White Chocolate Mud Cupcakes with Raspberry Curd & White Chocolate Ganache

Name: White Chocolate Mud Cupcakes with Raspberry Curd & White Chocolate Ganache
Yield: 12 serving
Ingredients: 280 g white chocolate; 220 g butter; 400 g caster sugar; 240 ml milk; 2 eggs; 150 g plain flour; 40 g self-raising flour; 100 g white chocolate; 80 ml double cream

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Servings
12
Calories
534 kcal
Course
Dessert
Cuisine
Vegetarian

White Chocolate Mud Cupcakes with Raspberry Curd & White Chocolate Ganache

Omar Parker

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Cupcakes adapted from 500 Cakes' Dark Chocolate Mocha Mud Cake recipe; ganache adapted from 500 Cakes' Dark Chocolate Ganache recipe.

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Ingredients

Servings

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

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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.

Nutrition Information

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Calories 534kcal (27%) Carbohydrates 65g (22%) Protein 5g (10%) Fat 29g (45%) Saturated Fat 18g (90%) Trans Fat 1g Cholesterol 84mg (28%) Sodium 182mg (8%) Potassium 154mg (4%) Fiber 1g (4%) Sugar 53g (106%) Vitamin A 638IU (13%) Vitamin C 1mg (1%) Calcium 101mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 534 kcal

% Daily Value*

Calories	534kcal	27%
Carbohydrates	65g	22%
Protein	5g	10%
Fat	29g	45%
Saturated Fat	18g	90%
Trans Fat	1g	50%
Cholesterol	84mg	28%
Sodium	182mg	8%
Potassium	154mg	3%
Fiber	1g	4%
Sugar	53g	106%
Vitamin A	638IU	13%
Vitamin C	1mg	1%
Calcium	101mg	10%
Iron	1mg	6%