Strawberry Truffle Cupcakes
Delicious Strawberry Truffle Cupcakes filled with creamy white chocolate and strawberry essence for a delightful dessert experience.
Ingredients
Truffle Filling
- 8 ounces white chocolate chips Use high-quality chocolate for best results.
- 1 tablespoon strawberry extract
- 0.5 cups heavy whipping cream
- pink gel icing color for tinting the truffle filling Add to reach desired pink shade.
Cupcake Batter
- 1.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 6 tablespoons unsalted butter, room temperature
- 0.75 cups sugar
- 1.5 tablespoons vegetable oil
- 1.5 teaspoons vanilla extract
- 2 large eggs Make sure they are at room temperature.
- 0.5 cups milk Plus 2 tablespoons.
Frosting
- 12 ounces white chocolate chips Melted until smooth.
- 1.25 cups unsalted butter, room temperature
- 5 cups powdered sugar Adjust based on frosting texture.
- 2 tablespoons heavy cream Adjust for desired frosting consistency.
- pink gel icing color for frosting Optional, for tinting pink.
- 12 to 14 heart candies For decorating.
Instructions
Prepare the Truffle Filling
- Place white chocolate chips in a bowl.
- Combine strawberry extract and heavy cream in a microwave-safe measuring cup, microwave until it simmers.
- Pour heated cream over chocolate chips, let sit for 2 to 3 minutes, then whisk until smooth.
- Add pink gel icing color and refrigerate for 2 to 3 hours.
Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a cupcake pan.
- Whisk flour, baking powder, and salt together in a bowl.
- In a mixing bowl, beat butter, sugar, and vegetable oil until light. Add eggs one at a time, mixing well.
- Add vanilla extract and mix.
- Combine dry and wet ingredients, alternating with milk until smooth.
- Fill cupcake liners and bake for 14 to 16 minutes. Cool on a rack.
Finish the Truffle Filling and Frosting
- Whip the chilled truffle filling until soft peaks form.
- Cut out centers of cupcakes and fill with whipped truffle filling.
- Melt white chocolate for the frosting. Beat butter until silky, then mix in cooled chocolate and powdered sugar.
- Frost cupcakes with a piping bag, using both white and pink frosting.
- Decorate with heart candies.
Notes
Store in an airtight container in the refrigerator. Best enjoyed at room temperature. Use fresh strawberries for the filling when in season.