White Cupcakes with Chocolate Frosting

These white cupcakes with chocolate frosting are decadent and rich and marvelously old-fashioned in flavor. The cupcakes are made with creme fraiche for extra moistness and the frosting is a chocolate ganache.

A white cupcakes with chocolate frosting in its paper wrapper and a bite taken out of it

These white cupcakes smothered with a rich ganache frosting are sorta the cake lovers’ equivalent of the black and white cookie from New York. Tender and cakey and slathered with sweetness. But you don’t have to be familiar with the cookie to appreciate these cupcakes. Originally published April 23, 2005.Renee Schettler Rossi

White Cupcakes with Chocolate Frosting

  • Quick Glance
  • (1)
  • 40 M
  • 1 H, 30 M
  • Makes 12 cupcakes
5/5 - 1 reviews
Print RecipeBuy the Chocolate Obsession cookbook

Want it? Click it.


  • For the cupcakes
  • For the topping


Make the cupcakes

Preheat the oven to 325°F (160°C) and adjust the oven rack to the center position. Line 12 standard muffin cups (2 1/2 inches top diameter and 1 1/4 inches deep) with paper liners.

Sift the flour, baking powder, baking soda, and salt together into a medium bowl.

Combine the crème fraîche, eggs, and vanilla extract in a medium bowl and whisk by hand until well combined.

Put the butter in the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed until the butter is creamy. Add the granulated sugar and beat until fluffy and pale. Switch the mixer to low speed and add the flour mixture in 3 additions, alternating with the egg mixture in 2 additions.

Using a spoon, divide the batter evenly among the muffin cups, filling them about 2/3 full.

Bake until the cupcakes are puffed, lightly browned, slightly cracked on top, and a skewer inserted into the center of one comes out clean, 15 to 20 minutes. Place the pan on a wire rack and let the cupcakes cool completely.

Carefully remove the cupcakes and their paper liners from the muffin cups.

Make the frosting

Put the chocolate in a medium bowl.

Dump the cream and confectioners’ sugar in a small saucepan and bring to a simmer over medium heat. Cook at a gentle simmer for 1 minute and then remove the pan from the heat. Immediately pour the hot cream mixture over the chocolate and let it set for 30 seconds or so. Then whisk the mixture by hand just until the chocolate melts. Then whisk in the butter until combined. And then whisk in the vanilla extract. Pour the mixture into a bowl, cover with plastic wrap so that the wrap is touching the surface, and refrigerate until the frosting is 70°F (21°C). This will probably take 30 to 40 minutes, but check after 20 minutes.

When the cream is at the correct temperature, put it in the bowl of the stand mixer fitted with the whip attachment. Beat on high speed until the mixture is lighter in color and less dense.

Put the topping into a pastry bag fitted with a 3/8-inch star tip. Pipe a swirl on the top center of each cupcake, distributing the topping evenly among them.

Store in a cool place until serving. Like our other cupcakes, these are best when served the same day they are made.

Print RecipeBuy the Chocolate Obsession cookbook

Want it? Click it.

Recipe Testers' Reviews

The cake is tender and absolutely delicious. Aside from the creme fraiche, it doesn't require anything special and comes together quickly. (I've sometimes successfully substituted yogurt or sour cream for the creme fraiche, but this will give the resulting cake a slightly different flavor.) The topping, on the other hand, is a bit more involved. Honestly, you can just take a simple ganache (equal parts chocolate and cream) and whip it to achieve similar results. The confectioners' sugar makes the basic mixture look incredibly lumpy and the added butter makes it look oily. However, everything does come together after whipping. I don't really think it's necessary to put the ganache frosting in the fridge. Instead, you can just let it cool on the counter and then whip it when it's cooled to warm room temperature.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. These cupcakes look delicious! I love these kinds of classics–you just can’t go wrong with good white cupcakes with chocolate frosting. YUM!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish