Amaretto White Chocolate Raspberry Cupcakes

YUM! That is the first thing that comes to mind when I think of these cupcakes. I also like to call them the "I can't decide what kind of icing to use so I will use them all" Cupcakes. It was "Italian Week" at concert in the park last week and I didn't want to do yet another Tiramisu. I found a recipe for cupcakes that was influenced by an Italian Zuccotto Cake. Zuccotto is Italian for "little pumpkin". The Florentine Cakes are given their name because of their dome shape. The cupcake recipe called for Brandy, not something I usually keep on hand so I decided to use Amaretto instead. One change led to another and I ended up with these decedent treats. Kevin said I was "gilding the lily" with these, but I have to disagree they are perfect...but warning they are SWEET. They may not be the Italian dessert I was going for but sometimes when you go off plan you can end up with something better!

Amaretto White Chocolate Raspberry Cupcakes

Cupcakes:

1 Box of White Cake Mix (one with pudding in the mix is best)

1/3 Cup Vegetable Oil

3 Egg Whites

1 1/4 Cup Water

6oz chocolate chips chopped fine

Filling:

1 1/2 cup cold heavy whipping cream

Approx 3 tbs powdered sugar (to taste)

Fresh Raspberries (one per cupcake)

1 to 2 tbs Amaretto (to taste)

Ganache:

1/2 cup Heavy Whipping Cream

6oz Chocolate Chips

Icing:

6oz White Chocolate Chips

1 8oz package of Cream Cheese (room temp)

1/2 cup (1 stick) Unsalted Butter (room temp)

2 tsp Vanilla Extract

Cupcakes:

1. Pre heat oven to 350 degrees F. Line muffin or cupcake tin with cupcake papers

2. Chop chocolate that will go into cake batter

2. Combine cake mix, egg whites, oil and water in medium bowl. Mix well (until most of the lumps are gone but not completely).  Add and mix in the chopped chocolate.

3. Pour the batter into the prepared tin (about 2/3 full). I suggest using a measuring spoon and be sure to put the same amount into each tin. This is important so that the cupcakes bake evenly.

4. Bake for 15 to 20 minutes. Turn on the light in your oven...try to not peek at the cupcakes by opening the door...this can cause uneven baking. The cupcakes will spring back when pressed lightly on top when finished (you can also use a toothpick to check if they are done by poking down the center of the cupcake and if it comes out clean they are done).

Let cupcakes cool for 5 minutes in tin before placing on rack to completely cool.

Filling:

1. Beat the heavy whipping cream with an electric mixer (yes, I do most of my mixing by hand but this one requires a hand mixer...it just won't work otherwise). Beat until the cream gets peaks...until you have "whipped cream". Mix in the powdered sugar, taste and adjust for desired sweetness. Add in the amaretto.

2. Using a paring knife, cut the centers of the cupcakes out. You will and up with a cone shape piece. Save tops (cut off the filling and keep the top as a "cap".)

3. Spoon a small amount of the whipped filling into the center. Place a raspberry in the center. Top with a little more filling and then cover with the saved top. Refrigerate cupcakes while you make the ganache.

Ganache:

1. Place the chocolate chips in a heat safe bowl.

2. Place heavy cream in a sauce pan and heat to a boil.

3. Pour the hot cream over the chocolate chips and let sit for 5 minutes.

4. Whisk until smooth. Let cool until a spreadable consistency (so it won't melt off the top of the cupcakes). Approx 1 hour.

5. Spoon/ spread the cooled ganache on top of the cupcakes and place back in fridge.

Frosting:

1. Place white chocolate chips in a microwave safe bowl. Microwave for 30 seconds then stir. Microwave for another 30 to 45 seconds and stir until smooth. You must do this in 30 second increments or the chocolate will cease up. Set aside

2. Use electric mixer to blend the cream cheese and butter until smooth.

3. Mix in the white chocolate and vanilla extract. Blend until desired consistency.

4. Pipe the icing on or use a spoon to spread the icing on top of the cupcakes.


Garnish:

I placed a raspberry on top of each and then used a cheese grater to grate the chocolate shavings on top of each cupcake.

Yield: approx 18 cupcakes