Chocolate White Chocolate Cupcakes Recipe

1. Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners. Set aside.

2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring between each time. Stir until smooth and set aside to slightly cool.

3. In a medium-sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.

4. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter-chocolate mix and whisk until smooth. Add half of the flour mixture, then half of the buttermilk.

5. Repeat until everything is added. Stir until just combined; do not overmix.

6. Divide the batter between 12 liners in the cupcake pan.

7. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Frosting:

1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar.

2. Quickly stir the cooled white chocolate, then add to the butter-sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.

3. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined.

4. Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired.

5. Serve, and enjoy!