White Chocolate Lava Cupcakes - Recipe

1 1/2 cups white chocolate chips
1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder

Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.

Makes approximately 12 cupcakes

White Chocolate Buttercream Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
1 tsp. baking powder
4 tbsp. cocoa powder
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 1 hour.

for the frosting:
1 1/2 cups white chocolate chips
2 tbsp. heavy cream
1/2 unsalted butter, softened
1 1/2 cups confectioners/icing sugar, sifted

2. Put the chocolate, cream and butter in a pan over low heat. Stir gently until well combined. Remove from the heat and stir in the icing sugar until the mixture is smooth. Frost cupcakes. Top with a dusting of cocoa powder or a sprinkling of white chocolate chips, if desired for garnish.

Makes approximately 18 cupcakes

White Chocolate & Raspberry Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder              
4 eggs
1 tsp. raspberry extract
1/2 cup white chocolate chips

1. Preheat the oven to 350F. Combine the butter, sugar, flour, baking powder, eggs, and raspberry extract in a medium bowl. Beat with an electric mixer on low-medium speed until light and creamy (2-3 minutes). Stir in the chocolate chips. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
18 fresh raspberries

pink or red sprinkles, if desired

2. Beat the cream cheese, icing sugar, vanilla, and butter until smooth and creamy. Spread frosting on top of the cupcakes. Sprinkle some pink or red shimmering sugars on top of each cupcake and finish off with a raspberry.

Makes approximately 18 cupcakes

White Chocolate & Strawberry Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. strawberry extract
1/2 cup white chocolate chips

1. Preheat the oven to 350F. Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer on low-medium speed until light and creamy (2-3 minutes). Stir in the chocolate chips. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 1/2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
3 tbsp. unsalted butter, softened
3 tbsp. chopped fresh strawberries

2. Beat the cream cheese, icing sugar, vanilla, and butter until smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the cupcakes. OR leave the strawberries out of the frosting mixture and spoon a small scoop of chopped strawberries on top of each cupcake.

Makes approximately 18 cupcakes

White Chocolate & Almond Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/4 cup white chocolate chips
1/4 cup chopped, blanched almonds

1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the chocolate chips and almonds) in a large bowl, and beat with an electric mixer on medium speed for 2 minutes. Stir in the chocolate chips and almonds with a spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup white chocolate chips
5 tbsp. milk
1 1/2 cups confectioners sugar, sifted
3 tbsp. chopped, toasted, almonds

2. Melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat in the confectioners sugar until smooth. Frost each cupcake and sprinkle with the chopped nuts.

Makes approximately 18 cupcakes

Cranberry, Orange & Macadamia Nut Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/4 cup white chocolate chips
1/2 cup dried cranberries
1 tbsp. orange zest
1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the chocolate chips and cranberries) in a large bowl, and beat with an electric mixer on medium speed for 2 minutes. Stir in the chocolate chips and cranberries with a spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup white chocolate chips
5 tbsp. milk
1 1/2 cups confectioners sugar, sifted
3 tbsp. chopped, toasted, macadamia nuts

2. Melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat in the confectioners sugar until smooth. Frost each cupcake and sprinkle with the chopped nuts.

Makes approximately 18 cupcakes

White Chocolate & Macadamia Nut Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/2 cup white chocolate chips

1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the chocolate chips) in a large bowl, and beat with an electric mixer on medium speed for 2 minutes. Stir in the chocolate chips with a spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup white chocolate chips
5 tbsp. milk
1 1/2 cups confectioners sugar, sifted
3 tbsp. chopped, toasted, macadamia nuts

2. Melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat in the confectioners sugar until smooth. Frost each cupcake and sprinkle with the chopped nuts.

Makes approximately 18 cupcakes

PS Be sure to frost these cupcakes quickly after finishing the icing. Because of the chocolate content it will develop a bit of a hardness as it cools, still soft and delicious enough to eat, but very difficult to pipe or spread.

Egg-Free White Chocolate Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
14 oz. can condensed milk
2 cups self-rising flour
1 cup cocoa powder
2 tsp. baking powder
1/2 cup white chocolate chips
1 tsp. vanilla extract
1 1/2 cups regular cola (coke, pepsi, or vanilla cola will work well)

1. Preheat the oven to 350F. In a medium bowl, cream the butter with an electric mixer on low-medium speed for 2-3 minutes. Add the condensed milk and beat until well combined. Add the flour, cocoa powder, and baking powder into the butter/milk mixture. Beat until just combined. Stir in the white chocolate chips, vanilla and cola with a whisk until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from muffin pan and cool on a wire rack for an additional 25 minutes.

For the frosting:

1/2 cup white chocolate chips

1 cup (from 2 cup container) ready made vanilla frosting

2.  In a medium bowl, microwave white chocolate chips for 30 seconds then stir. Heat in additional 15 second bursts, stirring in between intervals, until melted. Stir in vanilla frosting, and blend until well combined. Frost each cupcake with a spatula or piping bag (do this quickly because the frosting will be very hard to work with once the white chocolate cools and re-hardens). 

Makes approximately 12 cupcakes

White Chocolate & Vanilla Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup icing/confectioners sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1/2 cup white chocolate chips


1. Preheat the oven to 350F. Combine all ingredients (except for the chocolate chips) in a large bowl. Beat on low-medium speed with an electric mixer for 2-3 minutes. Gently fold in white chocolate chips with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes. 


For white chocolate icing:
1/2 cup white chocolate chips
.5 lb. container of vanilla frosting (ensure it is not whipped frosting)
additional white chocolate chips or white chocolate shavings (if desired)


2.(1) In a medium bowl, melt chocolate chips on high in the microwave by 30 second intervals, being sure to stir well between each interval. Once melted, stir in vanilla frosting until well combined. Immediately frost each cupcake using a beveled spatula, knife or piping bag. Sprinkle with chocolate chips or white chocolate shavings for garnish, if desired.


For vanilla icing:
1/4 cup solid vegetable shortening (such as crisco)
1/4 cup unsalted butter
1/2 tsp. clear vanilla extract (regular vanilla extract will work as well, the clear just helps to keep the icing bright white versus creamy/yellowy)
2 cups icing/confectioners sugar
1 tbsp milk (2%, almond, or soy)
additional white chocolate chips or white chocolate shavings (if desired)

2.(2) Beat shortening butter and vanilla extract with an electric mixer on medium speed until smooth and well combined. Add in icing sugar 1 cup at a time and beat until combined, until all 4 cups have been added. Beat in 1-2 tbsp. milk to reach desired texture. Frost each cupcake with a spatula, knife or piping bag. Sprinkle with white chocolate chips or white chocolate shavings for garnish, if desired. 



Makes approximately 18 cupcakes

White Chocolate and Chili Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
4 eggs
2 tsp. chipotle chili powder
1/2 cup white chocolate chips

1. Preheat the oven to 350F. Combine all ingredients (except for the white chocolate chips) in a large bowl, and beat with an electric mixer on low-medium speed for 2-3 minutes. Pour the white chocolate chips into the batter and fold in with a spatula or large spoon. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For the frosting:
1 cup white chocolate chips
1 lb. container of ready made creamy vanilla frosting (ensure it is not whipped vanilla)
sprinkling of cinnamon and/or chocolate shavings (if desired)

2. In a medium bowl, microwave the chocolate chips for 30 seconds, then stir. If not yet melted return to microwave for 30 second intervals, stirring well in between each interval. (DO NOT OVERHEAT) Spoon the vanilla frosting into the bowl of melted white chocolate and stir until well combined. Immediately frost the cupcakes with a beveled spatula or piping bag.

Makes approximately 18 cupcakes.