Ingredients
The following ingredients have 12 Servings
- 1 stick unsalted butter, softened
- 3/4 c. sugar
- 1 egg
- 2 egg yolks
- 2 tsp. vanilla extract
- 1 1/2 c. all purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. buttermilk
- 5 oz. Baker’s White Chocolate, melted
- FROSTING
- 2 1/2 c. milk chocolate, chopped
- 1 c. heavy whipping cream
- 2 tsp. vanilla extract
Instruction
- To make frosting:
- Place chopped chocolate in a mix bowl, and bring cream to a slight boil. Pour the cream over chocolate and slowly stir until the chocolate is completely smooth and stir in the vanilla extract. Set aside, cover with plastic wrap, and the chocolate will begin to thicken. Once the chocolate thicken to a frosting consistency, that is when the ganache is ready to go on top of the cupcakes.
- To make the cupcakes:
- Preheat oven to 350 Degrees and line a cupcake pan with cupcake liners.
- Blend together the stick of butter and sugar. Add the egg and egg yolks one at a time, and vanilla extract. Scrap the side of the bowl periodically. Add the flour, baking powder, salt, and mix. Slowly add the buttermilk and the meted white chocolate. Once the ingredients have come together use an ice cream scoop and scoop batter into individual muffin tins. Bake for 15-20 minutes. Allow to cool. Once the cupcakes has cooled, spread on the chocolate frosting as desired
