Dark Chocolate Cupcakes with White Chocolate Frosting

Looking for the perfect cupcake recipe? These Dark Chocolate Cupcakes with White Chocolate Frosting are the ideal treat for chocolate lovers! The rich and moist dark chocolate cupcakes are complemented by a smooth, creamy white chocolate frosting, creating a deliciously indulgent dessert. This easy-to-follow recipe ensures a perfect balance of flavors with a hint of coffee to enhance the chocolate taste. Topped with chocolate shavings or sprinkles, these cupcakes make the perfect addition to any celebration, party, or special occasion.

Whether you’re baking for a birthday, holiday, or just a sweet craving, these cupcakes are sure to impress your friends and family. The combination of dark chocolate and white chocolate frosting makes these cupcakes a crowd favorite, and they are simple enough for beginner bakers to master.

Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg, at room temperature
• 1/2 cup buttermilk
• 2 Tbsp plain Greek yogurt
• 1/3 cup extra light olive oil or canola oil
• 1/2 Tbsp vanilla extract
• 1/2 cup strong brewed coffee, hot

For the White Chocolate Frosting:

• 1 8 oz package cream cheese, softened to room temperature
• 1 cup powdered sugar
• 4 oz white chocolate bar, melted and cooled slightly (or white chocolate chips)
• 1.5 cups cold heavy whipping cream

Optional Garnish:

• Chocolate shavings or sprinkles

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Instructions

1. Prepare the Chocolate Cupcakes:
   Preheat your oven to 350°F (175°C). Line a muffin pan with 18 cupcake liners. In a medium bowl, whisk together the dry ingredients: 1 cup flour, 1 cup sugar, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt.
2. Mix the Wet Ingredients:
   In the bowl of a stand mixer (or using a hand mixer), beat together the egg, 1/2 cup buttermilk, 2 Tbsp Greek yogurt, 1/3 cup oil, and 1/2 Tbsp vanilla on medium-high speed for about 1 minute until well blended.
3. Combine Wet and Dry Ingredients:
   With the mixer on low speed, slowly add the dry ingredients into the wet mixture, mixing until no lumps of flour remain. The batter will be thick and tempting to taste!
4. Add the Coffee:
   Slowly pour in the hot brewed coffee, whisking until fully incorporated. The batter will be thin and smooth.
5. Bake the Cupcakes:
   Divide the batter evenly among the 18 cupcake liners, filling each about halfway. Bake at 350°F (175°C) for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the White Chocolate Frosting:
   In a stand mixer, beat the softened cream cheese and powdered sugar together on low speed until smooth and creamy, making sure there are no lumps. Melt the white chocolate bar in the microwave or over the stove, ensuring it’s smooth and no longer hot. Blend the melted white chocolate into the cream cheese mixture on high speed until fully combined.
7. Whip the Heavy Cream:
   In a separate bowl, beat the cold heavy whipping cream on high speed until stiff peaks form, about 1 minute. Be careful not to over-beat, or it may turn buttery.
8. Finish the Frosting:
   Gently fold the whipped cream into the cream cheese and white chocolate mixture until smooth and fluffy.
9. Assemble the Cupcakes:
   Once the cupcakes are fully cooled, pipe or spread the white chocolate frosting on top of each one. Garnish with chocolate shavings or sprinkles, if desired.

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Tips

• Room Temperature Ingredients: Make sure the egg, cream cheese, and heavy cream are at room temperature for a smoother batter and frosting.
• Coffee Substitute: If you prefer not to use coffee, substitute with hot water for a similar texture. The coffee enhances the chocolate flavor but isn’t overwhelming.
• Whipped Cream: Be cautious not to overwhip the heavy cream, as it can become butter-like, making it difficult to fold into the frosting mixture.

Variations and Substitutions

• Chocolate Cupcakes: Use dark chocolate cocoa powder for an even richer flavor or swap half of the cocoa powder with a bit of instant coffee granules for an extra boost.
• Frosting: If white chocolate isn’t your preference, you can substitute it with milk or dark chocolate for a different flavor profile.
• Cupcake Filling: For added texture, fill the cupcakes with a spoonful of raspberry jam or chocolate ganache before frosting.

FAQs

Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes 1-2 days ahead and store them in an airtight container at room temperature. Wait to frost them until the day you plan to serve them.

How long will the frosting last?
The white chocolate frosting is best used within a few hours after it’s made, as it can soften at room temperature. You can refrigerate it for up to 2 days, but it may need to be re-whipped before use.

Can I freeze these cupcakes?
Yes, you can freeze the chocolate cupcakes without frosting for up to 2 months. Just wrap them tightly in plastic wrap and store in a freezer-safe bag. Frost them when ready to serve.

Serving Suggestions

• Serve these decadent cupcakes at birthday parties, holiday gatherings, or as a special treat for any occasion.
• Pair them with a cup of coffee, milk, or a glass of dessert wine to complement the rich flavors.
• These cupcakes are perfect for gifting – just box them up and tie with a ribbon for a thoughtful homemade gift.

Why You’ll Love This Recipe

These Dark Chocolate Cupcakes with White Chocolate Frosting are the ultimate indulgence. Rich, moist, and bursting with deep chocolate flavor, each bite is complemented by the smooth and creamy white chocolate frosting. The combination of cocoa, coffee, and white chocolate is a match made in heaven, making these cupcakes a favorite for any chocolate lover. Whether you’re baking for a special occasion or treating yourself, these cupcakes are sure to impress!