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White Chocolate Cupcakes with Ganache Filling & Buttercream Frosting (Bakery-Style) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 23 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 19 minutes
  • Total Time: 1 hour 34 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

These White Chocolate Cupcakes with Ganache Filling & Buttercream Frosting are bakery-style treats featuring moist vanilla cupcakes filled with rich white chocolate ganache and topped with fluffy white chocolate buttercream frosting. Perfect for special occasions or any dessert craving, they combine creamy white chocolate flavors with luscious textures in each bite.

Ingredients

Scale

White Chocolate Ganache Filling

  • 1 cup white chocolate (175g)
  • 1/4 cup heavy whipping cream, room temperature (60g)

Vanilla Cupcakes

  • 1/2 cup full-fat sour cream, room temperature (125g)
  • 1/2 cup water (120g)
  • 1/4 cup vegetable or canola oil (56g)
  • 1 large egg, room temperature (56g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1 1/4 cups all-purpose flour (160g)
  • 1 cup granulated sugar (200g)
  • 1 1/2 tsp baking powder (6g)
  • 1/2 tsp fine salt (3g)

White Chocolate Buttercream Frosting

  • 1/2 cup white chocolate (85g)
  • 1/4 cup heavy whipping cream, room temperature (60g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1/4 tsp fine salt (1g)
  • 3 1/2 cups powdered sugar (452g or 1 lb. box)

Instructions

  1. Prepare White Chocolate Ganache Filling: In a small bowl, combine 1 cup of white chocolate and 1/4 cup heavy cream. Heat in the microwave for 1 minute, let sit for 1 minute, then stir until smooth. Cover with plastic wrap and set aside to cool to room temperature.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners.
  3. Mix Wet Ingredients for Cupcakes: In a large bowl, whisk together sour cream, water, vegetable oil, egg, and vanilla extract until fully combined.
  4. Sift and Add Dry Ingredients: Sift flour, sugar, baking powder, and salt into the wet ingredients. If no sifter, whisk dry ingredients separately then add. Stir gently until the batter is smooth and just combined.
  5. Bake Cupcakes: Fill cupcake liners about 3/4 full. Bake for 18-21 minutes or until a toothpick inserted comes out with a few moist crumbs. Rotate pan halfway for even baking.
  6. Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Make White Chocolate Buttercream Frosting: Combine 1/2 cup white chocolate and 1/4 cup heavy cream in a small bowl. Microwave for 1 minute, let sit 1 minute, stir until combined, then chill for 10 minutes.
  8. Whip Butter: Using a mixer with a whisk attachment, beat 1 cup unsalted butter on medium speed until smooth and fluffy (about 1 minute).
  9. Incorporate White Chocolate Mixture: Add the chilled white chocolate mixture, vanilla extract, and salt to the butter. Mix on medium speed until combined.
  10. Add Powdered Sugar: Gradually add 3 1/2 cups powdered sugar on low speed, scraping sides and bottom as needed. Once combined, beat on medium speed for a few minutes until smooth and fluffy.
  11. Adjust Consistency: If frosting is too thick, add 1 tbsp heavy cream; if too thin, add 1/4 cup more powdered sugar. Stir with spatula until super smooth. Transfer to a piping bag fitted with a Wilton 1M tip and seal.
  12. Fill Cupcakes with Ganache: Using a small cutter or knife, remove the center of each cupcake and fill with about 1 tablespoon of cooled white chocolate ganache.
  13. Pipe Frosting: Pipe a large swirl of the white chocolate buttercream on each cupcake.
  14. Chill and Drizzle Ganache: Chill frosted cupcakes in the freezer for about 5 minutes to set the frosting. Warm the remaining ganache for 5-10 seconds to thin it, then drizzle over the frosting.
  15. Garnish and Serve: Use a microplane to add a dusting of white chocolate shavings on top of each cupcake. Serve and enjoy!

Notes

  • Make sure all ingredients, especially eggs, sour cream, and butter, are at room temperature for best results.
  • Microwave heating times may vary, so heat the ganache in short increments and stir to avoid burning the chocolate.
  • Use an open star tip like Wilton 1M for classic bakery-style frosting swirls.
  • If frosting becomes too soft while piping, chill it briefly before continuing.
  • Substitutions: Vegetable oil can be swapped with canola oil or other neutral oils. Vanilla bean paste can be used for a more intense vanilla flavor. For a dairy-free version, use suitable substitutes but results may vary.

Find it online: https://recipes.mbeams.com/white-chocolate-cupcakes-with-ganache-filling-and-buttercream-frosting-bakery-style-recipe/