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 am making a rustic wedding cake for a friend. She wants chocolate cake and white chocolate frosting. Would you recommend this recipe for that use and is the frosting easy to manipulate to frost a 3 tier cake? Thanks

    1. For a chocolate cake, I suggest my triple chocolate layer cake recipe:

      And you may use this frosting for it.

  2. Just felt I had to post to say a big thank you for this amazing recipe! I was asked to make some wedding cupcakes with a black & white theme, came across your recipe and it looked perfect. Well they were fantastic! Made them a few days in advance and they were still perfectly moist & scrumptious on the day of he wedding. Thank you so much again. Sarah.

  3. Hi Sally!
    These cupcakes look fabulous! I have been searching the web for delicious chocolate cupcake recipes and yours seem to fit. I was just wondering if I can add Red Icing Colour? Will it affect the flavour? As I need to make them red for a Alice In Wonderland theme for my best friends birthday party. If not, can you recommend any?
    Thanks so much!
    Misha x

  4. Sally, this frosting is divine, but very light and fluffy. I’m making cupcakes for a birthday tomorrow and don’t feel confident the frosting would hold up to being in any sort of heat. I don’t think they’ll be outside, but even being in the car traveling to the event leaves me wondering. You mention yours is thick, but is it light almost like regular whipping cream? I’m concerned if I add more powdered sugar, it will take away from the white chocolate flavor.



    1. Hey Lauren! The frosting should be quite thick. Were you sure to use pure white chocolate? And did you allow it to slightly cool? Perhaps you can reduce the cream.

      1. I did use pure white chocolate-Ghiradelli and I did allow it to cool. I’ll try your idea of reducing the cream. Thank you!


  5. 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.

      1. Hmm… maybe I should just use your devils food cake recipe instead. Sould like it will be pretty similar to this.
        thank you!!!!

  6. 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!

  7. I made these cupcakes and let me tell u,. The icing is AMAZING. BUT… I but them in my refrigerator covered.. And when i took them out an hour later the icing hardened.. Not just a little.. But a lot… Is that supposed to happen? And what can i do to prevent that?

    1. Hmm. No, it’s not. I’m not really sure what happened. Did you follow the recipe exactly? Did you use pure white chocolate?

  8. These cupcakes look amazing! I am making them for a baby shower and I know they will be a hit! Can the recipe be doubled? How about the frosting recipe?

  9. Question about storing and travelling with this icing…
    I have a 4 hour journey for a party and I’m bringing cupcakes. Can I freeze this icing? Or should I put in a cooler ? Or could I pipe them and travel ok? What do you think would be best. I haven’t every actually frozen cakes or icings but people keep suggesting I do….thanks!! Really looking forward to making this recipe!

    1. I would pipe the frosting and travel with them in a cupcake travel case – easiest, safest way. You may also freeze the cupcakes (I do not suggest freezing the frosting).

  10. Hey Sally,

    Absolutely obsessed with your site. I don’t bake from any other recipes ever now. Will be ordering your book asap!

    I have used 1% milk with the 2 teaspoons of white vinegar but no curdling happened. Is this as a result of the 1%?


  11. 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!

  12. Hi Sally,

    My mixer doesn’t have a paddle attachment so is it alright if I use a regular whisk attachment to make the frosting!

  13. Hi Sally, I want to use your icing recipe to decorate a two layer cake. Do you think I should double or triple the recipe so that it cover the whole cake? Thankyou in advance! So keen to try

  14. Hey this icing tastws lovely. Hiw long does it last? I am thinking of using it as a filling for a celebration cake I’m making so i need to know if it will keep well. Thank you! X

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

  16. 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!

  17. I have been looking for a good chocolate cupcake recipe and this looks perfect. Dumb question but can I use heavy whipping cream in place of the buttermilk? I’d like to avoid going to the store lol if so should I change anything in the recipe to accommodate the milk change?

  18. 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.

  19. wow!! i cant wait to try this recipe.. im new in baking.. still searching for recipes.. and i can say that this is delicious.. can i ask?? what can i use if i dont have buttermilk??

  20. Hi Sally!
    I was looking for a White Chocolate Frosting recipe and this one worked beautifully. Unfortunately, I didn’t have White Chocolate bars handy but I used Callebut white chocolate melts instead. I know your recipe specifically states to use a bar of chocolate, but I found that I got this beautiful airy texture with the melts, and I skipped the cream/milk. It still worked brilliantly and I used them to top off my Pink Velvet Cupcakes. Thank you for this recipe! It’s amazing!

  21. I just made these and they look beautiful. Raised wi th a perfect dome top. When I took a bite, I found that they are extremely dry. I baked them as the direc to install stated and even checked them a few minutes before. I’m not sure what I did wrong. The flavor is wonderful, just SO dry I don’t think even frosting them would help. Tips?

    1. Hi Amanda! Did you perhaps change anything about this recipe? Did you overmeasure the flour or cocoa powder (it’s easy to do so creating a very dry cupcakes, especially that cocoa)? Did you use buttermilk? You can try to add a Tablespoon or two of oil, which should help if you try them again. Or you can try another one of my chocolate cupcake recipes:

  22. Hello Sally,

    Thank you for taking the time to share your recipes and love of chocolate. I only tried the White Chocolate Frosting, for an existing cupcake recipe that I have. I did want to tell you that your directions, notes and comparison to soft serve were spot on! Such a light topping and with a wonderful taste. I used Cadbury’s White Chocolate Block as I did not have any s Ghirardelli on hand, and I did find that I would prefer a stronger white chocolate taste. That being said, I will most definitely make this again with a stronger flavored chocolate. I would like to ask 2 questions. One, if I find that the flavor is not as strong as I would prefer can I increase the amount without changing the beautiful texture and lightness? Two, have you added additional melted chocolate after adding the remaining ingredients and been able to preserve the original outcome?

    Thank you again, I so love your site and your sharing.


    1. Keliy, I do not suggest adding more white chocolate. Maybe 1-2 more ounces at most. I say this because the frosting’s texture will be compromised with much more than that. It will be heavy and dense. I would test with 1-2 more ounces for now.

  23. 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.

  24. Hi Sally – it’s me again, Elaine.. I made this recipe twice now and it’s a big hit! Everyone loves it. It’s fudgy and its chocolate flavor is outstanding. Unfortunately, I did not achieve the dome shape same as yours in the picture. I thought at first it’s because I overmixed it. So on my second try, I mixed the ingredients as minimal as possible. But it still falls on the center. I will try it again for the third time. Do you think these ff changes will do the trick? (1) replace my baking powder with a new one (2) Mix every 1/4 cup buttermilk powder in 1 cup of water.

    1. Fresh baking powder is always key Elaine! The buttermilk powder should be OK, though I do not foresee it making a difference in terms of the cupcake’s appearance. Do you open and close the oven door often while the cupcakes bake? To check on them? Try to avoid that at all costs. The temperature shift messes with the leavening process. I also wonder if your cupcakes are underbaked. Do they taste OK in the centers?

  25. 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!!

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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