White Chocolate Filed Blue Velvet Cupcakes with Whipped Cream Cheese Frosting

by Allison @ Alli 'n Son on April 5, 2012

Here’s what I love about these cupcakes.

They are bright. Cheery. Festive even.

White Chocolate Filled Blue Velvet Cupcakes with Whipped Cream Cheese Frosting

They are light. Delicate. Yet full of flavor.

You could easily eat, like, 24 of them. Easily. But you shouldn’t. You should share. At least that’s what I tell the kiddo.

They are great for a 4-year old’s birthday party. They would take center stage as an Easter dessert. Or even just liven up a regular old Tuesday night.

They aren’t your predictable red velvet cupcakes. These are the next level up. Blue velvet. Filled with a gooey white chocolate ganache. Topped with an airy, whipped cream cheese frosting. All of the flavors dancing together to create this beautiful cupcake.

This perfect cupcake.

White Chocolate Filled Blue Velvet Cupcakes with Whipped Cream Cheese Frosting

Who needs dinner, when you have dessert like this calling your name?

Blue Velvet Cupcakes with White Chocolate Filling and WHipped Cream Cheese Frosting

Yield: 24 cupcakes

Blue Velvet Cupcakes with White Chocolate Filling and WHipped Cream Cheese Frosting

A twist on classic red velvet cupcakes, these white chocolate-filled blue velvet cupcakes topped with whipped cream cheese frosting and the perfect party treat or after dinner dessert.

Ingredients

    Blue Velvet Cupcakes
  • 1 cup butter, softened
  • 1-3/4 cup granulated sugar
  • 2-1/2 cups cake flour
  • 3/4 teaspoon fine sea salt
  • 2 whole eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1-1/2 teaspoon vinegar
  • 1-1/2 ounce, fluid blue food coloring
  • 1-1/2 teaspoons cocoa powder
  • White Chocolate Ganache
  • 6 ounces white baking chocolate, chopped
  • 1/2 cup heavy whipping cream
  • Whipped Cream Cheese Frosting
  • 1-1/2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon vanilla extract

Instructions

    Blue Velvet Cupcakes
  1. Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners. Set aside.
  2. In a small bowl, sift together the cake flour and salt. Set aside.
  3. In another small bowl stir together the buttermilk, eggs, vanilla, and baking soda. Stir in the vinegar. Set aside.
  4. In another small bowl stir together the cocoa powder and food coloring. Set aside.
  5. Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
  6. Alternating, add in the flour mixture and butter mixture, starting and ending with the flour mixture. Mix until combined.
  7. Add in the cocoa mixture, beating until combined.
  8. Pour the batter into the prepared cupcake liners, filling about 2/3 of the way full.
  9. Bake for 20 minutes, or until a tooth pick inserted into the center comes out clean.
  10. Cool completely.
  11. White Chocolate Ganache
  12. Put the chopped chocolate in a heatproof bowl.
  13. In a small pot, heat the cream over medium heat until simmering, stirring occasionally.
  14. Pour cream over chocolate. Let it sit a few minutes to soften the chocolate. Stir until smooth.
  15. Refrigerate for 12 hours, or until thick enough to spoon or pipe into the cupcakes.
  16. Using a small knife, cut a cone shape out of each cupcake, about 2/3 of the way down.
  17. Using a small spoon or a frosting bag, fill each cupcake with the ganache.
  18. Whipped Cream Cheese Frosting
  19. Using an electric mixer fitted with the whisk attachment, whisk the cream on high speed until stiff peaks form.
  20. Scrape whipped cream into a small bowl. Set aside.
  21. Using an electric mixer fitted with the paddle attachment cream together the powdered sugar, cream cheese and vanilla until smooth, about 4 minutes.
  22. Gently fold in 1/3 of the whipped cream to the cream cheese mixture. Gently fold in another 1/3. Fold in the remaining 1/3, mixing gently until combined.
  23. Frost and decorate cupcakes as desired.

Notes

Don't have cake flour on hand? Make your own cake flour substitute.

Cupcakes adapted from The Pioneer Woman Frosting adapted from Gingerbread Bagels

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