I make these chocolate cupcakes when I want something rich, moist, and indulgent but still easy to prepare. The recipe starts with a simple chocolate batter made with melted butter and real milk chocolate, which keeps the crumb soft and flavorful. What really sets them apart, though, is the topping—a smooth, creamy white chocolate ganache that spreads beautifully once cooled. I often serve these at gatherings or birthdays, and they always get requested again.

Why I’ll Love This Recipe

I love how fast this recipe comes together—since I melt the butter with the chocolate, I don’t have to wait for anything to soften. The batter stays moist thanks to the buttermilk and brown sugar, and it’s rich without being too heavy. The white chocolate ganache is a great change from buttercream—it’s velvety, not too sweet, and super easy to make. Whether I make mini cupcakes or large ones, they always turn out great.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cupcakes:

125 g self‑raising flour
30 g plain (all-purpose) flour
30 g cocoa powder
½ teaspoon bicarbonate of soda
100 g milk chocolate, chopped
150 g unsalted butter, cubed
90 g soft brown sugar
¼ cup (60 ml) water
¼ cup (60 ml) buttermilk
1 egg, lightly beaten

For The White Chocolate Ganache:

½ cup (125 ml) thickened cream
300 g white chocolate, chopped

Directions

Preheat the oven to 180°C (350°F). Line cupcake tins with paper cases. I use two 12-hole muffin tins if I’m making standard-sized cupcakes, or mini pans for bite-sized versions.
In a large mixing bowl, sift together the self-raising flour, plain flour, cocoa powder, and bicarbonate of soda. Set it aside.
In a saucepan over low heat, add the chopped milk chocolate, cubed butter, brown sugar, and water. Stir continuously until everything is melted and the mixture is smooth and glossy.
Pour the warm chocolate mixture into the dry ingredients. I stir it gently until there are no dry streaks.
Add the buttermilk and the lightly beaten egg to the bowl. Stir until fully incorporated and the batter is smooth. The consistency should be pourable but thick.
Spoon the mixture into the prepared cupcake cases, filling each about two-thirds to three-quarters full. This allows enough room for the cupcakes to rise without overflowing.
Bake small cupcakes for 12–15 minutes and large ones for 15–18 minutes, or until a skewer inserted in the center comes out clean.
Remove the cupcakes from the oven and transfer them to a wire rack to cool completely.
While the cupcakes cool, prepare the ganache. Place the white chocolate and thickened cream in a heatproof bowl over a pot of simmering water (a double boiler setup). Stir until the chocolate is melted and the mixture is smooth.
Remove from heat and refrigerate the ganache, stirring every 10 minutes, until it thickens to a spreadable consistency. This may take 30–60 minutes depending on the chocolate and fridge temperature.
Once the cupcakes are fully cooled and the ganache is thick enough, spread or pipe it over each cupcake as desired.

Servings And Timing

Yield: 36 small cupcakes or 10 large cupcakes
Prep Time: 15 minutes
Bake Time: 12–18 minutes depending on size
Ganache Chill Time: 30–60 minutes
Total Time: About 1 hour to 1 hour and 15 minutes

Variations

I sometimes top the ganache with crushed Oreo cookies or a mini cookie for extra texture.
For a deeper flavor, I replace the white chocolate ganache with a milk or dark chocolate version using the same method.
If I want to add a twist, I stir in a teaspoon of orange zest or a bit of instant espresso powder into the batter.
Making mini cupcakes? I just reduce the baking time and check them at the 10-minute mark.
I adjust the ganache consistency by changing the cream-to-chocolate ratio. Less cream gives a firmer texture for piping.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3 to 5 days.
Before serving, I let them sit at room temperature for about 30 minutes so the ganache softens.
The cupcakes freeze well without the ganache. I thaw them completely and add the ganache after.
If needed, I warm chilled cupcakes in the microwave for just a few seconds to take off the cold edge.

FAQs

What Kind Of White Chocolate Should I Use?

I choose a good-quality white chocolate that contains real cocoa butter for a smooth, creamy ganache. Avoid compound or baking chocolate with fillers, which can make the ganache grainy.

Can I Replace The Buttermilk?

Yes, I substitute with the same amount of yogurt or milk mixed with a teaspoon of lemon juice or vinegar. Buttermilk gives a tender texture, so I always include an acidic element.

How Can I Thicken A Runny Ganache?

I chill the ganache in the fridge, stirring every 10 minutes until it thickens. If it’s still too soft, I use slightly less cream next time or add a bit more melted white chocolate.

Can I Pipe The Ganache Like Frosting?

Yes, once the ganache is chilled and thickened, it holds its shape well for piping. I use a star or round tip for a clean finish.

Can I Make This Recipe Gluten-Free?

I use a gluten-free flour blend that contains xanthan gum in place of both flours. The texture may vary slightly, so I test it with a small batch first.

Conclusion

These chocolate cupcakes with white chocolate ganache are one of my go-to desserts when I want something that looks impressive but is easy to make. The combination of soft, moist chocolate cake and rich, creamy ganache never disappoints. Whether I’m baking for a party or just to treat myself, this recipe always delivers.