White Hot Chocolate Cupcakes Recipes

WHITE HOT CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Microwave 4 oz of the white chocolate on High 30 to 60 seconds, stirring once, until chocolate can be stirred smooth; set aside.
• Make cake mix as directed on box, using water, oil and eggs. Stir in melted white chocolate. Divide batter evenly among muffin cups. Bake as directed. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
• Microwave remaining 10 oz white chocolate on High 1 minute 30 seconds, stirring after 30 seconds, until chocolate can be stirred smooth. Dip tops of cupcakes in melted chocolate. Arrange dipped cupcakes on cookie sheet. Refrigerate until set, about 10 minutes.
• Set oven control to broil. Line cookie sheet with cooking parchment paper. Place marshmallows, cut sides down, on cookie sheet. Broil 1 to 2 minutes or until golden brown. Let stand 2 to 3 minutes. With metal spatula, slide 1 toasted marshmallow half onto each cupcake. Sprinkle with cocoa.

WHITE CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups of a muffin tin with paper liners.
• Place sugar and eggs into the bowl of a stand mixer and beat using the paddle attachment until fluffy and pale yellow in color.
• Heat milk in a saucepan over medium heat. Bring just to a boil and add white chocolate chips. Whisk until smooth. Pour mixture over sugar mixture and beat for 1 minute. Add vanilla extract and mix until combined. Fold in flour and baking powder using a rubber spoon until just incorporated, being careful not to overmix. Fold in melted butter.
• Fill each prepared muffin cup 2/3-full with batter.
• Bake in the preheated oven until cupcakes have risen and are just firm to the touch, 20 to 25 minutes. Remove from the oven and transfer to a wire rack to cool.

HOT CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
• Pipe 3 small dollops of frosting mixture on top of each cupcake to look like melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle. Store loosely covered.

HOTTIE CHOCOLATE CUPCAKES

Steps:

• Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
• In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.
• Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.
• Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.
• Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.

WHITE CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350.
• Line 24 muffins cups with cupcake papers.
• Melt 1 cups of the white chocolate chips and let cool.
• Melt 1/2 cup butter, let cool slightly.
• On medium speed, mix cake mix, eggs, water, melted white chocolate chips, and 1/2 cup melted butter until combined 1 minute.
• On medium-high beat 2-3 minutes until light and fluffy.
• Divide batter between cupcke liners.
• Bake 20-23 minutes ot until inserted toothpick comes out clean.
• Cool 10 minutes.
• Remove from pan and finish cooling on wire racks.
• Cool completely.
• White Chocolate Frosting.
• Melt remaining 1 cup white chocolate chips.
• On medium-high combine white chocolate chips and 1 cup butter until smooth.
• Gradually beat in confectioners' sugar until light and fluffy.
• Spread over cooled cupcakes.
• Slice strawberries, leaving the cap end whole.
• Fan strawberries out and top each cupcake with 1 strawberry, if desired.
• You can also sprinkle each cupcake with chopped macadamia nuts, if desired.

HOT CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
• Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.

LEMON AND WHITE CHOCOLATE CUPCAKES

Steps:

• To Make Cupcakes:.
• Position the rack in the center of the oven and heat to 350°F
• Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
• Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
• Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
• Beat in one-half of the flour mixture, scraping down sides of bowl.
• Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
• Divide batter among the muffin cups, filling each about one-half full.
• Bake for 20 minutes or until a toothpick inserted comes out clean.
• Cool cupcakes in pan on a wire rack for 10 minutes.
• Remove cupcakes and cool completely.
• To Make Frosting:.
• Place the white chocolate in a microwavable medium bowl.
• Microwave on HIGH for 1 to 1 1/2 minutes.
• Let stand for 1 minute.
• Stir until it's completely melted and smooth. Cool slightly.
• Add the cream cheese, butter, lemon peel and vanilla.
• Beat with an electric mixer at medium speed until the ingredients are mixed.
• Add the confectioners' sugar and beat until the frosting is smooth.
• To Assemble Cupcakes:.
• Remove the paper liners from the cupcakes and turn the cupcakes upside down.
• Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
• Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
• Sift the confectioners' sugar over the tops of the cupcakes.