Earlier this week I went for a coffee and a cupcake at Vanilla Pod Cafe in Ascot. I don’t really know why I chose the White Chocolate Mud Cupcake because I’ve never really gone for white chocolate mud cakes. But I did and I loved every dense, slightly chewy, buttery mouthful. I do recall I have made a white chocolate mud cake before. Just once when I, with help from my mum, made the wedding cake for my good friends Brooke and Mark (or as two year old Tilly called them at the time ‘bookmark’). I think it was good but I don’t recall what recipe I used as it was five years ago.
I have a need, from some place deep within, that when I taste something really good I need to go home and recreate it. I need to know how to do it. So I have started a quest to find a really good white chocolate mud cake recipe. I’m not sure if this recipe is it. It is really good but I did want the cake to be slightly heavier with chocolate. A dense bite with less crumble. But having said that, this recipe makes a pretty fine cupcake. Very delicious and it really has the edge over the regular butter cupcakes.
As my foodie friend Megan pointed out to me, white chocolate mud cakes are good for birthday cakes. They freeze well so you can make the cakes well in advance. They aren’t crumbly like butter cakes can be and it seems to keep a lot better. I swear the texture of the cake had improved the next day and was still great on day 3. Plus the taste appeals to both children and adults alike.
I was really impressed that the recipe made exactly 12 cupcakes and the icing I made was the perfect amount. I had no extras and no leftovers. Plus each cupcake raised evenly and left a nice flat surface ready to ice. No mixmaster was required as it is just a matter of melting some ingredients then stirring in the remaining ingredients. However I did bring out the mixmaster for the icing but you could just as easily finish them with a white chocolate ganache.
I found this good guide for decorating cupcakes which I needed help with. All my nozzles from my piping bag have disappeared except for the one I used here. But after reading up I know I might want to track down a couple more.
white chocolate mud cupcakes
125g unsalted butter
100g white cooking chocolate, chopped
215g (1 cup) caster sugar
1/2 cup milk
1 egg, lightly whisked
115g (3/4 cup) plain flour
75g (1/2 cup) self raising flour
1 teaspoon vanilla bean paste
125g unsalted butter softened
1 1/2 cups icing sugar
2 tablespoons milk
1 teaspoon vanilla bean paste
Preheat oven to 180 degrees C. Line a 12 cupcake pan with paper cases.
Over a low heat melt together the butter, chocolate, sugar and milk in a heavy based saucepan. Transfer to a heat proof bowl and leave to cool slightly.
Use a hand whisk to mix in the egg. Sift over the flours and whisk into the chocolate mix. Mix through the vanilla paste.
Pour into the lined cupcake pan and bake for 30 minutes or until cooked. Give them a few minutes to cool slightly then take them out of the pan and leave to cool completely on a rack.
Meanwhile cream the butter and icing sugar with a mixer until white and fluffy. Mix in the vanilla paste then drizzle in just enough of the milk to make a good thick, spreadable frosting.