White Chocolate Cookies and Cream Cupcakes (with Video)

| |

What’s inside: a delicious cupcake recipe perfect for Christmas – a White Chocolate Mocha Cupcake with White Chocolate Frosting made even more decadent with Cookies and Cream ganache, drizzle, and topping!

A delicious White Mocha Cupcake with White Chocolate Frosting and a Cookies and Cream Ganache filling - decadence in a cupcake!

This is a sponsored post written by me on behalf of Torani. All opinions are 100% mine. #ToraniCookiesandCream

White Chocolate Mocha Cupcakes with White Chocolate Frosting

While I enjoy mochas all year long, I especially look forward to when the weather gets just cold enough for the world to acknowledge that it is official White Chocolate Mocha Season.

And to celebrate the impending arrival of that velvety smooth gift to mankind, today I’m bringing you a decadent white chocolate mocha cupcake, complete with silky white chocolate frosting and homemade cookies and cream ganache filling.

But don’t let the over-the-top indulgence of this Cookies and Cream cupcake fool you; this cupcake is crazy easy to make! I’ve crafted a light, fluffy coffee cupcake that doesn’t involve any special skills, in addition to a super simple white chocolate frosting that involves little more than melting some chocolate in the microwave. 

And that Cookies and Cream ganache filling? We used some Torani Cookies and Cream Sauce to create the amazing flavor without having to put out excess effort on our part.

This is one of those crazy desserts that you can serve at a party or show up with at an event and everyone will ooh and aah over the effort, while you secretly know how easy it was.

Torani syrups are kind of a staple around here at the holidays. (Last year, I used their Caramel Sauce to top our Instant Pot Eggnog Bread Pudding.)

Ella goes crazy for anything Cookies and Cream, so we were both so excited to find out that Torani had just put out a brand new syrup in that flavor! And just like all of their syrups, the flavor is spot on and the sauce is made with real, simple ingredients like pure cane sugar & natural flavors.

Of course, you could use this Cookies and Cream sauce on ice cream, in hot chocolates (or white chocolate mochas), incorporate it into a no-bake fudge, beat it into some cheesecake… the possibilities are endless!

I had to make some cupcakes for Ella’s school cake walk, so that made my decision easier.

These White Chocolate Mocha Cupcakes add a bit of sophistication and depth to a traditional white chocolate cupcake. The Cookies and Cream ganache filling is only two ingredients, so it effortlessly elevates these cupcakes to gourmet status… and then I had to go and drizzle more Cookies and Cream syrup on them and top with some crushed up cookies so they are completely over the top!

The ganache filling has almost a chocolate truffle-like texture; rich and silky, soft enough to bite into but not so soft that it will fall out of the cupcake. If you want it to have a lighter texture, you can add a couple tablespoons of softened cream cheese.

You can skip the drizzle and crushed cookies – I won’t judge and they may be a bit less messy to eat… or you can do what I did and make half with the sauce and crushed cookies, and leave half with just the ganache and frosting.

Can you freeze these cupcakes? Yes, you can freeze these white chocolate cupcakes after baking but before frosting. Place in a single layer in a large, freezer zip top bag and freeze for up to two months. The frosting can also be frozen, but I personally find that there is always a quality loss with frozen frosting so I’d advise making that fresh.

Bring the cupcakes to room temperature before adding the ganache filling and the frosting.

Want the mocha flavor without adding coffee? You can alternatively use hot chocolate, hot water, or even decaf coffee to this recipe if you don’t want to add caffeine.

Pro Tip: If you make cupcakes or cakes a few times a year, a simple cake decorating kit is a great investment (and this one is super affordable). Not only do you get piping tips and piping bags, the offset spatula, cake leveler, three-icing coupler, etc, that are included will make your cake and cupcake decorating a whole lot simpler.

 

Be sure to check out our quick recipe video, and then scroll down below to grab our free printable recipe to make these Black and White cupcakes!

 

White Chocolate Mocha Cupcakes Ingredients

Cookies and Cream Ganache Ingredients:

White Chocolate Frosting Ingredients:

Extra optional toppings:

Scroll down to the printable recipe card for full measurements.

