White Chocolate Cupcakes

These White Chocolate Cupcakes with White Chocolate Frosting are beyond delicious and easy to make. The frosting is super creamy and the cupcakes super fluffy. White chocolate lovers: this recipe is for you!

Are you a fan of white chocolate? If not (now), I think you will join us white chocolate lovers, once you tried these White Chocolate Cupcakes with White Chocolate Frosting.

I love white chocolate. But almost all chocolate recipes on my blog are with milk or semi-sweet chocolate. This has to change. White chocolate deserves to be in the spotlight either.

Not just that we honor white chocolate with this White Chocolate Cupcakes with White Chocolate Frosting recipe, you learn how to

• make the fluffiest light-as-air white chocolate cupcakes
• make the creamiest silky white chocolate frosting
• pipe frosting beautifully

Awesome! I'm super thrilled right now. So let's start.

Good news: this white chocolate cupcakes recipe is very easy to make.

Start with melting the chocolate. Melt it for about 2 minutes in the microwave and stir every 20 seconds to prevent it from seizing. Then let cool down that it is not hot anymore when adding to the batter.

The batter will be thick but liquid. The best way to fill it into the cupcake liners is with an ice cream scoop.

Fill the liners just 2/3 full. If you fill them up too high, they will sink or spill over the sides. And if you care about how the cupcakes look like in the end, stay with about 2/3 filling. Depending on how much you fill them, the baking time needs to be adjusted. The same is true if you fill them lower than 2/3.

After baking let them cool down to room temperature before you frost them.

These white chocolate cupcakes are super light and airy and loaded with white chocolate taste. You could eat them also without frosting (Mario did this) because they taste super delicious on their own.

Guys, you know how much I love marshmallow frosting. Marshmallow frosting is by far the frosting what I make the most.

BUT.

This white chocolate frosting literally drives me crazy. It is the CREAMIEST frosting I've ever had. Seriously.

Start again with melting the white chocolate and let it cool to room temperature. Then mix soft butter until it is super creamy for about 5 minutes. Add sifted powdered sugar and stir until smooth. Then add the white chocolate and salt and stir until smooth, silky, and creamy.

The salt cuts down the sweetness.

You remember that I said that you could eat the cupcakes without frosting? What do you think what happened to the frosting from the cupcakes Mario had?

Ok, I'm not proud of myself for saying this now. But yes. I spooned the leftover frosting without anything. What should I say... IT WAS AWESOME!!

As you can see, I'm a huge fan of frosting my cupcakes differently.

For the frosting techniques you see, I used a star and a round piping tip.

With the star tip (1M Wilton) I piped three different shapes as you can see in the photos above and below.

To pipe a rose, start in the middle of the cupcake and pipe the frosting in a circle from the center to the edges evenly. Stay at the same high. The frosting will form nice layers like a rose.

You could also pipe a swirl. Therefore, start again in the middle of the cupcake and pipe frosting in a circle from the center to the edges and back again to the center without stopping in between. Lift the piping bag upwards when moving back to the center that you pipe the frosting in a swirl on itself. This piping technique works with a star and a round piping tip.

Watch the video below to see how to pipe a rose and a swirl.

The third shape you could pipe with a star tip is the easiest. Place the tip in the middle of the cupcake and apply more pressure than at the other techniques. Stay in the middle and move the tip slowly and straight upwards. The frosting will form lovely ruffles.

Always apply even pressure.

You will love this White Chocolate Cupcakes with White Chocolate Frosting recipe because it is

• chocolatey
• super chocolatey
• extremely chocolatey
• OMG chocolatey

Which frosting technique do you like the most?

If you try this White Chocolate Cupcakes with White Chocolate Frosting recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

You may also like 4th of July Cupcakes, Salted Caramel Vanilla Cupcakes, or Strawberry Cupcakes.

White Chocolate Cupcakes with White Chocolate Frosting

5 from 5 votes

Author Sabine Venier

Calories: 352kcal

Servings: 16 - 17 cupcakes

Prep 15 minutes

Cook 17 minutes

Total 32 minutes

Print Pin Rate

These White Chocolate Cupcakes with White Chocolate Frosting are beyond delicious and easy to make. The frosting is super creamy and the cupcakes super fluffy. White chocolate lovers: this recipe is for you!

Ingredients

  

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white chocolate cupcakes

• 1 1/8 cups all-purpose flour (135g)1 1/8 cups all-purpose flour (135g)
• 2 tsp baking powder2 tsp baking powder
• 1/2 tsp salt1/2 tsp salt
• 1 large egg1 large egg
• 1/2 cup granulated white sugar (100g)1/2 cup granulated white sugar (100g)
• 1/2 cup vegetable oil (120ml)1/2 cup vegetable oil (120ml)
• 1/2 cup white chocolate, melted and cooled (85g / 3oz)1/2 cup white chocolate, melted and cooled (85g / 3oz)
• 1 vanilla bean* (or 2 tsp vanilla extract)1 vanilla bean* (or 2 tsp vanilla extract)
• 1/2 cup buttermilk (120ml)1/2 cup buttermilk (120ml)

white chocolate frosting

• 1 cup butter, softened (230g)1 cup butter, softened (230g)
• 2 cups powdered sugar, sifted (240g)2 cups powdered sugar, sifted (240g)
• 1 cup white chocolate, melted and cooled (170g / 6oz)1 cup white chocolate, melted and cooled (170g / 6oz)
• 1/4 tsp salt1/4 tsp salt

Instructions

• Preheat oven to 350°F (175°C). Line two 12 cup muffin pans with 16-17 cupcake liners and set aside.
• Stir flour, baking powder, and salt together in a small bowl and set aside.
• White Chocolate Cupcakes: In a large mixing bowl using a stand mixer or hand mixer fitted with a whisk or paddle attachment, beat egg and sugar on medium speed until creamy, for about 2 minutes. Add oil, white chocolate, and vanilla* and stir until smooth. Alternately add dry ingredients and buttermilk. Beginning and ending with dry ingredients. Mix on low speed and just until combined. Spoon batter with an ice cream scoop into the liners and fill maximum 2/3 that your cupcakes don't sink or spill over the sides. Bake for about 17-20 minutes or until a toothpick centered in the middle comes out clean. I baked mine for 18 minutes. Let cool to room temperature before frosting.
• White Chocolate Frosting: Beat butter on medium-high speed until soft and creamy, about 5 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and salt and mix on medium speed until combined and creamy. Frost cupcakes and store in an airtight container at room temperature for up to 3 days. For frosting techniques inspiration, read blog post above.

Video

 

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition

Calories: 352kcalCarbohydrates: 35gProtein: 2gFat: 22gSaturated Fat: 15gCholesterol: 47mgSodium: 235mgPotassium: 126mgSugar: 28gVitamin A: 385IUCalcium: 67mgIron: 0.5mg

Course Dessert

Cuisine American

Keyword white chocolate cupcakes with white chocolate frosting recipe

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