Chocolate White Chocolate Cupcakes

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

chocolate cupcakes topped with white chocolate frosting and chocolate sprinkles

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

I’m darn near obsessed both. Together.

chocolate cupcakes topped with white chocolate frosting and chocolate sprinkles on a white plate

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.

chocolate cupcakes in a cupcake pan after baking

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.

white chocolate frosting in a pink bowl with hand mixer beaters

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. 🙂

chocolate cupcakes topped with white chocolate frosting and chocolate sprinkles on a blue plate

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.

chocolate cupcakes topped with white chocolate frosting and chocolate sprinkles on a blue plate

Um… I hope you like chocolate.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Bake these chocolate cakes next!

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chocolate cupcakes topped with white chocolate frosting and chocolate sprinkles on a blue plate

Chocolate White Chocolate Cupcakes

  • Author: Sally
  • 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 (42g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (94g) all-purpose flour (spoon & 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, melted and slightly cooled*
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream*
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • optional for garnish: 2 ounces melted semi-sweet baking chocolate for drizzling and chocolate sprinkles


  1. Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 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.
  6. Store leftovers in the refrigerator for up to 4-5 days.


  1. 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.
  2. Baking Chocolate: You can find baking chocolate right next to the chocolate chips in the baking aisle– sold in 4 ounce bars. I like Bakers or Ghirardelli brands.
  3. 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.
  4. White Chocolate: Do NOT use white chocolate chips in this frosting. Use pure white chocolate, such as Ghirardelli or Baker’s brand.
  5. Cream: For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred for creamiest texture. Yum!
  6. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: chocolate white chocolate cupcakes

2 images of chocolate cupcakes topped with white chocolate frosting and chocolate sprinkles


Comments are closed.

  1. Hi Sally, I’m going to try this frosting on some vanilla cupcakes with cranberry filling. I’m hoping the combination of  white chocolate and cranberry will be quite festive! Also, just made your super moist chocolate cupcakes – big hit! A bit closer to Christmas, I’ll make them again and pipe with a peppermint buttercream (colored green) and decorated with sprinkles like little Christmas trees. Thanks for all the wonderful recipes! I LOVE that you include the metric weight. Recipes just turn out so much better when I weigh rather than measure. Again, thanks! Gonna go now and buy Sally’s Baking Addiction on Amazon!

  2. Hi sally, would you consider this frosting to be more or less stable in hot and humid weather, given it has the chocolate in it? Thanks in advance!

    1. Hi Sabrina! It’s a little less stable. Though it’s held up for me just fine on a hot and humid day, it tasted a little greasy.

  3. Hi Sally, how does this differ in texture to your super moist chocolate cupcakes? Is it more like a brownie? I have both and liked one more than the other, but I can’t remember which was which. Thank you!

    1. Hi Jeannie! These are slightly more dense than the super moist chocolate cupcakes. Theses require melted real chocolate and the super moist chocolate cupcakes do not. Maybe that will help you remember which you baked?

  4. I want to make this recipe in round cake pans for a layer cake. What would the adjustments be? I love your site, Sally!

    1. Hi Jennifer! Easiest way to go about this: use my triple chocolate cake recipe instead. (It’s a popular recipe and my favorite!) You can swap hot water for the coffee if desired. 🙂

  5. I made the frosting following your directions but found it to be a little too loose. I was able to pipe it, but just barely.

    1. Hi Leslie! What type/brand of white chocolate did you use? I find texture varies greatly depending on the product. Also, make sure the white chocolate significantly cools down as warm chocolate would melt the butter in the frosting.

  6. How do you recommend melting the white chocolate? Microwave, stove top, with or without milk?I also plan on baking these a day before the event. Do these need to be refrigerated? Thanks

    1. Hi Tina! You can melt white chocolate in the microwave or in a double boiler. Do not melt it over direct heat on the stove, a double boiler is best. I usually use the microwave and melt it in 15 second increments, stirring after each until melted. I recommend refrigerating until the day of serving, then serving at room temperature.

  7. Hi Sally! I was hoping to use the white chocolate frosting on a 3-layer cake. What advice do you have on adjusting the ratios for the frosting to cover the cake? Could I simply triple the recipe as written? Thank you for all your hard work on this blog! You’re an inspiration.

    1. Hi Sam! Doubling the white chocolate frosting recipe should be enough. I think tripling would yield too much frosting unless you want to add some piping designs on top.

  8. I loved the white chocolate frosting, amazing

    1. I had only one issue, that the chocolate formed little pieces when i added it to the buttercream, i had to strain the frosting, is that normal? If not how can i avoid this next time? It was delicious

  9. This is just a review of the frosting as I made it to put on a different cupcake recipe (vanilla). The frosting is fantastic- it’s one of the best frosting recipes I’ve tried! I’m normally not even fond of white chocolate but this frosting tastes how I wish white chocolate tasted all the time. It’s creamy, light, and has more depth of flavour than regular vanilla frosting. I used Green & Black white chocolate as it has vanilla bean in it- I felt the vanilla bean really added to the flavour so I would definitely recommend this brand. I look forward to making this frosting recipe again and again!

  10. Could I half this recipe for a smaller batch if cupcakes?

  11. Hi Sally, is there any way I can adapt the frosting recipe to make it raspberry white chocolate?

    1. Hi Selina, if you can get your hands on freeze-dried raspberries, you can grind them into a powder like we do with strawberries in this strawberry frosting. Then replace 1/2 cup of the confectioners’ sugar with 1/2 cup of raspberry powder.

  12. Hi Sally! How many cups of frosting does the recipe make?

  13. Hi Sally,

    Is the white chocolate buttercream able to have colour added to it? My daughter wants pink icing. Also, does it freeze at all?

    Thanks! Laura

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Laura, Yes you can add color to this frosting! Unfrosted cupcakes freeze well (see recipe notes), and if you have leftover frosting you can freeze that in an airtight container for up to 3 months. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again.

  14. Alishba Faisal says:

    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!

    1. Stephanie @ Sally's Baking Addiction says:

      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!

  15. Teresa Proano says:

    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….

  16. Hi Sally,

    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!

    1. Trina @ Sally's Baking Addiction says:

      That would definitely work, Suhayla!

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