Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup sifted cocoa powder (for chocolate cupcakes)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, cracked into a small cup or saucer
- 1 stick unsalted butter, softened
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- White Chocolate Filling, recipe follows
- 16 maraschino cherries, garnish
Directions
Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the greased muffin tin wells. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.
Transfer the white chocolate filling to a pastry bag fitted with a small tip. With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcake upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.
Arrange the cupcakes on a platter and serve.
White Chocolate Filling:
4 ounces white chocolate, chopped
1/4 cup milk
4 ounces cream cheese
1/4 teaspoon pure vanilla extract
In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.
In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.
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By hannahandabbeyc...
on December 26, 2011
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This was a most wonderful recipe for the children!! However, it could be used as a dessert for a more mature work or holiday party as well, though I wouldn't recommend this if you didn't like to get messy, because they were just as sloppy as they were delectable! The cake was moist and decadent, but we did run out of filling, so be sure to make extra!! Instead of using a cherry on top, a strawberry would more than suffice, as well. God bless, and laugh on! ~H&A
By bakingheifer
York, SC
on July 25, 2011
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I have made these a couple of times and they are wonderful! I've never had a receipe for cake or cupcakes turn out so light and moist. I am getting ready to made a white two layer cake using this recipe (minus the chocolate. Hope it turns out well.
By mafisch
on March 23, 2011
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I used a box mix and added mini chocolate chips to the batter for the cupcakes. The real hit of the cupcakes was the white chocolate filling. It was fabulous!! I added about 3/4 C of Powdered sugar to sweeten up the filling and everyone at my reunion loved them. I used a grapefruit knife to cut the opening for the filling and it worked well. Pastry bag made adding the filling super easy. Frosted with a Chocolate Cream cheese frosting. Rich but oh so good!
Read all 36 reviews