Dark Chocolate Cupcakes with White Chocolate Frosting Recipe

Top these rich dark chocolate cupcakes with white chocolate and cream cheese frosting!

White chocolate and cream cheese frosting complements these fine-crumbed dark chocolate cupcakes recipe perfectly. 

Dark Chocolate Cupcakes with White Chocolate Frosting Recipe

Roselle Miranda
Top these rich dark chocolate cupcakes with white chocolate and cream cheese frosting!
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Others
Servings 12 cupcakes

Ingredients
  

Dark Chocolate Cupcakes with White Chocolate Frosting Ingredients

  • 2 tablespoons buttermilk powder
  • 1/2 Cup water or as needed
  • 2 Egg
  • 1/2 Cup canola oil
  • 1/2 Cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 Cup cake flour
  • 1/2 Cup Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 Cup white chocolate finely chopped
  • 1/3 Cup cream cheese softened
  • 1/3 Cup Butter softened
  • 2 cups Powdered SUgar sifted
  • 1/8 teaspoon Salt

Instructions
 

  • Preheat oven to 325?F. Place cupcake liners in a 12-cup cupcake pan. Set aside.
  • In a measuring cup, dissolve buttermilk powder and just enough water to make 1/2 cup.
  • Beat eggs, canola oil, sugar, and vanilla extract together. Set aside.
  • Sift flour, cocoa powder, baking powder, baking soda, and salt in another bowl.
  • Stir in half the flour mixture into the egg mixture. Pour in buttermilk mixture, and gently stir to combine. Stir in remaining flour mixture.
  • Using an ice cream scoop, fill each cupcake liner about 2/3 full. Tap cupcake pan gently to release air bubbles. Place in preheated oven, and bake for about 15 minutes, or until a toothpick inserted in the middle of each cupcake emerges without any crumbs.
  • Remove from oven, and cool completely on a wire rack.
  • Meanwhile, make frosting: Melt white chocolate in a microwave-safe bowl. Set aside. Whip cream cheese and butter together until light and creamy. Stir in melted chocolate. Add half the powdered sugar, and whisk to combine. Add remaining powdered sugar and salt, and whip until light and fluffy. Transfer to an icing bag with a large tip. Decorate cupcakes once cooled. Serve at room temperature. Recipe orginially published in May 2016 issue of Good Housekeeping.
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