White Chocolate Cupcakes with White Chocolate Ganache and Buttercream Recipe

Introduction

These white chocolate cupcakes are a delightful treat, combining a tender crumb with rich white chocolate flavor. Topped with a creamy white chocolate buttercream and filled with luscious ganache, they are perfect for any special occasion or a sweet indulgence.

Ingredients

• 1 1/4 cups (140 g) cake flour, spooned and leveled
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 2 egg whites, at room temperature
• 2 tsp vanilla
• 1/2 cup (120 ml) buttermilk, at room temperature
• 4 oz (113 g) high quality white chocolate bar, chopped (Lindt or Ghirardelli)
• 2 tbsp (28 g) unsalted butter
• 3 tbsp (45 ml) heavy cream
• 3/4 cup (168 g) unsalted butter, softened (for buttercream)
• 1/8 tsp salt (for buttercream)
• 2 oz (56 g) high quality white chocolate, melted and slightly cooled (Lindt or Ghirardelli)
• 1 1/2 cups (195 g) powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with liners and set aside.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, use an electric mixer to cream the 5 tablespoons of softened butter and granulated sugar on high speed until fluffy, about 2-3 minutes.
4. Step 4: Add the egg whites and vanilla, mixing on medium-high speed for 1 to 2 minutes until pale and smooth.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low then medium speed until just combined, scraping the bowl as needed. The batter will be thick.
6. Step 6: Evenly divide the batter among the cupcake liners, filling each two-thirds to three-quarters full.
7. Step 7: Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the ganache, melt the chopped white chocolate, 2 tablespoons butter, and heavy cream in a double boiler over simmering water, stirring occasionally until smooth.
9. Step 9: Remove ganache from heat and transfer to a small bowl. Let cool to room temperature, then whip with an electric mixer on high until pale and fluffy. Transfer to a piping bag and set aside.
10. Step 10: For the buttercream, whip 3/4 cup softened butter and 1/8 tsp salt on high speed for 5 to 10 minutes until pale and doubled in size.
11. Step 11: Add melted and slightly cooled white chocolate, mixing on medium speed to combine.
12. Step 12: Sift powdered sugar into the butter mixture in ½ cup (65 g) increments, mixing on low then medium speed until fully incorporated before adding more. Scrape bowl as needed.
13. Step 13: After the final addition, whip on high for about 1 minute until light and fluffy. Transfer to a piping bag fitted with a decorative tip.
14. Step 14: Once cupcakes are cool, remove centers to create a cavity. Fill each with white chocolate ganache.
15. Step 15: Pipe a generous swirl of white chocolate buttercream on top of each cupcake. Serve and enjoy!

Tips & Variations

• Use high-quality white chocolate for the best flavor and smooth texture in both the ganache and frosting.
• Make sure all dairy ingredients are at room temperature to help the batter mix evenly.
• Try adding a touch of lemon zest to the batter for a bright twist on the classic white chocolate flavor.
• If you don’t have buttermilk, substitute with 1/2 cup milk mixed with 1/2 tsp vinegar or lemon juice, let sit for 5 minutes.
• For a dairy-free option, use plant-based butter and white chocolate alternatives suitable for baking.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover frosting and ganache can be kept refrigerated in separate airtight containers for up to 5 days and whipped again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can substitute with milk or dark chocolate, but keep in mind it will change the flavor profile and color of the cupcakes and frosting.

How do I make the cupcakes moist?

Be careful not to overbake and measure your ingredients accurately. Using buttermilk adds moisture and tenderness to the crumb.

White Chocolate Cupcakes with White Chocolate Ganache and Buttercream Recipe

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★★★★★

4.8 from 54 reviews

Decadent and moist white chocolate cupcakes topped with a luscious white chocolate ganache filling and smooth white chocolate buttercream frosting. Perfectly balanced sweetness and a tender crumb make these cupcakes an irresistible treat for any occasion.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 1/4 cups (140 g) cake flour, spooned and leveled
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 tbsp (70 g) unsalted butter, softened
• 3/4 cup (150 g) granulated white sugar
• 2 egg whites, at room temperature
• 2 tsp vanilla extract
• 1/2 cup (120 ml) buttermilk, at room temperature

White Chocolate Ganache

• 4 oz (113 g) high quality white chocolate bar, chopped (Lindt or Ghirardelli)
• 2 tbsp (28 g) unsalted butter
• 3 tbsp (45 ml) heavy cream

White Chocolate Buttercream Frosting

• 3/4 cup (168 g) unsalted butter, softened
• 1/8 tsp salt
• 2 oz. (56 g) high quality white chocolate, melted and slightly cooled (Lindt or Ghirardelli)
• 1 1/2 cups (195 g) powdered sugar

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
2. Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream together the softened butter and granulated white sugar until fluffy, about 2-3 minutes.
3. Add Egg Whites and Vanilla: Mix in the egg whites and vanilla extract on medium-high speed for 1 to 2 minutes until the mixture is pale and smooth.
4. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture in small portions, mixing on low speed, then medium speed for each addition, until the batter is smooth and fully combined.
5. Fill Cupcake Liners: Divide the batter evenly into 12 cupcake liners, filling each two-thirds to three-quarters full.
6. Bake Cupcakes: Bake in a preheated 350°F (175°C) oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Make White Chocolate Ganache: Place chopped white chocolate, butter, and heavy cream in a double boiler over boiling water. Stir occasionally until melted and smooth. Remove from heat and let cool to room temperature. Whip with an electric mixer on high speed until pale and fluffy. Transfer to a piping bag and trim the tip.
8. Prepare Buttercream Frosting: In a large bowl, whip softened butter and salt on high speed for 5 to 10 minutes until pale and doubled in size. Add melted and slightly cooled white chocolate, mixing on medium speed. Gradually sift in powdered sugar, ½ cup at a time, mixing on low then medium speed until smooth. Finish by whipping on high speed for 1 minute until light and fluffy. Transfer to a piping bag fitted with a decorative tip.
9. Assemble Cupcakes: Once cupcakes are completely cool, remove the centers using a cupcake corer or small knife. Fill each cavity with white chocolate ganache. Pipe a generous swirl of white chocolate buttercream on top of each cupcake. Serve immediately or store appropriately.

Notes

• Use high quality white chocolate like Lindt or Ghirardelli for best flavor and smooth texture.
• Ensure all wet ingredients are at room temperature for proper mixing and texture.
• Do not overmix the batter to keep cupcakes tender and light.
• The ganache should be whipped only after it reaches room temperature to achieve the fluffy texture.
• For neater cupcakes, chill the buttercream before piping if your kitchen is warm.

Keywords: white chocolate cupcakes, white chocolate ganache, white chocolate buttercream, baked cupcakes, moist cupcakes, decadent dessert