Chocolate White Chocolate Cupcakes

By Eat More Chocolate Team    ,   

June 10, 2015

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Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy white chocolate frosting. And chocolate sprinkles, of course.

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 24 cupcakes


For the cupcakes:

Preheat the oven to 350F degrees.

Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.

In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth.

Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix.

The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting:

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute.

Switch the mixer to low speed and slowly add the confectioners’ sugar.

Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture.

Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.

Add the cream, vanilla extract, and salt. Beat for 1 minute until combined.

Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired.

Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

Store covered in the refrigerator if desired for up to 1 week.

-Do NOT use white chocolate chips in this frosting. Use pure white chocolate, such as Ghirardelli
-Buttermilk is required for the cupcakes - the lactic acid present is what will allow the baking soda to react and leaven the cake. Don’t have buttermilk? You can make your own. Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
-For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred for creamiest texture.




1/2 cup (1 stick or 115g unsalted butter

2 ounces (60g) semi-sweet baking chocolate

1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)

3/4 cup (94g) all-purpose flour (careful not to overmeasure)

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup (100g) granulated sugar

1/4 cup (50g) packed light brown sugar

1 teaspoon vanilla extract

1/2 cup (120ml) buttermilk


6 ounces (170g) white chocolate, melted and slightly cooled

1 cup (230g) unsalted butter, softened to room temperature

2 cups (240g) confectioners’ sugar

¼ cup (60ml) heavy cream

1 teaspoon vanilla extract

¼ teaspoon salt


1 ounce melted chocolate for drizzling

chocolate sprinkles