Chocolate White Chocolate Cupcakes

Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy white chocolate frosting. And chocolate sprinkles, of course.

Ingredients

Dark Chocolate Cupcakes

• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 2 ounces (60g) quality semi-sweet baking chocolate*
• 1/2 cup (41g) unsweetened cocoa powder (not dutch-processed)
• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup (120ml) buttermilk*

White Chocolate Frosting

• 6 ounces (170g) white chocolate, coarsely chopped
• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 1/4 cup (60ml) heavy cream or half-and-half*
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• optional for garnish: 2 ounces (57g) melted semi-sweet chocolate for drizzling and chocolate sprinkles

Instructions