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!
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!
ENJOY!
Find my other Cupcake & Chocolate Recipes on my Recipes Page!
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J x
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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 🙂
Yeah you can use milkybar! x
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?
Some require or suggest a raising agent, but for these I just don’t think it’s necessary!
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 ❤️
Hey! I’ve never used that myself – but I believe it should work well! xx
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!!
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
Hiya! Yes, I would recommend adding in a bit of xantham gum, it creates a much nicer gluten-free texture in my opinion!
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!
That’s amazing! Thank you!
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?
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!
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
Ahh yay! I’m so glad they were a hit!! Thank you!
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! 😬
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!
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?
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
Hi just wondered can you make these with stork margarine as well as you have just unsalted butter on your recip thanks
You can use stork for the cake, but not the frosting.
Could I add lemon zest to the cake mix alongside the white choc chips?
Hi Jane, do you use Stork or unsalted butter for the frosting?
Unsalted Butter – you should never use stork for frosting.
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?
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
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!
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
Three times! Or check out my White Chocolate and pistachio cake recipe, and just leave out the pistachios as that’s three layers!
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
Sometimes it’s personal preference – sometimes I like them denser, sometimes lighter! Sometimes something will need it to help, but depends on the recipe!
Hey these look amazing! For icing that is too stiff would you recommend milk or boiling water more?
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!