If you’ve been following my blog for a little while, then you’ll know I’m a big fan of white chocolate. A BIG fan. So you’ll understand when I say how happy I am with these cupcakes. They are So GOOD.
Rather than pairing white chocolate buttercream with traditional vanilla sponge, I use white hot chocolate powder to really elevate these cupcakes to the next level. Whittard’s Luxury White Hot Chocolate is my brand of choice, and it makes such a difference.
Considering the sugar content in the hot chocolate powder, I’ve reduced the amount of caster sugar to avoid them being to sickly sweet. It’s all about balance.
The effect of the hot chocolate powder also produces a lovely caramelised top on the cupcakes, which I absolutely adore. Can you tell how much I love this recipe?
Makes 12 cupcakes:
160g self-raising flour
125g caster sugar
30g white hot chocolate powder
160g softened butter
1tsp baking powder
3 medium eggs (room temperature)
1tsp vanilla extract
- Preheat your oven to 160°C (320°F, gas mark 4) and place 12 cupcake cases into a muffin tin.
- Sift your flour, baking powder, sugar, hot chocolate powder and a pinch of salt into a large bowl and whisk together. Add the eggs, butter and vanilla, and mix until well combined.
- Scoop the batter into the prepared cupcake cases, filling to about two thirds of the way, and bake for 22 minutes. Allow your cupcakes to cool for about 10 minutes in the tin, then transfer to a wire rack to cool completely.
- Top your cupcakes with a swirl of White Chocolate Buttercream and devour!
Are you as big a white chocolate fan as I am? Check out my other white chocolate recipes here.