White Chocolate Mud Cupcakes

These white chocolate mud cupcakes are topped with a cherry ripe and a white chocolate ganache.

125g white chocolate
165g butter, chopped
1 cup light and creamy coconut flavored evaporated milk
1 1/3 cups caster sugar
1/3 cup self-raising flour
1 cup plain flour
1 tspn vanilla essence
1 egg, lightly beaten
85g Cherry Ripe bar, finely chopped
1/4 cup flaked coconut, toasted

1. Preheat oven to 150C (300C).

2. Line cupcake trays with cupcake papers.

3. Place chocolate, butter, milk and sugar in a saucepan over low heat and cook, stirring, for 3-4 minutes or until smooth. Remove from heat.

4. Whisk in sifted self-raising flour and plain flour, and vanilla and egg.

5. Spoon mixture into cupcake trays.

6. Top each cupcake with chopped Cherry Ripe.

7. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean.

8. Leave in trays for 5 minutes and then turn onto wire rack to cool.

9. When cool, spread ganache over cupcakes and sprinkle with coconut.

Ganache:
180g white chocolate
1/3 cup cream

1. Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium for 2-3 minutes, stirring every minute with a metal spoon, or until melted.

2. Refrigerate, stirring occasionally with a metal spoon, for 30 minutes or until a a spreadable consistency.