Introduction

These White Chocolate Cupcakes are a delicate and elegant treat, perfect for any special occasion or just a sweet indulgence. Soft, moist cupcakes filled with creamy white chocolate ganache and topped with smooth white chocolate buttercream offer a rich and irresistible flavor.

A close-up view of a light golden cupcake in a paper liner, topped with a large swirl of smooth, creamy off-white frosting that forms about three thick, soft layers spiraling upward. A single square piece of white chocolate is inserted into the frosting near the top, angled slightly to the side. Around the main cupcake, several other similar cupcakes with the same frosting and chocolate piece appear softly out of focus, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (140 g) cake flour, spooned and leveled
3/4 tsp baking powder

1/8 tsp baking soda
1/4 tsp salt

5 tbsp (70 g) unsalted butter, softened
3/4 cup (150 g) granulated white sugar

2 egg whites, at room temperature
2 tsp vanilla extract
1/2 cup (120 ml) buttermilk, at room temperature

4 oz (113 g) high quality white chocolate bar, chopped (such as Lindt or Ghirardelli)
2 tbsp (28 g) unsalted butter
3 tbsp (45 ml) heavy cream

3/4 cup (168 g) unsalted butter, softened (for buttercream)
1/8 tsp salt
2 oz (56 g) high quality white chocolate, melted and slightly cooled (such as Lindt or Ghirardelli)

1 1/2 cups (195 g) powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners and set aside.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large bowl, cream the 5 tbsp softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 to 3 minutes.
Step 4: Add the egg whites and vanilla extract to the butter mixture. Mix on medium-high for 1 to 2 minutes until pale and smooth.
Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture in small batches, mixing on low then medium speed after each addition. Mix just until smooth, scraping the bowl as needed. The batter will be thick.

Step 6: Divide the batter evenly among the 12 cupcake liners, filling each two-thirds to three-quarters full.
Step 7: Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: For the ganache, combine the chopped white chocolate, 2 tbsp butter, and heavy cream in a double boiler over simmering water. Melt together, stirring occasionally.

Step 9: Remove the ganache from heat, transfer to a small bowl, and cool to room temperature. Whip with an electric mixer on high speed until pale and fluffy. Transfer to a piping bag and set aside.
Step 10: To make the buttercream, whip 3/4 cup softened butter with salt in a large bowl on high speed for 5 to 10 minutes until pale and fluffy.
Step 11: Add the melted, slightly cooled white chocolate to the butter and mix on medium speed until combined.

Step 12: Sift powdered sugar into the mixture 1/2 cup at a time, mixing on low then medium speed after each addition. Scrape the sides as needed. After the last addition, beat on high for 1 minute until light and fluffy.
Step 13: Transfer the buttercream to a piping bag fitted with a decorative tip.
Step 14: Once the cupcakes are fully cooled, remove the centers of each using a small knife or cupcake corer.

Step 15: Fill the hollow centers with the whipped white chocolate ganache.
Step 16: Pipe a generous swirl of white chocolate buttercream on top of each cupcake and serve.

Tips & Variations

Use high quality white chocolate for the best flavor and a smooth ganache and frosting.

For a fruity twist, add a teaspoon of raspberry jam inside the cupcake before piping the buttercream.
If you don’t have buttermilk, use regular milk with 1/2 teaspoon lemon juice or vinegar added and let sit for 5 minutes.
Make sure your egg whites and buttermilk are at room temperature to ensure a smooth batter and even baking.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture and flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before filling and frosting.

How to Serve

The image shows a close-up of light beige cupcakes with fluffy swirls of creamy white frosting on top. One cupcake is open, showing a soft, airy beige cake layer with a thick, smooth frosting spread inside and topped with a small white chocolate piece. The cupcakes are placed on a dark wooden surface with a white marbled texture. Two extra pieces of white chocolate lie next to the open cupcake. The frosting has a velvety texture with subtle swirls, and the cupcake liners are crinkled and light beige. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1/2 teaspoon of lemon juice or vinegar to 1/2 cup milk. Let it sit for 5 minutes to curdle slightly before using in the recipe.

How do I prevent the white chocolate from seizing when melting?

Melt white chocolate slowly over a double boiler or in short bursts in the microwave, stirring frequently. Avoid overheating and keep water away from the chocolate to prevent it from seizing.