Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp (7g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1 large egg (50g)
  • 0.75 cup (180ml) whole milk
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 6 oz (170g) semi-sweet chocolate melting wafers
  • 2 oz (55g) white chocolate melting wafers

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your pan.
  2. Beat the butter and sugar until pale and fluffy. Add the egg and vanilla, mixing until combined.
  3. Gradually add the flour, baking powder, and salt, alternating with the milk. Mix until just combined; do not over-mix.
  4. Fill liners 2/3 full and bake for 18-20 minutes. They are done when a toothpick inserted in the center comes out clean and the tops spring back.
  5. Once completely cool, use a serrated knife to gently slice off the domed top of each cupcake to create a flat surface for the cap.