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.