These White Chocolate Cupcakes topped with Whipped White Chocolate Ganache are heavenly. A light, fluffy vanilla sponge filled with white chocolate chips is decorated with a 2-ingredient whipped ganache. Finished off with more white chocolate or your favourite seasonal Easter mini eggs, these cupcakes are an absolute delight.
Cupcakes are always a crowd favourite for any type of occasion. My London Fog Lemon Cupcakes are perfect for afternoon tea and my Almond Cupcakes with Roasted Strawberry Buttercream are perfect for Mother's Day or Valentine's Day. Then you have Earl Grey Cupcakes filled with Blackberry Curd, which quite honestly, are perfect year-round! You get my drift. Cupcakes are a fail-safe, fall-back, the backbone of your recipe book!
There are two parts to this recipe. The sponge cupcake and the ganache. Pretty simple right?! The cupcake is kept simple with a gentle vanilla flavour shining through a light and tender sponge. Studded with white chocolate chips you get the sweetness without it becoming overly sickly.
The ganache. Goodness me, this is special. Whipped White Chocolate Ganache is an incredible alternative to your standard buttercream. Made with just two ingredients, melted white chocolate and cream, the two are whipped together until fluffy and cloud-like. It's the perfect topping for these White Chocolate Cupcakes.
For Easter, decorate these with your favourite Cadbury's Mini Eggs, or for the rest of the year, add some white chocolate shavings over the top.
Why you'll love this recipe
- Simple to make. The cupcake comes together simply and quickly. Follow my instructions to see how easy this whipped ganache is to make.
- Beautifully sweet flavour. Due to the cupcakes being topped with a white chocolate whipped ganache instead of buttercream, these
- Perfect canvas. Being so pure in colour, you can keep it simple and all white, or add fun colour with the paper cases and what you add to the top of the ganache. Pastel-hued Mini Eggs are a favourite of mine at this time of year and look so pretty with the Spring blossoms.
The ingredients needed to make the two components of these cupcakes are fairly simple and what you'll find in the pantry. The flavours are simple which means that you can hide behind a multitude of ingredients. My rule is- that if there are simple flavours at play, then getting the best quality ingredients to bake with is imperative for maximum flavour.
For the white chocolate chip cupcakes
- Eggs - 2 large eggs are recommended. Thye should be at room temperature when you make the batter. If you forget to take them out of the fridge, then put them into a bowl of warm water for ten minutes.
- Vanilla extract - The extract adds an extra layer of flavour to the sponge. Make sure to use the real deal extract rather than essence, or feel free to use vanilla bean paste or the seeds scraped from a vanilla pod.
- Milk - In the recipe, I recommend whole milk, but you can use buttermilk, sour cream or yogurt as a substitute.
- White chocolate chips - I toyed with adding melted white chocolate to the batter of the sponge, but felt this would sweeten the cupcakes too much along with the whipped ganache. Adding in the white chocolate chips means that you have little pockets of chocolate throughout.
For the whipped white chocolate ganache
- Cream - Double cream or heavy whipping cream is the best cream to use because of the high-fat content. Make sure that it's cold before using. Have an extra 100ml at hand just in case. It's very easy to over whip the ganache, but by adding a little extra cream you can bring back the whipped ganache.
- White chocolate - I advise you to get the best quality white chocolate that you can afford. Cheap white chocolate tends to have less cocoa butter and goes grainy when melted and has a waxy taste. White chocolate should have 20% cocoa butter or more.
Follow along to see process shots and read some hints and tips on how to make these cupcakes with white chocolate. Make sure to read my notes for the easy white chocolate ganache, as even though it only has two ingredients and is simple to make, there are a few important things to note.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
How to make white chocolate cupcakes
1. Preheat the oven and prepare your cupcake liners. The oven needs to get turned on to 180C/350F. Choose your favourite paper cupcake cases and place them into a 12-hole cupcake pan.
2. Cream the butter, sugar and then vanilla. Add your room temperature butter and sugar into a large mixing bowl and beat until pale and the sugar has dissolved. This can take a good 5 minutes, or a bit longer if using a hand-held electric beater. I used my hand-held electric beater for this recipe but by all means, use a stand mixer if you prefer (Image 1).
Add the vanilla in and mix until incorporated (Image 2).
3. Mix in the eggs. Add in the eggs, one at a time and mix well after each addition. Please note that it may look slightly curdled at this point. Don't worry about it; when you add the flour in, it will come together! (Image 3 & 4)
4. Add in the dry and then wet ingredients. Sift half of the flour over the batter and into the mixing bowl. Mix on low speed until incorporated. Then add in the milk and again, mix together. Lastly, sift in the remaining flour, baking powder and salt into the bowl and mix until a few flour streaks remain (Images 5 & 6).
