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

306 Comments

  1. Really need to frost cupcakes day before ready for an event so would then refridge. Would this work and am planning on using russion tips for flowers.

  2. How do you recommend melting the white chocolate? Microwave, stove top, with or without milk?I also plan on baking these a day before the event. Do these need to be refrigerated? Thanks

    1. Hi Tina! You can melt white chocolate in the microwave or in a double boiler. Do not melt it over direct heat on the stove, a double boiler is best. I usually use the microwave and melt it in 15 second increments, stirring after each until melted. I recommend refrigerating until the day of serving, then serving at room temperature.

  3. Hi Sally! I was hoping to use the white chocolate frosting on a 3-layer cake. What advice do you have on adjusting the ratios for the frosting to cover the cake? Could I simply triple the recipe as written? Thank you for all your hard work on this blog! You’re an inspiration.

    1. Hi Sam! Doubling the white chocolate frosting recipe should be enough. I think tripling would yield too much frosting unless you want to add some piping designs on top.

  4. Hi Sally, wanted to get your thoughts to adding a chocolate ganache filling, would this be way to rich, or would you recommend your super moist chocolate cupcake with a ganache filling.
    Thanks for your thoughts in advance!

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