What’s inside: a delicious cupcake recipe perfect for Christmas – a White Chocolate Mocha Cupcake with White Chocolate Frosting made even more decadent with Cookies and Cream ganache, drizzle, and topping!
This is a sponsored post written by me on behalf of Torani. All opinions are 100% mine. #ToraniCookiesandCream
White Chocolate Mocha Cupcakes with Cookies and Cream Ganache Filling
While I enjoy mochas all year long, I especially look forward to when the weather gets just cold enough for the world to acknowledge that it is official White Chocolate Mocha Season.
And to celebrate the impending arrival of that velvety smooth gift to mankind, today I’m bringing you a decadent white chocolate mocha cupcake, complete with silky white chocolate frosting and homemade cookies and cream ganache filling.
But don’t let the over-the-top indulgence of this Cookies and Cream cupcake fool you; this cupcake is crazy easy to make! I’ve crafted a light, fluffy coffee cupcake that doesn’t involve any special skills, in addition to a super simple white chocolate frosting that involves little more than melting some chocolate in the microwave.
And that Cookies and Cream ganache filling? We used some Torani Cookies and Cream Sauce to create the amazing flavor without having to put out excess effort on our part.
This is one of those crazy desserts that you can serve at a party or show up with at an event and everyone will ooh and aah over the effort, while you secretly know how easy it was.
Torani syrups are kind of a staple around here at the holidays. (Last year, I used their Caramel Sauce to top our Instant Pot Eggnog Bread Pudding.)
Ella goes crazy for anything Cookies and Cream, so we were both so excited to find out that Torani had just put out a brand new syrup in that flavor! And just like all of their syrups, the flavor is spot on and the sauce is made with real, simple ingredients like pure cane sugar & natural flavors.
Of course, you could use this Cookies and Cream sauce on ice cream, in hot chocolates (or white chocolate mochas), incorporate it into a no-bake fudge, beat it into some cheesecake… the possibilities are endless!
I had to make some cupcakes for Ella’s school cake walk, so that made my decision easier.
These White Chocolate Mocha Cupcakes add a bit of sophistication and depth to a traditional white chocolate cupcake. The Cookies and Cream ganache filling is only two ingredients, so it effortlessly elevates these cupcakes to gourmet status… and then I had to go and drizzle more Cookies and Cream syrup on them and top with some crushed up cookies so they are completely over the top!
The ganache filling has almost a chocolate truffle-like texture; rich and silky, soft enough to bite into but not so soft that it will fall out of the cupcake. If you want it to have a lighter texture, you can add a couple tablespoons of softened cream cheese.
You can skip the drizzle and crushed cookies – I won’t judge and they may be a bit less messy to eat… or you can do what I did and make half with the sauce and crushed cookies, and leave half with just the ganache and frosting.
Can you freeze these cupcakes? Yes, you can freeze these white chocolate cupcakes after baking but before frosting. Place in a single layer in a large, freezer zip top bag and freeze for up to two months. The frosting can also be frozen, but I personally find that there is always a quality loss with frozen frosting so I’d advise making that fresh.
Bring the cupcakes to room temperature before adding the ganache filling and the frosting.
Want the mocha flavor without adding coffee? You can alternatively use hot chocolate, hot water, or even decaf coffee to this recipe if you don’t want to add caffeine.
Be sure to check out our quick recipe video, and then scroll down below to grab our free printable recipe to make these Black and White cupcakes!
White Chocolate Mocha Cupcakes Ingredients
- 1/2 cup butter, room temperature
- 1 cup plus 2 Tablespoons white sugar
- 2 eggs, room temperature
- 1 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 125mL hot coffee
- 100mL milk
Cookies and Cream Ganache Ingredients:
- 1/4 cup white chocolate
- 2 Tablespoons Torani Cookies and Cream Sauce
White Chocolate Frosting Ingredients:
- 1 cup butter, room temperature
- 4-5 cups powdered icing sugar
- 1/2 cup white chocolate
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk or cream, to taste
Extra optional toppings:
- Torani Cookies and Cream Sauce
- 4 Chocolate sandwich cookies, crushed
Tip: swap out the white chocolate for almond bark, if desired.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Electric mixer
- Large mixing bowl
- 2 medium-sized mixing bowls
- Kettle
- Piping bag
- Large star tip
- Cupcake corer
- Cupcake pan
- Cupcake scoop
How to Make White Chocolate Mocha Cupcakes
Preheat oven to 350F
Line a cupcake tray with your choice of cupcake liners. Set aside.
In a large mixing bowl, combine the butter and sugar with an electric mixer for two minutes, until light and fluffy.
Add in the eggs, and beat until mixed.
Place the flour in a small bowl and stir in the baking powder. Add half of the mixture to the batter and combine.
Add the hot coffee and beat to incorporate.
Add remaining half of the flour and beat to incorporate. Make sure you are scraping the sides of the bowl so you don’t have dry flour stuck to the sides.
Add the milk and beat well to combine.
Use a large cupcake scoop to portion out the batter into the prepared cupcake tin, filling each cupcake liner about 2/3 of the way full.
Bake for 18-22 minutes until an inserted toothpick comes out clean and the cupcakes spring back when lightly tapped.
Cool the cupcakes on a cooling rack as you prepare the ganache and white chocolate frosting.
