These cupcakes have possibly the longest name ever. They are actually Devil’s Fudge Cupcakes, filled with Whipped Chocolate Ganache and frosted with White Chocolate Cream Cheese Buttercream.
They’re deserving of the long title. They earned it. They’re magnificent. The cupcake is moist and has a really wonderful chocolate flavor. The whipped ganache is light but rich, and pairs really nicely with the white chocolate cream cheese buttercream.
Yes, you read that correctly. White Chocolate. Cream Cheese. Butter. What could possibly be wrong with that? Absolutely nothing. It might be my favorite frosting of all time. A. Maz. Ing.
I wanted to design a cupcake as stylish, classic and fabulous as the jewelry on display, so I used the Stella & Dot company colors and created Pom-Pom tissue flowers for a fun and easy presentation. For a tutorial, click (here). I used this basic concept, but made them much smaller and hot-glued them to the end of lollipop sticks, which can be found at hobby and crafting stores everywhere.
I do hope you’ll give these a try. At the very least, whip up some of the frosting and eat it with a spoon. I won’t judge.
While this isn’t a terribly delicate frosting, it definitely won’t hold up to super-warm temperatures, so I would recommend storing these in the refrigerator or a VERY cool place until about 30 minutes before serving them. I would also wait to put the pom-pom sticks into the cupcakes until the frosting has chilled and hardened slightly. Finally, I would suggest buying the shorter (about 4 inch) lollipop sticks – I think they are proportionally a better fit for cupcakes.
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Position rack in center of oven; preheat to 350°F. Prepare cupcake tins with paper liners. Combine cocoa powder and milk chocolate in medium bowl. Pour boiling water over; whisk until mixture is smooth. Whisk in buttermilk.
Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.
Bake cakes until tester inserted into center comes out with some crumbs attached, 15-20 minutes. Cool in pans on racks for 5 minutes. Let cool completely before filling with Ganache.
1 bag (12oz) Milk Chocolate Chips
2/3 cup whipping cream
In a medium bowl, microwave whipping cream for 1 minute or until steaming but not boiling. Pour chocolate chips into cream, and whisk until smooth. Set aside or refrigerate to cool. Once cool, use a hand mixer to whip until light and fluffy, about 5 minutes. Scoop chocolate into a pastry bag fitted with a small star tip. Force tip into top of cupcake and squeeze lightly until ganache “bubbles” back out of the top of the cake. Do not squeeze too hard or too fast, or your cupcake will explode. Trust me on that one. =)
White Chocolate Cream Cheese Buttercream Frosting Ingredients:
1 bag (12 oz) White Chocolate Chips
1/2 cup whipping cream
3 sticks (1 and 1/2 cups) unsalted butter, softenend
1 block (8oz) cream cheese
5 cups confectioners sugar, more as needed
2 teaspoons vanilla extract
1/2 teaspoon salt
In a small bowl, microwave whipping cream for 1 minute until steaming but not boiling. Pour chocolate chips into hot cream and whisk until smooth. Set aside to cool completely. In the bowl of a stand mixer, combine butter and cream cheese until smooth. Add cooled white chocolate and beat until just combined. Add confectioners sugar, salt and vanilla extract. Beat at medium-high speed until light and fluffy. If frosting is not “stiff” enough to pipe or frost with, add more confectioners sugar, a 1/2 cup at a time until desired consistency is met. However, the same result can be met by refrigerating frosting for a short time. Scoop into a piping bag and frost cooled, filled cupcakes as desired.
Garnish. Store in the refrigerator until 30 minutes prior to serving.