Triple White Chocolate Cupcake

Earlier this week I mentioned I had found my new favorite cupcake, and I said I would share it soon. You aren’t still mad at me for holding out right? ;) Today I’m back to share it! Triple white chocolate cupcakes. Go ahead a say that a few times….t-r-i-p-l-e…w-h-i-t-e…c-h-o-c-o-l-a-t-e…c-u-p-c-a-k-e-s White chocolate cake, stuffed with a white chocolate truffle, and topped with a white chocolate cream cheese.  The white chocolate cream cheese icing is smooth and delicious…and the white chocolate truffle hidden in the middle takes these to a whole new level. Yuuummmmmmm. If there ever was an official mommy cupcake this would be it. I’m not playing around here :)

I decorated these to coordinate with a recent ladies night in I hosted…but they are just as awesome nakey. Don’t even stress about making them pretty their so yummy, they’ll be gone before anybody notices what they looked like anyway!  What I really love about this icing is that it’s really easy to make, easy to work with, and has lots of possibilities. I have many different flavor combos I want to try adding to the white chocolate icing. I already posted white chocolate pumpkin icing, which I just added a pumpkin spice flavor creations. Just think of the possibilities….peppermint? Oh yes, coming soon.

Ingredients
White Chocolate Cupcakes

• 1 box white cake mix
• 1/2 box Jell-O white chocolate pudding
• 1/2 cup sour cream
• 4 egg whites
• 1 cup water
• 1/3 cup oil
• 2 packages white chocoalte Lindt truffles

White Chocolate Cream Cheese Icing

• 1 container white chocolate Indulgence
• 1/2 cup softened unsalted butter
• 1TSP vanilla extract (clear is best)
• 4 cups powdered sugar
• 4-6 TBS milk

Instructions
White Chocolate Cupcakes

1. Preheat oven to 350 degrees F.
2. Mix together cake mix, 1/2 box white chocolate pudding, sour cream, egg whites, water, and oil until fully combined.
3. Add 3TBS of batter to each cupcake liner, bake for 16-18 minutes at 350 degrees F. When done the top will just start to turn golden and should spring back when touched. Toothpick will come out clean.
4. Once cool, core your cupcakes to create room for the truffle. One way to do so is to use a large round icing tip. Just insert and pull out to remove a small amount of cake. Then push your truffles down inside.

Read more please visit : makebakecelebrate.com

Share this post