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. | sallysbakingaddiction.com

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. | sallysbakingaddiction.com

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.  DoNOT 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. | sallysbakingaddiction.com

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

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. | sallysbakingaddiction.com

Um… I hope you like chocolate.

PrintPrint SaveSave

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

Ingredients:

Dark Chocolate Cupcakes

  • 1/2 cup (1 stick or 115g unsalted butter
  • 2 ounces (60g) semi-sweet baking chocolate
  • 1/2 cup (64g) 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

Optional

  • 1 ounce melted chocolate for drizzling
  • chocolate sprinkles

Directions:

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.

Death by Chocolate Cupcakes-6

 

Are you a lover of white chocolate? Yeah, me too. ;)

Inside Out Chocolate Chip Cookies

Inside Out Chocolate Chip Cookies-11

 

Triple Chocolate Chip Cookies

Triple Chocolate Chippers-6

 

Biscoff White Chocolate Blondies

Cookie Butter White Chocolate Blondies-9

 

White Chocolate Macadamia Nut Cookies

Super Chunky White Chocolate Macadamia Cookies-3

 

Soft Gingersnap Molasses Cookies with White Chocolate

Soft Gingersnaps-8

 

See even more white chocolate recipes.
Here is my White Chocolate Lovers Pinterest Board!

 

 

   

148 Responses to “Chocolate White Chocolate Cupcakes.”

  1. #
    61
    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!!!!!

    Reply

  2. #
    62
    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 ;)

    Reply

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

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

      Reply

  3. #
    63
    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

    Reply

    • 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!

      Reply

      • 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. #
    64
    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

    Reply

  5. #
    65
    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!

    Reply

    • 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!

      Reply

  6. #
    66
    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!

    Reply

    • 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.

      Reply

  7. #
    67
    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?

    Reply

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

      Yes, it is.

      Reply

  8. #
    68
    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. :)

    Reply

    • 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!

      Reply

      • 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. #
    69
    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!;)

    Reply

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

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

      Reply

      • 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. #
    70
    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.

    Reply

    • 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!

      Reply

  11. #
    71
    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!

    Reply

  12. #
    72
    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?

    Reply

    • 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.

      Reply

  13. #
    73
    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!

    Reply

    • 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!

      Reply

  14. #
    74
    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! :)

    Reply

    • 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.

      Reply

  15. #
    75
    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 ;)

    Reply

  16. #
    76
    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?

    Reply

    • 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.

      Reply

      • 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. #
    77
    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?

    Reply

    • 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.

      Reply

  18. #
    78
    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!

    Reply

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

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

      Reply

  19. #
    79
    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?

    Reply

    • 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.

      Reply

  20. #
    80
    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

    Reply

  21. #
    81
    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!

    Reply

    • 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.

      Reply

  22. #
    82
    janetposted February 20, 2014 at 3:56 pm

    can i sub the butter with oil and if so how much would i use?

    Reply

    • Sallyreplied on February 21st, 2014 at 10:27 am

      I’ve tried these cupcakes with oil and they always come out too greasy. I suggest sticking to the recipe, calling for butter.

      Reply

  23. #
    83
    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!♥

    Reply

  24. #
    84
    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! :)

    Reply

    • Sallyreplied on March 13th, 2014 at 2:00 pm

      Hey Leah! Your version will be so good with the oreo cookies in them. I have to try it. Yes, vanilla goes in with the sugars! Enjoy.

      Reply

  25. #
    85
    Alessandraposted March 22, 2014 at 8:08 am

    Hi Sally! I’ve just discovered your blog…..it’s amazing!! I was looking for dark cupcakes with white frosting…i’ll bake them for my graduation party next week…i only have one question. I live in Italy and i think that the light brown sugar is not the same as the one sold here…do you think i can use 150gr of white sugar instead of 100gr white and 50gr brown? Thank you!

    Reply

    • Sallyreplied on March 23rd, 2014 at 12:00 pm

      That would be fine, Alessandra. Your cupcakes may not be as moist though.

      Reply

  26. #
    86
    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.

    Reply

  27. #
    87
    RebeccKeysposted April 11, 2014 at 3:12 am

    Hi Sally. I made these yesterday, in the UK so I needed the grams as we don’t do sticks of butter and cup measurements. They were insanely good and the recipe is a keeper! I did end up estimating the amount of chocolate in the cake, though, as 2oz was such a tiny amount. All the other measurements are also given in grams so the 2oz really threw me. Can you maybe clarify the amount in grams?

    Reply

    • Sallyreplied on April 11th, 2014 at 1:39 pm

      60 grams – just updated it for you. Enjoy!

      Reply

  28. #
    88
    Omiposted April 11, 2014 at 5:11 am

    I made cupcakes with your white chic frosting for my friend’s baby shower and it was really yummy and everyone loved it. surprisingly it is not too sweet. just perfect. ;) I would really save your recipe for future use. I was just wondering if you already did a red velvet cupcakes with cream cheese frosting? I would love to try that too. and maybe a green tea cupcakes too? much love. so glad i found your site! :)

    Reply

    • Sallyreplied on April 11th, 2014 at 8:45 am

      Hi Omi! So glad these cupcakes were a hit. I haven’t published a red velvet cupcake yet – still working on perfecting that recipe. Maybe later this year around the holidays. Thank you!

      Reply

  29. #
    89
    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

    Reply

    • 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.

      Reply

      • Jennreplied on April 17th, 2014 at 7:56 am

        Thank you!

Leave a Comment