Chocolate White Chocolate Cupcakes
Ingredients
The cupcakes
-
½
cup
unsalted butter
-
2
ounces
semi-sweet baking chocolate
-
½
cup
unsweetened cocoa powder
-
¾
cup
all-purpose flour
-
½
teaspoon
baking soda
-
¾
teaspoon
baking powder
-
¼
teaspoon
salt
-
2
large
eggs
-
½
cup
granulated sugar
-
¼
cup
light brown sugar
-
1
teaspoon
pure vanilla extract
-
½
cup
buttermilk
The frosting
-
6
ounces
white chocolate
-
1
cup
unsalted butter
-
2
cups
confectioners' sugar
-
¼
cup
heavy cream
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
-
2
ounces
semi-sweet chocolate (for drizzling)
-
to taste
chocolate sprinkles
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners.
- Melt the butter and chocolate together until smooth and let cool slightly.
- In a bowl, whisk together cocoa powder, flour, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, granulated sugar, brown sugar, and vanilla until smooth, then add the cooled butter/chocolate mixture.
- Combine the wet and dry ingredients alternating with buttermilk until just mixed.
- Divide the batter among the cupcake liners and bake for 18 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- Melt the white chocolate for the frosting and let it cool.
- Beat the butter and confectioners' sugar, then add the cooled white chocolate, cream, vanilla, and salt until creamy.
- Frost the cooled cupcakes and drizzle with melted chocolate and sprinkle with chocolate sprinkles if desired.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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