Chocolate White Chocolate Cupcakes
and a US$160 GIVEAWAY!

Monday, 2 February 2015

I was lazing about in bed after the boys left this morning, enjoying the 'me' time before I have to get ready for work later on in the afternoon. I had the TV on, and was channel surfing without really looking for anything in particular to watch.

Then I saw Anna Olson baking. As always, she makes everything seem so effortless, and I watched, transfixed, as she mixed, folded and whipped basic ingredients into the prettiest cupcakes. Since it has been a pretty long time since I baked (and posted a recipe here!) I decided to bake my favourite Chocolate White Chocolate Cupcakes.

These cupcakes are moist, chocolatey, and not overly sweet. They perfectly balance out the sweetness of the frosting, so don't be afraid to pipe as much frosting as you like. I promise you that they aren't cloyingly sweet as most cupcakes tend to be, perhaps because the frosting doesn't rely on purely icing sugar to stabilise it.

Go on, try it. It's simple, tasty and decadent, yet it doesn't 'sit' heavily in the stomach as most creamy cupcakes tend to do. I don't really have a sweet tooth, but I love these babies. The white chocolate actually enhances the richness of the dark chocolate, and since it's only used in the frosting, the 'milky' taste does not overpower everything else as white chocolate often does.

Chocolate White Chocolate Cupcakes
Recipe from Sally's Baking Addiction
Prep time: 20 min
Bake time: 18 - 20 min
Yields:  12 cupcakes


Dark Chocolate Cupcakes:
  • 115g unsalted butter
  • 60g semi-sweet baking chocolate
  • 1/2 cup (42g) unsweetened cocoa powder
  • 3/4 cup (94g) all-purpose flour, levelled
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/4 cup (50g) caster sugar
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk (very necessary, no substitutions!)*
White Chocolate Swirl Frosting
  • 170g white chocolate, melted and cooled
  • 60g dark chocolate, melted and cooled (optional)*
  • 225g unsalted butter, softened to room temperature
  • 2 cups (240g) icing sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
*If you do not have store bought buttermilk, you can make your own.

1 cup minus 1 tablespoon of Milk
1 Tablespoon white vinegar or lemon juice
Let it sit for about 5 minutes, and bake away!

If you'd like the two-tone swirl effect like I did, mix half the frosting batter with the melted dark chocolate. Instructions on how to pipe the frosting is here.


1. Preheat oven to 180 deg C | 350 deg F. Line a 12 cup muffin tray with paper liners.

2. In a glass bowl, melt the butter and chocolate. I used a microwave instead of a bain marie, because it saves me a lot of time! Just be sure to microwave in 30 sec increments so that the chocolate would not burn.

3. Stir until smooth, and set aside to cool. You should get a beaultiful, glossy mixture.

4. In a separate bowl, mix the flour,cocoa powder, baking powder, baking soda and salt together until thoroughly combined.

5. Whisk the eggs, sugar, brown sugar, and vanilla together until smooth.

6. Add the cooled melted butter/chocolate mixture.

 7. Add half the cocoa powder/flour mixter and half of the buttermilk. Alternate the addition, and mix until well combined.

8. You should get a thick, pudding-like batter.

 9. Fill each liner 3/4 full with batter, and bake at 180 deg C for 18 - 20 minutes, or until a skewer inserted in the centre of each cupcake comes out clean.

10. These babies are good on their own, but what's a cupcake without frosting?!

11. To make the fosting, beat the butter on medium speed for 1 minute. Switch to low and slowly add in the icing sugar. Stir in the cooled white chocolate into the butter mixture and beat on medium speed till light and creamy. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined.

I separated the frosting and added chocolate to half of it to create the duo tone swirl effect.

Lovely, aren't they? We can never have enough of chocolate. In whatever form!



To celebrate the coming of spring and the Lunar Year of the Ram, here's a chance to win US$160 Paypal cash!

16 fabulous cooking bloggers have come together to bring you the chance to win an ang pow*!

To take part, simply complete the Rafflecopter below. Open to overseas entrants.

This Giveaway is brought to you by:

Alvin from Chef and Sommelier
Ann from Anncoo Journal
Cheryl from Baking Tai Tai
Jasline from Foodie Baker
May from Mayck-law
Regina from Mummymoo
Sharon from Delishar
Susanne and Phay Shing from Lovingcreations4u
Veronica from Peng's Kitchen
Victoria from Victoria Bakes

*Terms and conditions apply.

One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.


1 comment :

  1. Hi Regina,
    That is a fabulous chocolate cupcakes you have there.
    I love the nice round top of your cupcakes and of course the lovely duo tone chocolate swirl too.
    Would like to invite you to share this post of yours to Little Thumbs Up event. The theme of this month is just happen to be cocoa. We would be very grateful if you could link with us! (
    Thank you :)



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