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! By the way, have you tried my caramel vanilla cupcakes?
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 recipe, you learn how to
- make the fluffiest light-as-air cupcakes
- make the creamiest silky frosting
Awesome! I'm super thrilled right now. So let's start.
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 ⅔ 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 ⅔ 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 ⅔.
After baking let them cool down to room temperature before you frost them.
These cupcakes are super light and airy and loaded with white chocolate taste. You could eat them also without frosting because they taste super delicious on their own.
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.
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.
White Chocolate Cupcakes with White Chocolate Frosting
- 1 ⅛ cups all-purpose flour (135g)
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup granulated white sugar (100g)
- ½ cup vegetable oil (120ml)
- ½ cup white chocolate, melted and cooled (85g / 3oz)
- 1 vanilla bean* (or 2 teaspoon vanilla extract)
- ½ cup buttermilk (120ml)
- 1 cup butter, softened (230g)
- 2 cups powdered sugar, sifted (240g)
- 1 cup white chocolate, melted and cooled (170g / 6oz)
- ¼ teaspoon salt
- 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.
- 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 ⅔ 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.
- 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.
You can find the video in the post above. If you don't see a video, please check your browser settings.