Chocolate Cupcakes with White Chocolate Icing

  • Active Time 25m
  • Total Time 1h 45m

Makes about 24 standard size cupcakes

A chocolate layer cake batter can be easily made into cupcakes. The white chocolate icing is a nice surprise. It looks like a sweet frosting but delights the taste buds with a sophisticated edge.


  • 1 recipe Ultimate Chocolate Cake batter

  • 1/2 pound good-quality white chocolate, chopped
  • 1/4 cup heavy whipping cream

  • 1/4 cup (1/2 stick) unsalted butter, room temperature


Position oven racks on the upper and lower thirds of the oven and preheat to 350 degrees F.

Line two 12-cup cupcake pans with baking cups. Fill each cup 3/4 full with cake batter. Bake the cupcakes until a tester inserted into the center of a cake comes out clean, rotating baking sheets from top to bottom halfway through baking, about 18 minutes. Cool the cupcakes in pan on a rack. Turn the cupcakes out onto racks and cool completely.

Stir the white chocolate in the top of a double boiler over barely simmering water until smooth. Heat the cream in a heavy small saucepan over medium heat until small bubbles form around the pan sides, about 2 minutes. Pour the hot cream into the chocolate; stir to blend. Transfer the mixture to a medium heatproof bowl or container. Cool to room temperature. Cover tightly with plastic and refrigerate until the ganache is thick but not firm, stirring occasionally, about 1 hour.

Using an electric stand mixer with a flat beater attachment, beat the butter until fluffy, about 2 minutes. Add the ganache and beat on medium speed until soft peaks form, about 4 minutes.

Using an offset spatula, spread some icing over the cupcakes. Spoon the remaining ganache into a pastry bag fitted with an open star tip (#6 tip). Pipe the icing onto tops of cupcakes in a large rosette design.

DO-AHEAD TIP: Cupcakes can be made 3 days ahead. Store in an airtight container and refrigerate. Let stand 20 minutes at room temperature before serving.

Recipe created exclusively for by Carole Bloom.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6414

nutrition information per serving

243 calories; 15g total fat; 43mg cholesterol; 222mg sodium; 27g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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