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White Chocolate Cupcakes!

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Light & Fluffy Cupcakes with White Chocolate Chips, White Chocolate Buttercream, and sprinkles. HEAVENLY White Chocolate Cupcakes!

So as its getting towards Valentines, I thought I would post something delicious and tempting for you all. Whether you want to make a batch entirely for you and your loved one, or for you and your friends to enjoy, or even just for your family, you will LOVE these. WHITE. CHOCOLATE. CUPCAKES. Oh my days, its heavenly. Based around my Triple Chocolate Cupcakes, these are heavenly.

I wasn’t really sure where to start with this recipe, as I didn’t know if I wanted to put melted chocolate into the batter, or just chocolate chips. I therefore did several test batches of this, and I personally prefer the chocolate chips. They sort of create little pockets of deliciousness that you bite into once the cupcakes are baked and ohhh it tastes so good! Kinda like my White Chocolate & Pistachio Cake!

I bought these utterly gorgeous little Iced Jems Baking Cups as I am obsessed with them. I bought these particular ones a little while ago so I’m not sure if these particular ones are still available, but so many other ones are! They are amazing as you can put the cups onto a flat tray rather than in a muffin case, so if you do have a little mixture left over (like I did in this one, I made 13 cupcakes) you can still fit them onto the same shelf in the oven! When you go to eat the cupcake, the case itself pulls out and ends up being almost its own little plate! I can’t get over them. They’re amazing and so cute. Buy them HERE!

I honestly adored these cupcakes, and so did my taste testers. HOWEVER, the one who loved them the most was my cake-hating boyfriend. I was honestly so surprised! He turned down a YumYum for another one of my cupcakes! I finally feel like I have concurred his cupcake/cake hating vibe with these deeeeeelicious cupcakes! I hope you love these as much as he and I did! Enjoy!

White Chocolate Cupcakes!

Light & Fluffy Cupcakes with White Chocolate Chips, White Chocolate Buttercream, and sprinkles. HEAVENLY White Chocolate Cupcakes!
5 from 8 votes
Print Pin Rate
Category: Cake
Type: Cupcakes
Keyword: White Chocolate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

For the Cupcakes

  • 150 g Unsalted Butter
  • 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 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases. Or put your Iced Jems Baking Cups onto a flat tray!
  • With a stand mixer – 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. It won’t take too long to mix!
  • 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.
  • To make the White Chocolate Buttercream – 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 with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes) 
  • Then, 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.
  • To decorate the Cupcakes – I used a Medium 2D closed star tip to decorate my cakes but you can do whatever you like! 
  • Once iced, sprinkle with your decorations and gobble them all up!

Notes

  • I buy my Cupcakes Cases/Baking Cups from Iced Jems – here!
  • The White Chocolate really should be cooled before adding into the buttercream, if not it might heat the mixture too much and it’ll go runny/split.
  • You obviously change the white chocolate in this mix into Milk Chocolate, or even Dark chocolate if you prefer them!
  • These cupcakes will last in an airtight container for 3 days at room temperature!
Nutrition Facts
White Chocolate Cupcakes!
Amount Per Serving
Calories 489 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g106%
Cholesterol 95mg32%
Sodium 41mg2%
Potassium 102mg3%
Carbohydrates 57g19%
Sugar 47g52%
Protein 4g8%
Vitamin A 630IU13%
Calcium 63mg6%
Iron 0.4mg2%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cupcake & Chocolate Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

74 Comments

  • Emma
    October 18, 2020 at 10:26 pm

    Hi
    I’m going to be using your white chocolate buttercream recipe to cover and fill a 3 layer sponge cake, I was just wondering how much buttercream I would need for this?
    Thank you!

    Reply
  • Paige
    September 10, 2020 at 6:08 pm

    5 stars
    Hi Jane, I loooove these cupcakes! The only issue I have is that my chocolate chips always sink no matter what trick I use! How do you suggest I melt the white chocolate into the cake mix to flavour the sponge white choc? Would I mix with milk when melting? Thank you so much!

    Reply
    • Jane's Patisserie
      September 11, 2020 at 8:41 am

      You just want to melt the chocolate on it’s own in a bain marie or microwave until smooth – you don’t need to add any milk or anything xx

  • Emma
    August 20, 2020 at 2:26 pm

    Hi Jane,
    Does the buttercream icing mixture last in a fridge over night if I was to make the icing the night before then cake the cupcakes and ice them the following day?

