Tuxedo Cupcakes

These scrumptious white chocolate filled tuxedo cupcakes are perfect for any celebration! They’re a combination of dark and white chocolate with a creamy filling!

It’s my blogiversary! Hard to believe, at least for me, but it was 5 years ago today that I first hit “publish” and went live to the world. Every year to commemorate my little corner of the Internet going live I make some sort of cake. This year I went with cupcakes, since I’ve been wanting to try my version of tuxedo cupcakes for a while!

Tuxedo cake has to be one of my favorites, if not my actual favorite, cake flavor. It’s got so many levels and layers and it’s all rich and delicious. If you’ve never had tuxedo cake, it’s basically chocolate upon chocolate upon white chocolate. There is some chocolate mousse in there usually as well as some white chocolate ganache. It’s rich to say the least.

Costco sells an absolutely delicious tuxedo cake and I have to strongly resist not buying one every time I go shopping there. So, I could have made a cake today – but I loved the idea of turning my favorite cake into tuxedo cupcakes!

How do you make these tuxedo cupcakes?

Start the recipe by making the chocolate cupcakes. You don’t have to use an electric mixer for this recipe, you can just whisk everything by hand. Be sure to sift the dry ingredients together to avoid any clumps. The wet ingredients should also be whisked thoroughly.

Combine the two together until just mixed, then fill the liners only halfway full. Be sure not to fill these any more than half or the cupcakes will rise up too much!

While the cupcakes are cooling, prepare the white chocolate ganache. You’ll use some for filling the cupcakes and some for the buttercream on top!

For the ganache, heat some cream until just simmering. Pour the cream over the white chocolate chips and allow it to sit for a full 3 minutes, before stirring it until smooth.

The ganache can be placed in the fridge while the cupcakes finish baking and cooling, to firm up a bit.

Once the cupcakes have cooled, you can use a sharp paring knife to carefully remove a 1″ deep “plug” of cupcake from the center, reserving that leftover piece. I used a fun little tool my husband bought me a couple of years ago!

After removing all of the middles, use a piping bag or a small spoon to place about 2 tsp of the white chocolate ganache inside. Place the leftover cake “plugs” gently back on top of the cupcakes while you prepare the buttercream!

How do you make the white and dark chocolate buttercream?

The two-toned frosting is so fun! It gives you both the chocolate and white chocolate flavors, which are essential to tuxedo cake. If piping two different flavors at once intimidates you, you could also just frost the cupcakes alternatively, one dark, one white, or add a bit of both (half and half).

It’s totally up to you!

To make the dark frosting, whip up some room temperature butter, along with cocoa powder, powdered sugar, vanilla and a touch of heavy cream.

For the white chocolate frosting, use the leftover white chocolate ganache from the cupcake filling, along with powdered sugar and a bit of softened butter.

Tip: I usually do the white buttercream first in the mixing bowl, and then the chocolate after, so I don’t have to completely wash out the bowl in between.

After the frostings are both prepared, you can proceed to icing them! If you do want to try both types of buttercream in a piping bag like I did, here is a great little tutorial.

Once you’ve iced the cupcakes, enjoy!

How long will these cupcakes keep for?

These cupcakes will be fine at room temperature (in a relatively cool location) for 1-2 days, but keep very well in the fridge, sealed, for 4-5 days.

Unfrosted cupcakes can also be stored in the freezer for up to 2 months. You can fill them with the ganache and freeze them that way, just thaw them overnight in the fridge before you plan to frost them!

Do you have to make both types of frosting?

No! If you want just chocolate, you can double the chocolate buttercream recipe. If you’d like more of the white chocolate, I suggest making 1.5 times the original white chocolate ganache recipe, then increasing the butter by another 1/4 cup and the powdered sugar by another cup or so.

Happy blogiversary to me!

Some of my other favorite cupcakes:

• vanilla birthday cupcakes
• mint chocolate cupcakes
• carrot cake cupcakes

Tuxedo Cupcakes

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5 from 5 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour
• Yield: 16 cupcakes 1x

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Description

These scrumptious white chocolate filled tuxedo cupcakes are perfect for any celebration! They’re a combination of dark and white chocolate with a creamy filling!

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Ingredients

Scale 1x2x3x

• 3/4 cup all-purpose flour
• 1/2 up 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 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 recipe)

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

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Instructions

1. Preheat the oven to 350 F and line 2 standard-sized muffin pans with 16 paper cupcake liners. Set aside. In a large mixing bowl, carefully sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk together.
2. In another medium sized bowl, whisk the eggs with the sugars, then whisk in the oil and vanilla. Add half of the wet ingredients to the dry ingredients and gently stir, then add half of the buttermilk, gently stirring again. Add the remaining wet ingredients, followed by the remaining buttermilk and stir until just combined.
3. Fill the cupcake liners only halfway full (this is important)! Filling the liners more than halfway full will cause the cupcakes to overflow out of the liners while they bake. Bake the cupcakes in the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes and allow them to cool in their pans for 10 minutes before removing them to a wire rack.
4. While the cupcakes are baking, make the white chocolate ganache. Place the white chocolate in a heat-safe bowl, then warm the cream either on the stovetop or in the microwave until just before boiling (it should be very hot but not bubbling). Remove the cream from the heat, then pour it all over the white chocolate. Allow it all to sit, without stirring, for 3 minutes. Stir continuously until the ganache is completely smooth. Place the ganache in the fridge until you’re ready to use it.
5. Using a sharp paring knife, gently remove about a 1″ “plug” from the middle of each cupcake, reserving the removed cake (see blog post for pictures). Using a small spoon or piping bag, fill each hole with white chocolate ganache, about 2 teaspoons full. You will have some ganache left, to use for the buttercream. Replace the cake “plug” on top of the cupcake.
6. Prepare the buttercreams. Start with the white chocolate buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, mix the softened butter until whipped and smooth, about 30 seconds. Add in the powdered sugar and 1 tablespoon of cream, mixing slowly until starting to combine. Measure 1/2 cup of the remaining white chocolate ganache and then add it to the mixing bowl. Turn the mixer to high and mix until smooth. If the buttercream seems a bit dry, add the extra tablespoon of cream.
7. Thoroughly scrape out the bowl of white chocolate buttercream and add it to a piping bag or another bowl. Start the chocolate buttercream by adding the softened butter to the bowl and mix on high, about 30 seconds. Add the powdered sugar, cocoa powder and 1 tablespoon of cream and mix again, starting on low and then turning it up to high. Add in the vanilla, salt and the additional tablespoon of cream, if needed. Mix on high until whipped and smooth, and spreadable.
8. Frost the tops of the cupcakes by alternating the different buttercreams, or using a two-toned approach with a piping bag. There is additional details on this in the blog post above. Serve the cupcakes immediately, or keep them at room temperature, in a sealed container, for 1-2 days. They will keep for 4-5 days in the fridge.

Unfrosted cupcakes can be frozen in an airtight container for up to 2 months, thawing overnight in the fridge.

Notes

*You can also make your own buttermilk by combining 1 tsp vinegar or lemon juice with whole milk and whisking it together, letting it sit for 10 minutes before using it in the recipe.

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: cupcakes
• Method: oven bake
• Cuisine: american

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