White Chocolate Cupcakes with Espresso Buttercream Frosting

White Chocolate Cupcakes with Espresso Buttercream Frosting

Light and fluffy cupcakes topped with a deliciously decadent espresso buttercream!

I'm sure you've all seen by now that I am competing in the Young & Hungry Blogger Challenge! Young & Hungry is a new show premiering on ABC Family on June 25th. The main character, Gabi Diamond, is an aspiring chef who lands a job working for a tech millionaire. Gabi's character is loosely based on the life of Gabi Moskowitz, the real-life food blogger behind BrokeAss Gourmet!

For the Blogger Challenge, there are 40 bloggers competing for a chance to win a mention of their blog on the show! There are six challenges spanning over two weeks and we need our family, friends and fans to vote for us in each challenge to help us win!

Yesterday started the third challenge which is a Cupcake Challenge! We received a kit to help us along with the challenges and included were some adorable cupcake liners. We were tasked with creating an original cupcake using the liners, and boy did I whip up a delicious recipe for you! 

These White Chocolate Cupcakes with Espresso Buttercream are decadent, scrumptious, and perfect when you need to satisfy your sweet tooth. They are not TOO sweet though, with just a hint of the white chocolate in the cupcakes. The espresso buttercream? Well that just takes these cupcakes to another level! 

If you have a chance, please vote for me in the challenges! Each challenge will be open for the duration of the contest. Just go to the Young and Hungry Facebook page here and you can find each challenge and look through the entries. All of my entries will be listed under my name, Sarah Bates. Thanks for all your support! And enjoy the cupcakes! 

White Chocolate Cupcakes with Espresso Buttercream
Recipe written by The Chef Next Door
Makes 18 cupcakes
Print this recipe

2 cups cake flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 tsp pure vanilla extract
4 oz. white chocolate, melted and cooled
1 cup milk

For the Frosting:
1 stick unsalted butter, at room temperature
4 Tbsp heavy cream
1 tsp espresso powder
2 cups powdered sugar

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

In the bowl of your stand mixer, beat the butter and sugar together on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Add the vanilla and melted white chocolate and mix well to combine.

Alternately add the flour mixture and milk, beating on low speed just until combined after each addition. Beat on medium speed for about 30 seconds more. 

Spoon the batter into the prepared muffin cups. Bake for 16-18 minutes, or until a cake tester inserted in the center of one of the cupcakes comes out clean. Cool the cupcakes in the pan for 10 minutes, then remove to a cooling rack to finish cooling completely.

While the cupcakes are cooling, make the frosting. In the bowl of your stand mixer, using the whisk attachment, whip the butter until smooth and fluffy. Add in the cream and espresso powder and mix to combine. Slowly add in the powdered sugar, a little at a time, until completely incorporated. Turn the mixer to high speed and let it whip until light and fluffy.  Frost the cupcakes once they are completely cooled.

Bon Appetit!

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