Servings: 18

Weight Watcher Smart Points: 19

Preparation Time: 50 Minutes

Cooking Time: 0 Minutes

Ready In: 50 Minutes

Ingredients

  • 3 ounces white baking chocolate, chopped
  • 1 teaspoon baking soda
  • 1/4 cup butter, softened
  • 1 cup buttermilk or sour milk*
  • 1 cup cooking oil
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1/2 cup mascarpone cheese
  • 2 teaspoons milk
  • 4 cups powdered sugar
  • 1/4 cup red food coloring (2 ounces)
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • White Chocolate Whipped Cream
  • 1 cup whipping cream

Instructions

  1. Preheat oven to 350 degrees F
  2. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside
  3. In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt
  4. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla
  5. Beat with an electric mixer on low to medium speed until combined
  6. Spoon batter into the prepared muffin cups, filling each about three-fourths full
  7. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean
  8. Cool in pans on wire racks for 5 minutes
  9. Remove cupcakes from pans; cool completely on wire racks
  10. Prepare White Chocolate Whipped Cream and Mascarpone Frosting
  11. Transfer the whipped cream to a decorating bag fitted with a large round or star tip
  12. Push tip into the top of each cupcake and force some of the whipped cream inside cake
  13. Generously pipe or spread the frosting onto tops of cupcakes
  14. If desired, sprinkle with grated white chocolate and/or white chocolate curls
  15. Makes 18 cupcakes.In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream
  16. Cook and stir over low heat until chocolate is nearly melted
  17. Remove from heat; stir until smooth
  18. Cool for 15 minutes
  19. In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl)
  20. Add the cooled white chocolate mixture
  21. Beat just until stiff peaks form (tips stand straight)
  22. If desired, cover and chill for up to 24 hours.In a large bowl, combine mascarpone cheese and softened butter
  23. Beat with an electric mixer on medium to high speed until smooth
  24. Beat in vanilla
  25. Gradually add powdered sugar, beating well
  26. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.

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