5. Add the chocolate chips. Add into the bowl the white chocolate chips and fold through with a rubber spatular - you want to make sure not to over-mix at this point (Image 7).
6. Distribute between the cases and bake. Now that the batter is made scoop it evenly between the 12 paper cases. I use a cookie or ice cream scoop to do this (Images 8 & 9).
Note: All paper cases vary in size, these pink and white striped ones were quite short, so I had a little leftover for an extra cupcake. Just make sure that the batter fills up two-thirds of the paper cases.
Bake the cupcake for 18-23 minutes, until golden on the top and the centre springs back when pressed. The cupcakes need to cool completely before decorating. (Image 10)
How to make whipped white chocolate ganache
1. Melt the chocolate and heat the cream. In a medium-sized bowl, add the white chocolate, chopped into small chunks, and half of the cream. Microwave the cream and chocolate on medium for 30-second bursts, stirring in-between until smooth and melted (Images 11 & 12).
Refrigerate for a minimum of 4 hours or overnight for the cream to cool right down and the ganache to thicken. Don't worry - it won't go solid like a milk or dark chocolate ganache due to the high-fat content in the chocolate. (And I know, I know - it's annoying to put in a chill time, but it's a step you need to do. Even make the ganache the night before and chill it overnight).
2. Whip to perfection. Once chilled, add in the remaining cream, then using hand-held electric beaters fitted with the whisk attachment, whisk on low-medium speed until the ganache is thickened and creamy (Images 13 & 14). Make sure to refrigerate it until ready to use.
TIP: What if I over-whip my ganache?
Working with cream and white chocolate can be a little finicky due to the high-fat and cocoa butter content. It means that it can over-whip reasonably quickly. If this happens, stop whisking immediately, add in 50ml and whisk on low until the whipped ganache comes together again.
3. Pipe white chocolate ganache frosting onto cupcakes. Spoon the whipped ganache into a piping bag fitted with your favourite piping tip and pipe the whipped white chocolate ganache over the top of each cupcake. (Images 15 & 16) Decorate with white chocolate shavings and enjoy immediately!
White chocolate raspberry cupcakes: These cupcakes would be absolutely delicious, studded throughout with fresh raspberries.
White chocolate pretzel cupcakes: Crush some pretzels, pipe the ganache frosting into a mound and then gently press the crushed pretzels all over the top. The saltiness will sit so well against the sweet white chocolate, and the textural contrast would be amazing!!
Lemon white chocolate cupcakes: Hear me out, this combo actually works. This post has been updated, but the original recipe was for a lemon cupcake. It's an awesome combination - simply rub the lemon zest into the sugar and replace a tablespoon of milk with lemon juice.
Why did I update it with a new flavour? Two things - white chocolate cupcake with a white chocolate frosting is a more preferred option, and google. Sometimes we bloggers must play to the rules of the Google SEO gods!!
Easter cupcakes: Top these cupcakes with your favourite Cadbury's Mini Eggs to make the perfect treat to grace your Easter table. They look so beautifully decked out with the pastel eggs on top.
Recipe pro tips
- Use room temperature ingredients where stated. The butter and eggs must be at room temp for them to cream and mix into the batter sufficiently. Enough air needs to be trapped in both ingredients to create lift in the oven and result in an airy sponge.
- Don't over-mix the batter. When adding the flour and white chocolate, mix them until they are just combined. Don't keep stirring and stirring, as this activates the gluten and creates tough cupcakes.
- Heat the cream and melt the chocolate gently. Whether using the microwave or over a stove top, don't use high heat - the chocolate will easily burn or separate. Low and slow is best!
- Whip the ganache slowly. Do not turn up the whisk to high speed when whipping the ganache. The consistency of the cream will overwhip in a heartbeat. Whisk on medium to low and watch it like a hawk. Add in more cream if you do overwhip by mistake.
Frequently asked questions
A good quality white chocolate is a must. My favourite brands are Callebaut, Mernier, Lindt, Guittard, Dr.Oetker.
Two things spring to mind. Depending on how you measure out your flour may make a difference. When using cups you can measure out too much flour and this will instantly dry the cupcakes out. Use a digital scale for accurate measuring.
Oven temperature has a big part to play too. All ovens run differently. Using an oven thermometer will help to get an accurate read on your oven temp. A couple of minutes extra at too hot a temperature will instantly overbake your cupcakes.
