Chocolate Topped White Chocolate Cupcakes

Posted 2013-12-23 by Samantha Jeffree ⇒ follow

A variation of the traditional white chocolate mud cake. Instead of icing the cakes with ganache, melted chocolate is poured onto the tops of the cakes. Best eaten once the chocolate has hardened.

Preparation Time: 10 minutes
Cooking Time: 40 minutes (plus time for chocolate to set)
Makes: 12 cupcakes

Ingredients for cupcakes
125g butter, chopped
100g white chocolate melts (or block chocolate chopped)
1 cup caster sugar
1/2 cup of milk
1 egg lightly whisked (or equivalent Orgran No-Egg)
3/4 cup plain flour
1/2 cup self raising flour
1 tsp vanilla bean paste

Plus 200g white chocolate melts (or block chocolate chopped) for tops of cakes.

Method

Preheat oven to 160 degrees Celsius.

Place chocolate, caster sugar, butter and milk in saucepan over low heat.

Stir over low heat for 5 minutes or until mixture is smooth.

Remove from heat, place mixture in heat proof bowl, and put aside for 5 minutes to cool.

Lightly whisk egg (or make Orgran No-Egg as directed on packet). Using a balloon whisk, whisk in flours until just combined.

Whisk in vanilla bean paste.

Pour mixture evenly into prepared cupcake paper cases.

Bake in oven for 30 minutes or until skewer inserted into the centre of a cake comes out almost clean (a few moist crumbs is fine).

Remove from oven, place on cooling rack and allow to cool.

Cupcakes will probably sink in the middle, this is okay as this will allow room for the melted chocolate.

Once cakes are cool, place the 200g of white chocolate in a heat proof bowl (I used a large teacup to save dishes) and microwave for approximately 2 minutes or until chocolate has melted.

Spoon melted chocolate onto cupcakes, allowing it to pool in the centre of the cakes.

Allow chocolate to set.

Categories
#chocolate
#cupcakes
#baking

%recipeyum

224429 - 2023-07-17 08:13:40

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