    Reply
    • Jane's Patisserie
      August 20, 2020 at 3:59 pm

      It does, but you would need to bring the buttercream back to room temperature, and then beat it again for a few minutes to freshen it up!

  • Emma Sollinger
    July 26, 2020 at 5:18 pm

    Hi would this recipe be suitable for a bigger cake do you think? If I adjust the recipe to suit? Also how do you stop the chocolate chips from sinking? I find my choc chips sink when I bake cupcakes with them in! Thanks love all your recipes can’t wait to try these xx

    Reply
    • Jane's Patisserie
      July 26, 2020 at 5:45 pm

      You could have a look at my white chocolate pistachio cake (leave out the pistachios) for a three layer cake! and you can try freezing them/coating in flour! x

  • Elisha
    July 26, 2020 at 10:19 am

    Hi Jane, just a quick question. For a basic vanilla cupcake sponge what amounts would you use to Make 6 cupcakes. So how much flour, sugar, eggs, butter. Thanks, btw love your recipes!! x

    Reply
    • Jane's Patisserie
      July 26, 2020 at 5:52 pm

      Personally I wouldn’t make 6 – 4 or 8 is easier as it’s based around the egg. Generally 1 egg/50g of butter/sugar/flour makes 4, and double for 8! x

    • Elisha
      August 2, 2020 at 2:17 pm

      Hi Jane, thanks for helping I will definitely be doing this! Just wondering if you would be able to help me with the measurements for butter cream for both 4 and 8 cupcakes! Thanks again xx

    • Jane's Patisserie
      August 2, 2020 at 6:21 pm

      Use 1/3 or 2/3 as well! X

  • Emily Dougall
    July 14, 2020 at 7:06 pm

    5 stars
    Hi, these look amazing, I want to try these at the weekend and was wondering if you could specifically use milkybar white chocolate buttons and bar as the chocolate in this or whether it is better to use a specific type? Thanks 🙂

    Reply
  • M Kay
    June 12, 2020 at 4:48 am

    Hi Jane
    A lot of cupcake recipes ask for baking powder/soda but yours don’t need it? Why is that? What difference does it make?

    Reply
    • Jane's Patisserie
      June 12, 2020 at 10:06 am

      Some require or suggest a raising agent, but for these I just don’t think it’s necessary!

  • Ti
    June 9, 2020 at 6:49 pm

    Hi Jane I have a Jar of scyavuru Sicilian pistachio cream and was wondering how I could use that in the frosting for these cupcakes to make a pistachio frosting?
    Would it work if I replaced the melted white chocolate for the equivalent amount of the pistachio cream?
    Absolutely love your recipes.
    I am the worst baker! But every single one of your recipes I’ve made has turned out perfectly.
    Thank you ❤️

    Reply
    • Jane's Patisserie
      June 10, 2020 at 9:13 am

      Hey! I’ve never used that myself – but I believe it should work well! xx

  • Chloe
    May 10, 2020 at 1:42 pm

    5 stars
    Made these for my boyfriends 21st birthday last month, he loved them!!! I put some crushed up Oreos and Hershey’s cookies and cream to put on the top! My family loved them too – currently making more to drop them off to him for this lockdown lol. Thank you!!

    Reply
  • Alex Morris
    May 6, 2020 at 6:50 pm

    Hi Jane,

    Firstly I want to say thanks for what you’re doing on this blog. I was a disaster in the kitchen prior to stumbling across your recipes and now I’m the only baker my family use!! Quick question regarding these cupcakes and any cupcake in general really – can I use GF flour and add xantham gum? My mum is celiac so I try and make as many recipes GF as I can!

    Thanks

    Reply
    • Jane's Patisserie
      May 7, 2020 at 2:16 pm

      Hiya! Yes, I would recommend adding in a bit of xantham gum, it creates a much nicer gluten-free texture in my opinion!

  • Chelsea
    April 22, 2020 at 8:45 pm

    5 stars
    I baked these White Chocolate Cupcakes today and they were absolutely amazing! They went so quick as soon as my family saw them!
    I can’t believe how quick it took to make these too. Such an easy recipe and an easy method to follow.
    I added some rainbow sprinkles on top for colour.
    I will definitely make these again soon!

    Reply
  • Caroline
    April 15, 2020 at 7:52 pm

    5 stars
    Hi Jane, I’ve made these and they are absolutely delicious. Just wondering if I wanted to make a smaller batch of 6. How many eggs would you suggest using?

