White Chocolate Cupcakes

These white chocolate cupcakes might just be the most elegant cupcake there is! Each soft and tender cupcake is filled with a creamy ganache and topped with a fluffy, white chocolate cream cheese buttercream. They are sweet and dreamy and entirely over-the-top in the very best way. The cake on its own is delightful but the silky-smooth and a slightly tangy cream cheese buttercream on top compliments the sweetness of the ganache.

Ingredients White Chocolate Ganache – 8 ounces white chocolate (227 grams) – ⅓ cup heavy cream (75 grams) For the Cupcakes – 4 ounces white chocolate (113 grams) – 2 cups all purpose flour (240 grams) – 1 tablespoon baking powder – ¾ teaspoon salt – 2 eggs, room temperature – 1 cup granulated sugar (200 grams) – ⅓ cup butter, melted (75 grams) – 3 tablespoons canola oil (37 grams) – ¾ cup sour cream – ¼ cup whole milk – 1 teaspoon vanilla extract

Combine the flour, baking powder and salt. Using an an electric mixer, whisk the eggs in a large bowl at medium-high speed for 30 seconds. Add the sugar and whisk on high speed.

Step 1

Add the melted butter and oil and whisk until well combined. Stir in half of the flour mixture. Then add the sour cream, milk, and vanilla before folding in the remaining dry ingredients. Stir in the melted white chocolate. Scrape down the sides of the bowl

Step 2

Melt white chocolate and cream in a small dish.  In the bowl of a stand mixer, beat together the butter, powdered sugar, vanilla and salt, then mix in the cream cheese and white chocolate mixture.

Step 3

Transfer the white chocolate ganache into a piping bag. Plunge the tip into the middle of the cupcake and fill the inside of the cupcake with ganache until the tops bulge. Pipe the white chocolate buttercream in a swirl on top of each cupcake.

Step 4

These white chocolate cupcakes are filled with a creamy ganache and topped with fluffy white chocolate cream cheese buttercream. We modified our white chocolate cake recipe and replaced some of the butter with oil to prevent the cupcakes from drying out quickly.

Whipping the eggs with sugar until it reaches a thick ribbon stage gives the cupcakes a light and soft texture. The cream cheese buttercream is incredibly delicious, with a hint of tanginess that perfectly compliments the white chocolate ganache's sweetness.

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