Chocolate White Chocolate Cupcakes.

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

Super-fudgy chocolate cupcakes topped with white chocolate frosting, made from pure white chocolate. By

So. Who’s crazy about white chocolate? Who’s crazy about regular chocolate?

I’m darn near obsessed both. Together.

Super-fudgy chocolate cupcakes topped with white chocolate frosting, made from pure white chocolate. |

What you see here is a chocolate cupcake. A chocolate cupcake recipe that took me awhile to create. About 7 disaster chocolate cupcake batches happened before I had a winner.  Batch #1 was bland. Batch #2 was too sweet. Batch #3 resembled mushrooms. Batch #4 was not fudgy enough. And then there were 3 others that didn’t quite make the cut either!

But the winning cupcakes? Oh man! They are rich, fudgy, and for dark chocolate lovers only. Tender, moist, and oh-so-soft. I only bring you the best of the best!

Just warning you now: the batter for the cupcakes is very thick. Very thick – almost like frosting or chocolate pudding.  You’re going to think you messed up somewhere making the batter, but trust me – you didn’t! Just taste it. You KNOW you’ll have amazing cupcakes after you taste the fudgy batter.

The BEST homemade chocolate cupcake recipe.  Made with real melted chocolate and pure cocoa powder. Moist, tender, and fudgy!

I love their pretty crinkly tops!

Today’s chocolate cupcakes are not overly sweet – it’s like biting into pure chocolate. There’s no need for excess amount of sugar. Let’s save that for the frosting. The last time I made these cupcakes, I topped them with dark chocolate frosting (<– Warning! Intense chocolate lovers only!)

Today I topped the chocolate cupcakes with white chocolate frosting. A new frosting recipe around these parts. And I know you will just LOVE it! Thick, dense white chocolate buttercream that tastes like – pure white chocolate.

The most amazing white chocolate frosting - made from pure white chocolate. This frositng is thick, creamy, fluffy, and so dense! Smooth as silk and ready to frost your favorite cupcakes.

Perfectly thick, creamy, fluffy white chocolate frosting that is made from (you guessed it!) pure melted white chocolate. Do NOT use white chocolate chips or candy melts. You need pure white chocolate, like the kind pictured in the background here (4th picture down). You’ll melt the white chocolate, allow it to cool, then beat it with butter, confectioners’ sugar, cream, and vanilla.

This frosting is perfection, I tell ya.

I swirled the smooth-as-silk frosting on top with a 1M piping tip. I love using this piping tip for very thick frosting – the frosting resembles soft serve. :)

Super-fudgy chocolate cupcakes topped with white chocolate frosting, made from pure white chocolate. By

Since there is always a need for more chocolate, I melted an ounce of it and drizzled it on top, along with some chocolate sprinkles.  C’mon – you KNOW there is always a need for chocolate sprinkles too. ;)

These cupcakes compete with my Death by Chocolate Cupcakes. Both recipes are a chocolate lovers dream!  Except with today’s recipe, you’re getting a myriad of chocolates.  Chocolate cupcake, white chocolate frosting, chocolate drizzle, chocolate sprinkles.

Chocolate, chocolate, and more (white) chocolate.

Super-fudgy chocolate cupcakes topped with white chocolate frosting, made from pure white chocolate. By

Um… I hope you like chocolate.


Chocolate White Chocolate Cupcakes

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

Yield: 12 cupcakes


Dark Chocolate Cupcakes

  • 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) light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk*

White Chocolate Frosting

  • 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


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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Today’s cupcake recipe is the same recipe I used for my Death by Chocolate Cupcakes.

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting


If you’re a lover of white chocolate, check these cookies out:

Inside Out Chocolate Chip Cookies

Inside Out Chocolate Chip Cookies


See even more white chocolate recipes!

Super-fudgy chocolate cupcakes topped with white chocolate frosting, made from pure white chocolate. By






188 Responses to “Chocolate White Chocolate Cupcakes.”

  1. #
    Phoebe Lepageposted September 19, 2013 at 4:31 pm

    This recipe is exactly what I’ve been looking for!!! I love baking, but especially cupcakes. And I was wondering about a white chocolate frosting, and here it is!!! These cupcakes look divine, I’m definitely going to try these!!!!!


