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White Chocolate Cupcakes!
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These heavenly white chocolate cupcakes combine a beautifully light, fluffy sponge loaded with pockets of white chocolate chips and crowned with a silky, melted white chocolate buttercream. Requiring just 30 minutes of combined prep and bake time, these elegant treats provide the ultimate crowd-pleasing luxury for Valentine’s Day or any sweet celebration.
Notes from The Patisserie
Whether you want to bake a romantic batch entirely for you and your loved one, surprise your closest friends, or treat your family on a cozy weekend, these cupcakes are guaranteed to satisfy. This recipe handles white chocolate beautifully, balancing its legendary sweetness against a perfectly textured crumb.
In fact, this specific bake is so incredibly delicious that it completely converted a self-proclaimed cake-hater during testing, proving that its rich, velvety profile can win over absolutely anyone.
Because white chocolate consists primarily of cocoa butter, milk solids, and sugar without any actual dry cocoa solids, it behaves entirely differently than milk or dark chocolate.
Ingredient notes and tips
During the development phase of this recipe, extensive testing revealed that folding 150g of white chocolate chips into the batter delivers a far superior cupcake than adding melted chocolate directly to the raw mixture of:
- Butter – unsalted butter or baking spread can be used for the sponge but only butter for the buttercream
- Sugar – caster sugar provides that rich sweet texture that compliments the white chocolate so well
- Eggs – I use medium eggs but you can use large – add 25g of each other ingredient if using large
- Flour – self raising flour gives the height and lift you’re looking for in a cupcake
- White Chocolate Chips – high quality white chocolate makes the difference, being mindful of the oil content
The perfect white chocolate buttercream
The absolute golden rule of this recipe concerns the temperature of your ingredients during the frosting stage. You must melt your 150g of white chocolate gently and leave it on the counter to cool down for at least 10 minutes before introducing it to your buttercream.
Temperature warning! If you pour hot, freshly melted chocolate directly into your creamed butter and icing sugar, the residual heat will instantly melt the fat crystals in the butter. This breaks the delicate emulsion, causing your gorgeous frosting to split into a greasy, runny liquid that no amount of whipping can save. Allowing the chocolate to cool ensures it blends seamlessly, creating a thick, glossy, and cloud-like frosting.
FAQs
Can I use milk chocolate or dark chocolate instead?
Yes, absolutely! You can swap the white chocolate chips in the sponge and the melted white chocolate in the buttercream for high-quality milk or dark chocolate alternatives using an exact 1:1 ratio.
Why is my buttercream way too stiff to pipe cleanly?
White chocolate contains a high percentage of fats that naturally firm up quite rigidly as they cool down. If your kitchen is cool or your icing sugar was particularly dry, the buttercream might tighten up significantly. Simply add boiling water or milk one tablespoon at a time while whipping on high speed until you reach a silky, pipeable consistency.
How do I prevent my white chocolate chips from sinking to the bottom of the cases?
Because this recipe uses a traditional creamed method, the raw cake batter is naturally thick, stable, and excellent at holding the chips suspended in mid-air. However, if your eggs were slightly large and made your batter loose, you can toss your chocolate chips in a single teaspoon of self-raising flour before folding them into the mixture to help them grip the sponge.
Why did my cupcakes come out really greasy?
This is likely to do with the type of white chocolate you used and the high-oil content within them. I use these white chocolate chips in my bakes.
White Chocolate Cupcake Recipe
Light & Fluffy Cupcakes with White Chocolate Chips, White Chocolate Buttercream, and sprinkles. HEAVENLY White Chocolate Cupcakes!
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Servings: 12 Cupcakes
Ingredients
For the Cupcakes
- 150 g unsalted butter/baking spread
- 150 g caster sugar
- 3 medium eggs
- 150 g self raising flour
- 150 g white chocolate chips
For the Buttercream
- 125 g unsalted butter
- 250 g icing sugar
- 150 g white chocolate
- 1-3 tbsp boiling water
For the Decoration
- sprinkles
- white chocolate bits
Instructions
- Heat your oven to 180ºc/160ºc fan / 350ªf and line a cupcake/muffin tin with 12 Large cupcakes cases/muffin cases.
- Beat the butter with the caster sugar until light and fluffy
- Combine the eggs and self-raising flour with the butter/sugar mix until well combined.
- Fold through the white chocolate chips until even
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch
- Leave them to cool fully on a wire rack.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, or in the microwave in short bursts – Leave to cool on the side for 10 minutes.
- Beat the butter for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined
- Fold through the cooled and melted white chocolate – if its still really stiff, then add in a little milk/boiling water to loosen it and make it smooth.
- Pipe the buttercream onto the cupcakes however you want
- Once iced, sprinkle with your decorations and gobble them all up
Notes
- I used these white chocolate chips
- These cupcakes will last in an airtight container for 3 days at room temperature
- These cupcakes will freeze for 3+ months
Storage and freezing
These heavenly white chocolate cupcakes keep beautifully at room temperature for up to 3 days when stored inside an airtight container in a cool, dry place away from direct heat to ensure the sponge stays moist and the frosting remains velvety.
Avoid refrigerating these cupcakes, as cold air will instantly harden the cocoa butter within the buttercream and dry out the delicate crumb of the sponge.
If you are planning ahead, you can safely freeze the un-iced cupcakes for up to 3 months by wrapping the fully cooled sponges securely in plastic cling film and storing them inside a rigid container.
Related recipes
If you love the rich, creamy decadence of white chocolate, there are plenty of other incredible bakes on the blog to explore next. For a magnificent celebration masterpiece, try the striking white chocolate & pistachio cake, which pairs a velvety crumb with a wonderful nutty contrast.
Quick question, do you leave them in the tin to cool fully? X
Hi Jane I’ve just made these cupcakes they turned out lovely 😍 I’ve made alot of your recipes now and they always turned out great .I’ve made the 2 no bake tarts all the kinder and kinder bueno recipes as my children love kinder ,always a hit thanku for your great recipes hope for alot more .El Betts
How many large eggs would it be?
How do you get the icing so white, please?
Made these this morning. Omg, they are delious. I will definitely 100% be making more
Can you make these in advance and freeze without the icing?
What white chocolate did u use please thanks And How much butter snd icing sugar do I need if I’m gonna do 6in tin in crumb coat please and thanks
What white chocolate did u use please thanks
Hi,
I’ve just tried these and they were really greasy. Not sure where I have gone wrong as I’m sure I measured correctly… I used Tesco, white chocolate chips. Please help!
Amy x
Hiya! If the chocolate chips were too small, some may have melted and turned the mixture greasy! Hope this helps! x