into batter in 3 additions until blended.
12. Divide batter evenly into prepared cupcake tins.
13. Bake 17 to 20 minutes until a toothpick comes out just clean.
14. Have 12 truffles unwrapped.
15. .
16. 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.
17. .
18. .
19. FINISH WHIPPED WHITE CHOCOLATE MASCARPONE FROStING.
20. Beat chilled cream and white chocolate until it it has soft peaks.
21. Beat mascarpone, confectioner's 6 and 1/2 teaspoon vanilla until smooth.
22. Stir iinto white chocolate mixture and beat until light and fluffy.
23. 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.
24. .
25. .

The truffles will melt into the cupcakes. For the frosting, place the white chocolate into the Small Micro-Cooker ®. This recipe makes enough mascarpone frosting for a sheet cake or large round cake. I like to use this chocolate mascarpone frosting for my chocolate layer cake recipe. The tangy whipped frosting pairs perfectly with the moist.