    Reply
    • Jane's Patisserie
      April 15, 2020 at 9:42 pm

      With cupcake mixes it’s better to make 1/3 of the mix (and make 4 cupcakes), or 2/3 of the mix (and make 8 cupcakes) – as the mixture uses three eggs!

  • Danielle Kinnaird
    April 8, 2020 at 10:21 pm

    5 stars
    I made these cupcakes this week and they were delicious! Thanks for creating such excellent recipes, I’ve used a few before and they’ve never failed to impress everyone that’s tried them from your cheesecakes, cupcakes to your fudge

    Reply
    • Jane's Patisserie
      April 9, 2020 at 10:32 am

      Ahh yay! I’m so glad they were a hit!! Thank you!

  • Lucy
    February 13, 2020 at 6:35 pm

    How do I stop the top of the cupcakes going hard on top once cooled? Cooked in the oven for 18 minutes and springy on top when they came out.
    They taste very good though! 😬

    Reply
    • Jane's Patisserie
      February 14, 2020 at 2:26 pm

      It depends – your oven may be running a bit hot, or it’s purely because the outside of a cupcake will be the ‘harder’ bit by default!

    • Beth
      June 5, 2020 at 10:02 am

      I would like to use the white chocolate buttercream on a three layer drip cake (going to use your oreo drip recipe for the sponge). Would this be enough to fill and cover the cake or do I need to double it?

    • Jane's Patisserie
      June 5, 2020 at 10:32 am

      Hiya! I would follow the recipe on my triple chocolate cake, but use all white chocolate – this won’t be enough and you’d probably need to triple it I’d say! x

  • karen
    November 14, 2019 at 3:16 pm

    Hi just wondered can you make these with stork margarine as well as you have just unsalted butter on your recip thanks

    Reply
    • Jane's Patisserie
      November 14, 2019 at 3:50 pm

      You can use stork for the cake, but not the frosting.

  • Jacqui Tekagac
    November 2, 2019 at 4:39 am

    Hi Jane, do you use Stork or unsalted butter for the frosting?

    Reply
    • Jane's Patisserie
      November 2, 2019 at 9:05 am

      Unsalted Butter – you should never use stork for frosting.

  • Drewsie
    February 18, 2019 at 7:25 pm

    5 stars
    Wow. I tried these out as a tester for my sister in laws baby shower at the weekend and they are truly yummy. A hit with everyone. Only problem was the chips sank on me. I coated them in a bit of the flour beforehand but that didn’t do the trick. Any suggestions?

    Reply
    • Jane's Patisserie
      February 19, 2019 at 9:04 am

      Sometimes that can happen – I don’t bother with flour on the chocolate chips as it doesn’t really do anything, but maybe leave them out and sprinkle on top before baking x

  • Jessica
    February 14, 2019 at 4:51 am

    5 stars
    Made these last night ready for a cake sale a school today! (Saved a taster or two of course!) They taste delicious and I’m sure they’ll go down well today! Love your recipes, I’ve tried at least 5 different ones and they’ve all turned out perfectly!

    Reply
  • Shannon Harding
    November 12, 2018 at 12:27 pm

    Hello 🙂 if i was to make this in to a 3 layer cake, how many times would i times the ingredients by?

    thank you xxxxxx

    Reply
    • Jane's Patisserie
      November 13, 2018 at 9:28 am

      Three times! Or check out my White Chocolate and pistachio cake recipe, and just leave out the pistachios as that’s three layers!

    • Shannon Harding
      November 13, 2018 at 4:13 pm

      Thank you very much 🙂
      i would just like to ask a question, how come some cakes need baking powder but some do not?
      thank you xxxx

    • Jane's Patisserie
      November 13, 2018 at 7:27 pm

      Sometimes it’s personal preference – sometimes I like them denser, sometimes lighter! Sometimes something will need it to help, but depends on the recipe!

  • Louise
    October 3, 2018 at 11:06 am

    Hey these look amazing! For icing that is too stiff would you recommend milk or boiling water more?

    Reply
    • Jane's Patisserie
      October 3, 2018 at 11:08 am

      Umm I use either to be honest.. but Boiling Water keeps better. You really don’t need much at all though when its a frosting with chocolate in, otherwise, it’ll be quite sloppy!

  • Elli
    June 15, 2018 at 3:51 pm

    These are yum! I have made them before 🙂 I just wondered how you make your buttercream white?

