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Double Chocolate Cupcakes (with White Chocolate Cream Cheese Frosting)

Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes.Lower the speed to low and beat in powder sugar and vanilla.Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.(I prefer to melt my chocolate in a double boiler because it always yields best results. You can also melt it in a microwave at half power for 45 seconds, stir and do another 30 seconds, still on half power.Repeat another 30 seconds if needed.) When chocolate is almost all melted, just keep stirring until it’s all melted.On low speed, drizzle in melted white chocolate and mix well, make sure to scrape sides and bottom of the bowl and mix until all even.Fill a piping bag, fitted with a frosting tip, with cream cheese frosting and frost cooled cupcakes.I recommend using 1M frosting tip.You can grate some white chocolate on top as a decoration. I actually created a little “snow dust” decoration by grating white chocolate chips on a zester.

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