Zuccotto Cupcakes Recipe

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Zuccotto Cupcakes
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Ingredients
21
Count
Nutrition
2804
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
  2. Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
  4. Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
  5. Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
  6. Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
  7. Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2803.51 Kcal (11738 kJ)
Calories from fat 2098.84 Kcal
% Daily Value*
Total Fat 233.2g 359%
Cholesterol 416.22mg 139%
Sodium 490.54mg 20%
Potassium 913.11mg 19%
Total Carbs 185.3g 62%
Sugars 139.79g 559%
Dietary Fiber 12.62g 50%
Protein 23.73g 47%
Vitamin C 13.3mg 22%
Vitamin A 1.1mg 38%
Iron 6mg 34%
Calcium 341mg 34%
Amount Per 100 g
Calories 348.82 Kcal (1460 kJ)
Calories from fat 261.14 Kcal
% Daily Value*
Total Fat 29.02g 359%
Cholesterol 51.79mg 139%
Sodium 61.03mg 20%
Potassium 113.61mg 19%
Total Carbs 23.06g 62%
Sugars 17.39g 559%
Dietary Fiber 1.57g 50%
Protein 2.95g 47%
Vitamin C 1.6mg 22%
Vitamin A 0.1mg 38%
Iron 0.8mg 34%
Calcium 42.4mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 74.7
    Points
  • 81
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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