  2. #
    Jessica Nunesposted September 21, 2013 at 1:25 pm

    Hi Sally, I have recently discovered your website and I cannot wait to try your cupcake recipes, they all look so yummy! About the semi-sweet baking chocolate you used, could you please tell me the % of cocoa this chocolate should have? Unfortunately the selection of baking chocolates is very limited here in Portugal :/ Thanks in advance and please keep sharing these amazing recipes ;)


    • Sallyreplied on September 22nd, 2013 at 4:21 pm

      Hi Jessica! The semi-sweet I use has about 35% cocoa solids.


  3. #
    Maxineposted September 25, 2013 at 7:30 am

    Hi Sally,
    Well after drooling over thus recipe all say, I made the cupcakes tonight (have visitors coming tomorrow) … So far I have the cupcakes cooling and the ingredients for the frosting lined up on the bench… I have(so far) managed to resist ‘testing’ a cupcake sans frosting but my apartment smells SO good it is getting harder to resist my the minute.

    I will post when I have made the frosting and had a taste .. But for now I want to say THANK YOU for posting such amazing and easy to follow recipes on your blog. I have just started to renew my love of baking and creating and I know recipes are going to get a workout!

    Maxine – a new regular (frequent) blog visitor
    Gold Coast, Australia


    • Sallyreplied on September 25th, 2013 at 8:02 am

      Hi Maxine! I am so glad that you made these cupcakes. They are one of my favorites EVER! I think you’ll love the frosting. It’s unbelievable. :) Hope your visitors love them!


      • Maxinereplied on September 25th, 2013 at 6:11 pm

        OMG …. That frosting is AMAZING…
        I wish I could pipe nicely but they still look and taste fantastic! This will be a goto recipe for sure!

        • Sallyreplied on September 26th, 2013 at 9:24 am

          Hey Maxine! Thanks so much for sharing a photo of your cupcakes on my facebook page. They looked awesome. So happy you love this frosting!

  4. #
    Ainiposted October 5, 2013 at 11:18 am

    Hi! I made these today and it’s really delicious! The cupcakes turned out to a pretty dome shape just like in this picture and the frosting is really smooth and light. Thank you for sharing this. <3


  5. #
    Jennifer Bunnposted October 10, 2013 at 7:37 pm

    Hi Sally! This will be my third recipe of yours and I am hooked! How would I go about converting a cupcake recipe to make it as a cake? Keep up the awesome recipes!


    • Sallyreplied on October 10th, 2013 at 8:44 pm

      Hey Jennifer! I’m glad you’re trying and loving my recipes! You can turn these cupcakes into cake. Typically when a cupcake recipe makes 12 or so cupcakes, it can be made into a single layer cake. 24 cupcakes? Double layer cake. The oven temperature would be the same. The bake time will be longer because the cake is larger in mass. The exact time? I’m not sure. Definitely over 30 minutes. Test the cake with a toothpick to check for doneness. This frosting recipe is enough for the cake. Enjoy!


  6. #
    Marieposted October 23, 2013 at 9:00 am

    Hi Sally. I need to make a 9″ round cake. Will this recipe work? If so, how would you modify the baking temp and time? Thanks!


    • Sallyreplied on October 23rd, 2013 at 9:04 am

      Yes, you can make this into a cake. Same oven temperature. I am unsure of the exact baking time. I would watch it after 30 minutes. Also, be sure to cover it loosely with aluminum foil to prevent the top from browning too much.


  7. #
    Marieposted October 23, 2013 at 9:07 am

    Thanks Sally! First of all, I am sorry for the double post. It wasn’t showing my comment that I posted last night so I thought it didn’t go through. I just discovered your Triple Chocolate Layer Cake recipe. Is the taste and texture similar to these cupcakes?


    • Sallyreplied on October 23rd, 2013 at 9:20 am

      Yes, it is.


  8. #
    Amberposted October 31, 2013 at 5:49 pm

    These look delicious and the icing sounds amazing! Your food photography is stunning. I would love to try these sometime soon! I was wondering what the texture of the cupcake is like. I read through your post and noticed you said they are moist, tender, and soft. I guess my question is, are these cupcakes more on the dense side or light and fluffy side of the cupcake spectrum? I have been trying to find a delicious homemade cupcake recipe for the longest time. It seems like homemade cupcakes come out really dense for me, rather than light and fluffy. Do you have any idea why this could be? Are there any tips and tricks for making deliciously moist, light cupcakes? Sorry for all of the questions! I’m rather new to the baking scene. :)


    • Sallyreplied on October 31st, 2013 at 8:01 pm

      Hi Amber! Don’t apologize, I’m happy to help.

