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White Chocolate Mud Cupcakes



  • 250 butter,chopped

  • 159g white eating chocolate,chopped coarsely

  • 2 cups caster sugar

  • 1 cup milk

  • 1 1/2 cups plain flour

  • 1 teaspoon vanilla extract

  • 2 eggs, beaten lightly

  • 1. preheat oven to 160*c/140*cfan-forced

  • line two 12-hole standard (1/3-cup/80ml) muffinpans with paper cases

  • 2. combine butter,chocolate,sugar and milk in medium saucepan,stir over low heat,without boiling,until smooth.transfer mixture to medium bowl,cool for 15 minutes

  • 3.whisk sifted flours, then extract and egg into chocolate mixture among cases and bake about 35 minutes

  • (vanilla butter cream icing.)

  • 125g butter, softened,chopped

  • 1 teaspoon vanilla extract

  • 1 1/2 cups icing sugar

  • 2 tablespoons milk

  • beat butter and vanilla in a small bowl with electic mixer until as white as possible, gradually beat in half the sifted icing sugar,milk than remaining icing sugar.

  • makes 24


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Posted by Mia123 •16w ago • Report
In regards to the missing self raising flour amounts i just made these as per directions and added 1 cup SR flour which has given them even height and a fluffy, light texture.
Posted by LachelleReport
The method say's to combine flours in sift and the ingredients only states 1 1/2 cups of plain flour, I was assuming it's self raising flour, how much should I use. I have tried 1/4 cup, but haven't pushed it further, otherwise this is a really simple recipe and everyone loves them and perhaps I should stick to the 1/4 cup, but just wanted to know if anyone can suggest the right amount. Thanks for your help.