These white chocolate mud cupcakes would be suitable for a wedding or other special occasion. The above cupcake is decorated with a swirl of white chocolate ganache and a sugar flower (edible sugar flowers can be purchased from cake decorating stores).
One batch of our white chocolate mud cake batter will yield about 24 large cupcakes, 50 medium cupcakes, or 68 mini cupcakes.
Large Cupcakes
Yield: about 24 cupcakes
Ingredients: make batter as per this recipe
Case size: 80ml capacity (5cm across the base and 7.5cm across the top)
Baking temperature: 150 degrees Celsius (not fan-forced)
Baking time: about 30 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of a cake comes out without any batter attached
Medium Cupcakes
Yield: about 50 cupcakes
Ingredients: make batter as per this recipe
Case size: 40ml capacity (3.5cm across the base and 6.2cm across the top)
Baking temperature: 150 degrees Celsius (not fan-forced)
Baking time: about 25 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of a cake comes out without any batter attached © exclusivelyfood.com.au
Mini Cupcakes
Yield: about 68 cupcakes
Ingredients: make batter as per this recipe
Pan size: mini muffin pan with 25ml capacity holes (the holes measure 3.3cm across the base and 4.5cm across the top)
Baking temperature: 150 degrees Celsius (not fan-forced)
Baking time: about 20 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of a cake comes out without any batter attached
Large Cupcakes
Decoration: pink glace icing topped with a pink sugar flower
Medium Cupcakes
Decoration: pink glace icing topped with silver balls (cachous) and a fresh pink rosebud (ensure flowers are food-grade)
Mini Cupcakes
© www.exclusivelyfood.com.au
The following photo was submitted by Louise. Louise made these cupcakes using our white chocolate mud cake batter and chocolate mud cake batter.
Baking time and temperature: 20-25 minutes at 155 degrees Celsius (fan-forced)
Cupcake size: 1/3 cup
Frosting: White chocolate buttercream (coloured pale pink), buttercream (coloured darker pink), ganache (cream coloured).
The following photo was submitted by Wennie, who made a 13cm diameter round cutting cake and 100 cupcakes using four batches of our white chocolate mud cake batter. Wennie topped each cupcake with a swirl of white chocolate buttercream icing and a Ferrero Raffaello chocolate.
how beautiful!
ReplyDeleteBeautiful! is the rose bud made from icing? Or is it a real rose bud? Thanks.
ReplyDeleteWe have used real rosebuds to decorate these cakes.
ReplyDeleteI also would like to duplicate this where did you get the silver balls just at like a craft store or something?
ReplyDeleteWe purchased the silver balls (also known as 'silver dragees' or 'cachous') from a supermarket. You could also try a cake decorating store.
ReplyDeleteI love the idea of cupcakes for a wedding,how do you keep the cupcake paper from pulling away from the cupcake,and where can you get pretty cupcake papers?
ReplyDeleteHi Deb,
ReplyDeleteWe don't do anything special to prevent the cases from coming away from the cakes. The icing might help to hold the cases in place.
We purchase plain cupcake cases from supermarkets, and decorative cases from kitchenware or cake decorating stores. If you are unable to find nice cases in your area, they can be ordered online.
With these cupcakes how long ahead of time can you bake these?
ReplyDeleteHi Becky,
ReplyDeleteWe think you could bake and ice these cupcakes up to four days before serving.
Amanda and Debbie,
ReplyDeleteHow long would you bake these cupcakes for in a fan forced oven? My oven only has a fan forced option.
Many thanks,
Lauren
Hi Lauren,
ReplyDeleteWe would bake these cupcakes at 130 degrees Celsius fan-forced.
I've only just read the comments and noticed a while back that Deb asked how you stop the cake from coming away from the paper cases. I have found that if you take the cases out of the pan (muffin pan) as soon as they come out of the oven and put on a wire rack to cool that has helped as I think if you leave them in they sort of steam somehow.
ReplyDeleteI made these cupcakes for my friends and they were beautiful! Thanks for the great recipe.
ReplyDeleteSuch beautiful cupcakes.
ReplyDeleteI was wondering how far in advance can the cupcakes be made and icing put on?
I was hoping to make it for a birthday and its in December so it'll be hot?
Thanks!
Could you please let me know if you have to keep cupcakes refrigerated? I would like to make them 2 or 3 days before birthday
ReplyDeleteThe cupcakes could be made and iced up to four days in advance. If using simple icing, you would not need to refrigerate the cakes. If using ganache, the cakes would need to be stored in the refrigerator.
ReplyDeleteHi, I was just wondering if this cupcake would still taste nice if i was to use a simple icing sugar recipe for the icing?
