I felt for chocolate today, so I baked White Chocolate Cupcakes with Chocolate Frosting. Into the Frosting, I have added chopped pieces of white Chocolate. The cake mixture was very tasty and I can highly recommend it. However, I would have preferred a less sugary frosting.
Recipe (makes 12)
- 120 g (1 cup) plain/all-purpose flour
- 140 g (scant 3/4 cup) caster sugar
- 1 ½ teaspoon baking powder
- a pinch of salt
- 40 g (3 tablespoons) unsalted butter, at room temperature
- 120 ml (½ cup) whole milk
- 1 egg
- 1/4 teaspoon pure vanilla extract
- 100 g finely-chopped white baking chocolate
Preheat the oven to 170 degrees C (325 degrees F) Gas 3.
Put the flour, sugar, baking powder, salt and butter in a bowl. Whisk all the ingredients until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until the mixture is smooth. Finally, pour the finely-chopped white chocolate and continue mixing until the chocolate is incorporated.Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
Chocolate Frosting with finely-chopped White Chocolate pieces
- 300 g (2 1/3 cups) icing/confectioners’ sugar
- 100 g (6 ½ tablespoons) unsalted butter, at room temperature
- 40 g (1/3 cup) unsweetened cocoa powder
- 3 tablespoons whole milk
- 50 g finely-chopped white chocolate
Beat the icing/confectioners’ sugar, butter and cocoa in a bowl and mix it until the mixture comes together and is well mixed.
Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Finally, pour the finely-chopped white chocolate into the frosting mixture. Beat until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Spoon the Chocolate Frosting on top and decorate with white chocolate hearts and milk chocolate hearts.
- White Heart Chocolate
- Milk Heart Chocolate