This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
White Chocolate Latte Cupcakes taste like an upside coffee drink with white chocolate cupcakes topped with a rich coffee frosting.
I wanted to mix things up a bit with these cupcakes. When most people think chocolate and coffee they assume "mocha" with dark or milk chocolate.
But I wanted something that looked more Spring like, so I made a white chocolate cupcake. The result is a dense and moist cupcake that is delicious on it's own as my husband and son will attest.
Yes, I realize the instructions call for a lot of bowls. More, often than not I reuse bowls as I go or mix straight in measuring cups when possible.
For the icing I made a simple buttercream swapping extra strong flavored coffee for the milk traditionally used. I used a full packet of coffee which is premeasured to make a full pot.
Thank you to Door County Coffee and Dixie Crystals
The icing was made extra special thanks to two of our Spring Sweets Week sponsors, Door County Coffee & Tea and Dixie Crystals.
Dixie Crystals is the only sugar in my house. Pure cane deliciousness that works perfectly in all of my recipes.
Door County has so many great flavors of coffee that would be fabulous in the icing such as Blackberry Shortcake, Blueberry Cobbler or Highlander Grogg. The Raspberry Almond I used made it so good, my coffee hating son devoured it without knowing it was coffee, haha!
Spring Sweets Week
Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway!
This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season. So say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!
Monday #SpringSweetsWeek Recipes
- Carrot Pineapple Mini Loaves by A Day in the Life on the Farm
- Hot Cross Bundt Cake by Nik Snacks
- Instant Pot Lemon Lavender Cheesecake by Hezzi-D's Books and Cooks
- Key Lime Lavender Curd by Cindy's Recipes and Writings
- Kiwi Coconut Key Lime MIni Cheesecakes by The Spiffy Cookie
- Kumquat Pie by Eat Move Make
- Lavender Lemon Mini Loaves by Sweet Beginnings
- Lemon Lavender Macarons by Jen Around the World
- Lemon White Chocolate Mini Cheesecakes by Art of Natural Living
- Mandarin Orange and Rhubarb Mini Loaves by Karen's Kitchen Stories
- Mandarin Orange Donuts with Ganache Glaze by A Kitchen Hoor's Adventures
- Mini Blueberry Bread by The Carefree Kitchen
- Mini Lemon Cakes with Lemon Glaze by Family Around the Table
- Mini Pound Cake by Cheese Curd In Paradise
- No Bake Chocolate Cheesecake by Pook's Pantry
- No Bake Lemon Cheesecake by Devour Dinner
- No-Churn Lemon Ice Cream by Kate's Recipe Box
- Pineapple Upside Down Cake by House of Nash Eats
- Raspberry Cheesecake Bars by Books n' Cooks
- Strawberry Rhubarb Breakfast Bread by For the Love of Food
- Strawberry Oatmeal Cookies by Palatable Pastime
- Strawberry Rhubarb Pie with Crumb Topping by Blogghetti
- Vegan Chocolate Loaf Cake by Shockingly Delicious
- White Chocolate Latte Cupcakes by That Recipe
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
Recipe
Ingredients
White Chocolate Cupcakes
- 2 ounces white chocolate
- 2 tablespoons hot water
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs, separated
- ¼ cup butter
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
Coffee Frosting
- 1 ½ ounces coffee grounds
- ⅓ cup boiling water
- 2 cups powdered sugar
- ¼ cup butter
Instructions
Cupcakes
- Preheat oven to 350°F. Line a 12-cup (or two 6-cup) cupcake pan with cupcake liners.
- In a small microwave safe bowl, heat white chocolate and hot water in the microwave on high for 30 seconds. Stir and continue heating for 10 seconds at a time as needed until completely melted. Set aside.
- In a medium mixing bowl combine flour, baking powder and salt. Set aside
- In a small mixing bowl, whip egg whites until stiff but not dry. Set aside.
- In a the bowl of an electric mixer, beat sugar and butter until creamy and lemon-yellow colored.
- Beat in egg yolks and vanilla. Add the cooled chocolate mixture.
- Mix in half of the flour mixture, then mix in the milk until incorporated, then the remaining flour.
- Lightly fold in the beaten egg whites.
- Fill the cupcake cups ¾ full with batter. Bake at 350°F until golden, about 15-20 minutes.
- Remove from oven let cool for 5 minutes in pan the move cupcakes to cooling rack to cool completely.
Frosting
- In a small bowl combine the coffee grounds and boiling water. Let steep about 5 minutes. Strain the mixture through a strainer lined with a coffee filter.
- In a medium mixing bowl beat together powdered sugar and butter. Thin to desired consistency with strained coffee.
- Frost cupcakes and decorate as desired.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
Until next time, happy eating!
~Audrey
kesha
My favorite dessert is my Mama's 12 layer chocolate cake. It is delicious!