      Cupcakes can be tricky, much like quick breads, muffins, or cakes. The trick to obtaining a light-as-air texture is to avoid overmixing. Overmixing your batter will develop the gluten and can result in tough-textured cakes. These cupcakes are a tad dense, but they are still light textured as well. I would say they are in the middle, to answer your question.

      Anyway, I hope you give them a try. And thank you for the kind words about my photography!


      • Amberreplied on November 1st, 2013 at 9:40 pm

        Thank you for your quick response, it was very helpful. I just wanted to let you know I made the cupcakes today and they were delicious!! That is exactly the kind of texture and fluffiness I like in a cupcake. I should have known it would be delicious, though! I have tried several of your recipes over the last couple of months and every single one has been a keeper! You are so creative and come up with the best desserts. Also, I always read your whole posts, start to finish, before beginning one of your recipes. The tips you throw in are so helpful! You provide so much detail!! I love it! Thanks for sharing your yummy recipes, creativity, and beautiful photos with us all, it is much appreciated. You are shaping me into a much better baker.

        • Sallyreplied on November 2nd, 2013 at 3:23 pm

          Amber, that means a lot to me. I’m glad you read my posts! A lot of people ask me questions, questions that are answered in the post, and I ask them to go back and read! Anyway, I really appreciate this. It means a lot.

  9. #
    Carlotta Jenkinsposted November 8, 2013 at 1:48 am

    Hi Sally!Carlotta here.Planning to make these tommmorow for my niece Serena’s birthday.Quick question:Can I sub the white choc icing for milk choc?My niece hates white choc(she says it’s only for old people,which is pretty insulting to me,’cause I love white choc!!)Chocolate….Chocolate…and more choc…..Yum!;)


    • Sallyreplied on November 8th, 2013 at 6:17 am

      Yes, you may use milk chocolate frosting instead. Happy birthday to Serena!


      • Carlotta Jenkinsreplied on November 10th, 2013 at 10:16 pm

        Thanks!I made these for her and she loved them.She says thanks to you as well:)

  10. #
    Nicoleposted November 23, 2013 at 9:07 am

    I apologize if you already answered this, but can I decorate with this frosting? Maybe if I add a little more powder sugar will it be thick enough to decorate? I’m making a Barbie cake for my daughter and I want to use a white chocolate buttercream to decorate the dress with, and your recipes seem to be perfect. I’m insulin resistant so I don’t eat sugar but looking at your blog it makes me want to have a serious cheat day lol.


    • Sallyreplied on November 23rd, 2013 at 11:21 am

      Yes, you may use this frosting for piping/decorating a cake. Barbie cake sounds so cute!


      • Angelreplied on September 30th, 2014 at 1:46 pm

        In regards to the decorating a cake with this icing, how does it hold color. And is their a particular type of color to use. I use Gel.

  11. #
    Lizposted November 24, 2013 at 3:55 pm

    Thank you so much for the fantastic recipe! Made these for a friend last week and they didn’t last long! Loved the fudginess of the cupcake and the creaminess of the frosting, amazing. Have a ton of icing leftover so need an excuse to make another batch!


  12. #
    nessaposted December 6, 2013 at 8:48 pm

    after frosted it with white chocolate frosting, can it be store outside the fridge for 2 days? is the frosting melt easily?


    • Sallyreplied on December 6th, 2013 at 9:46 pm

      Frosted 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.


  13. #
    Nasiba Mianposted December 10, 2013 at 10:03 pm

    Sally, I just found your blog while searching for a perfect chocolate cupcakes recipe for my 8 year old son’s birthday. I tried so many recipes (food magazines, cooking channels, etc.) before, and now I know that I found the best one. I made the chocolate cupcakes with Belgian dark compound chocolate, and we absolutely loved it. My sons, ages 7 and 8 could not stop eating them, saying that they are just addictive! Thank you so much for sharing your scrumptious creations!


    • Sallyreplied on December 11th, 2013 at 8:51 am

      Nasiba, what a compliment. Thank you so much for taking the time to report back about these chocolate cupcakes! They are my favorite, for sure. Happy they were a hit with your sons!