ReplyDeleteYes, we think the white chocolate mud cupcakes taste nice with a simple icing (mostly icing sugar, a little water or milk, and possibly some butter).
ReplyDeleteHi I'm Sara. I would like to know the recipie you have used for the large size cupcakes - pink icing with pink icing flower.
ReplyDeleteThanks :)
cupcakes look beautiful, what is your recipe for the pink icing glaze? thanks.
ReplyDeleteTo make pink glace icing for 24 large cupcakes, you will need 350g (2 1/2 cups) pure icing sugar, 30ml (1 1/2 tablespoons) milk, and food colouring. Stir the icing sugar and milk together to form a smooth, spreadable icing. Add food colouring to achieve the desired colour. If necessary, adjust the consistency of the icing by adding a little more milk or icing sugar.
ReplyDeleteThese cupcakes look fantastic, would it be possible to have a ganache recipe that doesn't have sour cream
ReplyDeleteYou can substitute cream for the sour cream in our white chocolate ganache recipe.
ReplyDeleteThese look sooo good....how much mixture should i put into each cupcake case?
ReplyDeleteWe fill each cupcake case about two-thirds full.
ReplyDeleteHi. I want to make these for a wedding as bonbonaires using a piped ganache.
ReplyDeleteWil lthe ganache hold its shape if its not refridgerated?
Hi Jess
ReplyDeleteOur white chocolate ganache will hold its shape at cool room temperature, but it will be quite soft. If the ganache were to touch the side of the box, it would probably smear.
Hi , is it possible to whip the ganache once its cool so I can pipe a swirl in top?
ReplyDeleteThanks Sam
these look delish!
ReplyDeleteim going to try them out for my friend's Kitchen Tea party this weekend!
This has become the recipe that I use when customers order WCMC (cupcakes) and I love it!!!
ReplyDeleteMy only question is: do you have something just as fabulous in a Chocolate Mud Cake - I have searched and baked and not come up with anything that has that special WOW factor (like these do)...
they are beautiful! how did you make the icing flowers?
ReplyDeleteWe didn't make the icing flowers; we purchased them from a cake decorating shop.
ReplyDeleteHi Kitty
ReplyDeleteHave you tried making our chocolate mud cake or chocolate mud cupcakes?
tried the cupcakes and The white ganache becomes yellow? why is tht? and the cake taste rubbery...i think the whole cake taste better than the cupcake....
ReplyDeletei made these for a party on the weekend, i topped them with piped pale pink, green and yellow buttercream frosting and decorated with edible flowers and metallic balls. They looked amazing and tasted even better, i had so many compliments! thanks for a fab recipe!
ReplyDeleteI made the cupcakes last night and it was absolutely delicious! One thing is that my cupcakes were quite pointy instead of a dome shape and it had many cracks on the top. Is there a way to make it more smooth and domed shape?thanks:)
ReplyDeleteTo the person whose cupcakes cracked: Did you bake the cupcakes in the centre of the oven at 150 degrees Celsius (not fan-forced)?
ReplyDeleteMy oven is fan forced only... what temp, how long should I bake them for? And still n the centre of the oven?
ReplyDeleteBest. Cupcakes. Ever.
ReplyDeleteI agree with everyone else who's said that all your recipes turn out perfect, every time.
Well done and thanks!
lovely cupcakes!!!!, I´ve been making cupcakes for a wedding, almost 500 and was wondering how long they would keep, reading the comments I got my answer , thank you!!!
ReplyDeleteGreat recipe ladies. I made these last week and blogged about them here: http://di-liciouscupcakes.blogspot.com/2010/11/spring-time-mud-madness.html
ReplyDeleteLove your site and regularly visit looking for ideas. Will be tackling the chocolate mud cakes tomorrow.
Thanks for the wonderful recipe. Just made those for a friend's wedding. I found mine to be a bit pointy at the top, so had to cut it off before icing over it. Looked beautiful & tasted fabulous.
ReplyDeletehttp://strawbeari3.blogspot.com/2011/03/wedding-cupcakes-part-2.html
Hi There, i love the medium cupcakes with the pink frosting. it looks similar to fondant icing. How did you get it so perfect and do you have a link to how to make good frosting/icing? i can never seem to get it that perfect.
ReplyDeleteI made these with my daughter's friends and we iced and decorated them with fondant or butter icing. They taste lovely. When we covered with fondant I put a very thin layer of the ganache first to smooth cupcakes and act as a glue. I then put my fondant through a pasta machine so it would be easier for the teenage girls to get a even finish. Raels
ReplyDeleteHi my name is Sal,
ReplyDeleteI was wondering what is the recipe for the white chocolate buttercream frosting? Maybe for the 24 large cupcake, do you do big swirls from the edge of the case with a Pipi g bag or is it a small swirl like the main picture you have?