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

310 Comments

  1. 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!
    Cynthia

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

  2. 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!

  3. Hello.

    If I was to make these cupcakes on Thursday would they last until Sunday?. I’m making them for a friend who wont eat them until Sunday?

  4. Can I make the icing a day or so in advance and store in the fridge before icing the cake? Also do you know if it colours well?

  5. I just made the white chocolate icing. I had a recipe from another source, but it required 2lb of confectioners sugar. I thought that would be crazy sweet. This icing is AWESOME. Not to sweet and the white chocolate flavor is amazing. I only use Ghiradelli when baking. I frosted a double layer cake with the amount it yielded and can’t wait to cut into it. Licking the beaters was a treat.

  6. 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.

  7. can you please let me know if this frosting is suitable to freeze, if I have leftovers!! or to make cakes ahead of time?

  8. 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!

  9. 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?

  10. Hi Sally, 
    Every time I make cupcakes the rise but never enough to have a round dome on the top.  How much should I fill up the cupcakes liners to achieve the dome shape??  Also when icing a layer cake or a cake thats been cut how can I avoid cake crumbs mixing into the icing??
    Thanks

  11. Hi Sally!

    I have made both these and the Very Vanilla cupcakes and they were amazing and got rave reviews! And the white chocolate buttercream is my go to staple icing now! 

    Question – I read you can make both this and the VV cupcake into a found cake, I was wondering if they could be combined for a marble cake? My little boy has requested “swirly” cake for his 4th birthday on Sunday and wondered if you thought it could be combined and any alterations to cooing time, filling tin etc I should make. Thanks! 

    1. Absolutely! A wonderful marble cake it will be, too. I recommend a 9×13 cake pan (or a bundt pan). Unsure of the exact baking time. Fill the 9×13 pan only about halfway. If there is extra batter, make a few “swirly” 🙂 cupcakes. You can fill the bundt pan about 2/3 of the way full.

      1. Thank you! I will make sure to only fill half way, these two powers combined will be epic!

  12. 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?

      1. I had the same problem as Amanda over the weekend. The flavor of the cupcake is awesome but too dry for me. I was wondering if I should add more melted chocolate for a gooey moistness but I’ve never been an experimental baker so I’m not really sure. Per your advice, I’ll try adding more oil first and see what happens. 

      2. Thank you for the reply. I have been very careful to measure properly and used Buttermilk.  I will try the oil and see if it helps.  I hope i can get it to work because i love the flavor and it goes perfectly with the frosting.  Thanks again for replying.  

  13. Hi, I was wondering if I can substitute the fresh cream to soured cream instead??  Btw, I just can’t wait to try the recipe!!  

  14. Hi, I have made the White chocolate butter cream to use in and on a wedding cake, however the icing has become runny when out of fridge and spread over cake.
    Was thinking I might add more icing sugar to help thicken, any ideas will be appreciated as am worried I might have to start again, thank you  x

  15. Sally-

    Have you ever made these in mini size?  If so, how long did you bake them for?  I am afraid of them being dry.

    Thank you!

  16. Hi Sally

    These cupcakes looks really great. I was looking forever on internet to find moist chocolate cupcakes. Especially with white chocolate frosting… NOM nom! 

    I just have one question, what kind of baking cups do you use? I am looking for good  and thick quality baking cups but seems I cant find them anywhere??

  17. 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!

  18. 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.

    Thanks!

  19. 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!

  20. 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.

  21. Hi Sally. I have a lot of cupcakes to make for a food show…
    How long will this frosting keep for and whats the best way to store
    to keep light and creamy??? Many thanks

  22. Hi Sally! 
    I have comment before and have shared with you how much I LOVE your recipes. I make them all the time!
    This is the FIRST time something of yours hasn’t quite turned out. 
    Any thoughts on why my cupcakes are sinking in the middle. I DID overfill them on accident. (The cupcakes ended up baking waaaay outside of my cupcake liners.)
    Could that be my only issue??
    Thanks!

    1. Yes! Absolutely that is the issue. There is too much volume of batter, so the cupcakes aren’t baking evenly. The centers are still moist and caving in. Less batter helps!

      1. How do you get the left over frosting to spreading consistency once it has been in the refrigerator?

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