Chocolate Cupcakes with White Chocolate Cream
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour
- 1 tsp vanilla extract
- ½ cup Chocolate chip
- For the white chocolate cream
- 1 cup white chocolate (chopped)
- 0.333 cup unsalted butter
- 2 ½ cups powdered sugar
- 1 Tbsp cream (38% fat)
- To decorate
- 1 cup grated Chocolate (30% cocoa solids)
- powdered sugar
- Chocolate letter
- Red currant
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 24 mini muffin tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla and chocolate chips, until just combined.
4.
Spoon into the paper cases and bake for 10-15 minutes until springy to the touch. Place on a wire rack to cool completely.
5.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Beat the butter until soft. Sift in the icing sugar and beat until fluffy and pale, then beat in the cream and melted chocolate until smooth.
7.
Spoon on top of each cake and sprinkle with grated chocolate. Sift icing sugar over the cakes and decorate with chocolate letters and redcurrants.
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