I found this White Chocolate Cupcake recipe over a year ago and always skimmed over it while looking for different dessert recipes to try. It looked good, but nothing really jumped out at me enough to make them. We went to a friend’s house this weekend and I finally decided to make these to bring along. I was short on time, but thought the white chocolate would give a little extra flavor compared to plain vanilla cupcakes. As a bonus, Chad generally doesn’t like chocolate unless it is white or mixed with peanut butter so he could try them too.
The cupcakes definitely exceeded my expectations. Paired with the white chocolate cream cheese frosting, they are sweet, but not overly so. I baked the cupcakes the night before and the prepared the frosting the morning of the get-together. The cupcakes remained moist the next day. Make sure to use a good quality white chocolate.
White chocolate is different from other types of chocolate, as it does not contain cocoa solids. It is created using cocoa butter, milk solids, sugar, and often vanilla. In order to be called chocolate, it must contain at least 20 percent cocoa butter. Good quality white chocolate should not contain any other types of vegetable fat. It was first created in Switzerland in the 1930s and introduced to the United States in 1948 by Nestle.
More information on White Chocolate.