These scrumptious white chocolate–filled tuxedo cupcakes are perfect for any celebration. They combine dark and white chocolate with a creamy center for a rich, layered treat.
Today I’m celebrating my blogiversary — five years since I first published this site. Every year I mark the occasion with a special baked treat, and this year I wanted to turn my favorite tuxedo cake into individual tuxedo cupcakes. They capture all the best parts of the classic: layers of chocolate, white chocolate, and a creamy filling.
Tuxedo cake is a decadent combination of chocolate and white chocolate elements, often including chocolate mousse and white chocolate ganache. I love how many textures and flavors come together: rich cocoa, silky white chocolate, and fluffy buttercream. If you’ve never tried tuxedo cake, these cupcakes are a perfect, bite-sized introduction.
How do you make these tuxedo cupcakes?
Begin by making the chocolate cupcake base. You can mix everything by hand or use an electric mixer. Sift the dry ingredients to avoid lumps and whisk the wet ingredients until smooth. Combine wet and dry just until incorporated — overmixing will make the cupcakes dense. Fill each liner only halfway so the cupcakes bake up nicely without overflowing.
While the cupcakes cool, prepare the white chocolate ganache. Heat heavy cream until it’s just simmering, pour it over chopped white chocolate or chips, and let it sit for three minutes before stirring until smooth. Chill the ganache briefly to help it thicken so it’s easier to pipe into the cupcakes.
When cupcakes are cool, remove a 1″ plug from the center of each using a sharp paring knife or a small corer and reserve the removed pieces. Fill each cavity with about 2 teaspoons of the white chocolate ganache, then gently replace the cake plug.
How do you make the white and dark chocolate buttercream?
The two-toned frosting brings both chocolate and white chocolate flavors to the forefront. If piping two flavors together feels tricky, you can alternate piping the frostings or simply frost half the cupcakes with one flavor and half with the other.
Chocolate buttercream: whip room-temperature butter with cocoa powder, powdered sugar, vanilla, and a splash of heavy cream until light and spreadable.
White chocolate buttercream: use softened butter, powdered sugar, and about 1/2 cup of the chilled white chocolate ganache. Add a tablespoon or two of heavy cream if needed to reach a smooth, pipeable consistency.
Tip: I make the white chocolate buttercream first, then the chocolate, so I don’t have to wash the mixing bowl between batches. If you want to pipe both frostings from a single bag to create a striped effect, place each buttercream side-by-side in the bag for a dramatic two-tone finish.
Once frosted, the cupcakes are ready to serve and enjoy.
How long will these cupcakes keep?
Store frosted cupcakes at room temperature, in a cool spot and in a sealed container, for 1–2 days. They will keep well refrigerated for 4–5 days. Unfrosted cupcakes freeze nicely for up to 2 months; you can also fill them with ganache before freezing and then thaw overnight in the refrigerator before frosting.
Do you have to make both types of frosting?
No. If you prefer all chocolate, simply double the chocolate buttercream. If you want more white chocolate flavor, increase the ganache by 1.5× and add an extra 1/4 cup butter and about 1 cup more powdered sugar when making the white buttercream.
Happy blogiversary to me — and happy baking to you!
Some other favorite cupcake recipes include vanilla funfetti birthday cupcakes, mint chocolate cupcakes, and carrot cake cupcakes — all great to try if you enjoy baking a variety of flavors.
Tuxedo Cupcakes
5 from 5 reviews
- Author: Katherine | Love In My Oven
- Total Time: 1 hour
- Yield: 16 cupcakes
Description
These white chocolate–filled tuxedo cupcakes combine dark and white chocolate with a creamy center for a decadent, celebratory treat.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup natural cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs, room temperature
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, lightly packed
- 1/3 cup grapeseed or vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk, room temperature*
White Chocolate Ganache
- 8 oz chopped white chocolate or white chocolate chips
- 1/3 cup heavy cream
White Chocolate Buttercream
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1–2 tbsp heavy cream, as needed
- 1/2 cup white chocolate ganache (from above)
Chocolate Buttercream
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1/4 cup natural cocoa powder
- 1–2 tbsp heavy cream, as needed
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Line two standard muffin pans with 16 paper liners. In a large bowl sift together flour, cocoa powder, baking powder, baking soda, and salt; whisk to combine.
- In a medium bowl, whisk eggs with both sugars, then whisk in oil and vanilla. Add half the wet mixture to the dry ingredients and stir gently, then add half the buttermilk and stir. Repeat with remaining wet ingredients and buttermilk, mixing until just combined.
- Fill cupcake liners only halfway. Bake for 18–20 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- While cupcakes bake, make the white chocolate ganache: place white chocolate in a heat-safe bowl. Heat cream until very hot but not boiling, pour over chocolate, and let sit for 3 minutes. Stir until smooth and chill until slightly thickened.
- Core each cooled cupcake with a paring knife or small corer to remove a 1″ plug. Fill each cavity with about 2 teaspoons of ganache and replace the cake plug.
- Prepare the white chocolate buttercream: beat softened butter until smooth, add powdered sugar and 1 tbsp cream, then add 1/2 cup chilled ganache and beat on high until smooth. Add extra cream if needed.
- Prepare the chocolate buttercream: beat softened butter until smooth, add powdered sugar, cocoa powder, and 1 tbsp cream and mix starting on low, then high. Add vanilla, a pinch of salt, and more cream if needed until spreadable.
- Frost the cupcakes using one or both buttercreams. Pipe a two-toned effect by placing both frostings side-by-side in a piping bag, or frost cupcakes alternately with each flavor. Serve immediately or store as noted below.
Unfrosted cupcakes freeze for up to 2 months in an airtight container; thaw overnight in the fridge before frosting.
Notes
*To make a quick buttermilk substitute, combine 1 tsp vinegar or lemon juice with whole milk, whisk, and let sit 10 minutes before using.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: cupcakes
- Method: oven bake
- Cuisine: American