White Chocolate Mud Cupcakes
This recipe for White Chocolate Mud Cupcakes
is beautifully dense and moist.
White chocolate cupcakes are deliciously rich and decadent. Sometimes for a real treat I add some frozen raspberries to the mixture as I love the tartness of raspberries combined with the sweetness of the white chocolate.
I have included the ingredients and instructions for an easy white chocolate ganache. If I haven't added frozen fruit to the white cupcake recipe, I love to frost cupcakes with ganache and top with finely sliced Cherry Ripe or other candy covered fruit bar.
I always avoided making white chocolate mud cake as I thought it would be a difficult cake to make. Since finding this recipe many years ago, I realised how easy they are to make and now these cupcakes are often enjoyed by my family and friends.
Like all mud cakes, these white chocolate mud cupcakes keep really well and can easily be made a day ahead of when required.
|Prep Time||Cooking Time||Servings||Difficulty|
|15 minutes||25 minutes ||18||Easy|
- 4oz (125g) white chocolate
- 5oz (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 all-purpose (plain) flour
- 1 tspn vanilla essence
- 1 egg, lightly beaten
- 3oz (85g) Cherry Ripe bar, finely chopped (or any suitable chocolate bar)
- 1/4 cup flaked coconut, toasted
Preheat oven to 300F(150C).
Line cupcake trays with cupcake papers.
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.
Whisk in sifted self-raising flour and all-purpose flour, and vanilla and egg.
Spoon mixture into cupcake trays.
Top each cupcake with chopped Cherry Ripe.
Bake for 20-25 minutes or until a skewer inserted in the center comes out clean.
Leave in trays for 5 minutes and then turn onto wire rack to cool.
When cool, spread ganache over cupcakes and sprinkle with coconut.
- 5oz (165g) white chocolate
- 1/3 cup cream
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.
Refrigerate, stirring occasionally with a metal spoon, for 30 minutes or until a a spreadable consistency.