White Chocolate Cupcakes

These white chocolate cupcakes, made entirely from scratch and topped with a perfectly creamy white chocolate buttercream, are sure to be a hit with white chocolate fans everywhere!

You know what I think is the best part of being a grown-up? No more doing math homework. (Or, to be accurate, no more copying the odd answers out of the back of the book, then faking my way through the evens.)

I was listening to the Evita soundtrack (the Madonna version, aka the soundtrack of my life when I was 16) as I was photographing these cupcakes and feeling very good about myself for no longer having to do math, ever.

And I realized that I actually do math, in the form of baking conversions, every once in awhile. This fact blew my mind.

The idea that my math teacher may have been right about how I’d need math later in life was (and is) unthinkable.

This led to something of an identity crisis, which required me to eat approximately three of these white chocolate cupcakes.

So when I say they’re delicious you know I know what I’m talking about.

They’re incredibly sweet but in a good way and the crumb is somehow moist and dense at the same time. And the white chocolate buttercream on top? It’s the stuff of chocolate-y dreams!

These cupcakes call for coconut milk, but don’t worry. They don’t taste at all like coconut. The coconut milk just imparts a lovely extra sweetness.

The coconut milk makes the cupcakes like Antonio Banderas made Evita. Seriously, why doesn’t he sing more?

Now pardon me while I go eat another white chocolate cupcake and wonder if one day I’ll need to use the physics I was supposed to have learned in 11th grade. . .(why do they print answers in the back of textbooks?!?)

5 from 1 vote

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White Chocolate Cupcakes

Prep Time

30 mins

Cook Time

18 mins

Cooling Time

3 hrs

Total Time

3 hrs 48 mins

 

White chocolate cupcakes made entirely from scratch will be a hit with any white chocolate lover!

Course: Dessert

Cuisine: American

Servings: 18

Author: Kelsie

Ingredients

White chocolate cupcakes:

• 1 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter at room temperature
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 8 ounces white chocolate finely chopped
• 1/2 cup unsweetened full-fat coconut milk
• 5 large egg whites at room temperature

White chocolate frosting:

• 2 ounces white chocolate finely chopped
• 12 tablespoons unsalted butter at room temperature
• 4 to 4 1/2 cups powdered sugar
• 3 to 6 tablespoons milk or cream
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt

Instructions

Cupcakes:

1. Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake liners and set pans aside.
2. Sift the flour, baking powder, and salt together into a medium mixing bowl. Set aside.
3. Beat the butter, sugar, and vanilla on medium speed in the bowl of a stand mixer fitted with the paddle attachment until mixture is light and smooth, 2 to 3 minutes.
4. Place the white chocolate in a microwave-safe bowl and microwave on 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. (This will take a couple of minutes but you need to melt the chocolate slowly so it doesn’t burn.) Add the white chocolate to the butter mixture and beat to combine. Scrape down the sides and bottom of the bowl with a rubber spatula.
5. Turn mixer to low and add the flour mixture in three additions, alternating with the coconut milk, beginning and ending with the flour. (It will go flour, coconut milk, flour, coconut milk, flour.)
6. Pour the batter into a large mixing bowl, then clean and dry the bowl of the stand mixer. (Be sure it’s very clean or your egg whites won’t whip properly.) Fit the mixer with the whisk attachment and beat on medium speed form soft peaks. Use a rubber spatula to gently fold the egg whites into the cake batter in three additions.
7. Divide batter between the prepared muffin cups, filling each about 3/4 of the way full. Bake in the center of the oven for 18 to 22 minutes, until a cake tester inserted into the center of the cupcakes comes out clean. Let cool in pans for 10 minutes, then carefully transfer cupcakes to a wire rack to cool completely before frosting.

Frosting:

1. Place the white chocolate in a microwave-safe bowl and microwave on 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool for 10 minutes.
2. Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy. Turn mixer to low and beat in 4 cups of the powdered sugar, 3 tablespoons of the milk, and the vanilla and salt until well combined. Add the cooled white chocolate and mix on low until incorporated. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar to thicken frosting or additional milk to thin it out to a spreadable consistency.
3. Spread or pipe frosting onto the cooled cupcakes. Serve.

Adapted from The Craft of Baking