Dark Chocolate Cupcakes with White Chocolate Buttercream

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 cup Cocoa powder, unsweetened
  • 5 cups Powdered sugar
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 1 2/3 tbsp Vanilla
  • 200 g White chocolate, good quality

• Oils & Vinegars

  • 1/2 Vegetable oil

• Drinks

  • 3/4 cup Coffee, strong hot

• Dairy

  • 2 cups Butter, unsalted
  • 3/4 cup Buttermilk
  • 1/4 cup Yogurt, Plain

Found on littlesweetbaker.com

Description

Ingredients

• 1 & ½ cups all-purpose flour
• 1 & ½ cups sugar
• 1 cup unsweetened cocoa powder (I used Dutch processed)
• 1 & ½ tsp baking soda
• 1 & ½ tsp baking powder
• 1 tsp salt
• 2 large eggs
• ¾ cup buttermilk
• ¼ cup plain yogurt
• ½ vegetable oil
• 1 tbsp vanilla
• ¾ cup strong coffee, hot
• 2 cups unsalted butter, room temperature
• 200 grams good quality white chocolate, melted and cooled
• 5 cups powdered sugar
• 2 tsp vanilla

Directions

• Preheat oven to 350F and line 2 baking tins with 24 cupcake liners.
• In a medium bowl, toss together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
• In a large bowl, whisk together the eggs, buttermilk, yogurt, vegetable oil and vanilla. Using a rubber spatula, slowly add the dry ingredient and mix until combined. Add the hot coffee and whisk everything together until smooth.
• Fill each cupcake liner ⅔ full and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
• Using a stand mixer with the paddle attachment or handheld mixer, beat the butter for about 2 minutes, until light and fluffy. Add the first 3 cups of powdered sugar, one at a time, mixing in between. Then add the melted white chocolate and mix until smooth. Add the last 2 cups of powdered sugar and vanilla and beat until smooth and creamy. Frost cupcakes as desired. I used a Wilton 1M tip.