I was craving cakes one day. Though with me, it’s really craving the act of baking, more than the actual cake itself. While I love baking, I’m not that big on eating the sweets I churn out of my kitchen. Not because they don’t taste good (ahem!) but more that I just don’t fancy sweets all that much. But baking them? Hell yeah. It makes me terribly popular at work.
So it came about that I was lazing in bed one morning (with the boy) when I piped up: “Let’s make a white chocolate cake.” I wanted to bake, and he loves white chocolate. So why not?
It only hit me later on in the day as I went about gathering ingredients that my beloved Kitchenaid was in Murrayville and I was in Adelaide. Ah dangit.
Thankfully, this recipe called for hardly any mixing. I couldn’t get over how easy everything was. Melt everything but the flour down, pour in with the flour, mix and bake! How easy is that?!
White Chocolate Mud Cupcakes
Makes 15 average sized cupcakes
Source: Exclusively Food
Ingredients: White Chocolate Mud Cake
300g white chocolate
165g caster sugar
2 teaspoons vanilla extract
2 large eggs, lightly beaten
100g self-raising flour
150g plain flour
Ingredients: Sour Cream and White Chocolate Ganache
200g white chocolate
88g sour cream
1. Preheat oven to 160 degrees Celsius (145 degrees Celsius fan-forced).
2. Line cupcake tray with liners. I like to dab a bit of butter at the bottom so the liner stays down.
3. Melt chocolate, milk, butter, sugar over low heat and stir frequently.
4. Remove from heat when melted and stir till mixture is smooth.
5. Add vanilla and eggs to mixture after it has cooled to room temperature. Stir well to combine.
6. Sift flours into a large bowl. Add cooled mixture to the flour one cup at a time, stirring well in between. A smooth paste should begin to form.
7. Once well combined, distribute into cupcake liners and bake for 35 minutes.
8. Insert a skewer into the cupcakes once done, if skewer comes out clean then it’s done.
9. Remove cupcakes from tray and allow to cool to room temperature.
1. Melt chocolate in a double boiler. Stir frequently.
2. Once completely melted, stir in sour cream.
3. Frost the cupcakes! I used a teaspoon per cupcake and spread it around with a palette knife.
Optional: I topped the cupcakes with crushed Reese’s peanut butter cups to add to appearances and as a little surprise to the taste. It worked a treat!
Super easy to throw together, and so delicious to eat. It’s not too sweet, goes beautifully with tea (Suggestion: Any classic breakfast black.), and is just the right size for a little indulgence at the end of the day. Yum.
Let me know if you try this!