This is the first time I made cupcakes. I was a little bit worried about frosting, I have never done it before, and I did not have proper icing tips. But Ansh insisted he wanted cupcakes for the Spring festival in his Kindergarten.

Keeping my fingers crossed I went ahead and made a batch. They tasted wonderful and looked good enough.


What You Need :

All-Purpose Flour / Maida : 1 1/4 cups
Baking Powder : 2 tsp
Salt : 1/4 tsp
Cocoa Powder : 1/2 cup
Boiling Hot Water : 1 cup
Butter : 1/2 cup, unsalted and at room temperature
Sugar : 1 cup
Eggs : 2
Vanilla Extract : 1 tsp
For Frosting:
Chopped White Chocolate : 150 gms
Butter : 150 gms
Icing Sugar : 160 gms
Vanilla Extract : 1 tsp


Preheat oven to 190 degrees C.
Prepare muffin tray by lining with muffin cups.
Mix cocoa powder and boiling hot water till smooth and let it cool to room temperature.
Whisk together the flour, baking powder, and salt, till mixed well.
With electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add one egg at a time and beat till smooth.
Beat in the vanilla extract.
Add the flour mixture and mix till just incorporated.
Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 20 mins till a toothpick inserted into a cupcake comes out clean.
Do not over bake or the cupcakes will be dry and crumble easily.
Remove from oven and let them cool.
After the cupcakes have completely cooled, frost with icing.

Chocolate Frosting:
Melt the chocolate in a heatproof bowl over a double boiler. Remove from heat and let cool to room temperature.
With an electric mixer or with a hand mixer, beat the butter until smooth, for about 1 minute.
Add the sugar and beat until it is light and fluffy. Beat in the vanilla extract.
Add the chocolate and beat on low speed until incorporated.

You can spread this frosting on the cupcakes with help of a spatula, or pipe it with help of piping bag.

Mom’s Tips:
Cupcakes are usually best the day they are made.
You can also cover and store for a day or two.
If piping the frosting, I suggest to use a big open star tip to get nice swirl or a flower shape.I had a small sized tip, so the icing was not as pretty as I expected.


13 thoughts on “Chocolate Cupcakes with White Chocolate Frosting”

  1. You did EXCELLENT! Yesterday I baked a small cake because I was looking forward to try layering it with frosting, for the very first time. And guess what, i spoiled it as I tried to slice. Now we are eating it just as it. Thankfully it tasted good on it’s own too.
    My husband loves white chocolate and eats only that, so this frosting is going straight in my wish list 🙂

  2. No way anyone can say this is your first attempt for cupcakes, they look absolutely stunning n delicious. I am always worried about frosting and my kids love to eat cupackes. I am going to try this soon :)! BTW I can my daughter Ansh 🙂

  3. are you shore the it is 1 1/4 cups of all purpose four . i don’t know if its 11/4 cups or 1 1/4 cups and how many grams is that i am really confused and really want to try this recipe too so please answer my question and you would help me lots.

    Thank You 🙂

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