White Chocolate Cupcakes

Why, hello. 

Hello to you and hellooooo White Chocolate Cupcakes.

I have always had a thing for white chocolate. Not that I discriminate when it comes to chocolate. White, milk, dark...I will take any and all. But white chocolate is a just a little bit special. When I saw this recipe on Jenny's blog, it was bookmarked before you could say, "Yes please!"

Admittedly it took me way too long to get around to actually baking them, but I finally did it. Obviously. 

Good decision if I do say so myself. 

These darling little cupcakes are super moist. They aren't super sweet, which bodes well for some of us (like a certain fiance over here). Others (like myself) may say they could stand to be sweeter. That's what happens when you try to make them lighter but using less sugar. So, while they're not the sweetest cupcake in the world, they still did the job. 

I mean, really? White chocolate and cupcakes...Can you really go wrong here? 

White Chocolate Cupcakes

(Adapted from the Picky Palate)

Makes 12 cupcakes

Ingredients:

For the cupcakes-

1 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup sugar

1 cup white chocolate chips

2 eggs

1/2 cup plain or vanilla greek yogurt

1/3 cup vegetable oil

1 teaspoon vanilla extract

For the frosting-

8 tablespoons unsalted butter, softened

1/2 up granulated sugar

1/2 cup packed light brown sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

1 cup all purpose flour

1-2 tablespoons milk

White chocolate chips for garnish

Directions:

For the cupcakes-

1. Preheat oven to 350 degrees. Fills cupcake tin wells with liners or coat with nonstick spray. 

2. In a large bowl, combine flour, salt, baking soda and sugar.

3. Pour white chocolate chips into microwave safe bowl. Melt in microwave for about 45-60 seconds on medium power. Stir vigorously then continue to cook in short intervals until completely melted.

4. Add eggs, yogurt, oil, vanilla and the melted chocolate to the flour mixture. Stir until well combined.

5. Pour batter evenly into cupcake liners. Bake 16-18 minutes or until toothpick inserted in middle comes out clean. Tops of cupcakes will become golden brown. Remove from oven and let cool completely before frosting.

For the frosting-

1. Add butter and sugars to the bowl of a stand mixer. Beat until well combined and mixture is light and fluffy. 

2. Add vanilla, flour and salt to the bowl. Beat again until well combined. Slowly add milk as needed to thin the frosting.