White chocolate mud cupcakes
Serves: 12
  • 125g butter, coarsely chopped
  • 80g white chocolate, coarsely chopped
  • 1 cup caster sugar
  • ½ cup milk
  • 1 cup plain flour
  • 2 tablespoons self-raising flour
  • 1 egg
  1. Preheat oven to 170degC/150deg C fan-forced. Line a 12 hole muffin pan with patty pans.
  2. Combine butter, chocolate, sugar, milk in a small saucepan. Stir over a low heat until smooth and melted.
  3. Transfer to a large bowl, leave to cool for 15 minutes.
  4. Whisk in flours, then egg. Divide mixture among cases. Lightly tap tray on bench a couple of times to release air bubbles.
  5. Bake about 50 minutes, or until lightly golden and a skewer comes out clean from the centre of a cupcake.
  6. Leave to cool and harden a little in patty pans for about 5 minutes, then transfer to a cooling rack.
  7. For more batches, repeat. You can reuse the saucepan for melting, and bowl for cooling and do several batches simultaneously.
Recipe by Thoughtful Baking at http://thoughtfulbaking.com/wedding-cake-chronicles-white-chocolate-mud-cupcakes/