White Chocolate Cupcakes

I have been wanting to make some cupcakes for a while now. As if there aren't enough sweets in the house, look at me getting in the mood to make cupcakes. This cupcake recipe is one that I had marked off in my book and I initially wanted to make them for my birthday, but I let Alex persuade me into make the Kahlua cupcakes instead. These cupcakes were very easy to make and, surprisingly enough, weren't as rich as I thought they would be. I assumed that having chocolate in the cupcake and frosting would make for a heavy dessert, but the use of white chocolate eliminated that. In the end it was a dense, sweet cupcake with the best frosting I have ever made.


White Chocolate Cupcakes with White Chocolate Frosting
Source: Carole Bloom's The Essential Baker
Makes a dozen cupcakes

Cupcakes
2 ounces white chocolate. finely chopped
1/4 cup heavy whipping cream
2 1/2 ounces (5 Tbsp) unsalted butter, softened
1/2 cup superfine sugar (I only had regular granulated sugar so put it in the food processor for about 20 seconds to make it fine)
1/4 cup firmly packed light brown sugar
1 extra large egg yolk, at room temperature (1 extra large = 1 large)
1 tsp vanilla extract
1 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup buttermilk
2 extra large egg whites, at room temperature
1/4 tsp cream of tartar

Preheat oven to 350 degrees. Line a muffin pan with paper muffin cups.

Place chopped chocolate in a small bowl.

Place heavy cream in a small saucepan and bring to a boil. Pour the cream over the chopped chocolate and let set for 1 minute. Stir mixture together using a spatula until very smooth.

Place the butter in a bowl and beat on medium speed until fluffy, about 2 minutes.

Add the sugars and cream together well. Stop occasionally and scrape down the sides and bottom of the bowl with a rubber spatula.

Use a fork to lightly beat the egg yolk and vanilla together in a small bowl. Add to the butter mixture and blend together.

Combine the flour, baking soda, and salt. Alternating with the buttermilk, add to the butter mixture in 3 stages. Mix completely after each addition and make sure to scrape the sides and bottom of the bowl with a rubber spatula.

Add the melted chocolate to the mixture and blend thoroughly.

Place the egg whites in a grease-free bowl and whip the egg whites on medium speed until frothy. Add the cream of tartar and whip on medium-high speed until the egg whites hold glossy and firm, but not stiff, peaks.

Fold the whipped egg whites into the batter in 4 stages, blending thoroughly after each addition.

Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full.

Bake 20-25 minutes or until light golden brown and a tester inserted in the center comes out clean. Cool completely.


Frosting
8 ounces white chocolate, finely chopped
8 ounces cream cheese, softened
1 tsp vanilla extract
1 1/2 cups confectioner's sugar

Place the chopped chocolate in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and set aside. (Or melt the chocolate in the microwave in 30 second bursts).

Place the cream cheese in a large bowl and beat on medium speed until it's fluffy, about 2 minutes.

Add the vanilla to the cream cheese and mix thoroughly.

Add the confectioner's sugar to the cream cheese in 3 stages. Stop occasionally to scrape down the sides and bottom of the bowl. Beat together until well blended.

Add the melted chocolate and blend together thoroughly.

Spread the top of each cupcake with an equal amount of frosting. Make swirls in the frosting with a spatula or the back of a spoon.

Chill the cupcakes for about one hour and then serve at room temperature.

Behold the cupcakes.

Bask in their glory.

Delight in their sinful goodness.