Best 10 Chocolate Cupcakes With White Truffle Frosting Recipes

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Indulge your taste buds in a symphony of flavors with our exquisite chocolate cupcakes adorned with a cloud-like white truffle frosting. This culinary masterpiece is a harmonious blend of rich chocolate and decadent white truffles, creating an unforgettable dessert experience. Each bite unveils a velvety texture, where the moist chocolate crumbles give way to a creamy truffle frosting, leaving your palate tantalized and craving more. Whether you're celebrating a special occasion or simply seeking an extraordinary treat, these chocolate cupcakes with white truffle frosting are sure to leave a lasting impression.

Let's cook with our recipes!

CHOCOLATE CUPCAKES WITH WHITE TRUFFLE FROSTING



Chocolate Cupcakes with White Truffle Frosting image

Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chips-what could be easier?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
  • In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
  • If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 24 g, TransFat 1 g

CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING



Citrus Cupcakes with White Chocolate Frosting image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Yield 12 cupcakes

Number Of Ingredients 19

2/3 cup white chocolate chips
2 teaspoons vegetable shortening
1 8-ounce package cream cheese, at room temperature
2 tablespoons orange juice
1 teaspoon vanilla extract
Pinch fine salt
2 cups confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1 stick (4 ounces) butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 egg yolks
1/2 cup sour cream
1/2 orange, zested (about 1 teaspoon)
1 1/2 tablespoons orange juice
Assorted toppings such as blueberries, candy-coated chocolate eggs, baby jelly beans, rainbow cereal puffs, licorice string and chocolate-covered graham crackers

Steps:

  • Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
  • Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)

CHOCOLATE TRUFFLE CUPCAKES



Chocolate Truffle Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 cupcakes

Number Of Ingredients 21

2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 3/4 cups flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup hot coffee
Chocolate Truffle Ganache, recipe follows
Whipped Chocolate Buttercream, recipe follows
2/3 cup boiling heavy cream
2 cups milk chocolate chips
1 tablespoon chocolate liqueur
4 sticks unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
1 cup cocoa powder
1/2 cup heavy whipping cream

Steps:

  • Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
  • In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
  • In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.
  • Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
  • To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
  • Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.
  • In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.

CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING



Cranberry Cupcakes with White Chocolate Frosting image

This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.

Provided by Kim

Categories     Holidays and Events Recipes     Christmas     Desserts     Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 18

1 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
4 large egg whites, at room temperature
½ cup unsalted butter, softened
¾ cup white sugar
1 ½ teaspoons freshly grated orange zest
1 teaspoon vanilla extract
⅓ cup buttermilk, at room temperature
⅓ cup heavy cream, at room temperature
1 cup chopped fresh cranberries
1 cup unsalted butter, softened
1 ½ cups powdered sugar
¼ teaspoon salt
6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
  • Sift flour, baking powder, and salt together in a small bowl. Set aside.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
  • Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
  • Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
  • Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
  • Frost the cooled cupcakes with the frosting.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g

TRUFFLE CHOCOLATE CUPCAKES



Truffle Chocolate Cupcakes image

I love food served with an unexpected twist, like these cupcakes with a creamy chocolate truffle center. My kids love to "help" make them, but I have to be sure to have enough truffles saved to actually fill the cupcakes! -Amanda Noll, Spanaway, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups semisweet chocolate chips
1/2 cup plus 2 tablespoons sweetened condensed milk
1 teaspoon butter
2 teaspoons vanilla extract
CUPCAKES:
1 package devil's food cake mix (regular size)
4 large eggs
1 cup sour cream
3/4 cup canola oil
1/2 cup water
2 teaspoons vanilla extract
1 cup heavy whipping cream, whipped, optional

Steps:

  • For truffles, in a small saucepan, melt the chocolate, milk and butter over low heat; stir until blended. Remove from the heat. Stir in vanilla. Transfer to a small bowl; cover and refrigerate until firm, about 1 hour. Roll into twenty-four 1-in. balls; chill 1 hour longer., For cupcakes, in a large bowl, combine the cake mix, eggs. sour cream, oil, water and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups one-third full. Drop a truffle into the center of each cupcake. Top with remaining batter. Bake at 350° for 17-22 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Top with whipped cream if desired.

