These fluffy white chocolate cupcakes have a rich, milky sweetness with melted white chocolate in the batter and a swirl of whipped white chocolate ganache frosting on top!
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 12-well cupcake pan with grease-proof paper cupcake liners (to keep them from sticking) and set the pan aside.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
210 grams all purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Finely chop white chocolate. Microwave in a heat-proof bowl for 20 second intervals, stirring between each until melted and smooth.
113 grams white chocolate
In a large bowl, cream the softened butter, oil, and granulated sugar together with an electric hand mixer on high speed for 2-3 minutes until light and fluffy.
Stream in the melted chocolate on low speed. Beat for 30 seconds until combined.
Scrape down the sides of the bowl, then add egg whites and vanilla extract. Mix for about 1 minute on medium speed.
3 egg whites, 2 teaspoons vanilla extract
Mix in the dry ingredients on low until thick and just combined with a few dry streaks. Then stream in the buttermilk, mixing on low until the batter is smooth.
160 grams buttermilk
Evenly distribute the cupcake batter into the prepared pan. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
Let the cupcakes cool in the hot pan for 5 minutes, then carefully transfer each cupcake to a wire rack to cool completely.
Whipped White Chocolate Ganache
Pour ½ cup heavy cream into a microwave-safe small bowl. Microwave for 55-60 seconds until the edges are simmering.
340 milliliters heavy cream
Add the chopped chocolate to a separate large bowl. Pour the hot cream on top and let sit for 30 seconds. Whisk together until the mixture is smooth. Let sit for 5 minutes or until no longer hot, then whisk in the remaining cold heavy cream until combined.
227 grams white chocolate
Cover the ganache with plastic wrap and refrigerate for at least 2 hours or overnight.
Once the ganache has thickened to a spreadable consistency, whip on medium-high speed with a mixer for 2-3 minutes until light and fluffy.
Add the frosting to a piping bag fitted with a star tip and pipe a swirl on each cupcake. Enjoy!
Notes
Use room temperature dairy ingredients and egg whites for a smooth batter that bakes up evenly.
Storage Instructions: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. If frosted, store in the refrigerator for up t o5 days.Freezing Instructions: Freeze frosted or unfrosted cupcakes on a baking sheet for 2 hours until frozen solid. Then transfer to a sealed container and freeze for up to 3 months. Thaw overnight in the refrigerator and let them warm up on the counter for 1 hour before serving.