  14. #
    Angel Bposted December 29, 2013 at 1:34 am

    I found you’re awesome blog when I was looking for a delish recipe of dark chocolate cupcake. I was really amazed with your blog ! Well, I made this recipe and it was so heavenly!! I made 4dozens o it and gave it to my friend and they loved it! Thank you so much for this very addicting chocolate cupcake recipe! :) And, btw, keep inspiring people! :)


    • Sallyreplied on December 29th, 2013 at 1:24 pm

      Hey Angel! So glad you found my blog and are loving it so far. I completely obsess over these chocolate cupcakes. Definitely a favorite! Happy you love them too.


  15. #
    Megposted January 2, 2014 at 12:15 pm

    I paired the white chocolate frosting with a regular chocolate cake and some ganache for a cake at work one day, and I think that was everyone’s favorite cake I’ve ever made. I was getting rave reviews ;)


  16. #
    Lilyposted January 5, 2014 at 8:40 am

    Hi Sally, I’ve made the frosting today but somehow it was very runny. This was before adding in the cream which I eventually left out in case it made it worse. What could have possibly gone wrong?


    • Sallyreplied on January 5th, 2014 at 2:43 pm

      Hey Lily! Was your white chocolate still warm at all? Because if so, it would melt your butter. Speaking of – was your butter melted at all? Or greasy? It should just be lightly softened and then creamed.


      • Lilyreplied on January 5th, 2014 at 4:34 pm

        Thanks Sally! The chocolate was slightly warm and the butter was super soft…..
        If it happens again next time, should I add more sugar or place in the refrigerator?

        • Sallyreplied on January 5th, 2014 at 4:59 pm

          Yes, add more powdered sugar to thicken it up. And make sure that chocolate isn’t warm at all! The refrigerator would help as well, yes.

  17. #
    Courtneyposted January 26, 2014 at 10:53 am

    The cupcakes look amazing! But I made them today and they didn’t rise very well and stuck to the case. Any tips on how to make it better?


    • Sallyreplied on January 27th, 2014 at 9:25 am

      Hi Courtney – did you overmix the batter? That always prevents baked good from rising properly. As far as sticking to the cupcake liner, try spraying them with nonstick spray next time to prevent that.


  18. #
    Zoeposted January 29, 2014 at 12:00 pm

    Made this recipe as a layer cake rather than cupcakes, it worked AMAZINGLY! So many complements on it and one very teary Teacher ( I made it as a leaving present for a beloved music teacher) Thank you for sharing such a wonderful recipe!


    • Sallyreplied on January 29th, 2014 at 1:56 pm

      That’s so sweet. I have no doubt the teacher loved it!


  19. #
    Stephanieposted February 10, 2014 at 9:46 am

    Hey Sally, I am planning on making these today, however in the stores here they only sell unsweetened baking chocolate, so that is all I have. I do have semi-sweet chocolate chips though. Would those work fine? If so about how much is 2 ounces? 1/4 of a cup?


    • Sallyreplied on February 10th, 2014 at 1:26 pm

      Unsweetened baking chocolate would be just fine. The cupcakes will be only a fraction less sweet. And they are sweet as it is. Go ahead and use unsweetened.


  20. #
    Stephanie Saucedoposted February 13, 2014 at 5:20 pm

    Oh my word. Nevermind stupid me. I put 1 cup sugar and 1/2 cup of light brown sugar. Here I am making these look bad! I will try again once more & let you know how they come out.!! Thanks


  21. #
    Rachelposted February 19, 2014 at 7:41 pm

    I made this frosting for some raspberry cupcakes I did today… I have to admit, I was skeptical because it uses so much less sugar than my usual buttercream recipe.

    OH. MY. GOD.

    I am sorry I ever doubted you. This is the most fluffy, delicious, gorgeous frosting. And even after piping generous swirls on 18 cupcakes, I’ve still got half a piping bag left, much to my delight!

    Count me as one of your many fans, I can’t wait to try more of your recipes!


    • Sallyreplied on February 19th, 2014 at 8:28 pm

      So happy you enjoyed this white chocolate frosting, Rachel. Thanks for reporting back! Your raspberry cupcakes sound incredible.


