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Whopper Stuffed Cupcakes with White Chocolate Glaze

I don't understand this Richmond weather. I thought it was supposed to warm up. But it is getting more cold and rainy. At least I don't suffer from allergies! The bf goes through entire kleenex boxes, his eyes are super puffy... and the sniffling!! It's killing me. HAHA kidding. Because he reads this, I need to be nice.  He pops his anti-histamines and now he squirts steroids up his nose. I'm always joking that he's going to become like A. Schwarzenegger with all those 'ROIDS.

Six more exams until summer! I can't wait to go back to LA. I think I'm going to try surfing again. Gosh, I really miss Costa Rica and the perfect surfing conditions. I'd love to go again, but I seriously came back looking like a monkey (far too tanned). I don't get a healthy golden glow like most. Just burned brown/sienna. Worst color evaarrr D:

Here are some cupcakes I made for my friends birthday. These are incredibly moist and keeps that way for a few days. You can substitute with any candy you like!

Whopper Stuffed Cupcakes with White Chocolate Glaze

makes a dozen cupcakes

1 cup white flour
2/3 cup whole wheat
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick butter, softened
2/3 cup white sugar
heaping 1/4 cup light brown sugar
1 egg
3/4 cup yogurt
1 tbsp vanilla
1 cup crushed robin eggs or whoppers

1/2 cup white chocolate chips
4 tbsp milk, cream or half and half
1/4-1/2 cup powdered sugar
1/2 cup shredded coconut, toasted

  1. Preheat oven to 350F and line or grease a 12 muffin tin 
  2. In a medium bowl, mix dry ingredients together (flours, baking soda + powder, salt)
  3. Cream butter and sugars together until light. Beat in egg, yogurt and vanilla
  4. Stir together dry and wet ingredients together until just incorporated. Fold in crushed whoppers
  5. Fill muffin tin to 3/4-almost full. Bake for 18-20 mins or until toothpick inserted in middle comes out clean. Allow to cool completely. You can toast coconut on some foil for about 1-2 mins (watch before it burns!)
  6. Melt chocolate chips with milk (or cream) in the microwave for 20-25 secs. Stir in powdered sugar until smooth and slightly thick. Dip cupcake into the white chocolate glaze and then into the toasted coconut


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  2. Whopper Stuffed Cupcakes with White Chocolate Glaze is a delightful and indulgent dessert that combines the flavors of Whoppers, a popular malted milk candy, with the sweetness of white chocolate glaze.
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  3. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Fold in crushed Whoppers and fill each cupcake liner halfway with batter. Place a whole Whopper in the center of each cup, then cover with more batter until the liners are about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely. Melt white chocolate in a heatproof bowl and allow it to cool to room temperature. Beat softened butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and well combined. If the frosting is too thick, add heavy cream until desired consistency is reached. Assemble the cupcakes by creating a hole in the center of each cupcake, placing a whole Whopper into the hole, and spreading the white chocolate frosting over the cupcakes. Garnish with additional crushed Whoppers or white chocolate shavings. Enjoy these delicious Whopper Stuffed Cupcakes with White Chocolate de lesiones personales de virginia

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  5. un buen abogado de accidentes automovilísticosThe title of the recipe is "Whopper Stuffed Cupcakes with White Chocolate Glaze," which is a captivating concept. The recipe yield, which is "makes a dozen cupcakes," provides readers with the expected outcome and portion size. The ingredients, starting with white flour and whole wheat, are presented in a straightforward manner, with measured quantities for baking soda and baking powder. The use of both flours suggests a unique and flavorful texture. The ingredient list is concise, reader-friendly, and lacks detailed instructions, leaving room for anticipation. The mention of a white chocolate glaze adds a sweet element to the cupcakes. The brevity of the information maintains a sense of mystery, encouraging readers to explore the full recipe. Overall, the combination of title, ingredients, and quantity information creates a compelling preview.


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