White Chocolate Cupcakes

    1 hour 30 minutes

    These cupcakes are my go-to recipe when I'm baking for school functions or birthday parties, the kids love them! You can make the cakes ahead of time and store in an airtight container for 4 days or freeze for up to 2 months. Top them with the buttercream before serving.

    37 people made this

    Makes: 12 

    • 125g butter, softened
    • 2/3 cup (150g) caster sugar
    • 1/2 cup (125ml) milk
    • 150g white chocolate melts
    • 2 eggs, lightly beaten
    • 1 2/3 cups (250g) self-raising flour
    • 1/3 cup rainbow coloured cachous
    • White chocolate buttercream
    • 125g butter, softened
    • 1 1/2 cups (240g) soft icing sugar
    • 2 tablespoons milk
    • 75g white chocolate melts, melted, cooled slightly

    Preparation:30min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Line 12 x 1/3-cup/80ml-capacity, muffin pan holes with paper cases.
    2. Combine the butter, sugar, milk and chocolate melts in a medium saucepan. Stir over low heat until smooth. Pour into a large bowl. Cool for 10 minutes.
    3. Whisk egg into chocolate mixture. Whisk flour into chocolate mixture until smooth. Spoon mixture into paper cases. Bake for 20-25 minutes or until cooked when tested with a skewer. Cool on a wire rack.
    4. Make the white chocolate buttercream

    5. Using an electric mixer, beat butter for 3-4 minutes or until almost white. Gradually beat in the icing sugar then the milk until smooth. Beat in the cooled melted chocolate. Spread or pipe buttercream on cupcakes. Decorate with cachous.


    Cachous are small sugar pearls used for cake decorating. Find rainbow coloured or silver cachous in the cake decorating aisle at the supermarket.

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