White Chocolate Mud Cupcakes with Raspberry Curd & White Chocolate Ganache

🧂 Ingredients

• 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
• 100 g white chocolate

  finely chopped
• 80 ml double cream

Instructions

• 1 I used Sprinkled With Flour's delicious raspberry curd recipe and halved it.
  This ended up being the perfect amount to fill the cupcakes.
• 2 Preheat the oven to 170°C/325°F, and line a cupcake/muffin tray with paper
  liners.
• 3 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.
• 4 Add the eggs to the cooled chocolate mixture before adding the flours and gently
  folding in. Pour into the cupcake liners filling ¾ full.
• 5 Bake in the oven for 25–30 minutes or until a cake tester comes out clean. Leave
  to cool.
• 6 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.
• 7 Place the chocolate into a heat proof bowl.
• 8 Put double cream into a saucepan and heat until almost boiling. Then add to the
  chocolate. Leave to stand for 5 minutes.
• 9 Stir until smooth and leave to stand until it thickens before icing the
  cupcakes.

Nutrition Info