Be My Valentine White Chocolate Cupcakes

Ahh, culinary love is in the air, can you feel it?! Our Sophie Collection is what dreams are made of! I couldn’t think of a better cupcake stand to display these Valentine beauties than our 3-Tier Crystal-Draped Dessert Cupcake Stand in pink. Each crystal-draped tier reminds us why presentation is everything. Cupcakes or any dessert variety are showcased with a chic elegance suitable for any occasion. For weddings, baby showers, events or a Quinceanera, there is a color scheme for all with alternate finishes including white, gold, rose gold and silver.

3-Tier Cupcake Stand

Cupcakes are pretty fantastic little desserts by themselves and kicking the flavor profile up a notch with white chocolate just makes my heart swoon. Added height and pops of color with our chocolate decorative hearts makes this a fun, whimsical dessert any Valentine’s Day lover can get behind.

Be My Valentine White Chocolate Cupcakes

Be My Valentine White Chocolate Cupcakes

Prep Time: 1 hour and 15 minutes
Cook Time: 14-17 minutes
Makes 24 Cupcakes

Cupcakes

  • 1 package yellow cake mix
  • 1 cup milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil

White Chocolate Ganache

  • 2/3 cup heavy cream
  • ½ bag (about 6 ounces) good quality white chocolate chips
  • 1 teaspoon vanilla extract

White Chocolate Frosting

  • ½ bag (about 6 ounces) good quality white chocolate chips
  • 1 stick unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 6 cups powdered sugar
  • 7 Tablespoons milk

Decorations

  • ½ cup good quality white chocolate chips
  • Pink food coloring
  • ½ cup semi-sweet chocolate chips
  • Small heart-shaped cookie cutter
  • Pink sprinkles
  • Optional: 1 bar of white chocolate- for shavings of chocolate on top

Directions

  1. Preheat oven to 350 degrees. Place cupcake liners in a cupcake tin and set aside. Place all cupcake ingredients in a large bowl and with a hand-held mixer or by hand using a whisk, beat for 2 minutes. Pour cupcake batter in each cupcake liner until each is about half way full with batter. Bake for 14-17 minutes or until an inserted toothpick comes out clean. Allow to cool completely.
  2. While cupcakes are baking, start on the decorative chocolate hearts. Place a large piece of parchment paper on a flat surface and trace the heart cookie cutter (or free hand) in rows with a pencil covering the paper. Flip the parchment paper over.
  3. Place white chocolate chips in a small microwave-safe bowl and microwave in 30 second increments, stirring each time, until chocolate is melted. Place one drop of pink food coloring in the bowl and mix until color is blended and uniform. Pour melted chocolate in a small Ziploc bag and cut a small hole in the tip of the bag. Pipe the chocolate onto the outline of the heart. Do this for half of the hearts. Repeat this process using the semi-sweet chocolate chips for the other half of the hearts. Once the hearts are piped, pipe small hearts (free hand) in the blank spaces using both chocolates. Allow to cool and harden.
  4. White Chocolate Ganache: Place heavy cream in a microwave-safe bowl and heat on high for one minute. Place chocolate chips in with the heavy cream and let sit for a minute. Add the vanilla extract and stir until chips are completely incorporated with the heavy cream. Set aside to cool.
  5. White Chocolate Frosting: Place white chocolate chips in a small microwave-safe bowl and microwave in 30 second increments, stirring each time, until chocolate is melted. Set aside to cool. In a stand mixer, beat butter and vanilla for one minute. Gradually add 3 cups of the powdered sugar and whisk for about 2 minutes. Add the milk and whisk for another minute. Add the remaining sugar and whisk for 2 minutes. Pour in cooled white chocolate and whisk for another minute. If needed, add another tablespoon of milk until a pipeable consistency is reached.
  6. To the cooled cupcakes, make a hole in the center of each cupcake using the large end of a piping tip. Place ganache in a small Ziploc bag and cut a hole in the tip. Pipe the ganache into each hole.
  7. Place frosting in a piping bag fitted with your choice tip and pipe the frosting onto each cupcake. Take the cooled chocolate hearts and place a large and small heart on each cupcake while alternating colors. Lightly dust sprinkles on each cupcake. Finally, using a vegetable peeler, run the peeler along the edge of the chocolate bar until ribbon shavings of chocolate fall. Sprinkle chocolate shavings on each cupcake.

Tips

Some of these steps can be done in advance for ease. I made the cupcakes, chocolate hearts and ganache the night before. I filled the cupcakes, made the frosting and assembled the day of.

Happy Valentine’s Day!

Jessica