Shopping List
120g all purpose flour
140g caster sugar
1 teaspoon baking powder
40g unsalted butter
1 organic egg
125 ml milk
50 g dark chocolate, melted
White chocolate buttercream
125g butter, softened
250g icing sugar
2-3 tablespoons milk
50g white chocolate, melted
sprinkles
For July 4th, we are baking chocolate cupcakes with white chocolate buttercream, using a recipe of BBC's Joanne Wheatley. Could cupcakes get any better? We don't think so. The cupcakes are made with real chocolate instead of cocoa, and the buttercream contains white chocolate. We are baking half a batch because the cupcakes are too delicious, but the recipe in the PDF is for 12 cupcakes.
How to make Chocolate cupcakes with white chocolate buttercream
Start with the buttercream
Beat the butter with the sugar into a creamy mixture.
Melt the white chocolate over low heat.
Add the chocolate to the butter mixture.
Fold it lightly into the mixture.
Finally fold in the milk as well.
Spoon the buttercream into a piping bag.
Set the buttercream aside for now and make the chocolate cupcakes
Put the flour with sugar and baking powder in a large bowl.
Melt the chocolate au bain marie on low heat.
Stir the flour mixture until well combined.
Allow the melted chocolate to cool down a little.
Mixt the flour mixture with the butter.
Stir chocolate and egg into the milk.
Mix it all together briefly.
Preheat the oven to 170°C
Place cases in the baking tins.
Fill the cases up to 3/4.
Bake the cupcakes for +/- 20 minutes.
Let them cool completely on a rack.
Pipe a rosette of white chocolate buttercream onto the cupcakes.
Sprinkle red, white, and blue sprinkles over the cupcakes and/or M&M's.
Happy Fourth of July!