Hi everyone! I hope you’re all well! I’m back with some Christmas baking inspiration!
This is definitely a well loved recipe! I adapted it from my favourite cake book ever: Cake Days by the Hummingbird Bakery! My cake book is so splattered with cake mixture it’s hard to read the recipe!
I’m not the biggest fan of white chocolate, but these cakes are definitely popular. It uses hot chocolate powder instead of white chocolate, and they’re not too chocolatey. I use either the Galaxy white hot chocolate or the Options one, but I’m sure others would do the job!
These would be a good thing to make for Christmas. They’re really easy as well! The only thing that sometimes trips me up is heating the milk. I sometimes forget to do it at the start and end up waiting for it to cool. But it’s not a huge problem!
White chocolate can also be quite unpredictable. The icing is quite stringy and the sponges can rise quite a bit! Just make sure you keep your eye on them and use your judgement. If you’re ever in doubt about if a cupcake is cooked, you can put a skewer in the centre. If it comes out clean, it’s ready!
This is the only photo I have, and I’m aware it’s terrible! I swear, I will remake these and take a picture of them! And let’s just ignore the chocolate drip on the radio! It’s from the drizzling from my Marbled Toffee Brownies!
Anyway, I hope you enjoy!
White Hot Chocolate Cupcakes (adapted from the Hummingbird Bakery)
For the sponge:
240ml whole milk
25g white hot chocolate powder
80g unsalted butter
280g caster sugar
240g plain flour
1tsp baking powder
Pinch of salt
2 large eggs
For the frosting:
60ml whole milk
30g white hot chocolate powder
500g icing sugar
160g unsalted butter
Large white chocolate buttons
1) Preheat the oven to 160 degrees c and line a muffin tin with paper cases.
2) Gently warm the milk, then add the white hot chocolate powder and stir until dissolved. Set aside and allow to cool.
3) Using an electric mixer, mix together the butter, sugar, flour, baking powder and salt on a slow speed until it resembles a sandy texture and there are no large lumps.
4) Crack the eggs into the cooled chocolate milk and combine. Pour two thirds of this into the dry mixture and mix until combined.
5) Pour the rest of the milk into the mixture and beat until smooth and thick.
6) Fill each case two third full. Bake for 18-20 minutes until the tops are golden brown and they bounce back when lightly pressed. Turn out to a wire rack and leave to cool.
7) To make the frosting, warm the milk and white hot chocolate powder together until dissolved. Leave to cool completely.
8) Sieve the icing sugar into a bowl and add the butter. Beat on a low speed until there are no large lumps.
9) Gradually pour in the milk and beat until combined. Turn the mixture up to high and beat until light and fluffy.
10) Spread the icing onto the cooled cupcakes and decorate with a white chocolate button. Store in an airtight container.