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White Chocolate Cupcakes

User Rating 5 Star Rating (1 Review)


White Chocolate Cupcakes

White Chocolate Cupcakes

Linda Larsen
This recipe makes the most velvety and tender White Chocolate Cupcakes ever. The white chocolate chips act like "finely divided solids", a food science term. The tiny pieces of chocolate melt into the batter, adding incredible flavor and creating a smooth texture.

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 24 cupcakes


  • 1 pkg. two layer white cake mix
  • 1-1/4 cups water
  • 1/3 cup oil
  • 3 egg whites
  • 1 cup white chocolate chips, very finely chopped
  • Desired frosting


Preheat oven to 350 degrees F. Line 24 muffin tins with paper baking cups; spray lightly with nonstick cooking spray containing flour.

In a large bowl, combine cake mix, water, oil, and egg whites and blend. Beat two minutes at high speed until thick and fluffy. Fold in the finely chopped white chocolate chips.

Divide batter among prepared baking cups. Bake for 14 to 19 minutes, or until a toothpick inserted in center comes out clean and the tops spring back when lightly touched. Cool in pans for 5 minutes, then remove to wire racks to cool completely.

When cupcakes are cool, frost with desired frosting.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Fabulous!, Guest Angela

Wow, these cupcakes are so good and so easy! I had my kids help. They really loved making the batter and spooning it into the cupcake tins. I used a canned frosting that I whipped up to make it fluffier. Then the kids got to decorate them. Incredible!

1 out of 1 people found this helpful.

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