These chocolate white chocolate cupcakes are rich, moist, fudge-like, and made with semi-sweet baking chocolate. Even though it looks plain, the frosting on top is made with melted white chocolate, so you have extra flavor hiding in each creamy swirl. If you love chocolate, these crinkly-topped cupcakes are certainly an indulgent treat.
This recipe uses the same base cupcake recipe as our Death by Chocolate Cupcakes. We also have this chocolate cupcakes recipe, which produces a light, springy, yet deliciously moist texture. If you’re looking for a more structured chocolate cupcake (less sponge-like), you’ll enjoy today’s. In addition to the white chocolate frosting on top, we also have a chocolate drizzle and chocolate sprinkles. Chocolate lovers only!
Tell Me About These Chocolate White Chocolate Cupcakes
- Flavor: The cupcakes provide the chocolate fix you’re looking for without being overly sweet. Readers have said that it tastes like “biting into pure chocolate.”
- Texture: The chocolate cupcakes are tender, moist, and oh-so-soft. Just warning you now: the batter for the cupcakes is 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 and you KNOW amazingly rich cupcakes are in your near future. The white chocolate buttercream frosting is undeniably creamy and holds a piped shape very well since it’s so thick.
- Ease: These cupcakes are easy to make with just one extra step compared to your usual cupcake recipe – melting the chocolate and butter first before adding to the batter.
Success Tips for the White Chocolate Frosting
- Real chocolate. The key to making white chocolate buttercream frosting is to use melted pure white chocolate. Do NOT use white chocolate chips or candy melts. Instead, pick up white chocolate baking bars from the baking aisle– we prefer Ghirardelli or Baker’s brands, which are both sold next to the chocolate chips. If you love white chocolate, you’ll enjoy our white chocolate strawberry cupcakes too!
- Piping tips. We swirled the smooth-as-silk frosting on top with a 1M piping tip. We love using this piping tip for very thick frosting. When piped, the frosting resembles soft serve ice cream. You can see exactly how to use piping tips in this tutorial and video.
- Garnishes. Since there is always a need for more chocolate, we melted an ounce of it and drizzled it on top, along with some chocolate sprinkles. (You KNOW there is always a need for chocolate sprinkles too!)
Overview: How to Make Chocolate White Chocolate Cupcakes
The full printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.
- Prepare. Preheat the oven and line your muffin pan. We’re using a standard 12-count muffin pan for this recipe.
- Melt the butter and chocolate together and let cool slightly.
- Make the cupcakes. Whisk cocoa powder, flour, baking soda, baking powder, and salt together. Separately whisk eggs, sugar, brown sugar, and vanilla. Add cooled butter/chocolate. Combine with flour mixture and buttermilk. Buttermilk is key to the cupcakes’ moisture. See recipe notes for a DIY sour milk substitute.
- Divide between liners and bake.
- Make the frosting. Beat butter and confectioners’ sugar. Stir in melted and cooled white chocolate and add cream, vanilla extract, and salt.
- Frost and decorate. Top with melted chocolate drizzle and chocolate sprinkles, if desired.
More Chocolate Recipes Our Readers Love
- Chocolate Lava Cakes
- Flourless Chocolate Cake
- Chocolate Soufflé
- Black Forest Cake
- Chocolate Zucchini Cake
- Chocolate Cake
Chocolate White Chocolate Cupcakes
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
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) quality semi-sweet baking chocolate*
- 1/2 cup (41g) unsweetened cocoa powder (not dutch-processed)
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 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 pure vanilla extract
- 1/2 cup (120ml) buttermilk*
White Chocolate Frosting
- 6 ounces (170g) white chocolate, coarsely chopped
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- optional for garnish: 2 ounces (57g) melted semi-sweet chocolate for drizzling and chocolate sprinkles
- Make the cupcakes: Preheat the oven to 350°F (177°C). 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 after each increment. 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 bowl, whisk 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 over-mix. 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.
- When the cupcakes are nearly cool, melt the white chocolate for the frosting: Place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
- Make 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. Stir the cooled white chocolate so that it is smooth, and then add it 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. Taste. Add 1 more Tablespoon of heavy cream/milk if needed to thin out, if desired. Add another pinch of salt if frosting is too sweet.
- Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired.
