Truffle Kruidnoten Cupcakes

Preheat the oven to 356 degrees F (180 degrees C). Line a 12 cup muffin tray with paper cups. Combine all the ingredients in a large mixing bowl and beat with an electric whisk for 1-2 minutes until creamy and lighter in color and texture. Evenly divide the mixture between the cupcake cases.

Bake the cakes for 18-20 minutes until risen and firm, or until a skewer comes out clean when inserted into the center. Transfer to a fine wire rack to cool.

When the cupcakes are stone cold, warm the white chocolate and butter in a small microwave-safe bowl in the microwave (about 2-3 minutes). Stir the chocolate until well-mixed and completely melted. Use the back of a spoon to cover the cupcakes with the melted chocolate. Sprinkle with cocoa powder and allow to set.

Tips:

You can make the cupcakes a day in advance if stored in an air-tight container. They'll keep for a few more days if kept in a cool place.