Because my husband is not that keen on chocolate, I'm always looking for chocolate alternatives for my next creation. I noticed the other day that I've never made White Chocolate Cupcakes. Because white chocolate is not actually chocolate, it is husband approved and the base of our cupcake today.
White chocolate pairs well with just about anything. So, when choosing which frosting to pair the cupcakes with, I wanted something unique. Homemade Kahlua makes a glorious buttercream frosting. And this homemade Kahlua, made by my best friend, tastes amazing--way better than store bought. The coffee flavor tastes just like coffee smells. I adore the way coffee smells, but really hate the taste.
White Chocolate Cupcakes
adapted from Baking Bites
preheat oven to 350 degrees
preheat oven to 350 degrees
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
4 ounces white chocolate, chopped
2 large eggs
1 tsp vanilla bean paste
1 cup milk
- Combine the flour, baking powder and salt in a medium bowl. Set aside
- Melt chopped chocolate in microwave safe bowl just until smooth.
- Combine the butter and sugar and beat until light and fluffy. Add melted chocolate and vanilla.
- Add in the eggs one at a time, blending well after each.
- Mix in half of the dry ingredients, until incorporated with a wooden spoon. Mix in the milk and then the remaining flour mixture, until combined.
Kahlua Buttercream
1 cup butter, softened
1 tsp vanilla bean paste
3-4 cups powdered sugar
3 tbsp Homemade Kahlua
2 tbsp heavy whipping cream
1/2 tsp salt
1/2 tsp salt
- In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, vanilla.
- Mix well. Add liqueur and whipping cream alternately with as much powdered sugar to get desired consistency. Add salt to taste.
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