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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 visit us from Tasmania. 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 for their visit—two different cheese crackers, caramelized 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?
If you love vegan baking, make sure you grab a copy of my free vegan baking cheat sheet while you're here. It's packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!
How to Make White Chocolate Mud Cupcakes with Raspberry Curd & White Chocolate Ganache
Raspberry Curd
I used Sprinkled With Flour's delicious raspberry curd recipe and halved it. This ended up being the perfect amount to fill the cupcakes.
White Chocolate Mud Cupcakes
1. Preheat the oven and line a cupcake/muffin tray.
2. Place the white chocolate, butter, sugar, and milk in a saucepan and heat until the butter and chocolate have melted. Set aside to cool.
3. Gently fold in eggs and flours. Pour into the cupcake liners.
4. Bake in the oven until a cake tester comes out clean. Leave to cool.
5. Once cooled, pipe the raspberry curd into the cupcakes. Alternatively, cut away a section of the cupcake, fill with the raspberry curd, and then replace the cut out section.
White Chocolate Ganache
- Place the chocolate into a heat proof bowl.
- Put double cream into a saucepan and heat until almost boiling.
- Add to the chocolate and leave to stand for 5 minutes.
- Stir until smooth and wait until it thickens before icing the cupcakes.
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Recipe
White Chocolate Mud Cupcakes with Raspberry Curd & White Chocolate Ganache
Ingredients
White Chocolate Mud Cupcakes
- 280 g white chocolate chopped
- 220 g butter diced
- 400 g caster sugar
- 240 ml milk
- 2 eggs at room temperature, beaten
- 150 g plain flour
- 40 g self-raising flour
White Chocolate Ganache
- 100 g white chocolate finely chopped
- 80 ml double cream
Instructions
Raspberry Curd
- I used Sprinkled With Flour's delicious raspberry curd recipe and halved it. This ended up being the perfect amount to fill the cupcakes.
White Chocolate Mud Cupcakes
- Preheat the oven to 170°C/325°F, and line a cupcake/muffin tray with paper liners.
- Place the white chocolate, butter, sugar, and milk in a saucepan. Heat gently over a low heat until the butter and chocolate have melted and the mixture is smooth. Set aside to cool.
- Add the eggs to the cooled chocolate mixture before adding the flours and gently folding in. Pour into the cupcake liners filling ¾ full.
- Bake in the oven for 25–30 minutes or until a cake tester comes out clean. Leave to cool.
- 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
- Place the chocolate into a heat proof bowl.
- Put double cream into a saucepan and heat until almost boiling. Then add to the chocolate. Leave to stand for 5 minutes.
- Stir until smooth and leave to stand until it thickens before icing the cupcakes.
Stephanie says
These look lovely and I love the idea of filling cupcakes with raspberry curd! What a great surprise.
indie.tea says
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.
@IronChefShellie says
white chocolate is not chocolate in my opinion. but a good quality one is very addictive!
The cupcakes look great!
delicieux says
Thanks Shellie 🙂
Jess says
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.
delicieux says
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.
Jennifer says
These look so darling and sound SO yummy!!!! Love the curd filling!
delicieux says
Thanks Jennifer 🙂
chanel says
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
delicieux says
I like giving people options too and a chocolate option, as you say, always goes down well. 😀