  22. #
    Mariposted February 25, 2014 at 11:33 am

    Hi Sally! =) just found your blog after searching for a white chocolate frosting and you are a great help, Thank you! I just have a few questions.. if I’m going to add food coloring to the frosting and if it’s liquid, how much can I use to color the half of the recipe? And do you also have or would recommend a vanilla cupcake for this? Thanks!♥


  23. #
    Leah Uposted March 13, 2014 at 1:47 pm

    I have these in the oven right now, with the addition if chopped oreo pieces. :) the batter was amazing, cant wait to try the finished product!
    And i dont know if maybe i missed it, but the recipe lists vanilla in the batter but i didnt see it in the directions. Maybe i just missed it, but i ended up adding it in after the batter was finished because i’d forgotten it. Great recipes Sally! Ive tried many and loved them all! :)


  24. #
    Lizposted March 24, 2014 at 9:43 am

    I was looking for an alternative to butter cream frosting for wedding shower mini-cupcakes and found yours. So glad I did! I tasted less sweet than other frostings and the white chocolate was perfect. People loved them and it was very easy to make if you just made sure to follow the directions.


  25. #
    Jennposted April 16, 2014 at 1:49 am

    Hi! I was looking for something to do with my extra chocolate chips. Apparently, I live in a country where they only make white chocolate with sugar. Can I do something to make it less sweet? Could I add a bit of lemon juice or more salt? Or whipping cream? But still have the creamy, fluffy texture


    • Sallyreplied on April 16th, 2014 at 10:12 am

      Hi Jenn! The white chocolate sold here is sweet as well. It sounds like you don’t have the biggest sweet tooth, so I would add a little salt until the frosting isn’t as sweet. I wouldn’t add lemon juice or reduce the sugar because that will affect the texture.


  26. #
    Sandyposted May 12, 2014 at 10:01 pm

    I enjoy your recipes so much and have a passion for baking as well – I just ordered your book tonight. So excited to receive it! Keep the delicious baked goods coming.
    Do you have a good recipe for an almond coffee ring – no sour cream?


    • Sallyreplied on May 13th, 2014 at 8:05 am

      I do not. And hope you enjoy my cookbook!


  27. #
    natashaposted May 14, 2014 at 6:42 pm

    Hi, Sally! I am so excited to try this frosting. I am getting ready but realize I bought only 4oz of white baking chocolate. Need help adjusting the recipe. Thanks!


    • Sallyreplied on May 15th, 2014 at 9:45 am

      Using only 4 ounces should be just fine. A little less white chocolate flavored, though.


  28. #
    Isabelleposted May 21, 2014 at 6:33 pm

    How do you get your icing to look so pretty? What kind of tips do you use?


  29. #
    Sheilaposted May 26, 2014 at 5:28 pm

    I made these today…and they were AWESOME!! Unfortunately I had to ice them before they were completely cooled, so the icing sunk a little but they were still the best! I will absolutely make these again but next time I will make the cupcakes a day ahead of time…and ice them on the day we plan to eat them. Thanks for the recipe…these were the best!!


  30. #
    Marleneposted June 18, 2014 at 12:57 am

    I just made these tonight and they were/are INCREDIBLE! So light and fluffy and chocolately. I didn’t know cupcakes from scratch were so easy. Thanks, this will now be my GO TO recipe for chocolate cupcakes. I couldn’t believe it used so little flour. Anyways, thanks for sharing. I am so thrilled and won’t be using box mix ever again!!


  31. #
    Carmenposted June 27, 2014 at 12:41 pm

    For the frosting, I looked at the picture and noticed that you used a bar of white chocolate. Would any white chocolate bar work? Because I can only find a Lindt white chocolate bar at the stores near me. Would that work as well?


    • Sallyreplied on June 27th, 2014 at 3:34 pm

      Lindt would be just fine – any pure white chocolate is great.


  32. #
    Noraposted June 29, 2014 at 1:53 am

    Just made these for my kids, OMG there goes my diet!!!!!! I halved the recipe and they were just to die for. The frosting is amazing. I am just sad that I had so much left over. Any way I can store this? This is my new baking blog!


    • Sallyreplied on June 29th, 2014 at 7:36 am

      Don’t be sad over leftover frosting! It’s great spread between two chocolate chip cookies. Cover tightly in the refrigerator for up to 4 days.


  33. #
    Salma Tariqposted June 29, 2014 at 2:58 am

    Sally, these are by far the best cupcakes I’ve ever made. Thank you so darn much for posting your recipe!! My frosting is so light and smooth and beautiful looking, I will hunt you down on Facebook and definitely add a picture of my final product :). Keep up the good work, and thanks again!!


