White Chocolate Cupcakes with Whipped Chocolate Ganache
Tender, soft White Chocolate Cupcakes are topped with a smooth and light whipped white chocolate ganache. The combination is dreamy. Decorate with your favourite Mini Eggs to make this your perfect Easter Cupcake.
Servings: 12 cupcakes
Calories: 375kcal
Equipment
- medium and large mixing bowl
Ingredients
White chocolate cupcakes
- 115 g unsalted butter room temperature
- 130 g granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 170 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ fine salt
- 120 ml whole milk
- 140 g white chocolate chips
Whipped white chocolate ganache
- 450 ml double cream (heavy cream) divided into two
- 150 g white chocolate chopped plus extra for shavings from (optional)
To decorate
- white chocolate shavings optional
- Cadbury's Mini Eggs optional
Instructions
White chocolate cupcakes
- Preheat the oven and prepare your cupcake liners. Preheat the oven to 350°F (180°C), and line a 12-well cupcake pan with cupcake liners.
- Cream the butter, sugar and then vanilla. Beat the butter and granulated sugar in a large mixing bowl with an electric hand-held mixer fitted with the beaters on medium to high speed for about 5 minutes, or until light and creamy.Add the vanilla in and mix in.
- Mix in the eggs. Add the eggs one at a time, beating well after each addition. Ensure that you scrape down the sides and bottom of the bowl. Note, the mixture may look a little curdled- this is normal and it will come together in the next stage.
- Add in the dry and then wet ingredients. Sift half the flour into the mixing bowl, turn the mixer to low speed and mix until just combined.Add the milk and mix, and then sift in the remaining flour, baking powder and salt into the bowl and mix until only a few streaks of flour remain, being careful not to overmix.
- Add the chocolate chips. Add in the white chocolate chips and fold through with a rubber spatula until just distributed.
- Distribute between the cases and bake. Divide the batter equally between the 12 cupcake liners. Bake for 15 to 18 minutes, or until the centre of the cupcake springs back up if gently pressed and a toothpick comes out clean. Remove the cupcakes from the oven, and cool in the pan for 5 to 10 minutes before turning them out on a wire rack to cool completely.
Whipped white chocolate ganache
- Melt the chocolate and heat the cream. Heat half the double cream and the white chocolate, in a microwave-safe bowl, on medium power for 30-second increments, stirring between each set. Do this until all the white chocolate has melted. Cool till room temperature, cover and refrigerate for 4 hours minimum or overnight. Note: White chocolate doesn’t harden in the fridge, remaining soft.
- Whip to perfection. Once chilled and thickened, add in the remaining cream, then using hand-held electric beaters fitted with the whisk attachment, whisk on low-medium speed until the ganache is thickened and creamy. Refrigerate until ready to use.
- Pipe white chocolate ganache frosting onto cupcakes. Spoon the whipped ganache into a piping bag fitted with your favourite piping tip and pipe the whipped white chocolate ganache over the top of each cupcake. Decorate with white chocolate shavings and enjoy immediately!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: If the cupcakes are decorated with the ganache, then store them in an airtight container in the refrigerator for 3 to 4 days. Note that the sponge will dry out a little in the fridge. It's best to decorate what you will serve immediately as they are best at room temperature with cold ganache. If the cupcakes are undecorated then store them at room temperature in an airtight container for up to 4 days.
To freeze: It's best to freeze these cupcakes as separate components. The cupcakes can be placed in a freezer-safe container and frozen for up to 3 months. Thaw at room temperature. The ganache can be frozen in the same way. Thaw overnight in the fridge.
TIP 1: Use room temperature ingredients where stated. The butter and eggs must be at room temp for them to cream and mix into the batter sufficiently. Enough air needs to be trapped in both ingredients to create lift in the oven and result in an airy sponge.
TIP 2: Don't over mix the batter. When adding the flour and white chocolate, mix them until they are just combined. Don't keep stirring and stirring as this activates the gluten and creates tough cupcakes.
TIP 3: Heat the cream and melt the chocolate gently. Whether using the microwave or over a stovetop, don't use high heat - the chocolate will easily burn or separate. Low and slow is best!
TIP 4: Whip the ganache slowly. Do not turn up the whisk to high speed when whipping the ganache. The consistency of the cream will overwhip in a heartbeat. Whisk on medium to low and watch it like a hawk. Add in more cream if you do overwhip by mistake.
Nutrition
Calories: 375kcal | Carbohydrates: 31g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 73mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 850IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg