Description
These rich and moist chocolate cupcakes are made with real milk chocolate and topped with a smooth white chocolate ganache. Perfect for parties or a sweet indulgence, they are easy to prepare and incredibly delicious.
Ingredients
- 125 g self‑raising flour
- 30 g plain (all-purpose) flour
- 30 g cocoa powder
- ½ teaspoon bicarbonate of soda
- 100 g milk chocolate, chopped
- 150 g unsalted butter, cubed
- 90 g soft brown sugar
- ¼ cup (60 ml) water
- ¼ cup (60 ml) buttermilk
- 1 egg, lightly beaten
- ½ cup (125 ml) thickened cream
- 300 g white chocolate, chopped
Instructions
- Preheat the oven to 180°C (350°F) and line cupcake tins with paper cases.
- In a large bowl, sift together self-raising flour, plain flour, cocoa powder, and bicarbonate of soda. Set aside.
- In a saucepan over low heat, melt the milk chocolate, butter, brown sugar, and water, stirring until smooth.
- Pour the warm chocolate mixture into the dry ingredients and mix gently until combined.
- Add buttermilk and beaten egg, then stir until the batter is smooth and pourable.
- Spoon the batter into the cupcake cases, filling each two-thirds to three-quarters full.
- Bake mini cupcakes for 12–15 minutes or large cupcakes for 15–18 minutes, until a skewer comes out clean.
- Transfer cupcakes to a wire rack and let cool completely.
- For the ganache, place white chocolate and cream in a heatproof bowl over simmering water and stir until melted and smooth.
- Refrigerate the ganache, stirring every 10 minutes until it thickens to a spreadable consistency (30–60 minutes).
- Once cupcakes are cooled and ganache is ready, spread or pipe ganache on top as desired.
Notes
- Top with crushed Oreos or mini cookies for added texture.
- Swap white chocolate ganache with milk or dark chocolate for variation.
- Add orange zest or espresso powder to the batter for extra flavor.
- Adjust ganache texture by changing cream-to-chocolate ratio.
- Store in the fridge for up to 5 days; let come to room temperature before serving.
- Freeze cupcakes without ganache and frost after thawing.
- Prep Time: 15 minutes
- Cook Time: 12–18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 small cupcake
- Calories: 170
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
