With Easter around the corner, I thought I would share my recipe for White Chocolate Cupcakes, topped with a decadent black chocolate frosting. These Easter cupcakes are a great interplay between sweet white chocolate and rich dark chocolate.
What I love about these White Chocolate Cupcakes, is how moist they are! The crumb is tender and buttery, and the white chocolate imparts a nice caramel flavour. You can top these cupcakes with whatever buttercream flavour you want. However, I chose to go with a chocolate buttercream to play around with the yin and yang aspect of flavours!
The best part of these cupcakes is that the recipe makes enough for two people. Or four. Or one… you know… if you want all 4 cupcakes to yourself. I won’t judge.
In any case, these White Chocolate Cupcakes are so so easy to make, that they will be your go-to recipe even after Easter!
This may be an unpopular opinion, but I think I like my white chocolate cupcakes more than I like regular vanilla ones. That is because I find the flavour to be more decadent and sweet without being too overpowering. However, like with all my other cupcakes, these babies are super moist and tender.
When it comes to cupcakes, I am not going to settle for anything less than a nice buttery crumb. You can fight me on this, but if you don’t like cupcakes with a buttery crumb we need to talk.
As I mentioned before, I paired these white chocolate cupcakes with a black chocolate buttercream. I achieved the black colour by adding black gel food colouring. Here is a note of warning: should you decide to do the same heed this advice. First, the black colour will develop the longer it sits out. So I advise that you add a few drops, stir it a bit then wait 10 minutes for the colour to settle. Add more drops if you want a stronger black colour. Secondly, the more black the buttercream… the more black your mouth will be. Although the colour is striking, it will leave your mouth stained. Which means you should only really eat these cupcakes in front of people who you are either comfortable around, or have a good sense of humour 😉
Finally, this cupcake recipe yields 4 cupcakes, making this the perfect go-to recipe for when you want dessert enough for two people. Or one 😉 . Should you want to yield a dozen cupcakes, simply triple the recipe (or adjust the recipe for however many cupcakes you want).
Tender, moist and delicate, this white chocolate cupcake has an undertone of vanilla and caramel flavour of white chocolate. Pair this with a chocolate buttercream!
Preheat the oven to 350 F degrees and line your cupcake tin. Set aside. With a handheld mixer or stand mixer, cream the butter and sugar. Whisk in the egg whites. Stir in the melted chocolate and vanilla.
In two small bowl sift the dry ingredients together in one, and the Greek yogurt and buttermilk in the other. Starting with the dry ingredients add 1/3 to the butter mixture. Add 1/2 the milk mixture. Alternate between the two ending with the flour. Be sure not to overmix.
Divide the batter evenly between the cupcake liners. Roughly 2 tbsp of batter per liner. Bake for 15-20 minutes or until cooked. Let cool for 5 minutes before transferring to a wire rack to cool completely. Let the cupcakes cool completely before frosting.
* the measurements for the milk and yoghurt will be 1/4 cup each if you are tripling the recipe.