White Chocolate Cupcakes

These white chocolate cupcakes have a moist vanilla cake base filled with creamy white chocolate ganache, and then topped with fluffy white chocolate buttercream!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings cupcakes

Calories 465kcal

Author Kyleigh Sage

Equipment

Ingredients

White Chocolate Ganache

8 ounces white chocolate
½ cup heavy cream

Cupcakes

½ cup unsalted butter melted
1 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 ½ cups cake flour substitute all purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup whole milk

White Chocolate Buttercream

4 ounces white chocolate melted and cooled
1 cup unsalted butter room temperature
3 cups powdered sugar
1-2 tablespoons heavy cream as needed

Top With

white chocolate shavings
white chocolate pieces

US Customary - Metric

Instructions

White Chocolate Ganache

Finely chop the white chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

Cupcakes

Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk together the melted butter and sugar.
Then add in the eggs and vanilla whisk until fully combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of thickened white chocolate ganache.

White Chocolate Buttercream

Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter and powdered sugar together until smooth.
Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
If the frosting is too thick, add in 1-2 teaspoons of cream at a time to thin it out a bit.
Frost the filled white chocolate cupcakes with white chocolate buttercream and then garnish with pieces of white chocolate and white chocolate shavings.

Notes

These white chocolate cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.

Nutrition