White Chocolate Toblerone Ice Cream & Molten Lava Cakes

Last month's Mystery Box Cupcake Challenge theme ingredient was white chocolate, which happens to be my husband's favorite. Needless to say, I bookmarked quite a few of the other entries in hopes of trying the recipes for myself one day. One near the top of my list was 500 days of Boy's White Chocolate Molten Lava Cake. While the idea of an ooey, gooey chocolate cake is appealing enough, what really caught my eye was the white chocolate ice cream that she made from scratch. I applaud anyone who makes everything from scratch like that.

Because I'd depleted most of my white chocolate supply with my own cupcake experiments I stole an idea from another entrant and snapped up a few bars of white chocolate Toblerone at the dollar store. Sure, it expired two months ago but it was such a good deal and I've got a strong stomach. The ice cream came together perfectly with tasty nougat nuggets and nuts from the melted Toblerone. This recipe is worth trying for the ice cream alone.

It was the cake that I had a few issues with. I've never made molten cakes before so I'm afraid I didn't bake them long enough and the bottoms got stuck inside the ramekins. They wound up undercooked and too runny. I know the idea is to have a little of that runny texture in the center but it's probably best if there's something resembling cooked cake surrounding it. Oh well, it was still delicious. I'm recommending this recipe but hopefully you'll have better luck recreating the original results.

Toblerone White Chocolate Ice Cream
Adapted from (500) days of Boy

8 oz. white chocolate Toblerone, chopped
1 1/2 C heavy cream
1 C milk
1/4 C sugar
1/4 tsp salt
4 egg yolks

1) Combine the cream, milk, sugar, and salt in a medium saucepan.
2) Bring to a near-simmer over medium heat; stir until all the sugar is dissolved.
3) In another medium bowl, whisk the egg yolks together.
4) Gently pour in the hot cream mixture, whisking continuously to temper the yolks. Return the mixture to the saucepan.
5) Stir constantly over low heat until the mixture thickens to a silky custard (175°F).
6) Place the chopped white chocolate into a large bowl.
7) Strain custard through a fine mesh sieve into the bowl of white chocolate and stir until smooth.
8) Cover and refrigerate until thoroughly cold.
9) Churn in your ice cream maker following the manufacturer’s instructions.
10) Enjoy with the White Chocolate Molten Lava Cake, and have plenty more for the morning after.

White Chocolate Molten Cakes (makes two)
Adapted from (500) days of Boy

1/4 C unsalted butter, plus extra to flour the ramekins
2 oz. dark chocolate, grated (the best you can find)
1 egg yolk
1 egg
1/8 C grams white sugar
1 tsp all-purpose flour
4 oz white chocolate Toblerone (your favorite kind)
Cocoa powder, to dust the ramekins

1) Preheat the oven to 350F.
2) Dust two ramekins with cocoa powder; shake out the excess. If you don't have ramekins, bake them in a cupcake pan.
3) Melt the chocolate and butter in the microwave, about 30 seconds. Stir until throughly combined.
4) Beat the egg yolk and egg and sugar together until pale and thick.
5) Add the egg mixture to the chocolate mixture.
6) Fold in the flour.
7) Divide the chocolate mixture between the two ramekins.
8) Drop in the white chocolate (2 oz. per ramiekin) and submerge into the cake batter.
9) Bake for 8-13 mins. Tops should seem set and no longer runny. Be careful not to overbake; you want them all hot, gooey, and molten.
10) Turn the cakes out onto plates.
11) Serve with a scoop of white chocolate ice cream per cake, and as much hot fudge as you want. Also fantastic by itself with a dusting of powdered sugar.

It's That Time Again

Time for another round of voting in Sweetest Kitchen's Mystery Box Cupcake Challenge. The theme ingredient this month was white chocolate and there are some fantastic entries. While there's no need for me to actively rustle up votes like I did last time since I can't win the prizes, I'm sure some of you will be as interested as I in seeing what folks came up with and snagging some new recipes. That said, if you happen to find the time to vote for my "White Chocolate, Nutella and Banana Cupcakes" while you're there it certainly wouldn't hurt my ego. Also, if you're feeling extra charitable, you could vote for my friend's delicious-looking entry: "White Chocolate Passion Cupcakes by Tara," the last one on the list. Since so much of it comes down to how many friends/family members you can get to vote for you I figured I'd do my best to get her a few extra votes. That and her cupcake really does look unique and divine:












Other entries that have made it to the top of my list include:

White lime cupcakes filled with lime curd








Chai cupcakes with Toblerone white chocolate frosting. Wish I'd thought to try Toblerone as it's right up there with Nutella as one of my favorite childhood treats.






White chocolate molten lava cupcakes with white chocolate ice cream. Although not baked in a cupcake pan I'll accept this entry if only for the tasty-looking white chocolate ice cream recipe. Anyone who makes everything from scratch like that is cool in my book.



