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. Sally, these are divine! I would love to make a cake out of it instead of cupcakes… do you think its possible? What pan size, temp and time??

    1. Hi Rebecca! This recipe will fit into a 9 inch cake pan. Maybe only fill halfway and then use any extra batter to make cupcakes. I’m unsure of the exact baking time.

  2. Great chocolate cupcake recipe. I usually stick to vanilla for all of the birthdays and celebrations but there was a special request. My batch definitely yielded more than a dozen. I doubled fearing there would not be enough for my guests – yielded over 3 dozen by doubling. Used a rather large ice cream scoop too. Typically used to seeing recipes list either the ice cream scoop size or measuring cup size used to fill the liner rather than the statement “…divide the batter evenly between 12 liners…” I think it is hard to eyeball batter evenly ahead of time. If I had followed, the cupcakes would surely overflow in the oven!

  3. The best chocolate cake recipe – moist, not too sweet, lovely texture. Thank you!

  4. I absolutely love your website!!! everytime I go onto pinterest to find some sort of recipe it takes me right to your website! i dont even bother with pinterest anymore! Keep up with the delicious desserts and dinners that I try and replicate, I can only imagine how yummy they taste when you make them!

  5. These are the moistest choc cupcakes! Love the recipe! I made these and did a whipped Biscoff (cookie spread) buttercream frosting….heaven!!!

  6. I only have dutch cocoa powder on hand, may i use dutch instead of natural? What are the differences that it will make? Love your book by the way!

    1. Use natural. Dutching cocoa removes its acidity; you need the acidity of natural cocoa to react with the baking soda.

  7. I don’t know if you can help me with this or not. I have used your recipes and they are usually my favorite ones…your vanilla one is amazingly out of this world yummy moist delicious. I just made this one and it was so dry the crumbs were everywhere you can even eat it unless you’re standing over the sink? I would like to try it again, but I’m not sure if the recipe is missing an ingredient? I see another one in your list of recipes that almost looks like the same recipe but it has vegetable oil in it which this one did not. anyway……I do want to add the kitchen smelled amazing while they were baking and they did taste very good. thanks

    1. Nancy, I adapted my other chocolate cupcake you refer to from this recipe. I love them both, though these cupcakes a little more dense. There is not an ingredient missing from this recipe. Butter is used instead of oil here. Did you perhaps change anything about this recipe? Did you overmeasure the flour? I ask because you mention your cupcakes are dry.

  8. Hi Sally!
    These look delicious! I’m planning to make them this week for a friends birthday, but my only issue is the chocolate. In the UK we only have milk, dark and white chocolate, rather than calling it semi-sweet/bittersweet, so would you happen to know which to use?

    1. Carmen, it depends how sweet you like your cupcakes/chocolate. The frosting is quite sweet so I personally would go for the dark chocolate for this particular recipe.

  9. I’m so excited to try this frosting! Just one question though I have ghirardelli white melting wafers, would they work for the frosting or does it have to be the bar? I have tried a few or your recipes and they have become family favorites! Looking forward to trying all of them!!

    1. Those should be fine!

  10. Hi Sally,
    I just came across this posting and it looks fabulous! I wanted to pass along a recommendation regarding white chocolate. I have found that Callebaut Belgian white chocolate is the very best! It’s available at the Whole Foods near me but I’ve also seen it on the King Arthur Flour website and lots of other baking supply sites & stores. This chocolate will bring your delicious recipes to a whole other level. Thanks for all your lovely recipes!

    1. Thank you so much for the recommendation, Cynthia! I need to try that ASAP.

  11. Can i use hersheys white chocolate chips? if not why?

    1. Unlike pure white chocolate, they have stabilizers added and will not melt properly to make a smooth, velvet-y frosting.

  12. Hannah Saucier says:

    WOW! The batter is absolutely delicious (haven’t tried the cupcakes just yet, they are for a birthday party later tonight) .. Still- I am super impressed, this is the first recipe I’ve made that wasn’t “momma’s cake” from how I grew up with it, but I am so glad I took a leap of faith and tried these out.

    One thing I was a little sad about was that I either could have A) used bigger cup liners or B) made more cupcakes because I have serious “muffin” tops that spread out sideways and made em look a little funny .. I know, I know .. no one cares as long as they taste great.. but I figured I’d share how they came out. Thanks for the recipe!

  13. Made these cupcakes today for my father-in-law and of course had to try one first myself. I was expecting dense and what I got was a wonderful chocolate light cupcake. I was even more impressed by the frosting. It was so light and fluffy. This will be my go to recipe.

  14. Oh. My. Goodness. I just tried the chocolate cupcake recipe….I’ve been trying to find a new one that I like for awhile now and just gave yours a shot. I took them out of the oven a few minutes ago and tried one warm. It’s like a perfect cross between a fudgy brownie and a moist, crumbly cake. Delicious. Definitely my new go-to chocolate cake recipe! And they look just as great as they taste!

  15. Hi Sally,

    I want to do this recipe for a Fourth of July party.  Would white chocolate frosting be ok to use with red or blue food coloring?

    1. Absolutely OK to dye another color, yes.

  16. I followed the recipe and the cupcakes turned out great! I definitely recommend making these! 

  17. Sally, I have made these several times now and each time the cake is so dry and crumbly. I have followed the recipe exactly each and everytime but for some reason they are very dry. They dome perfectly and I have even watched them closely and reduced the cook time by a couple minutes to ensure not to over bake them and they still turn out very dry. I make several of your other recipes and haven’t had this problem with any of the others… I love the flavor of these and the combination of the two chocolate flavors together (the cake and frosting), but they just aren’t turning out very moist at all. Any advise/suggestions I can try?

  18. Kirsten fuller says:

    I made these cupcakes for my boyfriends birthday and he said they were the best cupcakes he has ever had (and he has high expectations)!! I’m so happy I discovered this recipe!

  19. Hi Sally,

    Been a fan of your blog since I came across. I have done your pineapple-upside down cake and it was a hit! I would just like to know if the frosting is too sweet? I am having issues with “too sweet” frosting.


  20. Hi Sally, thank you so much for this delicious recipe! I made them yesterday for my son’s birthday and they were a huge success! I had never used salt or heavy cream (only half and half) before in buttercream and I may just be hooked. Thanks for the delicious awesomeness!

  21. OMG. These were delicious. Did a trial run for my son’s birthday and these were divine!! As advised, I used the best chocolate and coco powder and boy what difference does it make.

  22. 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!

  23. Lia Sibarani says:

    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.. 

  24. 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!

  25. 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!!!

  26. 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

  27. 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.

    1. Your guests sound like they could be my guests 😉

  28. 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. Suzanne Bender says:

      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!!

  29. 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!

  30. 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

    1. Hi Holly! I suggest doubling it for a layer cake.

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