White Chocolate Cupcake Filling
Equipment
- 1 Small saucepan
- 1 heatproof bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 piping bag or small zip-top bag
Ingredients
- 170 gram white chocolate chips
- 120 milliliter heavy cream cold
- 30 gram unsalted butter softened
- 30 gram powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch fine sea salt
Instructions
- Add white chocolate chips to a heatproof bowl and set aside.
- Pour heavy cream into a small saucepan and heat over medium-low until just simmering at the edges.
- Immediately pour the hot cream over the white chocolate chips and let sit for 2 minutes.
- Whisk the mixture gently from the center outward until completely smooth and melted.
- Add softened butter, powdered sugar, vanilla extract, and salt to the warm mixture.
- Whisk until the butter is melted and the filling is smooth and glossy.
- Cover the bowl and let the mixture cool at room temperature for 15–20 minutes.
- Transfer the bowl to the refrigerator and chill until thickened to a scoopable consistency, about 10–15 minutes.
- Stir the chilled filling with a spatula to smooth it out before using.
- Spoon the filling into a piping bag or zip-top bag and snip off the tip.
- Core the center of each cooled cupcake using a small knife or cupcake corer.
- Pipe the white chocolate filling into each cupcake cavity until just full, then replace the tops if desired.
Notes
For best results, do not overheat the cream, as boiling can cause the white chocolate to separate and turn grainy; if the mixture looks slightly split, whisk in a teaspoon of cold cream at a time until it smooths out. Use good-quality white chocolate with cocoa butter listed as a main ingredient for better flavor and texture, and adjust the chilling time depending on how thick you want the filling—less chilling for a soft, oozy center and more for a thicker, truffle-like texture. If your kitchen is warm, keep the filled cupcakes refrigerated until shortly before serving, and always let the filling come slightly toward room temperature for the creamiest bite.
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