While there is debate over whether white chocolate can truly be called a chocolate (white chocolate is derived from cocoa butter and does not contain cocoa solids like regular chocolate), there is one thing it shares in common with chocolate….it’s delicious and addictive.
These cupcakes came about because my parents were coming to stay with us on visit from Tasmania and knowing my Mum loves white chocolate and raspberries I had to make something that included both ingredients. Along with the mountain of other things I cooked in preparation for their visit – two different cheese crackers, caramelised onion dip, roasted red capsicum dip, double chocolate bourbon and macadamia cookies, granola and gingerbread – I made these delicious cupcakes that were an all round hit.
Does anyone else go over the top cooking in preparation for visitors? What are your favourite recipes to make for visitors?
Raspberry curd
I used Sprinkled With Flour’s delicious raspberry curd recipe and halved it for the cupcakes which was the perfect amount to fill the cupcakes.
White chocolate mud cupcakes
Adapted from 500 cakes dark chocolate mocha mud cake recipe
Makes 12 cupcakes
280g of white chocolate, chopped
220g of butter, diced
400g of caster sugar
240ml of milk
2 eggs, at room temperature, beaten
150g of plain flour
40g of self raising flour
1. Preheat the oven to 170 degrees celsius or 325 farenheit and line a cupcake/muffin tray with paper liners.
2. Place the white chocolate, butter, sugar and milk in a saucepan and heat gently over a low heat until the butter and chocolate have melted and the mixture is smooth. Set aside to cool.
3. Add the eggs to the cooled chocolate mixture before adding the flours and gently folding in. Pour into the cupcake liners filling 3/4.
4. Bake in the oven for 25 to 30 minutes or until a cake tester comes out clean. Leave to cool.
5. Once cooled, fill a piping bag with the raspberry curd. Press the nozzle into the cupcake and pipe in the curd. Alternatively, using a shard knife, cut away a section of the cupcake, fill with the raspberry curd and then replace the cut out section.
White chocolate ganache
Adapted from 500 cakes dark chocolate ganache
100g of white chocolate, finely chopped
80ml of double cream
1. Place the chocolate into a heat proof bowl.
2. Put double cream into a saucepan and heat until almost boiling before adding to the chocolate. Leave to stand for 5 minutes.
3. Stir until smooth and leave to stand until it thickens before icing the cupcakes.
More from my site
Chewy Double Chocolate Bourbon and Macadamia Nut Cookies- Chocolate Raspberry Friands with Rosewater {dairy free}
- Chocolate Raspberry Cupcakes
- Raspberry Cheesecake Brownies
- Quadruple chocolate cookies – the easiest cookies you’ll ever make!
- Caramelised White Chocolate Cupcakes with Roasted Strawberry Buttercream
These look lovely and I love the idea of filling cupcakes with raspberry curd! What a great surprise.
I dont think of white chocolate as chocolate. I usually find it to be a bit too sweet, but I should look into a higher quality one, perhaps it would change my mind?
Your cupcakes look so pretty, and I'm sure they were delicious.
white chocolate is not chocolate in my opinion. but a good quality one is very addictive!
The cupcakes look great!
Thanks Shellie 🙂
Using the piping bag to insert the curd is a crazy-but-probably-brilliant idea – I've always had issues with putting things like jam or curd in the middle of cupcakes, since I had put it in the uncooked cakes it always seemed to sink very quickly and the bottom of the cakes burned from the extra sugar. I tried the method of cutting out a section then filling it and replugging it, but sometimes it seems like a waste, having to discard some of the cake I cut out. Piping bag = nifty! Will have to try that one.
Your cupcakes look amazing, of course. 😀
And that raspberry curd recipe sounds very good. I've got some shortcrust pastry that I made on the weekend sitting in the fridge at the moment… I might just have to make some raspberry curd tarts.
It is a crazy idea that came about by mistake. I had been cutting sections of cupcakes out a while ago to fill them and whilst trying to multi-task and not paying full attention to what I was doing I piped the filling into one I hadn't yet cut and was amazed at how well it worked. So this is now how I fill cupcakes. The only time it won't work is if the cupcake is too dense otherwise the filling flows out the top and you don't get much inside.
The raspberry curd was delicious. I'll definitely be making it again as I think it would be fantastic on scones and in tarts.
These look so darling and sound SO yummy!!!! Love the curd filling!
Thanks Jennifer 🙂
I think those gorgeous muffins would have definitely sufficed! That said, I too tend to make more rather than the minimum amount, I like give people options, one of which is ALWAYS something with chocolate
I like giving people options too and a chocolate option, as you say, always goes down well. 😀