Dark Chocolate Cupcakes with White Chocolate Frosting

Indulging in a rich, chocolatey dessert can be one of life’s greatest pleasures, and these Dark Chocolate Cupcakes with White Chocolate Frosting are the perfect way to satisfy that craving. Imagine sinking your teeth into a moist, fluffy cupcake topped with a creamy, decadent white chocolate frosting. Whether it’s a birthday celebration, an afternoon treat, or just a moment to treat yourself, these cupcakes are sure to impress. Let’s dive into the delicious world of baking with this simple yet luxurious recipe!

Why You’ll Love This Recipe

These Dark Chocolate Cupcakes with White Chocolate Frosting are not just visually stunning; they’re packed with flavor and texture that will make your taste buds dance with joy. The deep, rich chocolate flavor of the cupcakes pairs beautifully with the sweet, creamy white chocolate frosting, creating a delightful contrast. Plus, they’re easy to make, which means you can whip them up even on a busy day. Whether you’re a seasoned baker or just starting, this recipe is straightforward and rewarding.

Ingredient Checklist

To make these sumptuous cupcakes, gather the following ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg, at room temperature
• 1/2 cup buttermilk
• 2 Tbsp plain Greek yogurt
• 1/3 cup extra light olive oil or canola oil
• 1/2 Tbsp vanilla extract
• 1/2 cup strong brewed coffee, hot
• 18 oz pkg cream cheese, softened at room temperature
• 1 cup powdered sugar
• 4 oz white chocolate bar, melted & cooled slightly (you can also use white chocolate chips)
• 1.5 cups cold heavy whipping cream
• Chocolate shavings or sprinkles, optional for garnish

Gear Up: What to Grab

Before you start baking, make sure you have the following tools on hand:

• Muffin tin: For baking the cupcakes.
• Cupcake liners: To line the muffin tin for easy removal.
• Mixing bowls: For combining ingredients.
• Electric mixer: To beat the frosting to a creamy consistency.
• Rubber spatula: For folding ingredients and scraping the bowl.
• Whisk: For mixing dry ingredients.
• Measuring cups and spoons: For accurate ingredient measurements.

From Start to Finish: Dark Chocolate Cupcakes with White Chocolate Frosting

Now, let’s get baking! Follow these steps to create your Dark Chocolate Cupcakes with White Chocolate Frosting.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly.

Step 2: Prepare the Muffin Tin

Line your muffin tin with cupcake liners. This will make it easy to remove the cupcakes once they’re baked and keep them from sticking.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 4: Mix Wet Ingredients

In another bowl, whisk together the egg, buttermilk, Greek yogurt, olive oil, and vanilla extract until smooth. Gradually add the hot brewed coffee, mixing until well combined.

Step 5: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 6: Fill the Muffin Tin

Using a spoon or a cookie scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 7: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Step 9: Prepare the White Chocolate Frosting

While the cupcakes are cooling, it’s time to make the frosting. In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to beat until well combined.

Step 10: Add Melted White Chocolate

Stir in the slightly cooled melted white chocolate until fully incorporated.

Step 11: Whip the Cream

In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.

Step 12: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each cupcake with the white chocolate frosting. Use a piping bag for a decorative finish, or simply spread it on with a spatula.

Step 13: Garnish

For an extra touch of elegance, sprinkle chocolate shavings or sprinkles on top of the frosted cupcakes.

Variations by Season

You can easily adapt this recipe to fit different seasons and occasions:

• For summer: Add a hint of mint extract to the frosting or top with fresh berries.
• For fall: Mix in some pumpkin spice into the cupcake batter for a seasonal twist.
• For winter: Add crushed peppermint candies on top of the frosting for a festive touch.
• For spring: Incorporate lemon zest into the frosting for a refreshing flavor contrast.

What Not to Do

To ensure your Dark Chocolate Cupcakes with White Chocolate Frosting turn out perfectly, avoid these common pitfalls:

• Don’t overmix the batter; this can lead to dense cupcakes.
• Make sure your ingredients are at room temperature; this helps with even mixing.
• Avoid opening the oven door too early as this can cause the cupcakes to sink.
• Don’t frost the cupcakes while they’re still warm; this can melt the frosting.

Refrigerate, Freeze, Reheat

These cupcakes can be stored for later enjoyment:

• Refrigerate
• Freeze: Freeze the unfrosted cupcakes for up to 2 months. Wrap them tightly in plastic wrap and place in a freezer-safe bag.
• Reheat: If desired, you can warm up the cupcakes in the microwave for a few seconds before enjoying.

Reader Q&A

Can I use different types of chocolate for the frosting?

Absolutely! You can use milk chocolate or dark chocolate instead of white chocolate for a different flavor profile.

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by adding 1/2 teaspoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.

Can I make these cupcakes gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend, and you’ll still achieve delicious results.

How can I make sure my cupcakes rise properly?

Ensure your baking soda and baking powder are fresh, and don’t open the oven door until they’re nearly done baking to avoid deflation.

Try These Next

If you love these Dark Chocolate Cupcakes with White Chocolate Frosting, you might also enjoy:

• Chocolate Chip Cookie Dough Cupcakes
• Red Velvet Cupcakes with Cream Cheese Frosting
• Lemon Blueberry Muffins
• Peanut Butter Brownie Bites

That’s a Wrap

In conclusion, these Dark Chocolate Cupcakes with White Chocolate Frosting are not only a treat for the eyes but also a delight for the palate. With their rich flavor and creamy frosting, they make a perfect dessert for any occasion. The best part is that they’re easy to make, allowing you to indulge in your baking passion without a hassle. So gather your ingredients, preheat your oven, and get ready to enjoy these heavenly cupcakes that are sure to impress your family and friends. Happy baking!

Dark Chocolate Cupcakes with White Chocolate Frosting

Indulge in these rich, chocolatey Dark Chocolate Cupcakes topped with creamy white chocolate frosting. Perfect for any celebration!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg at room temperature
• 1/2 cup buttermilk
• 2 Tbsp plain Greek yogurt
• 1/3 cup extra light olive oil or canola oil
• 1/2 Tbsp vanilla extract
• 1/2 cup strong brewed coffee hot

For the White Chocolate Frosting:

• 18 oz cream cheese softened at room temperature
• 1 cup powdered sugar
• 4 oz white chocolate bar melted & cooled slightly (or white chocolate chips)
• 1.5 cups cold heavy whipping cream
• Chocolate shavings or sprinkles optional for garnish

Equipment

• Muffin Tin
• Cupcake liners
• Mixing bowls
• Electric mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons

Method

 

1. Preheat your oven to 350°F (175°C).
2. Line your muffin tin with cupcake liners.
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
4. In another bowl, whisk together the egg, buttermilk, Greek yogurt, olive oil, and vanilla extract until smooth. Gradually add the hot brewed coffee, mixing until well combined.
5. Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined.
6. Using a spoon or a cookie scoop, divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. While the cupcakes are cooling, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to beat until well combined.
10. Stir in the slightly cooled melted white chocolate until fully incorporated.
11. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
12. Once the cupcakes are completely cool, generously frost each cupcake with the white chocolate frosting.
13. For an extra touch of elegance, sprinkle chocolate shavings or sprinkles on top of the frosted cupcakes.

Notes

• Ensure all ingredients are at room temperature for better mixing.
• Do not overmix the batter to avoid dense cupcakes.
• Allow cupcakes to cool completely before frosting to prevent melting.