Tip: swap out the white chocolate for almond bark, if desired.

Kitchen Tools You May Find Helpful

  • Measuring cups and spoons
  • Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
  • Large mixing bowl
  • 2 medium-sized mixing bowls
  • Kettle
  • Piping bag <– this cupcake kit has all of the tools you’ll need
  • Large star tip
  • Cupcake corer
  • Cupcake pan
  • Cupcake scoop

     

How to Make White Chocolate Mocha Cupcakes

Preheat oven to 350F

Line a cupcake tray with your choice of cupcake liners. Set aside.

In a large mixing bowl, combine the butter and sugar with an electric mixer for two minutes, until light and fluffy.

Add in the eggs, and beat until mixed.

Place the flour in a small bowl and stir in the baking powder. Add half of the mixture to the batter and combine.

Add the hot coffee and beat to incorporate.

Add remaining half of the flour and beat to incorporate. Make sure you are scraping the sides of the bowl so you don’t have dry flour stuck to the sides.

Add the milk and beat well to combine.

Use a large cupcake scoop to portion out the batter into the prepared cupcake tin, filling each cupcake liner about 2/3 of the way full.

Bake for 18-22 minutes until an inserted toothpick comes out clean and the cupcakes spring back when lightly tapped.

Cool the cupcakes on a cooling rack as you prepare the ganache and white chocolate frosting.

How to Make Cookies and Cream Ganache

Place the white chocolate or almond bark in a double boiler or melt in the microwave. If using the microwave, heat in 25 second increments, stirring in between each reheating.

Once the chocolate is completely melted, pour in the Torani Cookies and Cream Sauce and stir immediately.

The mixture will harden slightly but it should not “break.”

Set the ganache aside and use a cupcake corer to remove about 1″ of the center of the cupcakes. I saved the top bit of the cupcake to “seal in” the ganache but this is completely optional as the frosting will also do this.

Fill the core of the cupcake with 1 to 2 teaspoons of the ganache. Seal with the tops if you reserved them.

How to Make White Chocolate Frosting

In a large bowl, combine the butter and powdered icing sugar. Beat with an electric mixer for at least two minutes until soft and pale.

In a small microwave-safe bowl (or a double boiler), melt the 1/2 cup white chocolate using the same method you used earlier. The chocolate doesn’t need to be completely melted, but it should be soft and have no hard pieces.

Use an electric mixer to combine the butter-sugar mixture with the melted white chocolate. Add the vanilla extract and cream, and adjust to achieve the perfect texture – either by adding more cream (softer) or powdered icing sugar (stiffer).

Fit your piping bag with your large star tip and scoop the frosting into your piping bag. 

Swirl the white chocolate frosting onto your cupcakes, starting in the middle, working your way out to the edges of the cupcake, and then swirling back in and up for that domed effect.

If desired, drizzle on additional Torani Cookies and Cream Sauce and sprinkle on crushed chocolate sandwich cookies.

Store in an airtight container until ready to serve.

 

Pin this Cookies and Cream Cupcake recipe:

You won't believe how easy these White Mocha Cupcakes with White Chocolate Frosting and Cookies and Cream Ganache Filling are! And so decadent!

Grab your free printable for our black and white cupcakes recipe:

Yield: 24 cupcakes

Black and White Cupcakes

Black and White Cupcakes

A delicious White Mocha Cupcake with White Chocolate Frosting and a Cookies and Cream Ganache filling - decadence in a cupcake!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Total Time 45 minutes

Ingredients

White Chocolate Mocha Cupcakes Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup plus 2 Tablespoons white sugar
  • 2 eggs, room temperature
  • 1 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 125mL hot coffee
  • 100mL milk

Cookies and Cream Ganache Ingredients:

  • 1/4 cup white chocolate
  • 2 Tablespoons Torani cookies and cream syrup

White Chocolate Frosting Ingredients:

  • 1 cup butter, room temperature
  • 4-5 cups powdered icing sugar
  • 1/2 cup white chocolate
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or cream, to taste

Extra optional toppings:

