And now for my favorite part of any party or bridal shower as the case may be, the dessert!  These are a Pampered Chef recipe from their cookbook called “Chocolate” of course!  They were awesome, super sweet, just a warning and if that warning is coming from me then you know that they must be sweet because I have a super high tolerance for sweet!  I made the white chocolate decorations on the cupcakes with candy melts and a mold that I found at Michaels.  They were sort of a pain to make because the molds were so skinny but I ended up putting the candy melts in a ziploc bag and snipping the corner off in order to get the chocolate into the molds with a minimum of mess but it was worth the trouble because they really made the cupcakes look awesome.  I also sprinkled edible glitter on them too so they were a bit sparkly!  I loved the way they look and tasted too!

cupcakes

1 3/4 cups cake flour (didn’t have any and Winco didn’t have it so I just used regular flour)

2 teaspoons baking powder

2/3 cup whole milk (I only had 1% so that’s what I used)

1/2 teaspoon vanilla

4 egg whites, room temperature

6 tablespoons butter, softened

1/2 cup sugar

1/4 cup sour cream

12 round white, milk or dark chocolate truffles, unwrapped (I bought a bag of those Lindt Lindor truffles of all three flavors)

frosting and garnish

6 oz white chocolate, chopped (I used the white candy melts because I had them out and already melted for the decorations)

1 (8 oz) package cream cheese

1/4 cup butter, softened

1/2 teaspoon vanilla

2 cups powdered sugar

white chocolate curls or molded decorations

1  Preheat oven to 325.  Place paper liners in 12 wells of muffin pans (I actually got about 16 cupcakes).  Whisk flour and baking powder together.  Combine milk and vanilla in separate bowl.  Beat egg whites on high until stiff peaks form.  In another mixing bowl, beat butter and sugar on medium high until fluffy; beat in sour cream until smooth.  On medium speed, add flour mixture in 3 additions, alternating with milk mixture in 2 additions, mixing until smooth.  Whisk in 1/3 of egg whites then fold in remaining egg whites with whisk.  Divide batter among liners.

2  Bake 17 – 20 minutes or until wooden pick inserted in centers comes out clean.  Remove pan from oven.  Immediately snip a 1/2″ deep “X” into top of each cupcake using kitchen shears.  Press 1 truffle into each cupcake until flush with top of cupcake.  Remove cupcakes from pan.  Cool 30 minutes or to room temperature.

3  Meanwhile, for frosting, microwave white chocolate, uncovered, on high 1 – 1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds.  Let stand 3 minutes or until slightly cooled.  Combined melted chocolate, cream cheese, butter and vanilla and beat on medium until well blended.  Gradually add powdered sugar and beat well.

4  Pipe frosting onto cupcakes and decorate as desired.