It's only THREE days until New Year's and I almost can't believe it! What do you mean it's already 2015? I literally just started remembering to put 2014 instead of 2013 on all my stuff, and now you want me to change it again? This is impossible. On a brighter note, I whipped up these unbelievably chocolatey, indulgent cupcakes to ring in the new year! They are white chocolate cupcake topped with semisweet chocolate buttercream, and stuffed with a chocolate truffle. There is chocolatey goodness in every single component of these treats, but it all works together to deliver a dessert that's not too sugary or cloying. The sweetness of the white chocolate is balanced out by the bittersweet frosting, and the melted surprise truffle in the center is the best part of all! These are simply the sweetest way to wrap up the year.
I have recently discovered a new, much better way to make buttercream thanks to the fantastic Shelly of Cookies & Cups. All you need is equal amounts of unsalted butter and chocolate, and you just have to melt them together, let this mixture solidify, and then whip it up using your mixer. That's it! Two ingredient, super simple, and it tastes almost exactly like my beloved Swiss Meringue Buttercream, except it's so much easier. Where has this been my whole life?! I used the white chocolate version for my Peppermint Bark Layer Cake, and I made it again for this recipe using semisweet chocolate chips. Once you try this ridiculously delicious, easy-peasy way of making frosting, you will never go back! It's super rich while still being fluffy and light, and it's the perfect thing to top off these white chocolate cupcakes. Or like, a spoon. Or well, anything, really. These cupcakes are chocolatey and delicious, deceivingly easy to whip up, and yes, they taste great with a flute of champagne. Happy baking and happy {almost} new year! 🙂
{cupcake recipe adapted from Sally's Baking Addition, buttercream from Cookies & Cups}
- *for the cupcakes*
- ½ cup {1 stick} unsalted butter
- 1 cup white chocolate chips
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup milk
- 12-15 dark chocolate truffles
- *for the buttercream*
- 1 cup semisweet chocolate chips
- 1 cup {2 sticks} unsalted butter
- First, prepare the buttercream. In a small nonstick pot, heat the butter and semisweet chocolate chips until completely melted and smooth. Remove from heat, and refrigerate until completely solid.
- Meanwhile, make the cupcakes. Preheat oven to 350F, and line a muffin pan with cupcake liners.
- In a microwave-safe bowl, heat the white chocolate and butter in 30 second intervals until melted and smooth. Let cool to room temperature.
- In a large bowl, whisk together the eggs, white sugar, brown sugar, and vanilla until smooth and creamy. Whisk in the cooled butter and white chocolate.
- Add the salt, baking powder, baking soda, and half of the flour to the liquid ingredients, followed by the sour cream and milk, and finishing with the remaining flour. Mix until batter just comes together.
- Fill cupcake liners about ⅔ of the way, and bake for about 16-18 minutes. As soon as the cupcakes come out of the oven, push a truffle in the center of each! Let cool completely before frosting.
- Once the initial chocolate chip and butter mixture has completely solidified, transfer it to the bowl of a stand mixer, and beat on high using the whisk attachment until frosting is light and fluffy.
- When the cupcakes are cooled off, frost as desired {I used a Wilton 4B tip}, and top with sprinkles. Serve immediately, or chill until ready to serve.
laudya clara says
looks simple and yummy cupcakes <3 love it!