Extreme Chocolate Cupcakes With White Chocolate Fro

Name: Extreme Chocolate Cupcakes With White Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 4 squares unsweetened baking chocolate; 1/2 cup unsalted butter; 1 1/2 cups flour; 1 1/2 cups white sugar; 1/2 cup brown sugar; 1/2 teaspoon salt; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 2 tablespoons instant coffee powder; 1 cup hot water; 1/2 cup sour cream; 2 eggs; 1 1/2 teaspoons vanilla; Frosting; 6 ounces white chocolate; 10 tablespoons butter, softened; 8 ounces cream cheese, softened; 1 teaspoon vanilla extract; 2 cups confectioners' sugar; 1 cup sweetened flaked coconut; 1 cup chopped pecans, toasted; 1/4 cup light brown sugar; 1/4 teaspoon salt

Servings: persons

Cupcakes
4 squares unsweetened baking chocolate
1/2 cup unsalted butter
1 1/2 cups flour
1 1/2 cups white sugar
1/2 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons instant coffee powder
1 cup hot water
1/2 cup sour cream
2 eggs
1 1/2 teaspoons vanilla
Frosting
6 ounces white chocolate
10 tablespoons butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans, toasted
1/4 cup light brown sugar
1/4 teaspoon salt

1
Preheat oven to 350 degrees Fahrenheit.
2
Prepare two 12-well cupcake pans by inserting a paper cupcake liner into each well.
3
Melt the unsweetened baking chocolate and unsalted butter in the top of a double boiler.
4
Set aside and allow to cool somewhat while you mix the remaining ingredients.
5
In a large bowl, combine the flour, white and brown sugars, salt, baking soda, and baking powder.
6
In another bowl, dissolve the coffee powder in the hot water.
7
Add the sour cream, eggs, and vanilla.
8
Pour the liquid ingredients into the dry ingredients and mix well.
9
Pour the melted chocolate and butter into the batter and mix well.
10
Divide the batter evenly between the wells in each of the cupcake pans (about 1/4 cup batter works well).
11
Bake 25 to 35 minutes or until fork inserted into middle of one of the cupcakes comes out clean.
12
Remove cupcakes to cooling racks and cool completely before frosting.
13
To make the frosting: Place the white chocolate in a small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
14
Beat cream cheese in bowl until light and fluffy, using electric mixer at medium speed. Beat in butter, vanilla and salt. Gradually beat in cooled chocolate until smooth. Add the confectioners and brown sugars and beat about 2-3 minutes. Stir in chopped pecans and coconut; fold until incorporated.

2752

kcal

Calories

146

Fat

345

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Cupcakes, 4 squares unsweetened baking chocolate, 1/2 cup unsalted butter, 1 1/2 cups flour, and more.

Yes, Extreme Chocolate Cupcakes With White Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Extreme Chocolate Cupcakes With White Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions