White Chocolate Cupcakes

Instructions

White Chocolate Ganache Filling

1. Make the white chocolate ganache filling first! It needs time to cool to room temperature.
2. In a small bowl combine 1 cup of white chocolate and 1/4 cup of heavy cream.
3. Heat in the microwave for 1 minute, then let the mixture sit for another minute.
4. Stir to combine and mix until smooth, then cover the ganache flush with plastic wrap and set it aside to cool.

Vanilla Cupcake Recipe

1. Preheat the oven to 350°F / 175°C and place 12 cupcake liners in a muffin pan.
2. In a large bowl, whisk together 1/2 cup of sour cream, 1/2 cup water, 1/4 cup oil, 1 large egg, and 1 Tbsp vanilla extract. Mix until fully incorporated.
3. Sift 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt into the wet ingredients. If you don't have a sifter, whisk the dry ingredients together in a separate bowl, then add them into the wet ingredients. Mix until just combined. The batter should be smooth.
4. Fill cupcake liners 3/4 full and bake for 18-21 minutes or until a toothpick comes out with a few moist crumbs. Rotate the pan halfway through to help the cupcakes bake evenly.
5. Let the cupcakes cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling.

White Chocolate Buttercream Frosting

1. While the cupcakes bake and cool, make the white chocolate buttercream.
2. In a small bowl combine 1/2 cup white chocolate and 1/4 cup heavy cream. Heat in the microwave for 1 minute, then let the mixture sit for 1 minute. Mix until combined, then place the bowl in the fridge to cool for 10 minutes.
3. Next, use a hand mixer or stand mixer with the whisk attachment to beat 1 cup of unsalted butter at a medium speed for 1 minute until smooth and fluffy. 
4. Pour the cooled white chocolate mixture into the bowl with the butter, then add 2 tsp vanilla extract and 1/4 tsp salt. Mix on a medium speed until incorporated.
5. Slowly mix in 3 1/2 cups of powdered sugar on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
6. Once the ingredients have come together, beat on a medium speed for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
7. If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.
8. Then stir the frosting by hand with a rubber spatula to get the frosting SUPER smooth. Place the frosting into a large piping bag fit with an open star piping tip like a Wilton 1M frosting tip. Seal the top with a rubber band or clip and set aside.

Decorating These White Chocolate Cupcakes

1. Remove the center of each cupcake with a small circle cutter or small knife and fill with about a tablespoon of room temperature white chocolate ganache.
2. Pipe a large swirl of white chocolate buttercream on top of each cupcake with an open star piping tip.
3. Then chill the frosted cupcakes in the freezer for about 5 minutes. This helps prevent the buttercream from melting as we drizzle the cupcakes with warm white chocolate ganache. While the cupcakes chill, heat up the remaining white chocolate ganache for 5-10 seconds until it's thinner and warm to the touch.
4. Drizzle the warm white chocolate ganache on top of the frosting on each cupcake, then use a microplane to add a dusting of white chocolate shavings.