White Chocolate Cupcakes with White Chocolate Ganache

First baking post to set off the mood – and what better way than with chocolate! White chocolate, that is.

I know that not everybody’s a huge fan of white chocolate – I, for once, am not as well. It’s a love/hate relationship kind of thing… you know. However, one Sunday afternoon, I just thought, “What the hey… I’ll give it a go!”. So one quick look at my favourite recipes website Exclusively Food yielded this great, moist, packful of delicioso goodness white chocolate mudcake.

I tweaked the recipe around a bit and made cupcakes out of the recipe. I had to play around with the measurements, however in the end, the cakes turned out to be perfectly moist, with that hint of white chocolate but not overpoweringly sweet.

Instead of using sour cream and white chocolate, I used thick cream and melted some white chocolate chips on the liquid – producing a smooth, thick ganache that perfectly compliments the cupcakes.

These cupcakes have completely transformed my idea of white chocolate. I have to say that I am now in a love relationship with them!

White Chocolate Mud Cake Cupcakes with White Chocolate Ganache

Recipe adapted from Exclusively Food’s White Chocolate Mud Cake

Makes approximately 18 cupcakes

300g white chocolate

200g butter

250ml milk

3/4 cup caster sugar

2 tsp vanilla extract

2 eggs

100g self raising flour

150g all purpose flour

  1. Preheat oven to 160 deg C. Line your muffin tray with paper cases.
  2. Place chocolate, butter, milk and sugar in a saucepan. Combine & melt them under low heat while stirring occasionally. Once full melted, remove from heat and set aside to cool.
  3. Once chocolate mixture is cooled, add eggs and stir to combine. Set aside.
  4. Sift both flours in a large bowl. Add 1 cup of wet to the dry ingredients. Stir until combined, and add another cup and stir again. Add all remaining wet ingredients and stir until forming a smooth batter.
  5. Divide batter evenly on to prepared muffin tray. Bake for around 20 minutes. Cool cake before frosting.

White Chocolate Ganache

200g white chocolate

3/4 cup thickened cream

2 tbsp icing sugar, sifted

  1. Melt chocolate & cream in a saucepan over low heat. Stir occasionally until smooth. Whisk in sifted icing sugar until lumps are gone.
  2. Cool before using as icing on cupcakes.

NB. If ganache is too runny, refrigerate it for a few minutes. If ganache gets too hard, remove from the fridge, whisk it around a bit and return to room temperature.

You may also like