- Cover and store leftovers in the refrigerator for up to 4–5 days.
- Make Ahead & Freezing Instructions: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Baking Chocolate & White Chocolate: You can find baking chocolate right next to the chocolate chips in the baking aisle—it’s often sold in 4-ounce (113g) bars. I like Baker’s or Ghirardelli brands. Do not use chocolate chips, which contain stabilizers and won’t melt smoothly.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Cream: For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred for creamiest texture.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: chocolate white chocolate cupcakes
Reader Comments & Reviews
I am writing you from France 🙂 I am a baker and your blog is my go-to for American & English pastry.
I want to do a 3 layer-cake for my daughter’s first birthday. Normally I use Swiss meringue frosting, but I prefer avoiding it because of the uncooked white eggs. I also want to give it a pinch of exoticism with passion curd (I found a recipe with no egg yolks).
Do you think my cake will be stable and balanced if I go for :
– 3 layers
– Your vanilla naked cake recipe for the cake
– This white chocolate frosting for dressing (and if yes, should I double the ingredients even if it is for a naked cake)
– Lemon curd filling between the layers but protected by the frosting on the edges
Thank you so much for your help !!
Hi Salma, that should work just fine! Yes, we’d recommend doubling the frosting recipe here to ensure you have enough. Let us know how it goes!
Hi Sally! This recipe sounds amazing, can’t wait to try it. Do you think this frosting would work for a 2 tier cake in a very humid and hot weather?
Hi Maria, this frosting will work for a 2 tier cake. How well it will hold up really depends on the exact temperature and humidity, if it is outside, if it’s in direct sunlight, etc. Lots of factors to consider! If you can refrigerate the frosting cake before serving, that should help. Let us know if you give it a try.
Best chocolate cupcakes (and cake) EVER! I have been baking these since my daughter’s first birthday nearly 7 years ago and it is always a blast! Thank you Sally!
I followed the directions for the frosting explicitly. I made them indoors, in late semptember, my house isn’t humid, and the indoor temp was 70 F. And I found that the frosting wasn’t very stable at room temperature. This is my first time using hevay cream in a frosting, maybe that’s why? Maybe it was too much liquid coupled with the molten chocolate? It whipped up beautifully and the flavour is out of this world, but as it sat, the crisp lines from my frosting tip started to sorta wilt. Any suggestions to help this recipe stiffen up a bit?
Hi Amber, For a thicker frosting you can certainly decrease the amount of heavy cream. Next time start with 2 TB and you can add more if you need to. If you find your frosting is too thin you can also add more confectioner’s sugar to thicken it up.
Hi Sally is it possible to use this white chocolate frosting to ice a cake ?. Will it be too soft for that job?. Please advise.
Yes, this frosting would be great on a cake!
Sally…OMG!!! These are AMAZING!! They have the right amount of chocolate flavor. I doubled the recipe becuz I’m taking some to my client and to the office tomorrow. I put strawberry compote in the middle for extra flavor. The frosting was perfect. Not too sickly sweet. Didn’t have to double it. My fiance loves chocolate. I’m sure he’s gonna go crazy over them. Thx for sharing this recipe with your fans!!
Your cupcakes sound incredible, Angie!
This is my GO TO chocolate cupcake and frosting recipe. Truly the best frosting I’ve ever had. The white chocolate makes it extra delicious and sets it apart from all the others.
Can I make mini cupcakes with this recipe?
Hi Katrina, sure can! Bake for about 11-13 minutes, same oven temperature.
Would the taste be the same if I used your super moist chocolate cupcake recipe instead of this one (but still have the white chocolate frosting)?
Thanks in advance!
That would definitely work, Suhayla!
Was asked by my son and his wife to bake these for their wedding in Singapore a few years ago. They were absolutely amazing! We had to wait to ice the cupcakes until we arrived at the reception then had to rush to ice and decorate. The taste was crazy delicious. We’re from the US Pacific coast so we were worried about the humidity. Going to use your icing today for our grandson’s Spider-Man birthday cake….
Hi Sally, I want to use the cupcake and frosting recipes for a two-layer cake so would doubling be too much or just the right amount? Thanks!
Hi Alishba, For a two layer chocolate cake you can follow the recipe for this chocolate cake. You can double this white chocolate frosting recipe for your cake!