White Mocha Frappuccino Cupcakes

Chocolate "steam" pours from these white mocha cupcakes!

Chocolate “steam” pours from these white mocha cupcakes!

I’m just going to jump right in and say that these cupcakes rank in my top ten list of killer cupcakes. A tender, moist, dark chocolate base is topped with white chocolate whipped cream and garnished with sprinkles and chocolate art. If you’ve never had white chocolate whipped cream, it’s time to head into the kitchen and make some. White chocolate whipped cream takes whipped cream and raises it to an absurdly delicious level. The juxtaposition of richly sweet, airy cream with deeply chocolatey, moist cake crumbs is delightful. This streamlined cupcake is supposed to be reminiscent of a Starbucks white mocha frappuccino, and it is. (I mean that in a good way; I’m not a fan of the charred taste of Starbucks’s coffee.) And, given their elegant presentation, these cupcakes are fantastic for special occasions! The chocolate decorations not only make these cupcakes look as though they were professionally made, but pair very, very well with the cupcakes.

I urge you to make the chocolate decorations, even though they are a bit time-consuming. Be patient with making the chocolate adornments and make plenty of extras in case of breakage (which, even if you are a pastry wizard, will probably happen). Chocolate melts at a low temperature – between 86°F and 90°F – so handle the finished decorations as little as possible to ensure their structural integrity.

When making the white chocolate whipped cream, be sure to beat the cream only to soft peaks before gently beating in the cooled white chocolate; else the finished whipped cream will be grainy and won’t have the pleasingly smooth texture it otherwise would.

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White Mocha Frappuccino Cupcakes

Yield: About 24 cupcakes


For the cupcakes:
5 oz. semisweet chocolate, coarsely chopped (I used Hershey’s Special Dark)
2 cups cake flour
1/2 tsp salt
1/2 cup sour cream
5 TBS cocoa powder
2 1/2 tsp baking soda
4 eggs
2 tsp vanilla extract
1 1/2 cups hot espresso or strong coffee
12 TBS unsalted butter, softened
1 1/4 cup + 2 TBS light or dark brown sugar

For the white chocolate whipped cream:
3 cups heavy cream, separated
12 oz. white chocolate, chopped (I used an entire 11 oz. bag of Ghirardelli white chocolate chips, which worked very well)
1/3 cup powdered sugar OR 2 – 4 TBS maple syrup

For the decorations:
4 oz. chocolate (I used milk chocolate), finely chopped
chocolate sprinkles


For the cupcakes:
Preheat oven to 350°F. Line 2 cupcake tins with paper liners.

Melt the chocolate and let cool slightly. In a medium bowl, stir together flour and salt. In a separate bowl, whisk together the sour cream, cocoa powder, and baking soda, mixing to form a paste. Slowly whisk in the coffee. In a small bowl, stir eggs and vanilla until well combined.

Cream butter and sugar until fluffy. Slowly add the egg and vanilla mixture, and beat until combined. Add the melted chocolate and beat well. Add the flour mixture, alternating between it and the sour cream mixture, beating just until all ingredients are incorporated.

Divide the batter evenly between the cupcake liners, filling each about 2/3 full. (A 1/4 cup measure accomplishes this very well.) Bake 18 – 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Allow cupcakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

For the white chocolate whipped cream:
Place the white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. Meanwhile, bring 1 cup of the heavy cream to a boil. When the chocolate is fully melted, remove bowl from heat and pour the boiling cream over the chocolate; let sit for 1 – 2 minutes. Stir gently with a whisk or spatula until the chocolate is smooth.

Let the chocolate sit until it reaches room temperature. The chocolate cannot be at all warm when it is added to the whipped cream.

While the white chocolate ganache is cooling, beat the remaining 2 cups of cream with the powdered sugar or maple syrup only until soft peaks form. (You will beat the cream more when the ganache is added.) Add all the white chocolate at once and continue to beat until the mixture holds firm peaks. Press a piece of plastic wrap directly against the surface of the cream and refrigerate at least 2 hours. Overnight is best.

For the chocolate decorations:
While the whipped cream is setting, make the chocolate decorations. Spread a piece of waxed paper over a flat work surface. Melt the chocolate and allow to cool for a bit so that it doesn’t ooze everywhere when piped. (I waited about 20 minutes). Transfer chocolate to a squeeze bottle or piping bag (a Ziploc bag works well in place of a piping bag – snip off a tiny tip of one corner after adding the chocolate to the bag). Squeeze the melted chocolate onto the waxed paper in the desired shape(s), making sure to squeeze the chocolate thickly so that the finished decorations won’t easily snap in half. Make more decorations than you need in case of breakage, which will likely happen. Place in freezer to set completely, storing in freezer until needed. Carefully peel the chocolate from the waxed paper.

Ice cupcakes with set white chocolate whipped cream, swirling from the outside inward and ending with a peak on top. Sprinkle with chocolate sprinkles and finish with chocolate decorations.

Cupcakes should be stored in the refrigerator but served at room temperature for best flavour.

Source: Slightly adapted from Annie’s Eats


3 thoughts on “White Mocha Frappuccino Cupcakes

  1. Pingback: Cold Key Lime Soufflé | KitchEnchanted

  2. Pingback: Cadbury Creme Egg Cupcakes | KitchEnchanted

  3. Pingback: Italian Cream Cake | KitchEnchanted


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