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.

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

  • 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
  • ¼ cup (60ml) heavy cream*
  • 1 teaspoon pure vanilla extract
  • ¼ 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– 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.
  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

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


  1. I like the combo of the dark chocolate and white chocolate! Sorry about your 7 disaster batches, but looks like you perfected them in the end!

  2. Oh my gosh! These look to die for! They are so perfect!!! I have to ask you, what do you do with all of these wonderful sweet treats you make? I couldn’t be in a house with all of those delicious looking cookies, cupcakes, cakes, muffins, puppy chow, pretzels ect… that you make.

    1. I bake for my family, friends, Kevin’s family, my neighbors, my apartment complex office, Kevin’s work, donations, etc. Everyone is always willing to take leftovers! Thanks Jennifer. 🙂

  3. I love that these cupcakes aren’t overly sweet–definitely save that for the frosting (my favorite part!). And I’m finding that I’m newly obsessed with white chocolate; I’ve been adding it to everything–it goes with everything! Pretty much the perfect baking ingredient. Can’t wait to try these cupcakes. I’m sure I’ll be making this frosting a lotttt!

  4. The icing on these cupcakes looks perfect!! I would really love to eat one for breakfast right now 🙂 Hope you’re enjoying your vacation – love the instas!!

  5. Beautiful cupcakes and wonderful combo of dark chocolate cake and creamy white chocolate frosting, Sally!

  6. You are such an inspiration for me, I love everything you do! I´m starting my baking journey, the only thing that is missing is being able to make a nice looking frosting. Your pictures really make me wanna be better at it. Thank you and Congratulations! 🙂


  7. Oh My God, Sally! These look fantastic, you can never go wrong with white chocolate + dark chocolate. What a terrific combo, these cupcakes are lovely! x

  8. One thing I love about your baking is that you do so many things with one solid, base recipe! Very cool. And these look awesome, of course! 🙂 Hope you’re having a splendid vacation!

  9. Those cupcake look intoxicating! almost like a brownie cupcake! And the white chocolate…well…That looks serious…for chocolate lovers!!! You are soo good at coming up with recipes and keeping a good constant flow. Sally’s Baking Addiction is the reason why I started a blog and hopefully, one day, my blog could be as successful as yours!! Well done!

    1. Thanks Eve! What a sweet comment! And yes, these cupcakes are for serious chocolate lovers! So happy to hear I am your inspiration. Just keep working hard! Good things come from hard work.

  10. Omg! These look absolutely TO DIE FOR, Sally! Love the idea of a white chocolate frosting…brilliant! And these cupcakes look like they’d be good on their own too. Can’t wait to try these! 😀

  11. I’m normally not a cupcake fan- hey no one’s perfect- but these look lovely. And reading the recipe I bet these are so moist and fudgy. That’s my beef with most cupcakes- not moist enough. By the way, beautiful photos as always!

    1. These are super-moist, Jenna! I think you’d love them. I particularly loathe dry baked goods, and these are anything but that! Thanks for the sweet compliment on my photos, too!

  12. Sally they’re stunning. You know what’s ironic, 2 secs before opening this post, I just repinned my chocolate muffins/cupcake recipe to all my group boards. And then, I see these! I clearly need chocolate for breakfast after all this 🙂

    The skyhigh mounds of PERFECTLY swirled frosting are the clincher. Your work is beautiful and no doubt, the taste. And yes to saying use real white choc, not chips. White choc chips are notoriously difficult (almost impossible sometimes) to melt!

    1. Thanks for all the kind words Averie! Chocolate is on my mind today, too – tomorrow is Kevin’s birthday and we’re making a TON of chocolate desserts! Mostly all recipes that are on my blog already because it’s hard to test new recipes when I’m not in my own space!

  13. Hey sally! These look great. I was wondering, when you are developing recipes, do you make a whole batch? Or do you bake things on a smaller scale before you know it’s just right? When I fail, by the time I’ve baked my stuff I’m just so crushed by the fact that I have a dozen disgusting cupcakes that I just give up. 🙁

    1. Hi Audrey! I do both. Sometimes if I’m just very unsure about how the recipe will turn out, I bake the recipe in smaller portions to test it out. Other times – that is quite impossible to do, so the whole batch is made – and then a fail. If they are truly inedible, I have to toss it. But if the “disaster” recipe is OK to eat, I will give it away and try again to get a success. I feel defeated with my disaster trial recipes, but that’s how you get the best – practice makes perfect!

  14. These look to DIE for! I love white chocolate and the idea of using it in frosting is amazing! The drizzles of chocolate on top are gorgeous!

  15. Fudgy dark chocolate cupcakes? Fudgy white chocolate frosting? Excuse me while I drool !!!!!!!!!!! *DELICIOUS*

  16. I love how decadent these look, I mean they are truly beautiful and the way to a girl’s heart!

  17. I am all over that White Chocolate Frosting, definitely going to try it.. might just end up eating it with a spoon. 🙂

  18. I get so hungry when I read your posts. Your pictures are amazing! I wish I could reach through the computer screen and grab one of these cupcakes ahhh

  19. I am seriously mindblown after all of your posts! These look AMAZING. I love how dedicated you are to getting the perfect recipe!

  20. Thank you for telling people whats up with pure white chocolate! The stuff is good and the morsels never melt properly.

    Ok and thank you for these gorgeous cupcakes!! My kind of cupcake for sure. Fudgey, moist and so chocolatey, but the the frosting?? Wow! I love that you mixed white and regular chocolate for these. It is so different and I bet the two together are so good!! Once again, you amaze me!!
    Now I want cupcakes!

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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