  • Torani Cookies and Cream Syrup
  • 4 Chocolate sandwich cookies, crushed

Instructions

  1. Preheat oven to 350F
  2. Line a cupcake tray with your choice of cupcake liners. Set aside.
  3. In a large mixing bowl, combine the butter and sugar with an electric mixer for two minutes, until light and fluffy.
  4. Add in the eggs, and beat until mixed.
  5. Place the flour in a small bowl and stir in the baking powder. Add half of the mixture to the batter and combine.
  6. Add the hot coffee and beat to incorporate.
  7. Add remaining half of the flour and beat to incorporate. Make sure you are scraping the sides of the bowl so you don't have dry flour stuck to the sides.
  8. Add the milk and beat well to combine.
  9. Use a large cupcake scoop to portion out the batter into the prepared cupcake tin, filling each cupcake liner about 2/3 of the way full.
  10. Bake for 18-22 minutes until an inserted toothpick comes out clean and the cupcakes spring back when lightly tapped.
  11. Cool the cupcakes on a cooling rack as you prepare the ganache and white chocolate frosting.

How to Make Cookies and Cream Ganache

  1. Place the white chocolate or almond bark in a double boiler or melt in the microwave. If using the microwave, heat in 25 second increments, stirring in between each reheating.
  2. Once the chocolate is completely melted, pour in the Torani Cookies and Cream flavored sauce and stir immediately.
  3. The mixture will harden slightly but it should not "break."
  4. Set the ganache aside and use a cupcake corer to remove about 1" of the center of the cupcakes. I saved the top bit of the cupcake to "seal in" the ganache but this is completely optional as the frosting will also do this.
  5. Fill the core of the cupcake with 1 to 2 teaspoons of the ganache. Seal with the tops if you reserved them.

How to Make White Chocolate Frosting

  1. In a large bowl, combine the butter and powdered icing sugar. Beat with an electric mixer for at least two minutes until soft and pale.
  2. In a small microwave-safe bowl (or a double boiler), melt the 1/2 cup white chocolate using the same method you used earlier. The chocolate doesn't need to be completely melted, but it should be soft and have no hard pieces.
  3. Use an electric mixer to combine the butter-sugar mixture with the melted white chocolate. Add the vanilla extract and cream, and adjust to achieve the perfect texture - either by adding more cream (softer) or powdered icing sugar (stiffer).
  4. Fit your piping bag with your large star tip and scoop the frosting into your piping bag. 
  5. Swirl the white chocolate frosting onto your cupcakes, starting in the middle, working your way out to the edges of the cupcake, and then swirling back in and up for that domed effect.
  6. If desired, drizzle on additional Torani Cookies and Cream syrup and sprinkle on crushed chocolate sandwich cookies.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 591Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 52mgSodium: 168mgCarbohydrates: 111gFiber: 0gSugar: 99gProtein: 3g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest

Be sure to grab your own bottle of the Torani Cookies and Cream Sauce at a Walmart near you. I can’t wait to hear what you make!

For more delicious Cookies and Cream-inspired recipes, check out:

Check out our other Delicious Cupcake Recipes:

Cupcake Recipes

You won't believe how easy these White Mocha Cupcakes with White Chocolate Frosting and Cookies and Cream Ganache Filling are! And so decadent! A delicious White Mocha Cupcake with White Chocolate Frosting and a Cookies and Cream Ganache filling - decadence in a cupcake! This Black and White Cupcake is actually a decadent White Mocha Cupcake with White Chocolate Frosting and a Cookies and Cream Ganache filling!

Similar Posts

One Comment

  1. I could die for these cupcakes. I make mine following similar recipe, and the result is always powerful. They taste like heaven. They’re so good for breakfast or as dessert for afternoon tea (not to mention they’re perfect for any occasion). I could indeed enjoy these for all three meals. The last time I made these I shared them with the girls I take yoga class with. I’m definitely saving your recipe to my collection. Can’t wait to give your version of these cupcakes a try.
    Jennifer, thank you so much for sharing this idea with us, answering all of the possible questions, and such detailed instructions. Such treasure. I really appreciate it. All of your tips will surely help your readers a lot.
    Gonna browse your blog to explore more amazing recipes. Keep it up!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.