Chocolate surprise cupcake: White Chocolate Cupcake with dark chocolate ganache filling and white chocolate buttercream frosting

Method

Dark chocolate ganache Filling

I made the dark chocolate ganache filling first, as it should be cooled for about an hour or so.

• Chop the dark chocolate into small pieces and keep it in a bowl.
• Heat the double cream to boil and pour it into the bowl of dark chocolate.
• Leave it for about 30 seconds to a minute.
• Whisk it until all the chocolate is completely melted.
• Cool it in the fridge for about an hour.

White chocolate cupcake

• Pre-heat the oven to about 180 degrees Celsius. Line the muffin tin with cupcake liner.
• Melt the white chocolate on a double boiler if you have one, I melt it on a bowl with a pan of simmering water.
• Cream the butter and sugar until pale and creamy.
• Add in one egg at a time and beat the mix.
• Whisk in the vanilla and the melted white chocolate
• Add in the dry ingredients (flour, baking powder) in small batches into the batter.
• Mix in the milk in between the batches of the dry ingredients.
• Fill in the cupcake liners with a scoop of cupcake batter.
• Bake for about 20 minutes check from about 18 minutes. Once the cupcakes are baked, let them cool.

White chocolate buttercream frosting

• Melt the white chocolate in a bowl on a pan with simmering water.
• Meanwhile cream the butter until pale and light.
• Once the chocolate is cooled a bit.
• Add in and beat the chocolate and icing sugar in batches.
• Whisk in icing sugar aswell.

Once the cupcakes and the dark chocolate ganache are cooled. Remove the centers of the cupcakes using a cupcake corer or a knife.

Fill in the center with the dark chocolate ganache filling and frost with the white chocolate buttercream frosting.