  34. #
    Tiffany Khouryposted July 7, 2014 at 1:03 pm

    I am making a rustic wedding cake for a friend. She wants chocolate cake and white chocolate frosting. Would you recommend this recipe for that use and is the frosting easy to manipulate to frost a 3 tier cake? Thanks


  35. #
    Sarahposted July 21, 2014 at 4:34 am

    Just felt I had to post to say a big thank you for this amazing recipe! I was asked to make some wedding cupcakes with a black & white theme, came across your recipe and it looked perfect. Well they were fantastic! Made them a few days in advance and they were still perfectly moist & scrumptious on the day of he wedding. Thank you so much again. Sarah.


  36. #
    Mishaposted July 21, 2014 at 9:31 am

    Hi Sally!
    These cupcakes look fabulous! I have been searching the web for delicious chocolate cupcake recipes and yours seem to fit. I was just wondering if I can add Red Icing Colour? Will it affect the flavour? As I need to make them red for a Alice In Wonderland theme for my best friends birthday party. If not, can you recommend any?
    Thanks so much!
    Misha x


    • Sallyreplied on July 21st, 2014 at 3:27 pm

      You may add red food coloring to the frosting, yes. Enjoy!


  37. #
    Laurenposted July 31, 2014 at 1:41 pm

    Sally, this frosting is divine, but very light and fluffy. I’m making cupcakes for a birthday tomorrow and don’t feel confident the frosting would hold up to being in any sort of heat. I don’t think they’ll be outside, but even being in the car traveling to the event leaves me wondering. You mention yours is thick, but is it light almost like regular whipping cream? I’m concerned if I add more powdered sugar, it will take away from the white chocolate flavor.




    • Sallyreplied on August 1st, 2014 at 8:32 am

      Hey Lauren! The frosting should be quite thick. Were you sure to use pure white chocolate? And did you allow it to slightly cool? Perhaps you can reduce the cream.


      • Laurenreplied on August 1st, 2014 at 10:08 am

        I did use pure white chocolate-Ghiradelli and I did allow it to cool. I’ll try your idea of reducing the cream. Thank you!


  38. #
    Rebeccaposted August 2, 2014 at 8:19 am

    Sally, these are divine! I would love to make a cake out of it instead of cupcakes… do you think its possible? What pan size, temp and time??


    • Sallyreplied on August 3rd, 2014 at 7:44 pm

      Hi Rebecca! This recipe will fit into a 9 inch cake pan. Maybe only fill halfway and then use any extra batter to make cupcakes. I’m unsure of the exact baking time.


      • Rebeccareplied on August 6th, 2014 at 2:51 am

        Hmm… maybe I should just use your devils food cake recipe instead. Sould like it will be pretty similar to this.
        thank you!!!!

  39. #
    Mariaposted August 3, 2014 at 7:45 am

    Great chocolate cupcake recipe. I usually stick to vanilla for all of the birthdays and celebrations but there was a special request. My batch definitely yielded more than a dozen. I doubled fearing there would not be enough for my guests – yielded over 3 dozen by doubling. Used a rather large ice cream scoop too. Typically used to seeing recipes list either the ice cream scoop size or measuring cup size used to fill the liner rather than the statement “…divide the batter evenly between 12 liners…” I think it is hard to eyeball batter evenly ahead of time. If I had followed, the cupcakes would surely overflow in the oven!


  40. #
    Carolineposted August 7, 2014 at 11:39 am

    I made these cupcakes and let me tell u,. The icing is AMAZING. BUT… I but them in my refrigerator covered.. And when i took them out an hour later the icing hardened.. Not just a little.. But a lot… Is that supposed to happen? And what can i do to prevent that?


    • Sallyreplied on August 7th, 2014 at 8:14 pm

      Hmm. No, it’s not. I’m not really sure what happened. Did you follow the recipe exactly? Did you use pure white chocolate?


  41. #
    Narelleposted August 9, 2014 at 6:36 am

    The best chocolate cake recipe – moist, not too sweet, lovely texture. Thank you!


  42. #
    Taraposted August 12, 2014 at 5:47 pm

    Can you make the white chocolate frosting a day ahead?


    • Sallyreplied on August 13th, 2014 at 9:46 am



  43. #
    Melissaposted August 13, 2014 at 11:22 pm

    These cupcakes look amazing! I am making them for a baby shower and I know they will be a hit! Can the recipe be doubled? How about the frosting recipe?


    • Sallyreplied on August 14th, 2014 at 2:59 pm

      Yep, the cupcakes and frosting may be doubled.


