Coconut Truffle Cupcakes
A simple cupcake made with a white chocolate mud cake batter and topped with a delicious coconut and white chocolate cream. How delicious, and especially good when crowned with a few white chocolate Ferrero Raffaelo truffles.
12 small cupcakes
20 mins
25-30 mins
170ºC
Ingredients
-
White Chocolate Mud Cake Batter
-
125g butter- coarsely chopped
-
100g white chocolate
-
220g caster sugar
-
125ml milk
-
75g self-raising flour
-
75g plain flour
-
1 tsp coconut essence
-
1 egg
-
Whipped White Chocolate Icing
-
60ml cream- double or whipping
-
185g white chocolate- coarsely chopped
-
Decoration
-
Whipped white chocolate icing
-
3 x 150g boxes Ferrero Raffaelo chocolate truffles
Instructions
-
Make cake batter:
-
01 Melt butter, chocolate, sugar and milk in a small pan. Stir over a low heat and beat smooth. Pour into a bowl and leave to cool. Sieve in the flours, add the coconut essence and beaten egg, and fold in gently.
-
Bake cupcakes:
-
02 Divide the cake mixture between the paper cases and bake in a pre-heated oven. Remove from the tin and cool.
-
Make icing:
-
03 Bring the cream to the boil in a small saucepan. Place the chocolate in a small bowl and pour over the hot cream. Beat smooth. Allow to cool, refrigerate 30 minutes and just before use, whisk with an electric mixer until light and fluffy.
-
Assemble cupcakes:
-
04 Cover the tops of the cupcakes with the whipped white chocolate icing and decorate with a generous stack of Ferrero Raffaelo truffles.
Notes
Use a 12-hole muffin pan with paper cup liners. If the cake mixture is too sweet for your taste, make with less sugar (185g should be fine). If the icing is too thick and does not pour onto the cupcakes, make it thinner with a little extra warm cream.
