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Vanilla Cupcakes with Fudge Filling and White Chocolate Buttercream

Because who doesn't like a fudge filled cupcake
Prep Time30 mins
Cook Time20 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: birthdaycake, buttercream, cake, chocolate, cupcakes
Servings: 24 cupakes

Ingredients

Cupcake Ingredients

  • 2 3/4 cups cake flour sifted 3 times
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 1/2 cups white sugar
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Fudge Filling Ingredients

  • 1/2 cup unsalted butter room temperature
  • 2/3 cup Dutch processed unsweetened cocoa powder sifted
  • 3 cups powdered sugar sifted
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

White Chocolate Buttercream Ingredients

  • 4 oz white chocolate baking bar or chips
  • 1/3 cup heavy cream
  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract

Instructions

Cupcake Directions

  • Preheat oven to 350 degrees F. Place cupcake papers in tin, set aside.
  • In a medium bowl add sifted cake flour, baking powder, and salt. Whisk together well and set aside.
  • In a medium clean bowl, beat egg whites on medium-low speed until foamy for 1-2 minutes.Then add cream of tartar to the side of the bowl and and beat on medium speed until bubbles become smaller for 1-2 minutes. Then beat on fast until the egg whites have increased approximately 4 times in volume. Add 1/4 cup sugar slowly in a steady stream at the side of the bowl and beat only until meringue will hold up in soft peaks.
  • In a large clean bowl, beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in vanilla and almond extract.
  • Gently fold egg whites into the batter.
  • Fill each cupcake slot 2/3 full. Bake for 20-22 minutes until a toothpick inserted in the middle comes out clean. Place cupcakes on cooling rack and cool to room temperature. Make frosting while cupcakes are baking and cooling.
  • Once cupcakes are room temperature, use a cupcake corer or small knife to remove a small amount of the center of the cupcake.

Fudge Filling Directions

  • Melt butter and stir in cocoa. Add powdered sugar one cup at a time and mix well after each addition.
  • Add milk a few tablespoons at a time and mix well until medium consistency. Mix in Vanilla.
  • When cupcakes are cool and cored, use a small baggie or piping bag to insert a small amount in the middle of the cupcake, just level with the top. Repeat with all cupcakes.

White Chocolate Buttercream Directions

  • Microwave chocolate and 1/3 cup heavy cream in a microwave-safe bowl at medium power
  • for 30 seconds at a time, stirring each time until melted and smooth. Let cool to room temperature.
  • In a large bowl, beat butter at medium speed until creamy. Then add powdered sugar 1 cup at a time and heavy cream one tablespoon at a time, beating at low speed until blended after each addition.
  • Beat in melted white chocolate and vanilla.
  • Fill a frosting bag with buttercream and pipe onto cupcakes as you desire.