Who’s crazy about white chocolate?
Who’s crazy about regular chocolate?
I’m darn near obsessed both. Together.
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.
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.
Perfectly thick, creamy, fluffy white chocolate frosting that is made from (you guessed it!) pure melted white chocolate. DoNOT 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.
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.
I hope you like chocolate.
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Chocolate White Chocolate Cupcakes
Makes 12 cupcakes. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.
Ingredients
Dark Chocolate Cupcakes
1/2 cup (1 stick or 115 grams) unsalted butter
2 ounces semi-sweet baking chocolate
1/2 cup (45 grams) unsweetened cocoa powder (not Dutch processed)
3/4 cup (94 grams) 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 (100 grams) granulated sugar
1/4 cup (50 grams) light brown sugar
1 teaspoon vanilla extract
1/2 cup (120 ml) buttermilk*
White Chocolate Frosting
6 ounces (170 grams) white chocolate, melted and slightly cooled*
1 cup (230 grams) unsalted butter, softened to room temperature
2 cups (240 grams) confectioners’ sugar
¼ cup (60 ml) heavy cream (milk is OK, but cream is preferred for best texture)
1 teaspoon vanilla extract
¼ teaspoon salt
Optional
1 ounce melted chocolate for drizzling
chocolate sprinkles
Instructions
For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
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.
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, and brown sugar 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.
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.
For 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.
Notes
*Do NOT use white chocolate chips. Use pure white chocolate, such as Ghirardelli
*Buttermilk is required for this recipe - the lactic acid present is what will allow the baking soda to react and leaven the cake. Don’t have buttermilk? You can make your own. 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.
Recipe Source: sallysbakingaddiction.com
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http://sallysbakingaddiction.com/2013/08/08/chocolate-white-chocolate-cupcakes/
Today’s cupcake recipe is the same recipe I used for my Death by Chocolate Cupcakes.
Are you a lover of white chocolate? Yeah, me too.
Inside Out Chocolate Chip Cookies
Triple Chocolate Chip Cookies
Biscoff White Chocolate Blondies
White Chocolate Macadamia Nut Cookies
Soft Gingersnap Molasses Cookies with White Chocolate
See even more white chocolate recipes.
Here is my White Chocolate Lovers Pinterest Board!
© Sally’s Baking Addiction 2012
More from Sally's Baking Addiction:
fudge brownie cupcakes with pumpkin cream cheese frosting.
Peanut Butter Cupcakes with Dark Chocolate Frosting.
Very Vanilla Cupcakes.
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