Chocolate White Chocolate Cupcakes

Jump to Recipe

You’ll also love my super moist 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 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. 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 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. By sallysbakingaddiction.com

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!

  • Chocolate White Chocolate Cupcakes
  • Chocolate White Chocolate Cupcakes

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

Ingredients:

  • 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
    • optional for garnish: 2 ounces melted semi-sweet baking chocolate for drizzling and chocolate sprinkles
  • 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
    • optional for garnish: 2 ounces melted semi-sweet baking chocolate for drizzling and chocolate sprinkles

Directions:

    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.

    Make ahead tip: 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.

    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.

    Make ahead tip: 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.

Recipe Notes:

*Do NOT use white chocolate chips in this frosting. Use pure white chocolate, such as Ghirardelli or Baker's brand.

*Buttermilk is required - the lactic acid present is what will allow the baking soda to react and leaven the cake. It's important! Don’t have buttermilk? You can make your own DIY version. 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. Yum!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

See even more white chocolate recipes!

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

290 Comments

All Comments

  1. Hi Sally! 
    I have comment before and have shared with you how much I LOVE your recipes. I make them all the time!
    This is the FIRST time something of yours hasn’t quite turned out. 
    Any thoughts on why my cupcakes are sinking in the middle. I DID overfill them on accident. (The cupcakes ended up baking waaaay outside of my cupcake liners.)
    Could that be my only issue??
    Thanks!

    1. Yes! Absolutely that is the issue. There is too much volume of batter, so the cupcakes aren’t baking evenly. The centers are still moist and caving in. Less batter helps!

      1. How do you get the left over frosting to spreading consistency once it has been in the refrigerator?

  2. Hi Sally! You might have answered this already, but why use pure white chocolate and not the white chocolate chips for the frosting? I’m sure the pure probably tastes better but was wondering if there was any mixing or separation issues with the chips. Thanx!

  3. Thank you Sally for all your amazing recipes. And especially thank you for adding European measuring units to your recipes it makes it so much easier for me. If you would be so kind and add also Celsium degrees it would be just perfect 🙂 thank you so much.

  4. Dear Sally,
    I’ve tried this chocolate recipe 3 times, but the cupcake always rise too high in the middle.. Can you please help me and give me any suggestions? 
    Is it because too much baking powder? 
    FYI, I use Dutch process cocoa powder, because the natural process is hard to find here in Indonesia.. 
    Thank you so much.. 

  5. I made these cupcakes for my son’s first birthday party. I’ve used the recipe for the cake part a few times now with a variety of toppings and it never fails to impress. The white chocolate icing was stunning – my husband said it was the best icing he’s ever tested! Love your blog and have tried several recipes now, all very successful. Great that you provide all the measurements in grams too for us in the UK!

  6. SALLY the frosting on these is the best frosting I’ve ever eaten, and I pride myself on being a frosting connoisseur. Thank you for blessing my tastebuds and helping me find my new go-to frosting recipe!!!

  7. Hello sally… 
    Great recipe… Tried it and taste really yummy.
    I am just wondering if i can use this recipe to make a cake, and what pan would i use? And how many minutes.
    Thank you so much

  8. These cupcakes were awesome! I made 24 little ones and 6 normal sized cupcakes. The white buttercream frosting was really delicious, I had some of it left, my guests ate it right out the frosting bag. Thank you very much. I’m looking forward to make more of your recipes.

  9. Hi sally..I tried to add blue americolour gel drops to this icing. I added drop by drop by stirring inbetween to check colour.In the end, icing became too soft and was not holding the shape while piping. Is it because I stirred too much or because I can’t add more much colour to this icing?my kid’s bday is coming and I have to put some colour and he loves this white chocolate icing which comes out well without colour. plz suggest the way to add colour.

    1. Maybe it is getting to warm, try keeping it somewhat chilled to help keep shape. I wouldn’t think a few drops wouldn’t make a difference. Hope this helps, good luck!!

  10. I would like to make this recipe for my daughter’s birthday. Can you make this into a cake? If so, what size pan? Thank you in advance.

  11. Sally, thank you so much for completely reforming my cupcake and frosting repertoire! I’ve never been wowed by either, but your recipes have completely changed that! Today this white chocolate frosting tops your pistachio cupcakes that I made for our church’s fish dinner fundraiser. The hardest part was NOT eating them all last night! Thanks for the contagiously delicious enthusiasm!

  12. Hi if I were to make strawberry cupcakes and have melted chocolate in the center of the cupcake how would I keep the chocolate from becoming hard?

  13. Help! I’m doing something wrong with these, I’ve made them twice (weighed ingredients versus measuring) and both times they are really, really crumbly. Someone made the comment maybe adding more egg would keep them together, what do you think?

    The flavor is great, but they complete fall apart when you peel back the cupcake liner 🙁

  14. Hi Sally I would like to use this white chocolate frosting on a whole cake. Would the recipe be enough to layer a cake and have it on top and down the sides? Or would I have to double it? Thank you

  15. Hi Sally,

    Could you comment on how sweet the frosting is? my family tend to like things not as sweet. Would reducing the sugar affect the texture too much? What tips do you have to lighten the sweetness on frostings? Also will this crust enough for the paper towel method for fondant? 

    Thanks

    1. Hi Diana! The frosting is pretty sweet– if you reduce the confectioners’ sugar, it won’t be as stiff– so just keep that in mind.

  16. 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!

  17. Hi,
    I was just wondering, in these kind of recipes, do you need room temperatured cream for the frosting, or can you use it straight from the fridge?

    thank you so much!

    1. I use room temperature! Cold cream will start to solidify the butter back up and the result won’t be as creamy.

  18. Hi
    please help!!!
    I always bake romany cream with dark chocolate into them….Now one of my custom want white chocolate into them….I don’t know where to start.
    I want white chocolate that will make romany cream stick together.

    1. I’m not really familiar with romany cream cookies, but I just did a quick search to see what they are. If you are looking for the same chocolate cookies with a white chocolate center I would suggest using a good white chocolate ganache in the center (made with a a real white chocolate bar and not white chocolate chips).

  19. 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.

1 4 5 6

Reviews

Questions

  1. Hi,
    I was just wondering, in these kind of recipes, do you need room temperatured cream for the frosting, or can you use it straight from the fridge?

    thank you so much!

    1. I use room temperature! Cold cream will start to solidify the butter back up and the result won’t be as creamy.

  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×