It’s been a busy few weeks. I have been popping cupcakes out of my kitchen like no tomorrow! So, here, I present to you, Top Deck Mini Cupcakes. White Chocolate, and Dark Chocolate. It’s that simple.
These cupcakes are super easy to make, and are very delicious. I used the extremely trustworthy chocolate cupcake recipe that never lets me down, and my own white chocolate ganache to top them with. White Chocolate ganache is something I have always struggled to make. I find it is always runny, and I usually have to add a truckload of butter before it becomes somewhat of a pipe-able consistency. Nevertheless, it was yum!
Chocolate Cupcakes: (from Taste.com.au)
Makes approx. 55 mini cupcakes
- 100g good quality dark chocolate, chopped
- 1 cup water
- 125g butter, chopped and softened, not melted
- 1 1/4 cups brown sugar
- 3 eggs
- 1 1/2 cups self raising flour
- 1/2 cup plain flour
- 1/4 cup cocoa
Line trays with cupcake cases, and preheat oven to 160c, fan forced (170c regular). Place the chocolate and water together in a small saucepan, and place over a low heat, stirring with a metal spoon until chocolate is melted and mixture is smooth. Set aside. Beat butter and sugar together until pale and creamy, approximately 3-4 minutes. Add eggs, one at a time, and mix until each is well combined. Place flours and cocoa in a separate bowl, and stir to combine. Add the flour mixture to the butter, sugar and egg mixture and stir with a wooden spoon. Once combined, add the melted chocolate mixture and continue to stir with a wooden spoon until mixed. If the mixture is a little runny, leave it to settle for 10 minutes or so. Spoon mixture into cupcake cases, and bake for 15-18 minutes in preheated oven until cooked, or until a skewer comes out of the cake clean. Leave in trays to cool for 5 minutes, and transfer to a wire rack.
White Chocolate Ganache:
As I mentioned earlier, this is certainly not a perfect recipe. It took a lot of trial and error before I was happy with the taste and consistency. I would recommend making the white chocolate and cream mixture at least a few hours before, or even the day before.
- 300g good quality white chocolate, chopped
- 1/3 cup thickened cream
- 300g butter, softened, not melted
Place the white chocolate and the cream into a small saucepan, and stir with a metal spoon, over a low heat, until melted and smooth. Pour mixture into a heat proof bowl, and place in refrigerator. Beat butter until pale and creamy. Depending on the consistency, you may need to put the white chocolate and cream mixture in the microwave for 10-15 seconds. Gradually add the mixture to the butter, and beat until combined.
Spoon the ganache into a piping bag fitted with a small nozzle of your choice. Pipe ganache onto mini cupcakes. To store, place cupcakes in an airtight container, in a cool, dry place. Cupcakes will last approximately 2-3 days. Enjoy!