Chocolate White Chocolate Cupcakes


Chocolate White Chocolate Cupcakes

Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy white chocolate frosting. And chocolate sprinkles, of course.

Ingredients

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 2 ounces (60g) quality semi-sweet baking chocolate*
  • 1/2 cup (42g) unsweetened cocoa powder
  • 3/4 cup (94g) all-purpose flour
  • 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*
  • 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.