  44. #
    Briannaposted August 26, 2014 at 11:23 am

    Question about storing and travelling with this icing…
    I have a 4 hour journey for a party and I’m bringing cupcakes. Can I freeze this icing? Or should I put in a cooler ? Or could I pipe them and travel ok? What do you think would be best. I haven’t every actually frozen cakes or icings but people keep suggesting I do….thanks!! Really looking forward to making this recipe!


    • Sallyreplied on August 26th, 2014 at 2:51 pm

      I would pipe the frosting and travel with them in a cupcake travel case – easiest, safest way. You may also freeze the cupcakes (I do not suggest freezing the frosting).


  45. #
    Mayaposted September 6, 2014 at 7:19 am

    Hi Sally! Would these cupcakes be the same if I used oil instead of melted butter?


    • Sallyreplied on September 6th, 2014 at 9:46 am

      No, they would not be the same.


  46. #
    Zoeposted September 17, 2014 at 12:45 am

    Hey Sally,

    Absolutely obsessed with your site. I don’t bake from any other recipes ever now. Will be ordering your book asap!

    I have used 1% milk with the 2 teaspoons of white vinegar but no curdling happened. Is this as a result of the 1%?



    • Sallyreplied on September 17th, 2014 at 10:02 am

      I use 1% for the DIY buttermilk often, actually. Regardless, it should be just fine in these cupcakes.


  47. #
    Alexisposted September 26, 2014 at 12:19 am

    I absolutely love your website!!! everytime I go onto pinterest to find some sort of recipe it takes me right to your website! i dont even bother with pinterest anymore! Keep up with the delicious desserts and dinners that I try and replicate, I can only imagine how yummy they taste when you make them!


  48. #
    Delilahposted October 5, 2014 at 11:23 am

    Hi Sally,

    My mixer doesn’t have a paddle attachment so is it alright if I use a regular whisk attachment to make the frosting!


    • Sallyreplied on October 12th, 2014 at 8:57 pm

      That would be just fine.


  49. #
    Karaposted November 30, 2014 at 7:48 pm

    Hi Sally, I want to use your icing recipe to decorate a two layer cake. Do you think I should double or triple the recipe so that it cover the whole cake? Thankyou in advance! So keen to try


    • Sallyreplied on November 30th, 2014 at 8:21 pm

      Doubling the frosting would work just fine!


  50. #
    Anna Lawtonposted December 2, 2014 at 9:39 am

    Hey this icing tastws lovely. Hiw long does it last? I am thinking of using it as a filling for a celebration cake I’m making so i need to know if it will keep well. Thank you! X


  51. #
    Erika S.posted December 8, 2014 at 12:00 pm

    These are the moistest choc cupcakes! Love the recipe! I made these and did a whipped Biscoff (cookie spread) buttercream frosting….heaven!!!


  52. #
    Cindyposted December 13, 2014 at 2:47 pm

    I only have dutch cocoa powder on hand, may i use dutch instead of natural? What are the differences that it will make? Love your book by the way!


    • Sallyreplied on December 14th, 2014 at 10:17 am

      Use natural. Dutching cocoa removes its acidity; you need the acidity of natural cocoa to react with the baking soda.


  53. #
    Robbinposted December 20, 2014 at 8:07 pm

    I have been looking for a good chocolate cupcake recipe and this looks perfect. Dumb question but can I use heavy whipping cream in place of the buttermilk? I’d like to avoid going to the store lol if so should I change anything in the recipe to accommodate the milk change?


  54. #
    Nancyposted January 25, 2015 at 10:09 am

    I don’t know if you can help me with this or not. I have used your recipes and they are usually my favorite ones…your vanilla one is amazingly out of this world yummy moist delicious. I just made this one and it was so dry the crumbs were everywhere you can even eat it unless you’re standing over the sink? I would like to try it again, but I’m not sure if the recipe is missing an ingredient? I see another one in your list of recipes that almost looks like the same recipe but it has vegetable oil in it which this one did not. anyway……I do want to add the kitchen smelled amazing while they were baking and they did taste very good. thanks


    • Sallyreplied on January 26th, 2015 at 10:52 am

      Nancy, I adapted my other chocolate cupcake you refer to from this recipe. I love them both, though these cupcakes a little more dense. There is not an ingredient missing from this recipe. Butter is used instead of oil here. Did you perhaps change anything about this recipe? Did you overmeasure the flour? I ask because you mention your cupcakes are dry.


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