White Chocolate Cupcakes with White Chocolate Frosting

White Chocolate Cupcakes
(with White Chocolate Frosting)

I think I’ve mentioned a time (or a thousand) that I have a small cupcake obsession. I have scouted every cupcake bakery within a 45 mile radius of my house and I can tell you who has the best flavors on what days.  Honestly, if I had to choose a favorite it would be hard, but in my top ten would definitely be white chocolate. Sweet and yet soft and light, these are the dangerous ones, because you really could eat several in a sitting.  So, I decided to raise the stakes a little by also adding white chocolate frosting to the mix.

Here are the ingredients you will need:

1 3/4 Cups Flour
3/4 Cup Sugar
1/2 Cup Butter
1 tsp Baking Powder
1/2 tsp Salt
2 Eggs
1 tsp Vanilla
1 Cup Milk
4 oz White Chocolate Chips

Preheat the Oven to 325 degrees.  Cream together the butter and the sugar with a stand mixer or a hand mixer on medium until fluffy. Add in the eggs one at a time mixing just until combined.  Melt the white chocolate chips in the microwave starting at 50% power for 30 seconds. Stir a minute or so as the chocolate will continue to melt after you remove it from the microwave. If still not completely melted, place back in the microwave for 5-10 seconds and then stir again. Repeat if necessary, but be careful b/c it is easy to overcook chocolate in the microwave. Once fully melted, pour the chocolate into the batter and then add the vanilla and mix for another minute. Finally, Add in the first cup of flour along with the salt and baking powder and 1/2 cup of milk. Mix just until combined. Add in the remaining flour and milk and mix well.

Once the cupcake batter is fully done, line a cupcake pan with cupcake liners and fill each about 3/4 full.  I found these whimsical cupcake liners in the dollar bin at Michael’s. I think I may like cupcake liners almost as much as I love cupcakes. I’m always picking them up at random places. Place the cupcakes in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.

While the cupcakes are baking you can whip up a quick batch of the white chocolate frosting, which is really just a slight variation on a traditional buttercream frosting. You will need:

1 Cup Butter
4 cups Powdered Sugar
4 oz White Chocolate Chips (melted, same as above)
1 tsp Vanilla Extract
1/2 tsp Almond Extract (optional)

Beat the butter on high speed about two minutes until fluffy. Add in 1 cup of powdered sugar and beat on low just until mixed. Add the melted chocolate chips the vanilla and the almond extract (if including) and beat on low until combined. Add the remaining powdered sugar 1 cup at a time and mix on low speed until the mixture reaches frosting consistency. If it’s still too thick, you can also add a Tbsp or two of milk. If even after 4 cups of powdered sugar it is still too thin, add another 1/2 cup of sugar.  I find frosting is fickle and can be different Every. Single. Time. So, I always like to give people options for getting it just right.

Once the cupcakes have cooled, you can either use the fancier cake decorating icing bags with tips to frost or you can even put the frosting into a good old ziploc bag and then just cut off a tiny portion of one corner and try it that way. However, it’s also just fine to simply use a spatula and frost the cupcakes that way. Whatever works and is easiest for you. It all tastes the same in the end – delicious!