How to Make Cookies and Cream Ganache
Place the white chocolate or almond bark in a double boiler or melt in the microwave. If using the microwave, heat in 25 second increments, stirring in between each reheating.
Once the chocolate is completely melted, pour in the Torani Cookies and Cream Sauce and stir immediately.
The mixture will harden slightly but it should not “break.”
Set the ganache aside and use a cupcake corer to remove about 1″ of the center of the cupcakes. I saved the top bit of the cupcake to “seal in” the ganache but this is completely optional as the frosting will also do this.
Fill the core of the cupcake with 1 to 2 teaspoons of the ganache. Seal with the tops if you reserved them.
How to Make White Chocolate Frosting
In a large bowl, combine the butter and powdered icing sugar. Beat with an electric mixer for at least two minutes until soft and pale.
In a small microwave-safe bowl (or a double boiler), melt the 1/2 cup white chocolate using the same method you used earlier. The chocolate doesn’t need to be completely melted, but it should be soft and have no hard pieces.
Use an electric mixer to combine the butter-sugar mixture with the melted white chocolate. Add the vanilla extract and cream, and adjust to achieve the perfect texture – either by adding more cream (softer) or powdered icing sugar (stiffer).
Fit your piping bag with your large star tip and scoop the frosting into your piping bag.
Swirl the white chocolate frosting onto your cupcakes, starting in the middle, working your way out to the edges of the cupcake, and then swirling back in and up for that domed effect.
If desired, drizzle on additional Torani Cookies and Cream Sauce and sprinkle on crushed chocolate sandwich cookies.
Store in an airtight container until ready to serve.
Pin this Cookies and Cream Cupcake recipe:
Grab your free printable for our black and white cupcakes recipe:
Black and White Cupcakes
Ingredients
White Chocolate Mocha Cupcakes Ingredients
- 1/2 cup butter, room temperature
- 1 cup plus 2 Tablespoons white sugar
- 2 eggs, room temperature
- 1 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 125mL hot coffee
- 100mL milk
Cookies and Cream Ganache Ingredients:
- 1/4 cup white chocolate
- 2 Tablespoons Torani cookies and cream syrup
White Chocolate Frosting Ingredients:
- 1 cup butter, room temperature
- 4-5 cups powdered icing sugar
- 1/2 cup white chocolate
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk or cream, to taste
Extra optional toppings:
- Torani Cookies and Cream Syrup
- 4 Chocolate sandwich cookies, crushed
Instructions
- Preheat oven to 350F
- Line a cupcake tray with your choice of cupcake liners. Set aside.
- In a large mixing bowl, combine the butter and sugar with an electric mixer for two minutes, until light and fluffy.
- Add in the eggs, and beat until mixed.
- Place the flour in a small bowl and stir in the baking powder. Add half of the mixture to the batter and combine.
- Add the hot coffee and beat to incorporate.
- Add remaining half of the flour and beat to incorporate. Make sure you are scraping the sides of the bowl so you don't have dry flour stuck to the sides.
- Add the milk and beat well to combine.
- Use a large cupcake scoop to portion out the batter into the prepared cupcake tin, filling each cupcake liner about 2/3 of the way full.
- Bake for 18-22 minutes until an inserted toothpick comes out clean and the cupcakes spring back when lightly tapped.
- Cool the cupcakes on a cooling rack as you prepare the ganache and white chocolate frosting.
How to Make Cookies and Cream Ganache
- Place the white chocolate or almond bark in a double boiler or melt in the microwave. If using the microwave, heat in 25 second increments, stirring in between each reheating.
- Once the chocolate is completely melted, pour in the Torani Cookies and Cream flavored sauce and stir immediately.
- The mixture will harden slightly but it should not "break."
- Set the ganache aside and use a cupcake corer to remove about 1" of the center of the cupcakes. I saved the top bit of the cupcake to "seal in" the ganache but this is completely optional as the frosting will also do this.
- Fill the core of the cupcake with 1 to 2 teaspoons of the ganache. Seal with the tops if you reserved them.
How to Make White Chocolate Frosting
- In a large bowl, combine the butter and powdered icing sugar. Beat with an electric mixer for at least two minutes until soft and pale.
- In a small microwave-safe bowl (or a double boiler), melt the 1/2 cup white chocolate using the same method you used earlier. The chocolate doesn't need to be completely melted, but it should be soft and have no hard pieces.
- Use an electric mixer to combine the butter-sugar mixture with the melted white chocolate. Add the vanilla extract and cream, and adjust to achieve the perfect texture - either by adding more cream (softer) or powdered icing sugar (stiffer).
- Fit your piping bag with your large star tip and scoop the frosting into your piping bag.
- Swirl the white chocolate frosting onto your cupcakes, starting in the middle, working your way out to the edges of the cupcake, and then swirling back in and up for that domed effect.
- If desired, drizzle on additional Torani Cookies and Cream syrup and sprinkle on crushed chocolate sandwich cookies.
Be sure to grab your own bottle of the Torani Cookies and Cream Sauce at a Walmart near you. I can’t wait to hear what you make!
For more delicious Cookies and Cream-inspired recipes, check out our Cookies and Cream Marshmallow Squares or our Cookies and Cream Popcorn.
The post Black and White Cupcakes appeared first on Sugar, Spice and Glitter.
