White Chocolate Cupcakes with Truffle Filling
Elevate your dessert game with these decadent White Chocolate Cupcakes with Truffle Filling—a luxurious treat that combines tender, buttery cupcake batter, creamy melted white chocolate, and the surprise of a gooey, indulgent white chocolate truffle baked right into the center. With just 20 minutes of prep time, this recipe is perfect for impressing at special occasions or satisfying your sweet tooth. Topped with a delicate dusting of powdered sugar, these cupcakes are a feast for both the eyes and the palate. Whether you're a white chocolate lover or just seeking a show-stopping dessert, these cupcakes deliver irresistible flavor and a wow-worthy presentation.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 4 ounces white chocolate, melted and slightly cooled
- 0.5 cups whole milk
- 12 white chocolate truffles (e.g., Lindt or similar), unwrapped
- 2 tablespoons powdered sugar (for optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy (about 2-3 minutes).
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Slowly pour in the melted white chocolate, mixing until fully incorporated.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Spoon a heaping tablespoon of batter into each cupcake liner. Place one white chocolate truffle in the center of each liner and top with more batter, ensuring the truffle is completely covered.
Bake the cupcakes in the preheated oven for 18-20 minutes or until the tops are slightly golden and a toothpick inserted into the edge of the cupcake comes out clean (avoid inserting into the truffle).
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Dust the tops with powdered sugar for decoration, if desired, and serve.
Nutrition Facts
Calories |
3664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 508.3 g | 185% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 362.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 648 mg | 50% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
