L&P White Chocolate Cupcakes


There’s no denying that I love trying new chocolates – whether it’s Whittaker’s peanut butter or raspberry and white chocolate, or Cadbury’s Marvellous Creations I’m all over it in a heartbeat. So when I heard Whittaker’s was launching L&P chocolate I couldn’t wait to lay my hands on a block.

Luckily,  I wasn’t disappointed in the slightest and over the past week have been busy scheming how I could use it in some baking. To be honest, it wasn’t hard to come up with something – cupcakes were the obvious choice! A bit of pondering and planning later, I was all set to make these L&P cupcakes a reality.

So what are they exactly? A fluffy, moist L&P cupcake topped with rich L&P chocolate buttercream complete with popping pieces. Yip, there’s L&P baked into the cupcake to give them an extra hit of that classic L&P taste – and ensure the icing doesn’t totally steal the show!


Having previously used fizzy drink to flavour butterbeer cupcakes  I knew the L&P would flavour them beautifully – provided I got the quantity right! Too much and they wouldn’t bake and would react messily with the baking soda; too little and the cupcakes would be stodgy and dry – neither of which would be ideal! But with a bit of careful measuring, constant quality control (I did get through a bit of batter…) and tinkering with the batter I got the L&P cupcakes absolutely perfect – phew!

With the L&P cupcakes cooling on the bench I moved onto the L&P white chocolate icing. This was really easy – all I did was melt a block (yes, a whole block!) of the chocolate in with a light buttercream mixture. Then I simply tinted it a nice pale yellow, iced each cupcake with a generous swirl of icing and finished them with a few sugar pearls to tie in with the fizzing elements of the cupcakes – both in the L&P and the chocolate!

The finished cupcakes were beautiful – the cupcake was light and moist, with a delicate L&P flavour coming through with each bite. As you would expect the icing was incredibly decadent – think smooth, creamy icing infused with all the flavour and popping fun of the chocolate! Absolute Kiwi perfection. I hope you like them!


Makes approx 36 cupcakes



  • 225g butter, softened
  • 2 cups sugar
  • 4 eggs
  • 4 cups plain flour
  • ½ tsp baking soda
  • 380ml L&P

L&P white chocolate Buttercream

  • 125g butter, softened
  • 5-6 cups icing sugar, sifted
  • 225g Whittaker’s L&P White Chocolate, melted



  1. Preheat oven to 175 degrees Celsius and line three 12 hole muffin pans with cupcake cases
  2. Cream together butter and sugar until pale and fluffy
  3. Add eggs one at a time, mixing well between each addition.
  4. In a separate bowl, sift together flour and baking soda.
  5. Add flour butter mixture one cup at a time, alternating with L&P and mixing until just combined between each addition.
  6. Spoon batter into cases until batter almost reaches the top. Bake for 20-25 minutes or until an inserted skewer comes out clean.
  7. Allow to cool in pan for 15 minutes before transferring to wire rack to cool completely.

L&P White Chocolate Buttercream

  1. Mix butter until smooth.
  2. Add 2 cups of icing sugar and mix well.
  3. Add melted L&P White Chocolate and mix until well combined.
  4. Add remaining icing sugar one cup at a time, mixing well between each addition, until desired consistency is reached.
  5. Pipe onto cupcakes using an open 1M tip.

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  • Ruth

    As a novice, can I ask why did you use baking soda instead of baking powder?

    • Kirsten

      Hi Ruth! Because L&P is acidic, so the baking soda (a base) reacts with it to form cardbon dioxide bubbles that make the cupcakes rise :) In cupcakes that lack an acidic ingredient you’d use baking powder instead as it contains both parts of the reaction. Hope that makes sense!

  • Lina

    Hi, that looks fantastic – thanks! Will you be doing a cake recipe as well? 😀

    • Kirsten

      Thanks Lina! I was thinking about doing a cake at some point over the next month or so :)

      • Donna

        Would this recipe work ok as a cake? Would I have to change anything? I’ve made these cupcakes multiple times and everyone loves them so thinking of making this as a cake for my sisters birthday :)

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  • Rebbeca

    What can we use instead of eggs

    • Kirsten

      Hi Rebecca, I don’t specialise in egg-less recipes so can’t really comment on what would be a good alternative in this recipe. I’ve read that banana’s can be used in place of eggs (1 banana = 1 egg), however that would add flavour to the cupcake. Sorry not to be of more help – good luck!