Nutrition Facts : Calories 275 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING



White Chocolate Cupcakes With Truffle Filling image

Make and share this White Chocolate Cupcakes With Truffle Filling recipe from Food.com.

Provided by Shelby Jo

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 15

1 3/4 cups cake flour
2 teaspoons baking powder
2/3 cup whole milk
1/2 teaspoon double-strength vanilla
4 egg whites, room temperature
6 tablespoons butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
12 round white truffles or 12 dark chocolate truffles, unwrapped
6 ounces white chocolate, for baking chopped
8 ounces cream cheese, softened
1/4 cup butter, softened (1/2 stick)
1/2 teaspoon double-strength vanilla
2 cups powdered sugar
white chocolate curls (optional)

Steps:

  • Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in Small Batter Bowl. Combine milk and vanilla in small bowl. In a 2qt mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In 4qt mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites. Fold in remaining egg whites using whisk. Using a large scoop, divide batter evenly among liners.
  • Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a cooling rack. Immediately snip a 1/2-inch-deep (1-cm) "x" into top of each cupcake using kitchen shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.).
  • Meanwhile, for frosting, place white chocolate in microwave safe bowl, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In a large mixing bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.
  • Place frosting in a piping bag fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls.

CHOCOLATE TRUFFLE CUPCAKES



Chocolate Truffle Cupcakes image

Chocolate lovers rejoice! Our decadent chocolate cupcakes are filled with chocolate ganache and topped with chocolate buttercream frosting.

Provided by Cheri Liefeld

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 20

1 2/3 cups Gold Medal™ all-purpose flour
2/3 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon instant espresso coffee powder or granules
1 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
1 3/4 cups semisweet chocolate chips
1 cup whipping cream
1 tablespoon chocolate liqueur
1 cup butter, softened
1/2 cup unsweetened baking cocoa
1/2 teaspoon salt
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon chocolate liqueur, if desired
1/4 cup milk

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
  • In medium bowl, mix flour, 2/3 cup cocoa, the baking soda, coffee powder and 1 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 1 teaspoon vanilla. Alternately add flour mixture with buttermilk, beating on low speed until smooth. Divide batter evenly among muffin cups, using about 1/3 cup in each.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • Meanwhile, in small saucepan, heat filling ingredients over medium heat, stirring until chocolate is melted and mixture is smooth. Pour into 8-inch square or smaller pan; refrigerate 1 hour.
  • With small ice cream scoop or spoon, scoop out 1/4- to 1/2-inch hole in top center of each cupcake. With 1/4-teaspoon measuring spoon, scoop out small balls of ganache and place 1 ball in each hole.
  • In large bowl, beat 1 cup butter, 1/2 cup cocoa and 1/2 teaspoon salt with electric mixer on medium speed until creamy. Beat in 1 teaspoon vanilla and 1 teaspoon liqueur. Gradually add powdered sugar, beating on low speed until blended. Add milk; beat until frosting is stiff but creamy.
  • Spoon frosting into decorating bag fitted with #1M or #2D pastry tip. Pipe large dollop in middle of cupcake and then circle 2 to 3 times to form rose shape.

Nutrition Facts : ServingSize 1 Serving

TRUFFLE-FILLED CUPCAKES



Truffle-Filled Cupcakes image

All creatures of All Hallows' Eve are sure to delight in this treat with its unexpected surprise. You can use store-bought frosting to keep prep simple.. -Beverly Nowling, Bristol, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 1-1/2 dozen.

Number Of Ingredients 15

3/4 cup dark chocolate chips
1/3 cup heavy whipping cream
1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1/2 teaspoon orange paste food coloring
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 ounces unsweetened chocolate, melted
4 to 5 tablespoons evaporated milk
Assorted decorations: regular and Mega M&M's, Laffy Taffy, Candy Corn, Mega Buttons, Oreo Cookies, sprinkles, pretzels, marshmallows and edible pens

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Cool to room temperature, stirring occasionally. Refrigerate, covered, until firm., Preheat oven to 350°. Line 18 muffin cups with paper liners. In a large bowl, combine cake mix, water, egg whites, oil and food coloring; beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups three-fourths full. Top with 2 teaspoons chocolate mixture. Bake 18-22 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat butter, confectioners' sugar, vanilla and salt until smooth. Beat in melted chocolate and enough milk to reach desired consistency. Frost cupcakes. Decorate as desired.

