This post was definitely inspired by these white chocolate cupcakes I saw when browsing Make Bake Celebrate. I love white chocolate, but unfortunately, the white chocolate Philadelphia has yet to arrive in the UK. So I quickly decided to adapt her recipe to a chocolate Philadelphia and a chocolate Lindt truffle. I thought this would be a great opportunity to try out chocolate cream cheese – I make a lot of cream cheese frostings (as they are a favourite of Beardy Boyfriend) and I have, on occasion, melted chocolate into cream cheese. As a result, I was very curious as to how chocolate Philadelphia would work in frosting. So I decided to whip up a chocolate truffle cupcake and frost it with chocolate cream cheese frosting.
I started with a basic vanilla cupcake recipe, and decided that the cupcakes would be best baked into the cupcake (rather than the baked cupcake being hollowed out for the truffle). As a result, I started by popping a container of these lovely Lindt truffles into the freezer (when baking things into the cupcake, I’d always recommend freezing them in advance) and then put together my personal favourite vanilla cupcake recipe from the Hummingbird Bakery (you can substitute your own there, including a boxed vanilla cake mix if so inclined.)
Vanilla Cupcakes (adapted from The Hummingbird Bakery Cookbook)
140 caster sugar
120g plain flour
1 1/2 tsp baking powder
40g unsalted butter
120ml milk (try to use whole milk, but if not, it really isn’t a dealbreaker)
1 egg (unpictured)
1/2 tsp vanilla extract
Cream together butter and sugar. Mix in vanilla and milk. Beat in egg and sift in baking powder and flour. Mix well.Line muffin tins with liners and put in a thin layer of cupcake batter before inserting a truffle into the cupcake.Cover the truffles until the cupcake liners are about 3/4 full and bake at 170C for about ten minutes (until you can stick a fork into them and it comes out clean.) Let the cupcakes cool for several hours before frosting.
Chocolate Cream Cheese Frosting(adapted from The Hummingbird Bakery Cookbook)
300g sifted icing sugar
50g unsalted butter (at room temperature)
126g chocolate cream cheese
I will note that several people told me that they couldn’t taste the cream cheese, just the chocolate. So it didn’t really have a strong cream cheese flavour. But it did create a lovely lush cupcake and I’d really urge you to try it!