White Chocolate Cupcakes!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube
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.
Hi, could I make the mixture and put it into the fridge over night and pop into bun cases in the morning?
Did these yesterday as Thank You gifts for my son’s teachers and made a few extra to ‘test’. Oh my goodness! So delicious – I did them with a whipped choc cream cheese frosting instead, and the mix of dark and white choc was so tasty. Thanks Jane!
Hi there, I’m planning to make these cup cakes for Father’s Day. I’m just am little confused if you use normal cup cake sized cases of muffin cases?
Thanks
Hiya, that would be lovely!! I use regular sized baking cups x
If I wanted to make cupcakes with a white chocolate core filling, how would I make that so it doesn’t ruin the sponge or go hard once cool
Hey! you could try cooling out the sponge and using a white chocolate spread from the supermarket x
I just made a 1/2 batch of these to test my oven temp as I’m renting for a while and don’t know the oven and suspect it’s slow and I’m making the White Choc and Raspberry ones tomorrow for a friend and didn’t want to waste raspberries. I put them on the recommended 160C and sure enough it took 24 mins rather than 18-20 so tonight I’ll do 1/2 batch at 170 so tomorrow my timings will be great lol. HOWEVER – it’s killing me waiting for them to cool lol!! Thank you Jane – they look fab. x
Can I ask how you halved the egg?
Hi, I absolutely love this recipe!!!
I’ve been asked to do milk choc chip cupcakes would this recipe work the same?
Thanks in advance xx
Yes it would!! x
Absolutely love the taste of the buttercream it’s AMAZING! But I don’t think the cupcake recipe is as good, I think 2 eggs would be better than 3! Would use different bun recipe next time
I love your recipes!
I want to give the buttercream some colour.
Do you think I can use the food coloring from Wilton?
It is food coloring based on water, so normally you can not use it to color chocolate but the buttercream is not only chocolate
Wilton should be fine because its in a buttercream! x
Can I add red gel food colouring to the white chocolate icing? Want to ice it like a rose.
You can do! You just need to use a really good quality colour so it doesn’t split the mix x
Hi Jane,
I’m wanting to make these cupcakes today along with your chocolate fudge ones 😍 I want to do a milk chocolate centre but unsure on what to use for it? Any ideas?
Thankyou
Xx
Do you mean add something to the middle of the cupcake? The eeeeasiest way for sure is to use a chocolate spread and core out the cupcake and add it in!xx
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!
I would use 3x the amount! xx
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!
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
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?
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!
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
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
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
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
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
Use 1/3 or 2/3 as well! X