Nutrition Facts :

CHOCOLATE TRUFFLE FROSTING



Chocolate Truffle Frosting image

Luscious chocolate truffle frosting for chocolate cakes. Dust the frosted cake with cocoa powder for a beautiful, velvety finish. Makes enough to cover a 8-10 cm high cake baked in a 22 cm round cake tin, so if you're making a big cake, you might want to make a double batch.

Provided by stormylee

Categories     Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 5

100 ml heavy cream
170 g semisweet chocolate
50 g butter, cubed
50 ml powdered sugar
1 tablespoon cognac or 1 tablespoon coffee (optional)

Steps:

  • Whip the heavy cream until stiff.
  • Melt the chocolate over a double boiler.
  • When the chocolate has melted, add the butter and stir until the butter melts.
  • Allow the mixture to cool a bit.
  • Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
  • If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
  • Frost your cake and transfer to the fridge, allow the frosting to set before serving.

Nutrition Facts : Calories 1647.5, Fat 166, SaturatedFat 103.4, Cholesterol 242.7, Sodium 365, Carbohydrate 78.4, Fiber 28.2, Sugar 26.2, Protein 24.4

EXTREME CHOCOLATE CUPCAKES WITH WHITE CHOCOLATE FROSTING



Extreme Chocolate Cupcakes With White Chocolate Frosting image

Make and share this Extreme Chocolate Cupcakes With White Chocolate Frosting recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 22

4 squares unsweetened baking chocolate
1/2 cup unsalted butter
1 1/2 cups flour
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons instant coffee powder
1 cup hot water
1/2 cup sour cream
2 eggs
1 1/2 teaspoons vanilla
6 ounces white chocolate
10 tablespoons butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans, toasted
1/4 cup light brown sugar
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare two 12-well cupcake pans by inserting a paper cupcake liner into each well.
  • Melt the unsweetened baking chocolate and unsalted butter in the top of a double boiler.
  • Set aside and allow to cool somewhat while you mix the remaining ingredients.
  • In a large bowl, combine the flour, white and brown sugars, salt, baking soda, and baking powder.
  • In another bowl, dissolve the coffee powder in the hot water.
  • Add the sour cream, eggs, and vanilla.
  • Pour the liquid ingredients into the dry ingredients and mix well.
  • Pour the melted chocolate and butter into the batter and mix well.
  • Divide the batter evenly between the wells in each of the cupcake pans (about 1/4 cup batter works well).
  • Bake 25 to 35 minutes or until fork inserted into middle of one of the cupcakes comes out clean.
  • Remove cupcakes to cooling racks and cool completely before frosting.
  • To make the frosting: Place the white chocolate in a small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
  • Beat cream cheese in bowl until light and fluffy, using electric mixer at medium speed. Beat in butter, vanilla and salt. Gradually beat in cooled chocolate until smooth. Add the confectioners and brown sugars and beat about 2-3 minutes. Stir in chopped pecans and coconut; fold until incorporated.

Tips:

  • Make sure all ingredients are at room temperature before starting. This will help the cupcakes and frosting come together smoothly.
  • Use a kitchen scale to measure ingredients. This will ensure accuracy and consistency in your baking.
  • Do not overmix the cupcake batter. Overmixing can result in tough, dense cupcakes.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can dry out the cupcakes.
  • Allow the cupcakes to cool completely before frosting. This will help the frosting set properly.
  • When making the frosting, be sure to whip the cream until it forms stiff peaks. This will help the frosting hold its shape and not be too runny.
  • If the frosting is too thick, you can add a little bit of milk or cream to thin it out.
  • Be creative with your decorations! You can use sprinkles, chocolate chips, or even fresh fruit to decorate your cupcakes.

Conclusion:

Chocolate cupcakes with white truffle frosting are a delicious and elegant dessert that is perfect for any occasion. With their rich chocolate flavor and creamy, decadent frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!

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