White Velvet Butter Cupcakes with Milk Chocolate Ganache Frosting


  • 4 1/2 Egg Whites
  • 1 cup Milk
  • 2 1/4 teaspoon Vanilla
  • 3 cup Cake Flour
  • 1 1/2 cup Sugar
  • 1 1/2 tablespoon Baking Powder
  • 3/4 teaspoon Salt
  • 6 ounce Butter, melted
  •  Frosting
  • 12 ounce Bissinger's 38% Milk Chocolate, chopped
  • 1 3/4 cup Heavy Cream
  • 1/2 teaspoon Vanilla


Preheat oven to 350 F. Line muffin pans with paper cup cake liners. Combine dry ingredients into mixing bowl. Add butter slowly with paddle on speed 1. Slowly add milk then mix on speed 2 for 2-3 minutes. Add egg whites and vanilla extract. Pour into muffin cups, two-thirds full. Bake on center rack, 20-25 minutes or until toothpick comes out clean. Be careful not to overbake.


Break chocolate into pieces and process in food processor until finely ground. Pour boiled cream over chopped chocolate and stir until smooth, add vanilla. Place in large bowl of electric mixer and refrigerate until cold, stirring once or twice. Mix with whip attachment on medium-low speed until it starts to thicken. Increase speed and beat just until soft peaks form. It will continue to thicken after mixing stops. If it becomes overbeaten and grainy, mixture needs to be rechilled and beaten again. Pipe onto cupcakes and add toppings as desired.


Makes 18 cupcakes.

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