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. Hi! I made these today and it’s really delicious! The cupcakes turned out to a pretty dome shape just like in this picture and the frosting is really smooth and light. Thank you for sharing this. <3

  2. Hi Sally! This will be my third recipe of yours and I am hooked! How would I go about converting a cupcake recipe to make it as a cake? Keep up the awesome recipes!

    1. Hey Jennifer! I’m glad you’re trying and loving my recipes! You can turn these cupcakes into cake. Typically when a cupcake recipe makes 12 or so cupcakes, it can be made into a single layer cake. 24 cupcakes? Double layer cake. The oven temperature would be the same. The bake time will be longer because the cake is larger in mass. The exact time? I’m not sure. Definitely over 30 minutes. Test the cake with a toothpick to check for doneness. This frosting recipe is enough for the cake. Enjoy!

  3. Hi Sally. I need to make a 9″ round cake. Will this recipe work? If so, how would you modify the baking temp and time? Thanks!

    1. Yes, you can make this into a cake. Same oven temperature. I am unsure of the exact baking time. I would watch it after 30 minutes. Also, be sure to cover it loosely with aluminum foil to prevent the top from browning too much.

  4. Thanks Sally! First of all, I am sorry for the double post. It wasn’t showing my comment that I posted last night so I thought it didn’t go through. I just discovered your Triple Chocolate Layer Cake recipe. Is the taste and texture similar to these cupcakes?

  5. These look delicious and the icing sounds amazing! Your food photography is stunning. I would love to try these sometime soon! I was wondering what the texture of the cupcake is like. I read through your post and noticed you said they are moist, tender, and soft. I guess my question is, are these cupcakes more on the dense side or light and fluffy side of the cupcake spectrum? I have been trying to find a delicious homemade cupcake recipe for the longest time. It seems like homemade cupcakes come out really dense for me, rather than light and fluffy. Do you have any idea why this could be? Are there any tips and tricks for making deliciously moist, light cupcakes? Sorry for all of the questions! I’m rather new to the baking scene. 🙂

    1. Hi Amber! Don’t apologize, I’m happy to help.

      Cupcakes can be tricky, much like quick breads, muffins, or cakes. The trick to obtaining a light-as-air texture is to avoid overmixing. Overmixing your batter will develop the gluten and can result in tough-textured cakes. These cupcakes are a tad dense, but they are still light textured as well. I would say they are in the middle, to answer your question.

      Anyway, I hope you give them a try. And thank you for the kind words about my photography!

      1. Thank you for your quick response, it was very helpful. I just wanted to let you know I made the cupcakes today and they were delicious!! That is exactly the kind of texture and fluffiness I like in a cupcake. I should have known it would be delicious, though! I have tried several of your recipes over the last couple of months and every single one has been a keeper! You are so creative and come up with the best desserts. Also, I always read your whole posts, start to finish, before beginning one of your recipes. The tips you throw in are so helpful! You provide so much detail!! I love it! Thanks for sharing your yummy recipes, creativity, and beautiful photos with us all, it is much appreciated. You are shaping me into a much better baker.

      2. Amber, that means a lot to me. I’m glad you read my posts! A lot of people ask me questions, questions that are answered in the post, and I ask them to go back and read! Anyway, I really appreciate this. It means a lot.

  6. Hi Sally!Carlotta here.Planning to make these tommmorow for my niece Serena’s birthday.Quick question:Can I sub the white choc icing for milk choc?My niece hates white choc(she says it’s only for old people,which is pretty insulting to me,’cause I love white choc!!)Chocolate….Chocolate…and more choc…..Yum!;)

  7. I apologize if you already answered this, but can I decorate with this frosting? Maybe if I add a little more powder sugar will it be thick enough to decorate? I’m making a Barbie cake for my daughter and I want to use a white chocolate buttercream to decorate the dress with, and your recipes seem to be perfect. I’m insulin resistant so I don’t eat sugar but looking at your blog it makes me want to have a serious cheat day lol.

      1. In regards to the decorating a cake with this icing, how does it hold color. And is their a particular type of color to use. I use Gel.

  8. Thank you so much for the fantastic recipe! Made these for a friend last week and they didn’t last long! Loved the fudginess of the cupcake and the creaminess of the frosting, amazing. Have a ton of icing leftover so need an excuse to make another batch!

  9. after frosted it with white chocolate frosting, can it be store outside the fridge for 2 days? is the frosting melt easily?

    1. Frosted cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator if desired for up to 1 week.

  10. Sally, I just found your blog while searching for a perfect chocolate cupcakes recipe for my 8 year old son’s birthday. I tried so many recipes (food magazines, cooking channels, etc.) before, and now I know that I found the best one. I made the chocolate cupcakes with Belgian dark compound chocolate, and we absolutely loved it. My sons, ages 7 and 8 could not stop eating them, saying that they are just addictive! Thank you so much for sharing your scrumptious creations!

    1. Nasiba, what a compliment. Thank you so much for taking the time to report back about these chocolate cupcakes! They are my favorite, for sure. Happy they were a hit with your sons!

  11. I found you’re awesome blog when I was looking for a delish recipe of dark chocolate cupcake. I was really amazed with your blog ! Well, I made this recipe and it was so heavenly!! I made 4dozens o it and gave it to my friend and they loved it! Thank you so much for this very addicting chocolate cupcake recipe! 🙂 And, btw, keep inspiring people! 🙂

    1. Hey Angel! So glad you found my blog and are loving it so far. I completely obsess over these chocolate cupcakes. Definitely a favorite! Happy you love them too.

  12. I paired the white chocolate frosting with a regular chocolate cake and some ganache for a cake at work one day, and I think that was everyone’s favorite cake I’ve ever made. I was getting rave reviews 😉

  13. Hi Sally, I’ve made the frosting today but somehow it was very runny. This was before adding in the cream which I eventually left out in case it made it worse. What could have possibly gone wrong?

