These chocolate white chocolate cupcakes are rich, moist, fudge-like, and made with semi-sweet baking chocolate. Even though it looks plain, the frosting on top is made with melted white chocolate, so you have extra flavor hiding in each creamy swirl. If you love chocolate, these crinkly-topped cupcakes are certainly an indulgent dessert.
This recipe uses the same base cupcake recipe as our Death by Chocolate Cupcakes. We also have this chocolate cupcakes recipe, which produces a light, springy, yet deliciously moist texture. If you’re looking for a more structured chocolate cupcake (less sponge-like), you’ll enjoy today’s. In addition to the white chocolate frosting on top, we also have a chocolate drizzle and chocolate sprinkles. Chocolate lovers only!
Tell Me About These Chocolate White Chocolate Cupcakes
- Flavor: The cupcakes provide the chocolate fix you’re looking for without being overly sweet. Readers have said that it tastes like “biting into pure chocolate.”
- Texture: The chocolate cupcakes are tender, moist, and oh-so-soft. Just warning you now: the batter for the cupcakes is 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 and you KNOW amazingly rich cupcakes are in your near future. The white chocolate buttercream frosting is undeniably creamy and holds a piped shape very well since it’s so thick.
- Ease: These cupcakes are easy to make with just one extra step compared to your usual cupcake recipe—melting the chocolate and butter first before adding to the batter.
Success Tips for the White Chocolate Frosting
Overview: How to Make Chocolate White Chocolate Cupcakes
The full printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.
Chocolate White Chocolate Cupcakes Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring after each increment. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
- In a medium bowl, whisk 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 over-mix. The batter will be very thick, like pudding.
- 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.
- When the cupcakes are nearly cool, melt the white chocolate for the frosting: Place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. (Be sure the melted white chocolate has cooled for 20 minutes, so it’s still melted but not scorching hot, which would melt the butter.)
- 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. Stir the cooled white chocolate so that it is smooth, and then add it 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. Taste. Add 1 more Tablespoon of heavy cream/milk if needed to thin out, if desired. Add another pinch of salt if frosting is too sweet.
- Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired..
- Cover and store leftovers in the refrigerator for up to 4–5 days.
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