Prepare to embark on a mouthwatering journey that combines the creamy richness of white chocolate with the irresistible allure of peanut butter! These White Chocolate Cupcakes are not just a dessert—they're a culinary masterpiece that will transform your ordinary baking experience into an extraordinary taste sensation. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a showstopping treat that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 cup white chocolate chips
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, using an electric mixer on medium speed, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl.
- Gradually add the dry flour and cocoa mixture to the wet ingredients, alternating with milk, mixing until just combined.
- Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the peanut butter frosting, beat the creamy peanut butter in a mixing bowl until smooth.
- Gradually add powdered sugar and heavy cream, beating until the frosting is light, fluffy, and spreadable.
- Once cupcakes are completely cooled, pipe or spread the peanut butter frosting on top of each cupcake.
- Optional: Garnish with additional white chocolate chips or a drizzle of melted white chocolate for extra decoration.
Tips
- Use room temperature ingredients to ensure smoother mixing and better texture.
- Don't overmix the batter—stop mixing as soon as the ingredients are just combined to keep the cupcakes tender.
- For the fluffiest frosting, sift the powdered sugar before adding it to the peanut butter.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For a professional look, use a piping bag with a star tip to create beautiful frosting swirls.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For extra flavor, toast the white chocolate chips briefly before adding them to the batter.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 8g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 75mg
