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 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!

Print

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

Description

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) 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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

309 Comments

  1. Oh, I know all about those batches that take many tries to get right. It can be so frustrating but definitely satisfying when you find the winner. It certainly looks like you found yours! What pretty little chocolate swirls on the icing 🙂

    1. It is so defeating when I have disaster recipes! But it makes the successful recipes that much better. 🙂 Thanks Katy!

  2. Those cupcakes look like brownies–rich, fudgy and crinkly!! I love the form of a cupcake, but I’m not always into actual cake, but these look like a cupcake I could get into! And don’t even get me started on that white chocolate frosting. White chocolate has always been my favorite, and with those dark intense cupcakes, it looks absolutely perfect!

  3. These make me wish I liked white chocolate more! I LOVE dark chocolate and milk chocolate is pretty swell but white isn’t the same. I bet you make white chocolate taste good though 🙂 I’m definitely a double chocolate or a dark chocolate cupcake kinda girl.

  4. Hooray for white chocolate! I feel like the general public tends to be against white chocolate, but a ton of bloggers seem to get it. Thanks! 😀 Those swirls of frosting are gorgeous, and frosting is my favorite part of cake anyway (I only like cheesecake or brownie-consistency cake), so I’m glad that’s the white-chocolate part. Thank you for trying so many times to get a perfect recipe…it looks like you succeeded!

  5. I just made something similar but gluten free. I have yet to perfect my recipe 🙂 Yours look awesome!!

  6. Wow, Sally. You’ve really outdone yourself here. These cupcakes are perfection! And you get the best of both worlds!

  7. I JUST made these last night for a friend’s birthday. I’m not a HUGE white chocolate fan, so I cut the frosting recipe in half, but OMG they were amazing. Once again, I am a huge fan of everything you bake and I can’t seem to bake enough of your recipes. My entire group of friends loved them. Thanks for the timely post! 🙂

  8. These cupcakes are so gorgeous. I love the way the white chocolate buttercream looks on the dark chocolate cupcakes. heeaaveeennnnn. <3 love love love.
    So elegant. I need one. or two. 😉 pinning!

  9. I am a sucker for white chocolate, and I could just eat the frosting by the spoonful! Your cupcakes look incredible!

  10. I made mini cupcakes after my near defeat with a whole size DBC. Another great recipe. I love how easy they are to follow. Thanks.

  11. Sally
    I want to make these in a mini version. What do you recommend for cooking time? I would hate to over cook these. Love your recipes and your blog!!
    Barbara

    1. Hi Barbara! I recommend about 11-12 minutes. Could be a minute or two longer though. You may need to reduce the frosting amount. Two mini cupcakes still cannot hold as much frosting as one large cupcakes. Enjoy!

  12. All your hard work is paid off, you found the perfect recipe. These are really cupcakes from my dream, chocolate topped with white chocolate…YUM!
    I’ve featured these cupcakes on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  13. I made these without the frosting, sort of like muffins, I guess, and they were the softest, yummiest, muffs ever! The buttermilk is such a brilliant addition.
    Thanks a ton, Sally! 🙂

  14. Hye Sally,

    All your recipes are great, I tried some of them and everyone loves your recipe.Really appreciate you sharing all these wonderful ideas and tips for all of us. Quick question for this cupcake though, when you fill the batter in the cupcake liners, do you fill them 3/4 or full?
    For my own cupcake recipe, I usually fill in all the way.

    1. Hi Jayme! I typically fill them 3/4 of the way full. I’m so glad you love my website and recipes. Thank you so much for reading!

  15. I was looking for a chocolate cake recipe and ran across this…these look delicious!!! My 81 year old dad wanted a chocolate cake for his birthday, but I’m making these instead. My dad wanted buttercream frosting on a chocolate cake…my question is can I substitute a buttercream frosting on these cupcakes? If the flavors don’t work together, I don’t want to mess them up.

    1. Hi Yolanda! You sure could use a buttercream recipe instead. I suggest the frosting I used for this cake: https://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

  16. Hi Sally! These are absolutely beautiful. I just made them for my son’s birthday part tomorrow and that frosting is just the perfect amount of sweetness. Just yummy! You are awesome! Just one question: how long can you freeze or refrigerate the frosting? God knows it will not last long in the house but in case i want to refrigerate in the future. Thank you!!:))

  17. I also would like to add i used butter vanilla emulsion i found at home goods and ohhhhhhmyyyyygooooodness…..heavenly…..i think you can use vanilla bean paste if u want those lovely vanilla specks…..mmmmm….i found emulsion and paste in home goods on sale for $1.00 each…..SCORE!!!! They also have the best sprinkles ever!!!!

