These white chocolate mud cupcakes with white chocolate buttercream frosting are to die for! The frosting is creamy and decadent, while the cupcakes are soft and perfectly moist.
Next time the occasion calls for cake (that's every occasion, right?!), make these White Chocolate Mud Cupcakes. These irresistibly soft and moist cakes are topped with a creamy and decadent white chocolate buttercream frosting that takes them to the next level!
White chocolate tends to be overshadowed by milk and dark chocolate most of the time in baking, but it really shines in these cupcakes. They're the perfect treat when you're looking for something impressive that doesn't take hours and hours to make!
These white chocolate cupcakes are really quite easy to pull together and are made with mostly pantry staples. I'm sure they'll become as big of a hit in your family as they have in ours.
INGREDIENTS
Here's what you'll need to make these cupcakes (measurements listed in the full recipe at the bottom of this post)...
For Cupcakes:
- White Chocolate
- Unsalted Butter
- Milk
- Caster Sugar - Caster sugar is slightly finer than granulated sugar but either can be used in this recipe. See this super helpful guide "what is caster sugar" guide for more information.
- Vanilla
- Egg
- Self Raising Flour
- Plain Flour
- Salt
For Frosting:
- Unsalted Butter
- Icing Sugar / Powdered Sugar
- White Chocolate
- Milk (only if necessary to thin it out)
Optional Toppings - grated chocolate, sprinkles, fresh fruit etc.
INSTRUCTIONS
To make the cupcakes: Preheat the oven to 170C / 375F and lightly grease muffin tray.
Put chocolate, butter, milk and caster sugar in a saucepan over low heat, stirring regularly, until mixture is smooth and well combined.
Remove from heat and transfer to a bowl. Set aside to cool slightly.
Once cooled, gently whisk in the egg. Sift the flours and salt over the top and stir until just combined. Stir in vanilla.
Spoon batter into the greased muffin tray, filling each cup almost to the top.
Bake for 17-20 minutes until skewer inserted in the middle of a cupcake comes out clean.
Remove tray from oven but leave cupcakes in the tray for 10 minutes, then move the cupcakes to a wire rack to cool completely.
To make the frosting: Add white chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside to cool to room temperature.
Beat the butter at a low speed until smooth, then add the icing / powdered sugar one tablespoon at a time and beat until fully combined.
Pour the cooled white chocolate onto the butter and sugar mixture and beat on low speed until fully combined. The buttercream should have a soft, spreadable consistency - if it doesn't add a dash of milk at a time until soft.
Spread the frosting on with a knife or pipe on top in a piping bag.
TOP TIPS
- When baking it really is best to measure your ingredients to get exact results. A kitchen scale is inexpensive (generally around $10) and will make baking so much easier. I've provided rough cup estimates here.
- Caster sugar is slightly finer than granulated sugar but either can be used in this recipe. See this super helpful guide "what is caster sugar" guide for more information.
- Store cupcakes in the fridge, removing 30 minutes before serving.
- If you're planning to freeze cupcakes you can, but they will need to be unfrosted.
- The frosting can be made a few days in advance. Just cover tightly and keep in the fridge. When ready to use, remove from the fridge and bring to room temperature. Beat on low speed to bring it back to fluffy consistency.
- You can also freeze frosting for a few months. Thaw overnight in the fridge, then bring to room temperature. Beat on low speed to bring it back to fluffy consistency.
MORE DESSERT RECIPES
- Flourless Orange and Almond Cupcakes
- Carrot Cupcakes with Cream Cheese Frosting
- No Bake Marble Cheesecake
- Cinnamon Muffins
- Apple Crumble Muffins
- Golden Syrup Dumplings
- Caramel Slice
- 2 Ingredient Chocolate Mousse
- OR see all Dessert Recipes
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White Chocolate Mud Cupcakes
These white chocolate mud cupcakes with white chocolate buttercream frosting are to die for! The frosting is creamy and decadent, while the cupcakes are soft and perfectly moist.
Ingredients
For the Cupcakes
- 150g (¾ cup + 1 tbsp) White Chocolate
- 100g (¼ cup + 3 tbsp) Unsalted Butter
- 145ml (½ cup + 2 tbsp) Milk
- 130g (½ cup + 2 tbsp) Caster Sugar
- 1 teaspoon Vanilla
- 1 Egg
- 60g (¼ cup + 2 tbsp) Self Raising Flour
- 100g (½ cup + 2 tbsp) Plain Flour
- Pinch of Salt
For the Frosting
- 125g (½ cup + 1 tbsp) Unsalted Butter
- 125g (¾ cup + 2 tbsp) Icing Sugar / Powdered Sugar
- 100g (½ cup + 1 tbsp) White Chocolate
- Milk (only if necessary to thin it out)
Optional Toppings
- grated chocolate, sprinkles etc.
Instructions
- To make the cupcakes: Preheat the oven to 170C / 375F and lightly grease a muffin tray.
- Put chocolate, butter, milk and caster sugar in a saucepan over low heat, stirring regularly, until mixture is smooth and well combined.
- Remove from heat and transfer to a bowl. Set aside to cool slightly.
- Once cooled, gently whisk in the egg. Sift the flours and salt over the top and stir until just combined. Stir in vanilla.
- Spoon batter into the greased muffin tray, filling the cups almost to the top. Bake for 17-20 minutes until skewer inserted in the middle of a cupcake comes out clean.
- Remove tray from oven but leave cupcakes in the tray for 10 minutes, then move the cupcakes to a wire rack to cool completely.
- To make the frosting: Add white chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside to cool to room temperature.
- Beat the butter at a low speed until smooth, then add the icing / powdered sugar one tablespoon at a time and beat until fully combined.
- Pour the cooled white chocolate onto the butter and sugar mixture and beat on low speed until fully combined. The buttercream should have a soft, spreadable consistency - if it doesn't add a dash of milk at a time until soft.
- Spread the frosting on with a knife or pipe on top in a piping bag.
Notes
- When baking it really is best to measure your ingredients to get exact results. A kitchen scale is inexpensive (generally around $10) and will make baking so much easier. I've provided rough cup estimates here.
- Caster sugar is slightly finer than granulated sugar but either can be used in this recipe. See this super helpful guide "what is caster sugar" guide for more information.
- Store cupcakes in the fridge, removing 30 minutes before serving.
- If you're planning to freeze cupcakes you can, but they will need to be unfrosted.
- The frosting can be made a few days in advance. Just cover tightly and keep in the fridge. When ready to use, remove from the fridge and bring to room temperature. Beat on low speed to bring it back to fluffy consistency.
- You can also freeze frosting for a few months. Thaw overnight in the fridge, then bring to room temperature. Beat on low speed to bring it back to fluffy consistency.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 256mgCarbohydrates: 56gFiber: 1gSugar: 34gProtein: 6g