Chocolate White Chocolate Cupcakes Recipe

Chocolate White Chocolate Cupcakes Recipe

How To Make Chocolate White Chocolate Cupcakes

Grab a bite of these fudgy white chocolate cupcakes for teatime! It’s made with a moist dark chocolate base, and topped with sweet white chocolate frosting.

Preparation: 25 minutes
Cooking: 18 minutes
Total: 43 minutes



For Dark Chocolate Cupcakes:

  • ½cupunsalted butter,(1 stick)
  • 2ozsemi-sweet baking chocolate,quality
  • ½cupunsweetened cocoa powder,not Dutch processed
  • ¾cupall-purpose flour,spooned and leveled
  • ½tspbaking soda
  • ¾tspbaking powder
  • ¼tspsalt
  • 2large eggs,room temperature
  • ½cupgranulated sugar
  • ¼cuplight brown sugar,packed
  • 1tsppure vanilla extract
  • ½cupbuttermilk

For White Chocolate Frosting:

  • 6ozwhite chocolate,melted, slightly cooled
  • 1cupunsalted butter,softened to room temperature
  • 2cupsconfectioners’ sugar
  • ¼cupheavy cream
  • 1tsppure vanilla extract
  • ¼tspsalt
  • 2ozsemi-sweet baking chocolate,melted, for drizzling, optional
  • chocolate sprinkles,optional for garnish


  1. Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners. Set aside.

  2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring between each time. Stir until smooth and set aside to slightly cool.

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

  4. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter-chocolate mix and whisk until smooth. Add half of the flour mixture, then half of the buttermilk.

  5. Repeat until everything is added. Stir until just combined; do not overmix.

  6. Divide the batter between 12 liners in the cupcake pan.

  7. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.


  1. 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.

  2. Quickly stir the cooled white chocolate, then add to the butter-sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.

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

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

  5. Serve, and enjoy!

Recipe Notes

Store leftovers in the refrigerator for up to 4 to 5 days.


  • Calories: 533.92kcal
  • Fat: 35.79g
  • Saturated Fat: 22.14g
  • Trans Fat: 0.93g
  • Monounsaturated Fat: 9.80g
  • Polyunsaturated Fat: 1.43g
  • Carbohydrates: 51.23g
  • Fiber: 3.13g
  • Sugar: 40.11g
  • Protein: 5.43g
  • Cholesterol: 102.37mg
  • Sodium: 225.59mg
  • Calcium: 94.15mg
  • Potassium: 225.04mg
  • Iron: 2.77mg
  • Vitamin A: 230.50µg
  • Vitamin C: 0.20mg
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