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.
Preheat the oven to 350 degrees F. Line a 12-count 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. 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 mix 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.
Divide the batter between 12 liners in the cupcake pan.
Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
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, then 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.
Serve, and enjoy!
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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