So stop by Sweetest Kitchen before August 26, check out the entries, and cast your vote. If you're interested in entering yourself the competition is open to anyone. Just check back after the first of the month for the next theme ingredient. Can't wait to see what I'll be experimenting with next!

Banana, Nutella, & White Chocolate Cupcakes

Nutella: the food of the gods. I grew up with the stuff, getting my own jar each Christmas as a special gift from my German relatives. This was before it could be found in every supermarket in the States so it was a real treat for us. My mom not only allowed but encouraged us to try it in unique ways: on sandwiches, paired with fresh fruit, or simply by the spoonful. It remains one of my favorite treats not only because it's delicious but also because it reminds me of my childhood.

A few weeks ago I did a little throw down between white chocolate versus regular chocolate frosting paired with peanut butter cupcakes. But why should the two chocolates be forced to compete when they could just as easily work together? Thus was born one of the zaniest cupcakes I've ever come up with. So indulgent that even I began to wonder if I'd gone too far. Because banana and chocolate is such a winning combination, why not combine banana, white chocolate, and Nutella for an over-the-top blending of flavors?

White chocolate's been on my brain (and too frequently in my belly) all month as I've tried to come up with the ultimate white chocolate cupcake for Sweetest Kitchen's Mystery Box Cupcake Challenge, and this cupcake really takes the cake. It's an ooey, gooey melding of flavors, each delicious in its own right but even better when combined. My masterpiece begins with a flavorful and moist banana cake with dollops of Nutella baked in. The filling is a refreshing white chocolate cream cheese with fresh diced bananas and the frosting is a swirled blend of white chocolate buttercream and Nutella buttercream. I went the easy way out for the swirled effect and just "painted" the side of a pastry bag with each frosting and piped away.

Sure, it's indulgent but you can treat yourself once in a while. The Nutella gods would approve. As will the folks you pay your gym membership to after you realize how many calories you just consumed.



You can check out my other white chocolate cupcake experiments here on my blog:

• Peanut butter cupcakes frosted with white chocolate buttercream


• Peach cupcakes with a white chocolate ricotta mint filling topped with whipped white chocolate ganache


• White chocolate Cosmo cupcakes


• White chocolate bread pudding cupcakes studded with cranberries and homemade toffee bits topped with a whipped cream white chocolate frosting

Good luck to all the other entries. Can't wait to see what everyone's come up with!

Banana Cupcakes
Recipe adapted from 125 Best Cupcake Recipes by Julie Hasson

1 1/4 cups all-purpose flour
1 teaspoon baking soda
Pinch of salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 cup mashed banana (about 2 large)
1 teaspoon vanilla
Approx. 1/3 cup Nutella

1. Preheat oven to 350 F. Line 12 cupcake wells with paper liners.
2. In a small bowl, mix together flour, baking soda, and salt.
3. In a mixing bowl, mix together sugar, oil, and eggs until smooth. Add banana and vanilla, beating well. Add flour mixture, beating until combined.
4. Scoop batter into prepared pan. Top each cupcake with approx. 1 1/2 teaspoons of Nutella and swirl in with a toothpick.
5. Bake 22-28 minutes or until edges are brown and spring back when touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

White Chocolate Cream Cheese Filling
Recipe adapted from Emeril Lagasse

2 ounces white chocolate, chopped
1/8 cup milk
2 ounces cream cheese
1/8 teaspoon vanilla extract
1/2 banana, diced

1. In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring until the chocolate is melted. Let cool to room temperature.
2. In a mixing bowl, beat the cream cheese and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator 2 hours before filling cupcakes.
3. Cut a cone out of the top of each cupcake and discard (or, if you're me, eat). Fill the cavity with a few pieces of diced banana and a spoonful of cream cheese filling.

White Chocolate Buttercream
Adapted from BBC Good Food

1 3/4 ounces white chocolate, chopped
5 tablespoons unsalted butter, room temperature
1/3 - 1/2 cup powdered sugar

1. Melt the chocolate over a double boiler, stirring often. Cool.
2. Beat the butter and powdered sugar until creamy. Beat in the chocolate and continue to beat at medium-high speed until fluffy.

Nutella Buttercream
Adapted from French for Cupcake

2 ounces unsalted butter, room temperature
1/2 cup Nutella
1/2 cup powdered sugar
2-3 teaspoons heavy cream

1. Cream together the butter and Nutella until blended.
2. Add the powdered sugar gradually until ingredients are combined.
3. Mix on high speed, adding cream until frosting is smooth and creamy.
4. Using a spatula or flat butter knife, "paint" one side of a pastry bag with the Nutella buttercream and the other side with the white chocolate buttercream and pipe evenly onto cupcakes.




