Dreamy delights await with the indulgent pairing of caramelized white chocolate and almond in these Almond Cupcakes. Moist and flavorful, they are filled with luscious Caramelized White Chocolate Ganache and crowned with heavenly Caramelized White Chocolate Swiss Meringue Buttercream. If you've yet to experience the magic of caramelized white chocolate, now's the time. Imagine the perfect fusion of dulce de leche and white chocolate—silky, luxurious, and utterly irresistible. Prepare to fall head over heels for these cupcakes with every blissful bite.
Makes 12 cupcakes
Almond Cupcakes
- 1¼ cups (159 g) all-purpose flour
- ½ cup (48 g) almond flour
- 1¼ tsp (6 g) baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup (120 ml) vegetable oil
- 2 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup (120 ml) buttermilk, at room temperature
Caramelized White Chocolate Ganache
- 1½ cups (255 g) chopped white chocolate (see Note)
- ¾ cup (180 ml) heavy cream
Caramelized White Chocolate Swiss Meringue Buttercream
- 3 large egg whites
- ¾ cup (150 g) granulated sugar
- 1 cup plus 2 tbsp (255 g) unsalted butter, sliced into thin pieces, at room temperature
- 1⅓ cups (320 ml) Caramelized White Chocolate Ganache, plus more for filling
- 1 tsp vanilla extract
- Blonde chocolate, chopped, for decorating (optional)
To prepare the Almond Cupcakes, begin by preheating the oven to 350°F (177°C) and lining 12 cupcake tins with cupcake liners.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In the bowl of an electric mixer, whisk together the oil and eggs until thoroughly combined. Add the granulated sugar and whisk for about a minute until the mixture is smooth. Incorporate the vanilla and almond extracts, followed by the buttermilk, and mix until well combined. Finally, add the dry ingredients to the wet mixture and fold gently with a rubber spatula until fully incorporated.
To bake the cupcakes, divide the batter evenly into the cupcake liners, filling each about two-thirds of the way. Bake for approximately 18 minutes, but begin checking for doneness at the 15-minute mark. The cupcakes are ready when they spring back gently to the touch. Allow them to cool completely before filling and frosting.
For the Caramelized White Chocolate Ganache, preheat the oven to 215°F (102°C). Spread the chopped white chocolate evenly on a rimmed baking sheet. Bake the chocolate for about 1 hour, stirring every 15 minutes with a spatula. Once the chocolate reaches a caramel color, remove it from the oven and transfer it to a bowl. Stir until smooth.
To prepare the Caramelized White Chocolate Ganache, heat the heavy cream in a small saucepan or microwave until it's nearly boiling, being careful not to let it boil. Pour the hot cream over the caramelized white chocolate and whisk until smooth. Set it aside to cool completely to room temperature. A portion will be used for the frosting, while the rest will fill the cupcakes.
For the Caramelized White Chocolate Swiss Meringue Buttercream, place the egg whites and granulated sugar in a heatproof bowl over a double boiler with simmering water. Ensure the bowl doesn't touch the water. Whisk the egg whites and sugar until the sugar dissolves, and a candy thermometer reads 140°F (60°C). Remove the syrup from the heat.
Using an electric mixer fitted with the whisk attachment, beat the meringue at high speed until stiff peaks form. This process typically takes 5 to 10 minutes, depending on the type of mixer used. For hand mixers, it may take around 10 minutes, whereas stand mixers typically achieve stiff peaks in about 5 minutes. The meringue should appear glossy and white.
Once stiff peaks are reached, gradually add the butter to the meringue with the mixer running at medium-high speed. Add one piece of butter at a time, allowing a few seconds between additions. Continue whipping until the buttercream becomes creamy, fluffy, and all the butter has been fully incorporated. The duration of this step can vary between 5 to 10 minutes, depending on factors such as the temperature of the butter and the consistency of the meringue.
Once the buttercream appears fluffy and thick, add the 1⅓ cups (320 ml) of the cooled Caramelized White Chocolate Ganache, and whisk until fully incorporated. Then, add the vanilla extract and mix until combined.
To assemble the cupcakes, use a spoon to remove the center of each cupcake. Fill each cavity with some of the remaining Caramelized White Chocolate Ganache. Place the Caramelized White Chocolate Swiss Meringue Buttercream in a piping bag fitted with the desired piping tip. Pipe the frosting over the cupcakes. Optionally, decorate the cupcakes with pieces of blonde chocolate for added flair.
Note: Opt for high-quality baking white chocolate, containing at least 24% cocoa butter content. Avoid using white chocolate chips or chocolate melts for this recipe. If caramelized white chocolate or blonde chocolate is available at your store, you can skip the caramelizing process. Simply melt the same amount of blonde chocolate specified and proceed directly to the buttercream step.
