White Hot Chocolate Cupcakes

After living in Memphis for nearly 7 years I finally realized how much I am not used to cold weather anymore. Thankfully the temperatures were in the 50s and 60s over the weekend while my apartment was packed up into storage, but it promptly plummeted. Unfortunately my warmest coat is hidden away in some box because I didn’t look at the weather forecast before packing. For having a PhD I do some silly things sometimes.

This kind of weather calls from serious amounts of hot beverages and food. I say that and realize these cupcakes are not as warm as a cup of hot chocolate but they certainly will warm your heart. I’ve had White Hot Chocolate Cupcakes on my to-do list for way too long, I think since last winter. But I finally tackled them and a good thing too because they were a huge hit! People were calling dibs on the remaining last few.

White Hot Chocolate Cupcakes

One year ago: Blackberry Swirl Meyer Lemon Curd Ice Cream


Makes 1 dozen cupcakes



1-1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/3 cup unsalted butter, room temperature

3/4 cup sugar

2 eggs

4 oz. white chocolate, chopped

1 tsp vanilla extract

1 cup milk


4 oz. white chocolate, chopped

1 cup miniature marshmallow bits

1 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla extract

Shaved chocolate, for garnish


  1. Preheat oven to 325 degrees. Line muffin pan with cupcake liners, set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well between each interval and heat until the chocolate is smooth when stirred.
  4. In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in three additions, alternate adding in some of the flour mixture and milk, ending with a final addition of flour. Mix until just incorporated.
  5. Divide batter evenly into prepared muffin cups.
  6. Bake for 20-23 minutes until a toothpick comes out clean and the tops spring back when lightly pressed with a fingertip. Cool completely on a wire rack.
  7. In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave (just as in step 3).
  8. Dip tops of cooled cupcakes in the melted chocolate. Immediately sprinkle the outside edges with the marshmallow bits, creating a ring on top of the cupcakes. Refrigerate until chocolate is set, about 10 minutes.
  9. Meanwhile*, in a medium bowl whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and whip until stiff peaks form. Top cupcakes and serve immediately.

* Whipped cream is best when made right before serving.

Source: Cupcake base from Baking Bites. Topping inspired by Betty Crocker.


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