Wednesday, 5 September 2012

White Chocolate filled Chocolate Cupcakes

White Chocolate filled Chocolate Cupcakes (did I also mention topped with milk and white chocolate buttercream? :) )

These decadent chocolate cupcakes are filled with a smooth silky white chocolate ganache and are topped with a two tone white and milk chocolate buttercream...these are truly a chocoholic's heaven.

I made these cupcakes for a party and I wish I made more, because they were gone within two minutes! Everyone loved the look of the two tone buttercream and were delighted to see the hidden white chocolate surprise inside the cupcakes.


Makes around 24 cupcakes

For the cupcakes:
200g good quality plain chocolate
200g unsalted butter
170g ( 1 1/3 cups) all-purpose flour
1tbsp instant coffee
1 tsp baking powder
1/4 tsp baking soda
30g (1/4 cup) cocoa powder
150g (3/4 cup) caster sugar (granulated white sugar)
200g (1 cup) light muscavado sugar
3 eggs
80 ml (1/3 cup) buttermilk

For the white chocolate ganache:
150g white chocolate, chopped into small peices
30 ml double cream

For the white chocolate buttercream:
150g white chocolate, melted
100g unsalted butter
250g (2 cups) icing sugar, sifted
1 tsp vanilla extract
2-4 tbsp of milk

For the milk chocolate buttercream:
120g milk chocolate, melted
2 tbsp cocoa powder, sifted
150g (1 1/4 cups) icing sugar, sifted
140g unsalted butter
1 tsp  vanilla extract


Making the cupcakes:
Preheat the oven to 160 degrees celcius (325F)
  1. In a medium size saucepan add the coffee with 1/2 cup of water, break the chocolate into peices add along with the butter to the saucepan. Warm under a low heat until the butter and chocolate is melted
  2. In a bowl sift in the flour, cocoa powder, baking soda, baking powder and the caster sugar, add in the light muscavado sugar and mix with your hand to break any lumps
  3. In another bowl whisk together the buttermilk and the 3 eggs
  4. Pour the egg and chocolate mixture into the flour mixture and gently fold together until everything is incorporated
  5. Using an ice-cream scoop, scoop the cake batter into cupcake cases around 2/3rds full, place in the oven for 45 minutes or until a toothpick comes out clean when pushed into the centre of the cupcakes
Let the cupcakes cool completely before inserting the ganache and frosting them.

Making the white chocolate ganache:
  1. Place the chopped white chocolate in a bowl, heat the cream in a saucepan until it starts to boil.
  2. Take the cream off the heat and pour it onto the white chocolate, let the cream and chocolate sit there for a couple of minutes, then stir until the chocolate has fully melted and the ganache is smooth 
Making the white chocolate buttercream:
  1. In a large bowl beat the butter until smooth and creamy
  2. Add the sugar and beat at a low speed, until light and fluffy, beat in the vanilla extract
  3. Add the melted white chocolate (make sure it is at room temperature, otherwise it'll melt the butter) and beat until incorporated
  4. If the buttercream seems too stiff add 1 tbsp of milk at a time and beat until smooth and creamy
Making the milk chocolate buttercream:
  1. Like the white chocolate buttercream start off by beating the butter until it is smooth and creamy
  2. Add in the sugar and beat at a low speed, until light and fluffy, beat in the vanilla extract
  3. Add the cocoa powder and beat at a low speed until smooth
  4. Beat in the melted chocolate until incoporated
  5. If the buttercream is too stiff then add in a tablespoon of milk at time until the buttercream is smooth and creamy
Assembling the cupcakes:
To fill the cupcakes I used the cone method, by inserting a pairing knife at an angle into the centre of the cupcake. Cut out a circular cone of cake and fill the hole with 1/2 tsp of white chocolate ganache and then re-plug the hole with the cake cone trimming the pointed end before placing it back into the sponge.

Then to frost the cupcakes place your desired piping tip into the bag, and on one half of the bag place the white chocolate buttercream, while on the other half of the bag place the milk chocolate buttercream, then pipe your desired design onto the cupcakes.

3 comments:

  1. Yum! Love your blog! I would love for you to visit my linky party going on now at http://wallisfarmsdailywalk.blogspot.com/2013/01/blog-post.html

    Have a great day!

    ReplyDelete
  2. Oh yummy yum yum, I'm loving your blog all these recipe is make my mouth water. Can't wait to make those cupcakes they look deliciouse

    ReplyDelete