Sunday, March 15, 2015

White Chocolate Surprise Cupcakes with Cream Cheese Frosting

I you're looking for a cupcake that will surprise people and they'll rave about later, these are the ones.  You'll love them!
These cupcakes are my daughter's absolute favorites.  She requests them often.  You'll get plenty of compliments on these.  I made them for a bridal shower and they were a big hit.
This recipe makes 24 cupcakes. 

White Chocolate Cupcakes

1 box white cake mix (2 layer size)
1/2 box Jell-O white chocolate pudding mix (4 serving size)
1/2 cup sour cream 

4 egg whites 
1 cup water
1/3 cup oil
2 packages white chocolate Lindt truffles (24 total truffles)

White Chocolate Cream Cheese Icing

1 container (8 oz) whipped cream cheese
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
1/2 box Jell-O white chocolate pudding mix (4 serving size)
4 ounces white chocolate, melted and cooled

White Chocolate Cupcakes

Preheat oven to 350 degrees F.
Mix together cake mix, 1/2 box white chocolate pudding mix, sour cream, egg whites, water, and oil until fully combined.  Beat 2 minutes.
Fill cupcake liners in cupcake pan 2/3 full, 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. A toothpick inserted in the center will come out clean.
When cupcakes are cool, core your cupcakes to create room for the truffle. I use a large round icing tip. Just insert and pull out to remove a small amount of cake. Don't insert the icing tip clear to the bottom of the cupcake.  You don't want the hole to go all the way through.  Leave some cake at the bottom. Then push your truffles down inside. 
These are also absolutely delicious without the truffles.

White Chocolate Cream Cheese Icing

Beat butter until fluffy. Then add whipped cream cheese. Beat until blended well.
Add 1 teaspoon vanilla extract.  Mix in 4 cups of powdered sugar one cup at a time, beating between each. Add pudding mix and mix well.
If necessary add milk 1 tablespoon at a time until frosting is a good piping  consistency.
Melt the white chocolate  in the microwave.  When cool add to frosting.  Beat until fluffy and light, about 3 to 5 minutes.
Pipe icing onto cupcakes.

I topped mine with white chocolate curls and some pearl sprinkles.


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