Chocolate Cupcakes with White Chocolate Cookie Buttercream

Ok, now for the main event…


You know those cookies I was talking about yesterday, well I decided to crumble them up and put them into some white chocolate buttercream because you know if there’s one thing better than regular cookies n’ cream icing, it’s white chocolate cookies n’ cream icing. Rich, creamy white chocolate icing speckled with pieces of the Chewy Chocolate Cookies I made yesterday. Delish!


The white chocolate buttercream is super easy to whip up. I think the most time consuming thing is waiting for the chocolate to melt and then cool back down so you can incorporate it into the butter and powdered sugar. Other than that, you follow the standard steps of a typical frosting- Whipping the butter and powdered sugar together and then adding milk and vanilla.


To make white chocolate frosting, you’re going to fold in your melted white chocolate after the first steps are done, whip it till it’s fluffy, and then beat in some cookie crumbles!


I used the icing to top my go-to chocolate cake/cupcake recipe that came into my family a couple years ago. It uses unsweetened cocoa so no need to worry about melting chocolate, and the rest of the ingredients are ones you probably already have in your pantry.


The result is soooo much better than a boxed mix, so I really encourage you to try making the cake from scratch. This recipe produces a chocolate cake packed with chocolate flavour and creates the perfect soft texture and crumb. If time is a factor, you at least need to try the icing!


I made a half batch of both the cupcake recipe and the icing recipe, because I was only making enough for my family of 3 people. Halving the recipes produced 10 cupcakes and enough icing to frost each liberally (and also included some taste testing- for quality control of course!).


Chocolate Cupcakes with White Chocolate Cookie Buttercream

For the Cake:

2 cups all-purpose flour

3/4 cup cocoa powder, preferably Dutch Processed

2 tsp baking soda

1 tsp salt

1 cup canola oil

2 cups sugar

2  large eggs

1 and 1/2 tsp vanilla extract

1 cup boiling water

1 cup buttermilk


Pre-heat oven to 350 F. Line muffin tins with paper liners or spray with non-stick spray.

In a small bowl, sift together the flour, cocoa, baking soda, and salt.

In a large bowl, whisk together the oil and sugar. Beat in your eggs until well combined, and then stir in the vanilla. Slowly, pour in the boiling water while whisking constantly, and then add your buttermilk.

Gently whisk in the dry ingredients to the wet ingredients until well blended and then pour into prepared muffin tins.

Bake for about 20 minutes or until a toothpick inserted into the centre comes out clean. Cool completely on wire racks before icing.

(FYI the original recipe calls for placing all the ingredients into a large bowl and beating with an electric mixer until the mixture is smooth. I was too scared to try this method, but feel free to try it!)

For the Icing:

1 cup salted butter, softened

2 and 1/2 cups powdered sugar (or more, depending on taste and desired consistency)

6 oz white chocolate, chopped (I used Baker’s Squares)

1/4 cup milk (I used 1%)

1/4 tsp vanilla extract

Heaping 1/2 cup of chocolate cookie crumbles (this is about 6 homemade ones, but feel free to use Oreos instead)

Extra cookies, cut in half for decorating (Optional)


Put white chocolate into a small bowl and set over a double boiler on low heat. Heat until chocolate has completely melted, stirring occasionally. Remove from heat and set aside to cool completely.

Once chocolate has cooled, place powdered sugar and butter in a large bowl and cream together until light and fluffy, scrapping down the sides of the bowl as needed.

Add the milk and vanilla, and beat again to incorporate. Fold in the cooled white chocolate until entirely blended, and then beat frosting for an addition 2-3 minutes until light and fluffy.

Mix in your cookie crumbles, and beat to evenly distribute in the icing. Don’t beat for too long as the longer you whip the icing for the more broken down the cookie pieces will become.

(Adapted from Comfortably Domestic)

*I halved both of these recipes, but have included the full versions here for the purposes of this post.

**The longer you let the icing sit (e.g. a couple of hours), the more soft the cookie pieces become, creating a more uniform frosting in terms of texture. 

Yield: Original recipe (as posted) 20 cupcakes, or halved, 10 cupcakes.


One response to “Chocolate Cupcakes with White Chocolate Cookie Buttercream

  1. Pingback: Chocolate Cake with Raspberry Mousse and Nutella Buttercream | Kitchen Cures·

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