Ingredients
½cupunsalted butter,(1 stick)
2ozsemi-sweet baking chocolate,quality
½cupunsweetened cocoa powder,not Dutch processed
¾cupall-purpose flour,spooned and leveled
½tspbaking soda
¾tspbaking powder
¼tspsalt
2large eggs,room temperature
½cupgranulated sugar
¼cuplight brown sugar,packed
1tsppure vanilla extract
½cupbuttermilk
6ozwhite chocolate,melted, slightly cooled
1cupunsalted butter,softened to room temperature
2cupsconfectioners’ sugar
¼cupheavy cream
1tsppure vanilla extract
¼tspsalt
2ozsemi-sweet baking chocolate,melted, for drizzling, optional
chocolate sprinkles,optional for garnish
Preparation
Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners. Set aside.
Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring between each time. Stir until smooth and set aside to slightly cool.
In a medium-sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter-chocolate mix and whisk until smooth. Add half of the flour mixture, then half of the buttermilk.
Repeat until everything is added. Stir until just combined; do not overmix.
Divide the batter between 12 liners in the cupcake pan.
Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners’ sugar.
Quickly stir the cooled white chocolate, then add to the butter-sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy.
Add the cream, vanilla extract, and salt. Beat for 1 minute until combined.
Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles, if desired.
Serve, and enjoy!
