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

Yield: 12 cupcakes

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


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) packed 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.

Additional Notes:

*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






213 Responses to “Chocolate White Chocolate Cupcakes.”

  1. #
    Elaineposted February 17, 2015 at 2:54 pm

    Hi Sally – it’s me again, Elaine.. I made this recipe twice now and it’s a big hit! Everyone loves it. It’s fudgy and its chocolate flavor is outstanding. Unfortunately, I did not achieve the dome shape same as yours in the picture. I thought at first it’s because I overmixed it. So on my second try, I mixed the ingredients as minimal as possible. But it still falls on the center. I will try it again for the third time. Do you think these ff changes will do the trick? (1) replace my baking powder with a new one (2) Mix every 1/4 cup buttermilk powder in 1 cup of water.


    • Sallyreplied on February 17th, 2015 at 6:25 pm

      Fresh baking powder is always key Elaine! The buttermilk powder should be OK, though I do not foresee it making a difference in terms of the cupcake’s appearance. Do you open and close the oven door often while the cupcakes bake? To check on them? Try to avoid that at all costs. The temperature shift messes with the leavening process. I also wonder if your cupcakes are underbaked. Do they taste OK in the centers?


  2. #
    Dakotaposted February 18, 2015 at 2:47 pm

    I’m so excited to try this frosting! Just one question though I have ghirardelli white melting wafers, would they work for the frosting or does it have to be the bar? I have tried a few or your recipes and they have become family favorites! Looking forward to trying all of them!!


    • Sallyreplied on February 18th, 2015 at 5:02 pm

      Those should be fine!


  3. #
    Jewelposted February 27, 2015 at 2:49 pm

    Hi,I just wanna say that i love this recipe i was wondering how many cups of icing does this recipe produce


  4. #
    Cynthiaposted February 28, 2015 at 9:59 pm

    Hi Sally,
    I just came across this posting and it looks fabulous! I wanted to pass along a recommendation regarding white chocolate. I have found that Callebaut Belgian white chocolate is the very best! It’s available at the Whole Foods near me but I’ve also seen it on the King Arthur Flour website and lots of other baking supply sites & stores. This chocolate will bring your delicious recipes to a whole other level. Thanks for all your lovely recipes!


    • Sallyreplied on March 1st, 2015 at 8:04 pm

      Thank you so much for the recommendation, Cynthia! I need to try that ASAP.


  5. #
    Kiloloposted March 5, 2015 at 5:10 pm

    Can I double this recipe? I have to make 32 cupcakes.


  6. #
    Alexposted March 11, 2015 at 12:47 pm

    Can i use hersheys white chocolate chips? if not why?


    • Sallyreplied on March 11th, 2015 at 2:28 pm

      Unlike pure white chocolate, they have stabilizers added and will not melt properly to make a smooth, velvet-y frosting.


  7. #
    Hannah Saucierposted March 20, 2015 at 1:54 pm

    WOW! The batter is absolutely delicious (haven’t tried the cupcakes just yet, they are for a birthday party later tonight) .. Still- I am super impressed, this is the first recipe I’ve made that wasn’t “momma’s cake” from how I grew up with it, but I am so glad I took a leap of faith and tried these out.

    One thing I was a little sad about was that I either could have A) used bigger cup liners or B) made more cupcakes because I have serious “muffin” tops that spread out sideways and made em look a little funny .. I know, I know .. no one cares as long as they taste great.. but I figured I’d share how they came out. Thanks for the recipe!


  8. #
    jadeposted March 24, 2015 at 9:36 pm


    If I was to make these cupcakes on Thursday would they last until Sunday?. I’m making them for a friend who wont eat them until Sunday?


  9. #
    Shellyposted March 29, 2015 at 7:26 pm

    Can I make the icing a day or so in advance and store in the fridge before icing the cake? Also do you know if it colours well?


    • Sallyreplied on March 30th, 2015 at 7:39 pm

      It colors just fine. Store it in the refrigerator.


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