White Chocolate Mud Cupcakes

These White Chocolate Mud Cupcakes are so very delicious and not too hard to bake either!

White Chocolate Mud Cupcakes

This mixture makes so many cupcakes. I made around 20 full sized cupcakes, though you would make so many more if you made mini cupcakes. 

This is a very easy recipe to follow and we have enjoyed these white chocolate mud cupcakes on many different occasions.

Ingredients for Cupcakes

To make these cupcakes, you will need:

• 300g white chocolate
• 200g butter
• 250g milk
• 130g white sugar
• 2 tsp vanilla essence
• 2 eggs
• 100g Self Raising Flour
• 180g Plain Flour

Making the White Chocolate Mud Cupcakes

Preheat the oven to 170˚ C.

Prepare the cupcake tray by placing the cupcake cases into each hole.

Add the white chocolate, butter, milk and sugar to a saucepan and cook until the sugar has dissolved. It will thicken slightly.

While that is cooking, beat the eggs and vanilla essence together in a bowl.

Add the flours to the same mixing bowl as the eggs and mix through.

Slowly mix through the chocolate mixture.

This mixture doesn’t rise very much, so you can fill the cupcake case almost to the top.

Bake for about 20 minutes, until a skewer comes out clean.

Ice with a little buttercream icing.

More Cupcakes

• Lemon Lime Cupcakes
• Cappuccino Cupcakes
• Buried Treasure Cupcakes
• Campfire Cupcakes
• Milo Cupcakes

White Chocolate Mud Cupcakes

These White Chocolate Mud Cupcakes are so very delicious and not too hard to bake either!

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Course: Snack

Keyword: Cupcakes, White Chocolate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 20 cupcakes

Calories: 209kcal

Author: S Jones

Ingredients

• 300 g white chocolate
• 200 g butter
• 250 g milk
• 130 g white sugar
• 2 tsp vanilla essence
• 2 eggs
• 100 g SR Flour
• 180 g Plain Flour

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Instructions

• Preheat oven to 170˚C.
• Add white chocolate, butter, milk, sugar to a saucepan and cook until the sugar has dissolved and it thickens slightly.
• While that is cooking, beat the eggs and vanilla essence together in a small bowl.
• Add the flours to a mixing bowl and mix through the egg mixture.
• Slowly mix through the chocolate mixture.
• This mixture does not rise very much, so you can fill the cupcake cases almost to the top.
• Bake for about 20 mins until a skewer comes out clean.
• Ice with a little buttercream icing.

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Nutrition

Calories: 209kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 657mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 294IU | Calcium: 22mg | Iron: 0.2mg

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.