Place it into an airtight container and refrigerate it. It will last for 3 to 4 days and you can use it to sandwich cookies or fill a cake.
How to store and freeze
To store: If the cupcakes are decorated with the ganache, then store them in an airtight container in the refrigerator for 3 to 4 days. Note that the sponge will dry out a little in the fridge. It's best to decorate what you will serve immediately as they are best at room temperature with cold ganache.
If the cupcakes are undecorated then store them at room temperature in an airtight container for up to 4 days.
To freeze: It's best to freeze these cupcakes as separate components. The cupcakes can be placed in a freezer-safe container and frozen for up to 3 months. Thaw at room temperature.
The ganache can be frozen in the same way. Thaw overnight in the fridge.
Equipment you’ll need
- Large mixing bowl: To mix your batter in.
- Medium mixing bowl: To melt and whip your chocolate ganache in.
- Hand-held electric beaters: Both the beaters and the whisk attachment are used for this recipe. A standmixer fitted with the paddle attachment and the whisk attachment will also work well when making these cupcakes.
More Easter recipes that you'll love
- Mini Egg Cheesecake (no-bake)
- Hot Cross Bun Bread and Butter Pudding
- Lemon Biscotti
- Lemon Meringue Tarts
If you tried these White Chocolate Cupcakes with amazing Whipped White Chocolate Ganache or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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White Chocolate Cupcakes with Whipped Chocolate Ganache
- medium and large mixing bowl
White chocolate cupcakes
- 115 g unsalted butter, room temperature
- 130 g granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 170 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ fine salt
- 120 ml whole milk
- 140 g white chocolate chips
Whipped white chocolate ganache
- 450 ml double cream (heavy cream), divided into two
- 150 g white chocolate, chopped plus extra for shavings from (optional)
- white chocolate shavings, optional
- Cadbury's Mini Eggs, optional
White chocolate cupcakes
- Preheat the oven and prepare your cupcake liners. Preheat the oven to 350°F (180°C), and line a 12-well cupcake pan with cupcake liners.
- Cream the butter, sugar and then vanilla. Beat the butter and granulated sugar in a large mixing bowl with an electric hand-held mixer fitted with the beaters on medium to high speed for about 5 minutes, or until light and creamy.Add the vanilla in and mix in.
- Mix in the eggs. Add the eggs one at a time, beating well after each addition. Ensure that you scrape down the sides and bottom of the bowl. Note, the mixture may look a little curdled- this is normal and it will come together in the next stage.
- Add in the dry and then wet ingredients. Sift half the flour into the mixing bowl, turn the mixer to low speed and mix until just combined.Add the milk and mix, and then sift in the remaining flour, baking powder and salt into the bowl and mix until only a few streaks of flour remain, being careful not to overmix.
- Add the chocolate chips. Add in the white chocolate chips and fold through with a rubber spatula until just distributed.
- Distribute between the cases and bake. Divide the batter equally between the 12 cupcake liners. Bake for 15 to 18 minutes, or until the centre of the cupcake springs back up if gently pressed and a toothpick comes out clean. Remove the cupcakes from the oven, and cool in the pan for 5 to 10 minutes before turning them out on a wire rack to cool completely.
Whipped white chocolate ganache
- Melt the chocolate and heat the cream. Heat half the double cream and the white chocolate, in a microwave-safe bowl, on medium power for 30-second increments, stirring between each set. Do this until all the white chocolate has melted. Cool till room temperature, cover and refrigerate for 4 hours minimum or overnight. Note: White chocolate doesn’t harden in the fridge, remaining soft.
- Whip to perfection. Once chilled and thickened, add in the remaining cream, then using hand-held electric beaters fitted with the whisk attachment, whisk on low-medium speed until the ganache is thickened and creamy. Refrigerate until ready to use.
- Pipe white chocolate ganache frosting onto cupcakes. Spoon the whipped ganache into a piping bag fitted with your favourite piping tip and pipe the whipped white chocolate ganache over the top of each cupcake. Decorate with white chocolate shavings and enjoy immediately!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
This sounds delicious! How would you adapt the recipe for a large cake for a birthday?
Hi Nadine, I would bake the batter in a 6 inch cake pan or if you’d prefer a larger cake then double the ingredients. I’m unsure of the cooking time as I haven’t tested it this way, but a good rule of thumb would be to bake until a toothpick inserted into the centre of the sponge comes out clean.
These are delicious cupcakes. Not overly sweet and the whipped white chocolate ganache makes a nice change to buttercream. Big fan.
Whipped white chocolate ganache is a revelation, isn't it? That's exactly why I used it rather than buttercream (which I find a touch too sweet).