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Awesome white chocolate mud cupcakes


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Ingredients

18 portion(s)

cupcakes

  • 250 grams Butter
  • 150 grams white chocolate
  • 460 grams caster sugar, raw or white (i use raw)
  • 250 grams Milk
  • 330 grams plain flour
  • 110 grams Self Raising Flour
  • 1 teaspoon vanilla extract
  • 2 eggs, whisked in separate bowl
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Recipe's preparation

  1. 1.  preheat oven to 150 degrees and add cupcake papers to large cupcake tray

     

    2  Add butter, white chocolate sugar and milk to thermomix bowl and melt 50 degrees, speed 4 for 4 minutes.  You can grate the chocolate before this step if you want this to be quicker. Check that chocolate and butter is all melted. Allow to cool in bowl for 5-10minutes. 

     

    3. Shift flours into thermomix bowl onto melted chocolate/butter mixture then add vanilla and whisked eggs and stir speed 4 for 30 seconds (or until combined) scrape down bowl and restir speed 4 for another 30 seconds.

     

    4. Add mixture to cupcake cases filling just below 3/4 full.

     

    5. Bake for 15 mintues, check to see how there are in the middle and bake for a further 15 minutes. This step will depend on individual ovens  so watch them closely for the last 15 minutes. .

     

    6. Add frosting of your choice either a lovely white chocolate butter cream or a white chocolate ganache. 

     

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Accessories you need

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Tip

I shall my butter cream recipe to the community


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Absolutely beautiful cupcakes, however I only...

    Submitted by trishpearman on 23. June 2018 - 16:07.

    Absolutely beautiful cupcakes, however I only added 300g castor sugar, which I still think is too much, but that’s what keeps them moist and soft longer so as long as I don’t eat the whole 24 - yes this made 24 for me, I should be ok!
    Buttercream recipe that I can’t go past is:
    https://www.recipecommunity.com.au/baking-sweet-recipes/white-chocolate-buttercream/eri51fwu-8f452-830629-cfcd2-r3ui2mwx

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  • Made these for RSPCA cupcake

    Submitted by lornarobinson75 on 17. August 2015 - 13:31.

    Made these for RSPCA cupcake day - Made more than 18 cupcakes

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  • Very yummy. a few sank a

    Submitted by Jaimiw on 12. September 2014 - 13:34.

    Very yummy. a few sank a little. 

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  • Great receipe, they were very

    Submitted by defreitas53 on 8. September 2014 - 23:19.

    Great receipe, they were very well received

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  • As the recipe says they sure

    Submitted by ejwarner on 30. August 2014 - 13:07.

    As the recipe says they sure are awesome! Delicious flavour and have stayed fresh for a few days now. Thanks for sharing!

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