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Chocolate Cupcakes with White Chocolate Frosting

These one-bowl Chocolate Cupcakes with White Chocolate Frosting have always been my favorite to bake for potlucks, neighborhood block parties, church bake sales, my sons' classroom events or even for friends' birthdays. It was only fitting that I bake and share the recipe to raise awareness and funds for Pediatric Cancer Research. Thanks to OXO Good Grips Baking Tools for these beautiful set of cupcake equipment. The chocolate cupcakes baked easy and quickly. Once they were thoroughly cooled, it was a breeze to make the white chocolate frosting stove top with white chocolate chips. You can also substitute regular chocolate chips if preferred. This is an AsianInAmericamag recipe from a past blog post and made 24 cupcakes.

Ingredients

  • 3/4 cup cocoa powder unsweetened
  • 1 and 1/2 cups all purpose flour
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup store bought or homemade, recipe below , see instructions sour cream
  • 3 Tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 24 pieces to line muffin pan, paper cupcake liners
  • 1/2 cup for frosting (or use regular chocolate chips) white chocolate chips
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 350 degrees. Line standard muffin tins with cupcake paper liners. Set aside.
  • Sift together: cocoa powder, flour, sugar, baking soda, baking powder and salt into a large bowl.
  • Add the eggs, warm water, sour cream, oil and vanilla. Mix until smooth, for about 3-4 minutes. Scrape the sides of the bowl to make sure batter is well mixed.
  • Pour batter into the prepared muffin cups, about 2/3 full for each one
  • Bake for about 20 minutes, or till the tops spring back when touched.
  • Let cool on rack completely, before putting frosting.
  • To make the chocolate glaze : place the chocolate chips and heavy cream in a small saucepan over low heat until melted. The chocolate glaze and cream will thicken in about 5 to 6 minutes. Let the glaze cool after it has thickened. It should be pourable, but not runny. In my case, I cooked it quite thick so I used the OXO spatula to spread it on the cupcakes that were thoroughly cooled.
  • Serve warm or cold. Refrigerate the frosted cupcakes in an airtight container for up to 3 days.
  • *Recipe Tip: If I am unable to get hold of sour cream, I make my own by combining: 3/4 cup milk & 2 teaspoons lemon juice. Put this aside for about 30 minutes, to allow the ingredients to set and are ready for use.
  • Many thanks to OXO for sending me these:  A complete Cupcake Set. If you'd like to purchase these baking tools here are the descriptions with the links to the OXO site.
  • -        Non-Stick Pro 12 Cup Muffin Pan: https://us.oxo.com/bfmNQ
  • -        Cupcake Icing Knife: https://us.oxo.com/bfmP3
  • -        4 Piece Baker’s Silicone Decorating Bottle Kit: https://us.oxo.com/bfmPh
  • Your Tax-Deductible Donations:  Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.
  • - OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
  • - *In 2015, OXO will donate up to $100,000 to Cookies for Kids' Cancer through product proceeds, bake sale matches and other fundraising efforts
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