These White Chocolate Cupcakes provide a double dose of chocolate, enough to send you over the moon and back.
These chocolate cupcakes can be left plain like a muffin or decorated with white chocolate ganache centre and frosting for an extravagant mini dessert.
Like chocolate desserts? Try my White Chocolate Raspberry Cake, Decadent Chocolate Beetroot Cake or my Creamy Homemade Chocolate Gelato.
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Why You'll Love this recipe
- White chocolate is more delicate that regular chocolate and brings a delicate sweetness
- Addictive use of multiple layers of chocolate are perfect for the chocolate lover
- Flavor is one that both adults and kids will enjoy
- Easy to make
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Ingredients
To make these white chocolate cupcakes you'll need flour, baking powder, salt butter, sugar, egg, vanilla extract, milk, chocolate chips, white chocolate and whipping cream.
- whipping cream and white chocolate are used to make a delicate chocolate ganache to top your cupcakes
- vanilla extract brings a flavor boost to these muffins
- chocolate chips add another layer of chocolate that makes these muffins irresistible
- butter makes these muffins moist
For exact measurements, see recipe card.
How to Make White Chocolate Cupcakes
This recipe for double chocolate muffins has three components if you want to add the icing and chocolate ganache to make cupcakes.
Preheat oven to 375 F. Line a 12 cup muffin tray with cupcake liners. Combine the flour, baking powder and salt and mix to combine well.
Place the butter and the sugar in the bowl of a stand mixer and mix on high until the butter is light in colour. Add eggs and beat well, scrape down bowl.
Then add vanilla and mix. Add flour gradually alternating with the milk. Mix to combine well. Add the chocolate chips and mix so that the chips are evenly distributed throughout the batter.
Distribute the batter evenly among the 12 cupcake liners. Bake for 20 minutes.
Check often for doneness by placing a toothpick in the centre of the muffin.
If the toothpick comes out dry, the muffins are done. Once done, remove from oven and place the muffins on a cooling rack. Let cool completely.
Enjoy as is or frost and place a dollop of white chocolate ganache in centre.
Storage:
Store leftovers in an airtight container in the fridge for a maximum of 7 days. You can also freeze for later. When you are ready to eat them, thaw them out in the fridge for 24 hours.
Top Tips
Don't make the white chocolate ganache in advance because as it set's it will get hard.
If it does become hard, you can warm it up to the point that it has a consistency that you can dollop on top of the muffin. Be careful not to warm it up to the point that it becomes runny.
Ultimately, you can skip frosting and eat plain chocolate chips muffins.
Substitutions and Variations
Everyone loves chocolate chip muffins, especially when they are frosted and have a white chocolate ganache topping, here are a few variations you might consider:
- Chocolate - make a chocolate muffin base by adding cocoa to your batter for triple chocolate decadence.
- Chocolate Ganache - decorate the top of the muffin with regular chocolate ganache.
- Chocolate Frosting - substitute chocolate frosting and make a vanilla cupcake with chocolate frosting
- Raspberries - add raspberries to the batter or to decorate your cupcakes for a white chocolate raspberry cupcake.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes, you can substitute regular chocolate for white chocolate in the recipe. However, keep in mind that this will change the flavor profile, as regular chocolate has a more robust and less sweet taste compared to the creamy sweetness of white chocolate.
To keep your white chocolate muffins moist, ensure you don't overmix the batter and avoid overbaking. Adding ingredients like yogurt, sour cream, or applesauce can also help retain moisture.
Absolutely! Fruits like blueberries, raspberries, or cranberries pair well with white chocolate, as do nuts like almonds or macadamia nuts. These additions can enhance the flavor and texture of your muffins, making them more exciting and flavorful.
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Recipe Details
White Chocolate Cupcakes with Chocolate Ganache Frosting
https://easyhomemaderecipes.caIngredients
Muffins:
- 1 cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cups butter
- ½ cups sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cups milk
- ½ cups chocolate chips
White Chocolate Ganache:
- 6 oz white chocolate
- 2 oz heavy cream 35% cream
Butter Cream Frosting
- ½ cup butter at room temperature
- 2 cups icing sugar
- ½ tsp vanilla extract
- 2 oz heavy cream 35% cream
Instructions
Cup Cake:
- Preheat oven to 375 F. Line a 12 cup muffin tray with cupcake liners. Combine the flour, baking powder and salt and mix to combine well.
- Place the butter and the sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on high until the butter is light in colour. Add eggs and beat well, scrape down bowl.
- Add vanilla and mix. Add flour gradually alternating with the milk. Mix to combine well. Add the chocolate chips and mix so that the chips are evenly distributed throughout the batter.
- Distribute the batter evenly among the 12 cupcake liners. Bake for 20 minutes.
- Check often for doneness by placing a toothpick in the centre of the muffin. If the toothpick comes out dry, the muffins are done. Once done, remove from oven and place the muffins on a cooling rack. Let cool completely.
Butter Cream Frosting
- Place pieces of the butter into a mixing bowl fitted with a paddle attachment and mix on high speed until the butter is light in colour. Add 1 cup of the icing sugar to the butter mixing at low speed first and then at high to mix well. Add another cup of the icing sugar. Once mixed add in the vanilla and mix.
- Once well incorporated add up to a tablespoon of the whipping cream and mix until you get the consistency that you are looking for in the icing. Place the frosting in a piping bag fitted with a star attachment and set aside.
White Chocolate Ganache:
- Place the white chocolate in a glass bowl and microwave for 30 second intervals to soften (not melt). In a saucepan, bring whipping cream to a boil.
- Pour cream over chocolate ensuring that the chocolate is fully covered. Let sit for 3-4 minutes. Using a spatula stir mixture to combine well. Let stand until the mixture gets a little thick. Cover the surface of the ganache with a piece of plastic wrap so that it does not form a skin.
Assembly
- Start by placing a dollop of the white chocolate ganache on top of the cupcake in the center.
- Pipe stars along the perimeter of the muffin around the dollop of white ganache. If you don't have a piping bag you can also use a sandwich bag to make piping easy. Repeat until all muffins have been decorated with ganache and frosting. You can reserve a few plain ones too!
Notes
Top Tips
Don't make the white chocolate ganache in advance because as it set's it will get hard. If it does become hard, you can warm it up to the point that it has a consistency that you can dollop on top of the muffin. Be careful not to warm it up to the point that it becomes runny. You can skip frosting and eat plain chocolate chips muffins.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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