The winner of August’s Mystery Box Cupcake Challenge will receive prizes from:

• Bake It Pretty; $5 electronic gift card


• Beanilla; 3 Indian + 3 Tahitian vanilla beans & a jar of Ground Vanilla


• CT2Designs; a cupcake ring


• Miss Kitty Creations; a cupcake charm of your choice


• Sweet Cuppin Cakes; a prize pack worth $25

Thank you to all our prize sponsors!


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White Chocolate Cosmo Cupcakes

Happy days! The white chocolate Cosmo cupcakes' honor has been redeemed just by changing up the frosting. I kind of suspected a simple change like that was all that it needed but with my deadened sense of taste I couldn't be sure. I tried pairing the cupcakes with some leftover whipped white chocolate ganache and my husband has declared them to be a perfect match. I'll have to take his word for it as the only flavors I can currently taste are cinnamon and Nutella. So glad I was able to rescue these babies as the idea was a solid one.

I'm not a big drinker but I do like the flavor combinations of certain cocktails, so spotting some limeade in the fridge and the cranberries taking up space in the freezer I began to imagine having my very own Cosmo in cupcake form. Minus the alcohol, of course, because that's not my thing but with the added bonus of white chocolate. A fair trade off in my opinion. White chocolate's so versatile that it pairs well with most fruits, including tart cranberries and tangy limes. Heck, make that especially cranberries and limes!

Just so you're warned, the first frosting I tried was a white chocolate cream cheese frosting, which I think became too sweet with the powdered sugar the recipe called for. The sweetness overwhelmed the tartness and flavor of the lime and cranberries in the cake.

What I wound up with after making that slight change in frosting is a lime cake with white chocolate chips, a juicy cranberry sauce filling with a hint of orange, and whipped white chocolate ganache studded with dried cranberries. Just the right combo of tart and sweet. Much like me!


Note that the pictures shown are actually from my first round with the faulty cream cheese frosting. I'm not going to bother doing another photo shoot for these darn cupcakes because: 1) I'm too sick to expertly pipe frosting, dust another cranberry with sugar, and set up my whole photo area just for one picture, 2) The cupcake won't actually look any different after all of that effort, and 3) It's raining outside so there's no decent light and no way my cupcake and I will sit outside getting wet and miserable on top of having the plague (that last part applies only to me, not the cupcake). Have I not suffered enough for my craft?!

White Chocolate Cosmo Cupcakes

Lime Cupcakes
Adapted from King Arthur Flour

1 cup granulated sugar
1 2/3 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
Juice of one lime PLUS enough limemade to equal 2/3 cup
Zest of one lime
2 whole large eggs
1/2 cup white chocolate chips

1) Preheat oven to 350 degrees. Line muffin tin with 12 liners.
2) In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
3) Combine the lime juice, limeade (combined to equal 2/3 cup), and lime zest. Add all at once to the batter. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.
4) With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Add the second egg, again beating for 30 seconds.
5) Scrape the bottom and sides of the bowl and fold in the white chocolate chips.
6) Scoop the batter into the prepared muffin tin. Bake 20 to 25 minutes, rotating once halfway through. Cupcakes are done when they’ve domed, are a light golden brown around the edges, and spring back when pressed gently on top.
7) Let cool in pan approximately five minutes, remove from pan and transfer to a rack to cool completely.

Cranberry Sauce Filling
Recipe from A Whisk and a Spoon

Just under 1/2 cup sugar
Just under 1/2 cup water
2 teaspoons orange zest
Pinch of salt
6 oz whole cranberries, fresh or frozen

1) Bring sugar, water, orange zest and a pinch of salt to a boil in a medium saucepan. Reduce the heat to a simmer and add in the cranberries.
2) Simmer about 10 minutes, stirring occasionally until the cranberries pop.
3) Transfer to a nonreactive bowl and cool to room temperature. Refrigerate until ready to use.
4) Using the cone method, fill each cupcake with a spoonful of filling and replace cake top.

Whipped White Chocolate Ganache
Recipe adapted from Vanilla Garlic

12 ounces white chocolate (good quality)
3/4 cup whipping cream
1/4 cup unsalted butter, room temperature
2-3 cups powdered sugar
Pinch of salt
1 teaspoon vanilla extract
1/4 cup dried cranberries, chopped

1) Chop chocolate and transfer to a heat proof bowl.
2) Heat cream until bubbles form around the edge of the pan. Pour cream over the chocolate.
3) Let sit for 1 minute then stir until combined.
4) Add butter to the chocolate (make sure it's soft) and stir until combined.
5) Whisk together 2 cups sugar, salt, and vanilla in another bowl until combined.
6) Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth. If necessary, incrementally add more sugar until the consistency and taste are right for you.
7) Let sit at room temperature until thickened, about 2 hours.
8) Beat with an electric mixer until fluffy. Keep close watch as this can suddenly separate.
9) Gently stir in chopped cranberries and spread onto cupcakes.