    1. Hey Lily! Was your white chocolate still warm at all? Because if so, it would melt your butter. Speaking of – was your butter melted at all? Or greasy? It should just be lightly softened and then creamed.

      1. Thanks Sally! The chocolate was slightly warm and the butter was super soft…..
        If it happens again next time, should I add more sugar or place in the refrigerator?

      2. Yes, add more powdered sugar to thicken it up. And make sure that chocolate isn’t warm at all! The refrigerator would help as well, yes.

  14. The cupcakes look amazing! But I made them today and they didn’t rise very well and stuck to the case. Any tips on how to make it better?

    1. Hi Courtney – did you overmix the batter? That always prevents baked good from rising properly. As far as sticking to the cupcake liner, try spraying them with nonstick spray next time to prevent that.

  15. Made this recipe as a layer cake rather than cupcakes, it worked AMAZINGLY! So many complements on it and one very teary Teacher ( I made it as a leaving present for a beloved music teacher) Thank you for sharing such a wonderful recipe!

  16. Hey Sally, I am planning on making these today, however in the stores here they only sell unsweetened baking chocolate, so that is all I have. I do have semi-sweet chocolate chips though. Would those work fine? If so about how much is 2 ounces? 1/4 of a cup?

    1. Unsweetened baking chocolate would be just fine. The cupcakes will be only a fraction less sweet. And they are sweet as it is. Go ahead and use unsweetened.

  17. Oh my word. Nevermind stupid me. I put 1 cup sugar and 1/2 cup of light brown sugar. Here I am making these look bad! I will try again once more & let you know how they come out.!! Thanks

  18. I made this frosting for some raspberry cupcakes I did today… I have to admit, I was skeptical because it uses so much less sugar than my usual buttercream recipe.

    OH. MY. GOD.

    I am sorry I ever doubted you. This is the most fluffy, delicious, gorgeous frosting. And even after piping generous swirls on 18 cupcakes, I’ve still got half a piping bag left, much to my delight!

    Count me as one of your many fans, I can’t wait to try more of your recipes!

    1. So happy you enjoyed this white chocolate frosting, Rachel. Thanks for reporting back! Your raspberry cupcakes sound incredible.

  19. Hi Sally! =) just found your blog after searching for a white chocolate frosting and you are a great help, Thank you! I just have a few questions.. if I’m going to add food coloring to the frosting and if it’s liquid, how much can I use to color the half of the recipe? And do you also have or would recommend a vanilla cupcake for this? Thanks!♥

    1. You may definitely add food coloring to half of the frosting. Add however much you like until you reach the color of frosting you’d like. You can do that with my vanilla cupcake recipe too:

  20. I have these in the oven right now, with the addition if chopped oreo pieces. 🙂 the batter was amazing, cant wait to try the finished product!
    And i dont know if maybe i missed it, but the recipe lists vanilla in the batter but i didnt see it in the directions. Maybe i just missed it, but i ended up adding it in after the batter was finished because i’d forgotten it. Great recipes Sally! Ive tried many and loved them all! 🙂

  21. I was looking for an alternative to butter cream frosting for wedding shower mini-cupcakes and found yours. So glad I did! I tasted less sweet than other frostings and the white chocolate was perfect. People loved them and it was very easy to make if you just made sure to follow the directions.

  22. Hi! I was looking for something to do with my extra chocolate chips. Apparently, I live in a country where they only make white chocolate with sugar. Can I do something to make it less sweet? Could I add a bit of lemon juice or more salt? Or whipping cream? But still have the creamy, fluffy texture

    1. Hi Jenn! The white chocolate sold here is sweet as well. It sounds like you don’t have the biggest sweet tooth, so I would add a little salt until the frosting isn’t as sweet. I wouldn’t add lemon juice or reduce the sugar because that will affect the texture.

  23. I enjoy your recipes so much and have a passion for baking as well – I just ordered your book tonight. So excited to receive it! Keep the delicious baked goods coming.
    Do you have a good recipe for an almond coffee ring – no sour cream?

  24. Hi, Sally! I am so excited to try this frosting. I am getting ready but realize I bought only 4oz of white baking chocolate. Need help adjusting the recipe. Thanks!

  25. I made these today…and they were AWESOME!! Unfortunately I had to ice them before they were completely cooled, so the icing sunk a little but they were still the best! I will absolutely make these again but next time I will make the cupcakes a day ahead of time…and ice them on the day we plan to eat them. Thanks for the recipe…these were the best!!

  26. I just made these tonight and they were/are INCREDIBLE! So light and fluffy and chocolately. I didn’t know cupcakes from scratch were so easy. Thanks, this will now be my GO TO recipe for chocolate cupcakes. I couldn’t believe it used so little flour. Anyways, thanks for sharing. I am so thrilled and won’t be using box mix ever again!!

  27. For the frosting, I looked at the picture and noticed that you used a bar of white chocolate. Would any white chocolate bar work? Because I can only find a Lindt white chocolate bar at the stores near me. Would that work as well?

  28. Just made these for my kids, OMG there goes my diet!!!!!! I halved the recipe and they were just to die for. The frosting is amazing. I am just sad that I had so much left over. Any way I can store this? This is my new baking blog!

    1. Don’t be sad over leftover frosting! It’s great spread between two chocolate chip cookies. Cover tightly in the refrigerator for up to 4 days.

  29. Sally, these are by far the best cupcakes I’ve ever made. Thank you so darn much for posting your recipe!! My frosting is so light and smooth and beautiful looking, I will hunt you down on Facebook and definitely add a picture of my final product :). Keep up the good work, and thanks again!!

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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