White Chocolate Snowflake Cupcakes

Prep Time: 45 min | 15 min
Yield: 1.5 Dozen
  • 1 3/4 C Cake Flour
  • 3 oz. Finely chopped white chocolate
  • 2 t Baking Powder
  • 1 Pinch Salt
  • 2/3 C Buttermilk
  • 1 t Vanilla
  • 4 Egg Whites
  • 6 T Butter
  • 1/3 C Oil
  • 1/2 C Sugar
December 14, 2014

It seems that there is always at least one person at the party who isn’t a big fan of dark chocolate.  Well, KC wants them to be happy too!  So we created a cupcake that incorporated the sweet treat into the batter and the frosting for a double dose of white chocolate goodness balanced with vanilla and buttermilk.  We topped it with shaved white chocolate and sparkling sugar for a glistening snowflake effect.  White chocolate lovers, here is your cupcake!


White Chocolate Cupcakes

Yield: 1.5 dozen

The above listed ingredients are for the cake; additional ingredients will be necessary for the following:


1 C Butter

3 C Powdered sugar

1/3 C Heavy Whipping Cream

1 t Vanilla

6 oz Melted White Chocolate



Sift together the cake flour, baking powder and salt.  Stir the white chocolate into the flour mixture and set aside.

In the bowl of a stand mixer, whip the butter and sugar until light and fluffy.  In a slow steady stream, drizzle in the oil as you continue to whip the butter.  Add the vanilla to the buttermilk and stir to combine.

Alternate the buttermilk and flour in additions, mixing just until combined.

In a separate bowl, whip the egg whites until soft peaks form.  Fold the egg white into the batter.  Portion into making cups and bake at 325 degrees or until a toothpick inserted in the center comes out clean.

For Frosting:

Whip the butter until light.  Add the powdered sugar, vanilla, and cream and mix until combined.  In a slow stream, add the white chocolate as the mixer is going on medium speed.  Whip for about 30 seconds after all the white chocolate has been added to make  sure it is incorporated.  Add more powdered sugar if the frosting is too loose.  Alternatively, if you would like it less stiff, add heavy cream to balance it.

Frost the cupcakes and top with shaved white chocolate (use a vegetable peeler to shave pieces off a chocolate bar) and white sprinkles. Enjoy!

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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