Extreme Chocolate Cupcakes with White Chocolate Frosting
Indulge your sweet tooth with these Extreme Chocolate Cupcakes with White Chocolate Frosting—a decadent treat sure to satisfy any chocolate lover’s cravings! These ultra-moist cupcakes are made with rich cocoa powder, a touch of buttermilk for a tender crumb, and a surprise addition of boiling water for a perfectly light texture. Topped with a luxuriously smooth white chocolate frosting made from real melted white chocolate and whipped butter, each bite is a heavenly mix of deep chocolate flavor and creamy sweetness. Perfect for special occasions or simply treating yourself, these cupcakes are easily customized with optional garnishes like white chocolate shavings or a drizzle of dark chocolate. Ready in under an hour, this show-stopping dessert will be the star of your next celebration!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cup Buttermilk, room temperature
- 0.25 cup Vegetable oil
- 2 pieces Eggs, large
- 2 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 1.5 cups White chocolate chips
- 0.5 cup Heavy whipping cream
- 1 cup Unsalted butter, room temperature
- 3 cups Confectioners' sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Carefully stir in the boiling water. The batter will be thin—this is normal.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, melt the white chocolate chips and heavy cream together in a heatproof bowl set over a pot of simmering water, stirring frequently until smooth. Remove from heat and let cool to room temperature.
In a large bowl, beat the butter with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Gradually add the melted white chocolate mixture to the butter, beating until incorporated.
Slowly mix in the confectioners' sugar, 1 cup at a time, until smooth. Add the vanilla extract and beat until the frosting is creamy and fluffy.
Frost the cooled cupcakes with the white chocolate frosting using a piping bag or spatula.
Optional: Garnish with white chocolate shavings or a drizzle of melted dark chocolate for extra pizzazz.
Serve immediately or store the cupcakes in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 73.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