    1. Hi Nuray! I would only refrigerate the frosting for an extra 2-3 days or so. Covered tightly, of course. I’m glad you made them! They are perfect for birthday parties. And I’ve tried that butter vanilla emulsion before – Home Goods is the best for random finds like that. And sprinkles, too!

  18. Hey there Sally! I’m making a triple batch of your recipie for teachers day at my school and I had a few questions. Since I will will bring them to school early Tuesday morning I have to frost them Monday night. How do I store them? Fridge? I’m making the acutual cupcake on Sunday, I know that they can be stored in air tight container, correct? Last question, could I add food coloring to the frosting and would I need a double batch if I am piping flowers? Thank you so much Sally! Xxxxxx

    1. Hi Annie!

      1) Store the unfrosted cupcakes at room temperature (covered) from Sunday to Monday.
      2) Store the frosted cupcakes in the fridge until you are ready to take on Tuesday.
      3) No need to double the frosting recipe. This recipe makes a TON.

      Enjoy!

  19. Count me as your new fan! I love your recipes and your photography !
    Can i use dark compound chocolate instead of semisweet chocolate in the cupcake recipe?

    Cant wait to try this one!!
    Thank you so much!!

  20. This looks so good! I’m going to be making this for my mother in law’s birthday and wondered if the frosting can be piped into shells on a mini cake version instead of cupcakes without it melting or loosing its shape in room temperature?

    1. Hi Anne, I fear the frosting would lose its shape if piped into delicate shells or patterns. When it’s piled high on top of cupcakes it’s fine for a few hours.

  21. This recipe is exactly what I’ve been looking for!!! I love baking, but especially cupcakes. And I was wondering about a white chocolate frosting, and here it is!!! These cupcakes look divine, I’m definitely going to try these!!!!!

  22. Hi Sally, I have recently discovered your website and I cannot wait to try your cupcake recipes, they all look so yummy! About the semi-sweet baking chocolate you used, could you please tell me the % of cocoa this chocolate should have? Unfortunately the selection of baking chocolates is very limited here in Portugal :/ Thanks in advance and please keep sharing these amazing recipes 😉

      1. i’ve seen a couple people have had issues with the tops not doming properly. I also have this issue. I wonder if it could be that I need to adjust the recipe for high altitude? I live at 4,600 feet above sea level.
        (They overflowed and flattened and then the centers sunk a little.)
        They did taste incredible! I used baking powder that is about 4 months old. Would you consider that fresh?

      2. Hi Barbara. I replace my baking powder every 3 months; I find it isn’t quite as potent or powerful after that. High altitude could very much have to do with it. Unfortunately, I have no experience baking above sea level. Here is a helpful chart I refer my readers to. I’ve heard it’s a huge help! http://www.kingarthurflour.com/recipe/high-altitude-baking.html

  23. Hi Sally,
    Well after drooling over thus recipe all say, I made the cupcakes tonight (have visitors coming tomorrow) … So far I have the cupcakes cooling and the ingredients for the frosting lined up on the bench… I have(so far) managed to resist ‘testing’ a cupcake sans frosting but my apartment smells SO good it is getting harder to resist my the minute.

    I will post when I have made the frosting and had a taste .. But for now I want to say THANK YOU for posting such amazing and easy to follow recipes on your blog. I have just started to renew my love of baking and creating and I know recipes are going to get a workout!

    Maxine – a new regular (frequent) blog visitor
    Gold Coast, Australia

    1. Hi Maxine! I am so glad that you made these cupcakes. They are one of my favorites EVER! I think you’ll love the frosting. It’s unbelievable. 🙂 Hope your visitors love them!

      1. OMG …. That frosting is AMAZING…
        I wish I could pipe nicely but they still look and taste fantastic! This will be a goto recipe for sure!

      2. Hey Maxine! Thanks so much for sharing a photo of your cupcakes on my facebook page. They looked awesome. So happy you love this frosting!

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