A light and fluffy dark chocolate cupcake with a creamy, luscious white chocolate buttercream.
I had the honor of making the cupcakes and cake for one of my colleague’s wedding. He got married on New Year’s Eve. What a great way to bring in the New Year by celebrating with all your friends and family, and committing to the one you love.
When I originally spoke to the lovely couple about what they wanted, they just mentioned chocolate. So I decided to go with a bold, dark chocolate cupcake and contrast it with a soft, smooth white chocolate buttercream. The two opposite flavors compliment one another like Yin & Yang.
When I say the cupcake is dark, I mean it’s almost black in color. The texture is soft and moist with the most intense chocolate flavor. There is also strong black coffee mixed into the batter, so there is a hint of coffee flavor. I also thought the kick of caffeine would be fun at midnight.
The frosting is made with Lindt White Chocolate which gives it a luxurious and velvety smooth, vanilla cocoa butter flavor – a true white chocolate taste.
Here’s what the actual set-up looked like. What you see is 120 cupcakes with a 3-layer 8″ cake on top and yes, that is a Minion wedding couple cake topper. Cute, eh? The groom’s last name is Minion and the gold clock cupcake toppers represent the stroke of midnight. I was intently making sure everything looked perfect. I also had the help of my awesome husband that night.
Congratulations Faith and Chris! I wish you enjoy all the pleasures that togetherness brings in life. 🙂
Cupcake recipe adapted from Half Baked Harvest
Buttercream recipe by Little Sweet Baker
I will also be bringing these to Fiesta Friday #49 @The Novice Gardener. Have a fabulous weekend everyone!
- 1 & ½ cups all-purpose flour
- 1 & ½ cups sugar
- 1 cup unsweetened cocoa powder (I used Dutch processed)
- 1 & ½ tsp baking soda
- 1 & ½ tsp baking powder
- 1 tsp salt
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup plain yogurt
- ½ vegetable oil
- 1 tbsp vanilla
- ¾ cup strong coffee, hot
- 2 cups unsalted butter, room temperature
- 200 grams good quality white chocolate, melted and cooled
- 5 cups powdered sugar
- 2 tsp vanilla
- Preheat oven to 350F and line 2 baking tins with 24 cupcake liners.
- In a medium bowl, toss together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl, whisk together the eggs, buttermilk, yogurt, vegetable oil and vanilla. Using a rubber spatula, slowly add the dry ingredient and mix until combined. Add the hot coffee and whisk everything together until smooth.
- Fill each cupcake liner ⅔ full and bake for 15 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.
- Using a stand mixer with the paddle attachment or handheld mixer, beat the butter for about 2 minutes, until light and fluffy. Add the first 3 cups of powdered sugar, one at a time, mixing in between. Then add the melted white chocolate and mix until smooth. Add the last 2 cups of powdered sugar and vanilla and beat until smooth and creamy. Frost cupcakes as desired. I used a Wilton 1M tip.