    Reply
    • Jane's Patisserie
      June 15, 2018 at 9:20 pm

      Honestly just by following the recipe! I don’t do anything extra to make it especially white – but if yours aren’t white maybe its your butter? I use a supermarket own unsalted butter and just beat that and naturally through beating it enough it should whiten! 😊

  • Helen
    November 25, 2017 at 10:18 pm

    Will this recipe be enough to cook in an 8inch cake tin. Also I don’t have any choc chips can I use grated or chopped up chocolate?

    Reply
    • Jane's Patisserie
      November 26, 2017 at 9:02 pm

      They might sink a bit, but chopped up chocolate could work. And yes, it will make one layer.

  • Ann
    June 2, 2017 at 10:13 pm

    I really want to try these, but I can’t seem to figure out the measurements. I looked on your measurement conversion page but things just aren’t adding up. How many cups is 150g?

    Reply
    • Jane's Patisserie
      June 2, 2017 at 11:39 pm

      I don’t know I’m afraid as I work in grams.

  • Taylor
    June 2, 2017 at 6:55 am

    These look so good!! I’m just wondering about the icing tho. If I leave the melted white chocolate to cool before adding it, won’t it just solidify again?

    Reply
    • Jane's Patisserie
      June 2, 2017 at 3:39 pm

      You don’t leave it to solidify, you leave it to cool… Cooled chocolate will still be runny.

  • J. Collette Smith
    January 31, 2017 at 3:28 am

    These look delicious! I’m not the best at baking, but I’ll certainly give these a try.

    Reply
    • Jane's Patisserie
      January 31, 2017 at 9:14 am

      Well I hope you like these if you try them!!

  • M
    January 30, 2017 at 10:11 pm

    The buttercream sounds yum! Can’t wait till I try it.. can I add in colour in the buttercream?

    Reply
  • Jo
    January 28, 2017 at 6:45 pm

    Oh wow, those cupcakes really do look heavenly. Your piping is so pretty! I’m a massive white chocolate fan so would easily (and greedily!) devour a tray load of these cupcakes.

    Reply
    • Jane's Patisserie
      January 29, 2017 at 7:11 pm

      Hahah I had to try very hard not to eat them all myself!! Thank you!

  • Tasnim
    January 27, 2017 at 11:57 pm

    Hello(again) Where do you get your piping bags from?

    Reply
    • Jane's Patisserie
      January 28, 2017 at 5:13 pm

      I either use Savoy Disposable Bags, or Tala small disposable bags!

  • Starving Author
    January 27, 2017 at 8:40 pm

    My, My, these cupcakes look mouthwatering! Let me tell you the truth, every baked good looks delicious. I want to try all of your recipes. You have good holiday recipes for me to try, too. I am sure your boyfriend enjoyed those cupcakes. Like that old saying; the way to a man’s heart is through his stomach. I have a blog devoted to writing and reading. Do you know any food books I can write reviews on? My, baking is a lot of fun.

    Reply
    • Jane's Patisserie
      January 28, 2017 at 5:15 pm

      Thank you so much! I love so many books I wouldn’t know where to start – I love them all!

  • Nyah
    January 27, 2017 at 3:44 pm

    This recipe looks delicious, and I love the paper liners! I’ll have to check out some of your other recipes, too.

    Reply
    • Jane's Patisserie
      January 27, 2017 at 8:50 pm

      Thank you! They’re so cute aren’t they – and please do! X

  • Sankeerthana David
    January 27, 2017 at 8:14 am

    Damn!! These look great! Can’t wait to give it a try! :)\

    Reply
  • Hazel
    January 26, 2017 at 10:33 pm

    Love this will try it!!

    Reply
  • Peggy Kim
    January 26, 2017 at 9:38 pm

    Hi Jane! So glad I stumbled upon your blog! These cupcakes look so delicious. Will be checking out more recipes on your blog to see what I will make! 🙂

    Reply
    • Jane's Patisserie
      January 27, 2017 at 7:05 am

      Awh thank you! I hope you like anything you do make!

  • Tasnim
    January 26, 2017 at 9:27 pm

    Hi Jane! These cupcakes look divine i was just wondering in your lemon cake do you use large free-range eggs or eggs that are from caged hens. Because i buy mine from Asda. THNX

    Reply
    • Jane's Patisserie
      January 26, 2017 at 9:33 pm

      I only use Free-Range Eggs or Organic – nothing less ?

  • Dabin
    January 26, 2017 at 9:31 am

    I’m definitely going to try this recipe! already excited to taste them ?

    Reply

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