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 us – 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 frosting is made from (you guessed it!) melted 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 do this in our piping tip 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
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 (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
- 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 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.
- 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.
- 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: 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.
- 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.
- White Chocolate: Do NOT use white chocolate chips in this frosting. Use pure white chocolate, such as Ghirardelli or Baker’s brand.
- Cream: For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred for creamiest texture. Yum!
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: chocolate white chocolate cupcakes